Chocolate Cake Roll with Leftover Cake
Ingredients
Base
- Any leftover chocolate cake even failed recipe would work great for this roll
- Milk 1/2 cup at room temperature
- Melted chocolate 2 tbsp
Whipped Cream Filling
- Whipped cream 1 cup chilled for at least 24 hrs
- Granulated sugar 2 tbsp if the cream is not sweet already
- Vanilla essence 1 tsp
- Melted chocolate 1/2 cup at room temperature
Assembly
- Some melted chocolate for drizzling on the cake roll
Instructions
- WHIPPED CREAM FILLING: Add whipping cream, sugar and vanilla essence in a bowl and beat using hand mixer at the lowest speed. When the cream starts to thicken, increase the speed and beat until soft peaks form.
- Add melted chocolate (should not be warm) and whisk again until well combined.
- Refrigerate until you prepare the base.
- BASE: Grind the chocolate cake in a grinder. This recipe is for 2-3 cups of ground cake.
- Add milk and melted chocolate.
- Knead into a dough.
- Place the dough between two parchment papers and roll into a 1 cm thick rectangle sheet.
- ASSEMBLY: Place the dallops of whipped cream onto the cake sheet and spread evenly. Keep a little whipped cream for frosting the roll.
- Roll the sheet using the parchment paper and put in the fridge for 30 minutes until the cake is a bit cold and handle its shape well.
- Now cover the roll with leftover whipped chocolate cream and top with some melted chocolate.
- Serve chilled.
- Enjoy!