Easy Way to Cook Super Quick Chocolate Cake Roll With Coconut Cream Filling

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Chocolate Cake Roll With Coconut Cream Filling. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chocolate Cake Roll With Coconut Cream Filling Recipe.

You can cook Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you cook that.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

1. Make ready of For Chocolate Cake Roll.
2. Prepare 3 of large eggs.
3. Take 3/4 cup of granulated sugar.
4. Take 2 teaspoons of cold brewed coffee.
5. Make ready 1 teaspoon of vanilla extract.
6. Make ready 1/4 cup of unsweetened cocoa powder.
7. It’s 1/4 teaspoon of salt.
8. Take 1 teaspoon of bakingbpowder.
9. Make ready 3/4 cup of all purpose flour.
10. Prepare of confectioner's for dusting.
11. You need of For the Filling.
12. Take 1 cup of sweetened shredded coconut.
13. Take 1 cup of heavy whilping cream.
14. You need 1 teaspoon of vanilla extract.
15. Take 1/2 teaspoon of coconut extract.
16. Make ready 1/4 cup of confectioner's sugar.
17. Make ready of For Chocolate Ganache Glaze Topping.
18. It’s 3/4 cup of heavy whipping cream.
19. You need 1 cup of semi sweet chocolate chips.
20. Prepare 1 teaspoon of vanilla extract.
21. Prepare of For Garnish.
22. You need 1 cup of lightly toasted coconut.
23. Prepare of Lindor coconut filled chocolate eggs.

Chocolate Cake Roll With Coconut Cream Filling instructions

1. Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray.
2. In a bowl whisk flout,baking powder, cocoa and salt.
3. In another large bowl beat eggs until frothy and increased in size about 3 minutes.
4. Beat in sugar, coffee and vanills.
5. Stir in flour mixture.
6. Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed.
7. While cake is baking dust a clean n kitchen towel with confectioner's sugar.
8. As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel.
9. Remove parchment paper carefully.
10. Roll cake into towel and cool completely on rack.
11. Make Filling.
12. Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape.
13. Fold in coconut.
14. Fill cake.
15. Unroll cake and spread with filling.
16. Roll cake up enclosing filling and refrigerate while making glaze.
17. Make Glaze.
18. Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature.
19. Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula.
20. Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator.
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