Decadent chocolate roll with creamy filling

This delicious chocolate roll is a light and fluffy sponge cake wrapped around a rich cream cheese and whipped cream filling, topped with a creamy layer of chocolate frosting. Perfect for any special occasion or simply as a decadent treat, this chocolate bun is sure to impress. The subtle touch of coffee enhances the flavor of the chocolate, making every bite irresistible.

Why you will love this recipe: You’ll love how light and airy this chocolate sponge cake is, perfectly balanced with a creamy, sweet filling that melts in your mouth. The chocolate frosting adds a beautiful, rich finishing touch. This recipe is not only delicious but also simple to prepare, making it perfect for beginner bakers and a crowd-pleaser for any event.

Perfect occasion: This chocolate roll is ideal for family gatherings, birthdays or a weekend dessert. It can be prepared in advance, making it a great choice for entertaining guests or a sweet end to a special meal. Pair it with a cup of coffee or tea for an indulgent treat.

Decorating Tips: For an elegant finish, drizzle a little melted white chocolate on top of the roll for contrast or sprinkle with powdered sugar. You can also sprinkle with chocolate shavings or add some fresh berries like raspberries for a pop of color. For a festive touch, consider adding a swirl of whipped cream or edible flowers on top.

Recipe:

Ingredients for the chocolate cookie:

• 4 eggs
• 100g of sugar
• 90g flour
• 20g cocoa powder
• ½ teaspoon of salt
• ½ teaspoon baking powder
• 2 tablespoons of milk
• 1 tablespoon of sunflower oil
• 1 teaspoon of instant coffee

Ingredients for the filling:

• 200 g of fresh cheese
• 150 ml whipped cream
• 50g powdered sugar

Ingredients for the filling:

• 150g of chocolatemolten
• 1 teaspoon of oil (to smooth the icing)

Method:

1. Prepare the sponge cake: Preheat your oven to 200°C (390°F) and line a 30×40 cm baking dish with baking paper.
   In a large bowl, whisk the eggs and sugar until light and fluffy. Sift the flour, cocoa powder, baking powder and salt into the egg mixture, then gently fold it in. Add the milk, sunflower oil and instant coffee, mixing until well combined.
2. Cook the sponge: Pour the batter evenly into the prepared pan and spread it with a spatula. Bake for 10 minutes or until the sponge cake is springy to the touch. Once finished, remove from the oven and allow the cake to cool slightly. While still warm, carefully roll the cake in the parchment paper to form a log. Let cool completely.
3. Prepare the filling: In a medium bowl, beat cream cheese, whipped cream and powdered sugar until smooth and fluffy.
4. Assemble the roll: Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the entire surface. Gently roll the cake, without the parchment paper, to form a filled log. Place the roll, seam side down, on a tray.
5. Prepare the chocolate filling: Melt the chocolate in the microwave or in a double boiler, adding 1 teaspoon of oil to create a smooth glaze. Pour the melted chocolate over the top of the cake, spreading it evenly.
6. Cool and serve: Refrigerate the chocolate roll for at least 30 minutes to set the frosting before slicing and serving.

Enjoy this rich and indulgent chocolate roll with its creamy filling and decadent topping!