Chocolate cake rolls are a no-bake dessert that’s easy to put together. Think deep chocolate and cream flavors, mixed with walnuts for a slight crunch. Effortless yet impressive! Shall we?
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Today's delicious no-bake chocolate cake rolls are deeply flavorful. In taste, they're kind of like a mix between mama's chocolate cake and meringue cake.
Our chocolate cake rolls consist of two layers. The outer layer mostly consists of ground walnuts and baking chocolate. When combined, these ingredients are the perfect canvas for the inside filling layer made of buttery egg yolk cream.
Once formed, the rolls stay in the fridge (or freezer) until serving. They're sliced just before consumption to help keep their beautifully marbled texture and satisfying taste.
Chocolate cake rolls go great with coffee, tea, or local refreshing drinks like elderberry cordial or juniper berry juice.
Why This Recipe Works
- No-Bake! Enough said!
- Make-Ahead Friendly! Ideal for any and every situation! Keeps great in the freezer too.
- Aesthetically pleasing! Go ahead, torture that annoying baker neighbor with your effortless but perfect chocolate rolls.
Ingredients
Here are the ingredients for today's chocolate cake rolls:
- Walnuts. Ground walnuts work best. Substitute with almonds or hazelnuts for a lighter taste.
- Chocolate. Baking chocolate, shredded chocolate chips, dark chocolate, milk chocolate all work. If using a type other than baking chocolate, adjust the sugar volume. Avoid chocolates with a filling.
- Confectioner's sugar. Powdered sugar. Exchange half with granulated sugar. If you use another type, let us know in the comments.
- Milk. Regular milk. Substitute with almond or soy milk.
- Vanilla. Any type of vanilla extract works, however liquid is best. Substitute with liqueurs like sour cherry liqueur or raspberry liqueur.
- Egg Yolks. No substitutes.
- Butter. No substitutes.
Instructions
Here are the instructions for our chocolate cake rolls:
Step 1. Make the outside chocolate layer. Whisk together dry ingredients in a bowl. Add wet ingredients and work into a sticky, consistent dough. Divide into 4 parts.
Step 2. Make the inside filling layer. Make a water boiler. Work egg yolks and confectioner's sugar with a mixer. Add butter and mix again.
Step 3. Combine the outside and inside layers. On parchment paper roll out one chocolate part, and top with ¼ of the filling. Roll. Repeat for all ingredients.
Step 4. Chill then cut. Roll chocolate roulades into the parchment paper. Leave in the fridge or freezer. Unwrap and cut before serving.
Handling
Here's how to best store and serve chocolate cake rolls.
Serve. Take out of the refrigerator and cut just before serving. Enjoy chocolate cake rolls with a beverage of choice.
Store. Keep chocolate cake rolls in an airtight container in the fridge for 3-4 days.
Freeze. Chocolate cake rolls are great for freezing. Keep them in an airtight bag or container for up to 2 weeks in the freezer. Transfer to the fridge a couple of hours before you plan to consume them.
Recipe FAQs
Yes! Almonds or hazelnuts work great. Most other nuts with a high fat content will work.
No. Biscuits (ground cookies) are too dry, while nuts have a high fat content.
There is a high chance your roll will crumble if you use cookies as a base for this particular dessert.
Chocolate cake roll crumbling usually happens because the outer layer is not moist enough.
Your mixture should be just the right moisture: not too dry and not too wet, with the structure of wet sand. Add a little bit more milk if it feels dry.
Excessive crumbling during cutting can be a sign that the rolls have been kept for too long and it's time to discard them.
Thoughts?
If you make today's chocolate cake rolls and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, dobar tek, and bon appetit!
Chocolate Cake Rolls
Equipment
- 4 squars of parchment paper (approximately 14-inches (about 36 cm) per side)
Ingredients
Inside Layer
- 10.5 ounces ground walnuts substitute with hazelnuts or almonds
- 10.5 ounces baking chocolate finely grated
- 10.5 ounces confectioner's sugar
- 6 tablespoons milk
- .5-1 teaspoon rum or vanilla extract adjust to taste, or avoid, substitute with sweet liqueurs
Inside Layer
- 4 egg yolks
- 7 ounces confectioner's sugar, plus a little more
- 1-2 tablespoons butter
Instructions
Outside Layer
- In a large bowl, combine walnuts, chocolate, and confectioner's sugar. Whisk until integrated. Add vanilla extract and milk. Take over with your hands, and knead vigorously for 3-4 minutes, or until you get a congealed, semi-hard, thick mixture resembling wet sand in texture.
- Divide into four equal parts. Work each into a smaller rectangle, the thickness of 2-3 fingers. Set aside.
Outside Layer
- Make a water boiler by filling a smaller pot ⅔ with water and bringing it to a rolling boil. Reduce temperature to low, or medium. Place a stainless steel bowl (or a smaller pot) into the large one making sure it's halfway in.
- Add yolks and sugar to the smaller pot, and mix with a hand mixer until egg yolks become light yellow, or about 5 minutes. Hold the pot with the other hand the best you can, making sure: 1. you're mixing everything, and 2. you're being careful not to flip the pots over and burn yourself. (This part is crucial as you're processing the egg yolks.)
- Add butter to the pot, and continue mixing. Once the mixture is completely smooth (3-4 minutes), remove off heat.
Combine
- Take one sheet of parchment paper onto your working area, and sprinkle it with confectioner's sugar. Then take one chocolate layer and spread it out into a rectangle with a rolling pin until it's the thickness of a finger (approximately). Take ¼ of the yellow layer and spread over the top evenly. Roll the cake in starting with the longer end.
- Cover in baking paper and leave in the fridge or freezer depending on when you plan to consume it. (Let it stiffen for at least 3-4 hours before serving, preferably overnight.) Repeat the steps for the remaining 3 rolls.
Handling
- Serve: Take out of the fridge then cut into 1-inch pieces just before serving. Enjoy chocolate cake rolls with a beverage of choice.Store: Keep chocolate cake rolls in an airtight container in the fridge for 3-4 days.Freeze: Chocolate cake rolls are great for freezing. Keep them in an airtight bag or container for up to 2 weeks in the freezer. Transfer to the fridge a couple of hours before you plan to consume them.
Video
Notes
- Nutritional Information
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