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Chocolate Cake Roll With Coconut Cream Filling.

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

Chocolate Cake Roll With Coconut Cream Filling step by step

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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Chocolate Cake Roll with Pistachio Cream Filling and Frosting.

You can have Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you achieve that.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. It's of For Pistacho Cream Filling and Frosting.
2. It's 2 cups of pistachios, salted.
3. Prepare 2 cups of confectioner's sugar, divided use.
4. You need 3 of tablespooms butter, salted at room temperature.
5. It's 2 cups of heavy cream.
6. You need 1/2 teaspoon of vanilla extract.
7. You need of For Chocolate Cake Roll.
8. It's 1/2 cup of cake flour.
9. Prepare 1/3 cup of unsweetened coccoa powder.
10. You need 3/4 teaspoon of baking powder.
11. You need 1/4 teaspoon of salt.
12. You need 5 of large eggs, at room temperature.
13. You need 3/4 cup of granulated sugar, divided use.
14. It's 1 teaspoon of vanilla extract.
15. It's of confectioner's sugar for dusting.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting instructions

1. Make Pistachio Cream Filling.
2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios.
3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times.
4. Add butter and blend until smooth.
5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth.
6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar.
7. Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color.
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9. Refrigerate to firm up while making cake.
10. Make Chocolate Cake Roll.
11. Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray.
12. In a small bowl whisk together flour, cocoa powder, baking powder and salt.
13. Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form.
14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture.
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16. Fold 1/3 cup egg white mixture into yolks, then fold temaining.
17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean.
18. Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel.
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20. Carefully peel off parchment paper.
21. Roll cake up in towel in long cylinder, cool on rack.
22. Fill and Frost Cake.
23. Unroll cake and spread with some pistachio cream.
24. Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream.
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Chocolate Cake Roll with Pistachio Cream Filling and Frosting.

You can cook Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you cook that.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. Prepare of For Pistacho Cream Filling and Frosting.
2. It's 2 cups of pistachios, salted.
3. It's 2 cups of confectioner's sugar, divided use.
4. Prepare 3 of tablespooms butter, salted at room temperature.
5. Prepare 2 cups of heavy cream.
6. You need 1/2 teaspoon of vanilla extract.
7. Prepare of For Chocolate Cake Roll.
8. It's 1/2 cup of cake flour.
9. Prepare 1/3 cup of unsweetened coccoa powder.
10. You need 3/4 teaspoon of baking powder.
11. You need 1/4 teaspoon of salt.
12. Prepare 5 of large eggs, at room temperature.
13. It's 3/4 cup of granulated sugar, divided use.
14. It's 1 teaspoon of vanilla extract.
15. You need of confectioner's sugar for dusting.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting step by step

1. Make Pistachio Cream Filling.
2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios.
3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times.
4. Add butter and blend until smooth.
5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth.
6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar.
7. Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color.
8. .
9. Refrigerate to firm up while making cake.
10. Make Chocolate Cake Roll.
11. Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray.
12. In a small bowl whisk together flour, cocoa powder, baking powder and salt.
13. Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form.
14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture.
15. .
16. Fold 1/3 cup egg white mixture into yolks, then fold temaining.
17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean.
18. Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel.
19. .
20. Carefully peel off parchment paper.
21. Roll cake up in towel in long cylinder, cool on rack.
22. Fill and Frost Cake.
23. Unroll cake and spread with some pistachio cream.
24. Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream.
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Chocolate Cake Roll With Coconut Cream Filling. The chocolate cake is filled with a fresh coconut flavored whipped cream. This Chocolate Coconut Cake Roll can be frozen even though it has whipped cream filling. Cake rolls with ganache topping or whipped cream frosting (like this one).

I made just the coconut filling and used my own cake and frosting recipe. The filling didn't taste as coconutty as I expected and was still very runny after refrigerating it for a couple hours. This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. You can have Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

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

Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape. This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion. What better way to show your love than with chocolate cake?

Chocolate Cake Roll With Coconut Cream Filling step by step

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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This one has three layers of moist cake with a deep chocolate flavor, whipped cream between. The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Dare I say it-it's on the same level as my Mom's ridiculously amazing German Chocolate Cake. The Best Chocolate Cake Filling Recipes on Yummly Chocolate Cake With Oreo Cream Filling, German Chocolate Cake Coconut Pecan Frosting And Filling, Reese's Oreo Chocolate Cake With Funfetti Cookie Dough Filling.

Chocolate Cake Roll With Coconut Cream Filling. The chocolate cake is filled with a fresh coconut flavored whipped cream. This Chocolate Coconut Cake Roll can be frozen even though it has whipped cream filling. Cake rolls with ganache topping or whipped cream frosting (like this one).

I made just the coconut filling and used my own cake and frosting recipe. The filling didn't taste as coconutty as I expected and was still very runny after refrigerating it for a couple hours. This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. You can have Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you cook it.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

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

Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape. The most AMAZING Coconut Cake, with layers of tender, moist coconut cake, fresh pineapple filling, and whipped coconut cream cheese frosting that all pair together perfectly. Dare I say it-it's on the same level as my Mom's ridiculously amazing German Chocolate Cake. Chocolate Coconut Cake Roll is chocolate cake filled with coconut whipped cream and topped with ganache and toasted coconut; the perfect cake roll recipe!

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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This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it's one of my my families favorites! This three layer chocolate cake has a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting.

You can have Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you cook it.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. Prepare of For Pistacho Cream Filling and Frosting.
2. It's 2 cups of pistachios, salted.
3. You need 2 cups of confectioner's sugar, divided use.
4. You need 3 of tablespooms butter, salted at room temperature.
5. Prepare 2 cups of heavy cream.
6. It's 1/2 teaspoon of vanilla extract.
7. It's of For Chocolate Cake Roll.
8. Prepare 1/2 cup of cake flour.
9. Prepare 1/3 cup of unsweetened coccoa powder.
10. It's 3/4 teaspoon of baking powder.
11. You need 1/4 teaspoon of salt.
12. It's 5 of large eggs, at room temperature.
13. Prepare 3/4 cup of granulated sugar, divided use.
14. You need 1 teaspoon of vanilla extract.
15. You need of confectioner's sugar for dusting.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting instructions

1. Make Pistachio Cream Filling.
2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios.
3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times.
4. Add butter and blend until smooth.
5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth.
6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar.
7. Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color.
8. .
9. Refrigerate to firm up while making cake.
10. Make Chocolate Cake Roll.
11. Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray.
12. In a small bowl whisk together flour, cocoa powder, baking powder and salt.
13. Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form.
14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture.
15. .
16. Fold 1/3 cup egg white mixture into yolks, then fold temaining.
17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean.
18. Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel.
19. .
20. Carefully peel off parchment paper.
21. Roll cake up in towel in long cylinder, cool on rack.
22. Fill and Frost Cake.
23. Unroll cake and spread with some pistachio cream.
24. Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream.
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