This tender Chocolate Cake Roll, "Pionono de Chocolate," is moist, rich, and chocolatey and filled with a sweet coconut cream cheese for a dessert that's balanced yet full of deep, rich flavor, perfect for birthdays, holidays, or a special after-dinner treat!🍫
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How to Make Chocolate Cake Roll
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375 degrees F. Coat a 15'' x 10''x 1'' inch sheet pan with cooking spray with flour; line the bottom of the pan with parchment paper, and spray with cooking spray with flour again or butter and dust cocoa powder on the parchment paper; remove the excess cocoa powder; set the pan in the refrigerator until needed.
Microwave the butter in a small microwaveable bowl on High for 30 seconds or until the butter is melted. Remove from heat, and then let cool a bit. Sift the flour and cocoa powder; set aside.
Beat the eggs, granulated sugar, honey, vanilla, salt, and creme de cacao; if using a stand mixer fitted with the whisk attachment, beat on medium-high speed for 2 minutes.
Then, raise the speed to high; beat until the mixture is pale and very thick, about 8 minutes more (enough to hold a pattern in the wake of the whisk); see Notes.
Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold it so as not to deflate. When almost incorporated, pour melted butter down the side of the bowl; gently fold to combine.
Bake until the top is set and springy, about 8 to 10 minutes. Make sure not to overcook the cake roll, or it will crack when you roll it.
While the chocolate cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
Lay a clean kitchen towel over the cake and flip the sheet pan onto a work surface. Gently peel off the parchment. Then, gently roll the still-warm cake roll and towel together, starting at one of the short ends.
(This must be done while the chocolate cake roll is hot to keep it from cracking.) Wear oven mitts if needed. Allow the rolled-up cake to cool completely.
How to Make Coconut Cream Cheese Filling
In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese with the butter on medium speed until well combined and smooth, about 3 minutes.
Reduce the speed to low and add the coconut milk, coconut extract, and the confectioners' sugar. Continue to beat until completely combined, about 2 minutes.
(If needed, add a teaspoon of coconut milk, the mixture should )be fluffy, not runny) Increase speed to high and beat until fluffy, about 2 to 4 minutes more. —Reserve ½ cup of the coconut cream cheese.
How to Assemble
Unroll the cooled chocolate cake roll and spread the cream cheese filling, leaving about a ¼-inch border. Next, roll up the cake from the short end, lifting it just a bit as you roll so that the filling doesn’t get pushed out.
Transfer to a serving plate, seam-side down, and frost the sides and ends with the reserved coconut cream cheese. Garnish with unsweetened shredded coconut and chill until ready to serve.
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📖 Recipe
Easy Chocolate Cake Roll
Ingredients
- 240 g (4 large eggs), room temperature
- 80 g (6 tablespoons) granulated white sugar
- 15 g (1 Tablespoon) honey
- 60 g (6 tablespoons) all-purpose flour
- 20 g (3 Tablespoons) unsweetened 100% pure cocoa powder,plus more for dusting
- 1 tablespoon pure vanilla extract
- 1 tablespoon Creme de Cacao
- 20 g unsalted butter , melted and cooled completely
- ⅛ teaspoon kosher salt
For the Coconut Cream Cheese Filling:
- (1) 8-ounce packages cream cheese, at room temperature (full fat)
- 1 stick unsalted butter , room temperature
- 3 teaspoons pure coconut extract
- 2 cups confectioners' sugar
- 1 cup unsweetened shredded coconut
- 2 to 3 teaspoons unsweetened coconut milk ,as needed
Instructions
- Preheat the oven to 375 degrees F. Coat a 15'' x 10''x 1'' inch sheet pan with cooking spray with flour; line the bottom of the pan with parchment paper, and spray with cooking spray with flour again or butter and dust cocoa powder the parchment paper; remove the excess cocoa powder; set the pan in the refrigerator until needed.
For the Chocolate Cake Roll:
- Microwave the butter in a small microwaveable bowl on High for 30 seconds or until butter, is melted. Remove from heat, and then let cool a bit. In a medium bowl, sift together the flour and cocoa powder; set aside.
- Beat the eggs, granulated sugar, honey, vanilla, salt, and creme de cacao, if using in a stand mixer fitted with the whisk attachment; beat on medium-high speed for 2 minutes. Then, raise the speed to high; beat until mixture is pale and very thick, about 8 minutes more (enough to hold a pattern in the wake of the whisk), see Notes.
- Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully folding no to deflate. When almost incorporated, pour melted butter down the side of the bowl; gently fold to combine.
- Bake until the top is set and springy to the touch, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
- While the chocolate cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
- Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.
How to Make Coconut Cream Cheese Filling
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese with the butter on medium speed until well combined and smooth,about 3 minutes. Reduce the speed to low and add the coconut milk, coconut extract ,and the confectioners' sugar. Continue to beat until completely combined, about 2 minutes. (If needed, add a teaspoon of coconut milk, the mixture should )be fluffy, not runny) Increase speed to high and beat until fluffy, about 2 to 4 minutes more. —Reserve ½ cup of the coconut cream cheese.
How to Assemble Chocolate Cake Roll
- Unroll the cooled chocolate cake roll and spread the cream cheese filling over it, leaving about a ¼-inch border. Next, roll up the cake from the short end, lifting it just a bit as you roll so that the filling doesn’t get pushed out. Transfer to a serving plate, seam-side down, and frost the sides and ends of the cake with the reserved coconut cream cheese. Garnish with unsweetened shredded coconut and chill until ready to serve.
Notes
- To store: A Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic and refrigerate it for up to 3 days. When ready to serve, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing.
- To reheat: Slice The cake into portions and place them on a microwave-safe plate. Microwave each slice for about 10-15 seconds until warm. Alternatively, you can place the pieces on a baking sheet and heat them in the oven at 350°F (175°C) for about 5-10 minutes. Avoid overheating the cake, as it can cause the filling to melt and make the cake soggy.
- For a decorative option: Reserve a bit of the cream cheese filling before assembling the chocolate cake Roll. Then, spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the chocolate cake Roll before dusting it with confectioners' sugar.
- Honey is a must in this recipe as it gives flexibility to the cake roll, which’s important when you roll it so that it doesn’t break apart.
- Unsalted butter or shortening can also be used to grease the baking sheet.
- If you bake several cake rolls, it is crucial to stack them to maintain humidity.
- It's important to never add the flour quickly, over-mix it, or hitting the baking sheet with the batter in, or you will lose all the air. Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven.
- Make sure not to overcook the cake roll, or it will crack when you roll it. Don't under beat; the beaten eggs are essential to help the chocolate cake roll rise.
- The eggs should be at room temperature; Make sure to beat the egg mixture for the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure.
- When measuring flour, spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
