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 family gatherings, birthdays, holidays, or a special after-dinner treat!🍫
Jump to:
- What is a Chocolate Cake Roll?
- Ingredients
- Tools you'll need
- How to Make Chocolate Cake Roll
- How to Make Coconut Cream Cheese Filling
- How to Assemble
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Chocolate Cake Roll
- FAQ
- Notes:
- Related Recipes:
- Recipe
What is a Chocolate Cake Roll?
Chocolate Cake Roll is a sponge cake baked on a thin sheet and then rolled up with a filling. The cake has eggs, sugar, flour, cocoa powder, and other ingredients like vanilla extract, Creme de Cacao, and unsalted butter. Once baked, the cake is rolled up with a filling made of cream cheese, butter, confectioners' sugar, shredded coconut, and coconut extract. The cake is then chilled, sliced, and served as a delicious dessert. It's a perfect dessert for special occasions or holiday gatherings.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Chocolate Cake Roll:
- Eggs: Provide structure and moisture to the cake.
- Granulated Sugar: Sweetens the cake and helps with texture and browning.
- Honey: Adds sweetness and moisture to the cake.
- All-Purpose Flour: Provides structure and stability to the cake.
- Unsweetened Cocoa Powder: Adds chocolate flavor and color to the cake.
- Vanilla Extract: Enhances the flavor of the cake.
- Creme de Cacao: Optional ingredient that adds a hint of chocolate liqueur flavor to the cake.
- Unsalted Butter: Adds moisture and richness to the cake.
- Kosher Salt: Balances the sweetness and enhances the flavors in the cake.
For the Coconut Cream Cheese Filling:
- Cream Cheese: Provides a creamy and tangy base for the filling.
- Unsalted Butter: Adds richness and smoothness to the filling.
- Coconut Extract: Infuses the filling with a tropical coconut flavor.
- Confectioners' Sugar: Sweetens the filling and helps achieve a smooth texture.
- Unsweetened Shredded Coconut: Adds texture and coconut flavor to the filling.
- Unsweetened Coconut Milk: Used to adjust the consistency of the filling, making it fluffy and spreadable.
Tools you'll need
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.
Substitutions
- Granulated white sugar: You can substitute with brown sugar or coconut sugar, but it may slightly alter the texture and flavor of the cake.
- Honey: You can use maple or corn syrup instead of honey, which may affect the taste and texture.
- All-purpose flour: Cake flour can be substituted for all-purpose flour, but the cake will be more delicate and may roll up more slowly.
- Unsweetened cocoa powder: You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder, which may affect the cake's rise and texture.
- Pure vanilla extract: You can use other flavors of extracts like almond or peppermint, but the cake's flavor will be altered.
- Creme de Cacao: This is an optional ingredient; you can leave it out if you don't.
- Unsalted butter: You can use salted butter, but adjust the amount of salt in the recipe accordingly.
- Cream cheese: You can substitute with mascarpone cheese, but it will affect the taste and texture of the filling.
- Coconut extract: You can use vanilla extract or other flavor extracts if you don't have coconut extract, but it will change the flavor of the filling.
- Unsweetened coconut: You can use sweetened coconut, which will make the filling sweeter.
- Unsweetened coconut milk: You can use regular milk or almond milk instead of coconut milk, but it will alter the flavor of the filling.
Variations
- Change the filling: chocolate mousse, marshmallow fluff, plain whipped cream, Dulce de Leche, etc.
- Add a splash of coffee, bourbon, or your favorite liqueur to the filling to make it even more flavorful.
- Change the frosting: Bittersweet or White Chocolate Ganache, Dulce de Leche, etc.
- Pionono de Dulce de Leche: Check out this Pionono de Dulce de Leche version of this recipe.
How to Serve
To serve a Chocolate Cake Roll with Coconut Cream Cheese Filling, slice it into individual portions using a sharp knife. You can serve it as is or add a dollop of whipped cream or a dusting of powdered sugar for decoration. It's a delicious dessert that can be enjoyed any time of the day. You can serve it with hot coffee or tea for an extra treat. It's perfect for special occasions like birthdays, holidays, or other celebrations. The combination of chocolate and coconut is sure to please any dessert lover.
How to Store & Re-Heat
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.
Make-Ahead
You can make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time to save time and reduce stress during a busy week. After baking and filling the cake, wrap it tightly in plastic wrap 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. Alternatively, you can bake the cake and prepare the filling separately, then wrap each individually and refrigerate them for up to 2 days.
Then, when ready to serve, prepare the filling, spread it on the cake, and roll it up tightly. You can also freeze the cake and fill it separately for up to 1 month. To serve, let the cake thaw in the refrigerator overnight, then sit at room temperature for about 10-15 minutes before slicing. Making a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time is a great way to reduce the amount of work you have to do on the day of your event.
How to Freeze
We don't recommend freezing Chocolate Cake Rolls, but there are methods if you wish to. To freeze a Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic wrap and place it in an airtight container or a heavy-duty freezer bag. Label the container with the date and contents, then put it in the freezer. The cake roll can be frozen for up to 1 month. Remove it from the freezer to thaw the cake, and let it thaw in the refrigerator overnight.
When ready to serve, let it sit at room temperature for 10-15 minutes before slicing. Freezing may slightly alter the texture and flavor of the cake, so it's best to freeze it for short periods and avoid refreezing it once it has thawed. If you want to freeze the cake and filling separately, wrap each and place them in separate containers or bags.
The filling can be frozen for up to 2 months. Then, when ready, let the filling thaw in the refrigerator overnight and mix it well before using it to fill the cake. Freezing is a great way to make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time for future events or unexpected guests.
Tips for Making The Best Chocolate Cake Roll
- Prepare the Pan Properly: Ensure the sheet pan is properly prepared with parchment paper and cooking spray with flour or cocoa powder. This will prevent the cake from sticking and make it easier to roll.
- Whip Eggs and Sugar Thoroughly: Whipping the eggs and sugar until pale and thick is essential for creating a light and airy sponge cake. Be patient and beat them for the recommended time.
- Fold the Dry Ingredients Gently: When incorporating the sifted cocoa mixture and flour into the egg mixture, be gentle to avoid deflating the batter. Use a large rubber spatula and fold just until combined.
- Bake with Precision: Be careful not to overbake the cake. It should be set and springy to the touch but not overcooked. Overbaking may cause the cake to crack when rolling.
- Roll While Warm: Roll the cake with the kitchen towel while it's still warm. This will help the cake maintain its shape and prevent cracking.
- Prevent Sticking: Sift a thin layer of confectioner's sugar on the cake before rolling. This will prevent it from sticking to the towel.
- Use a Clean Kitchen Towel: Ensure the kitchen towel you use to roll the cake is clean and free from any residue or lint.
- Cool Completely Before Filling: Let the cake cool completely before spreading the coconut cream cheese filling. This will prevent the filling from melting and oozing out.
- Filling Consistency: Aim for a fluffy filling consistency, not runny. If needed, adjust the amount of coconut milk to achieve the right texture.
- Even Filling Distribution: When spreading the filling on the cake, leave a small border around the edges to prevent it from spilling out when rolling.
- Roll Tightly: Roll the cake tightly but gently. Use the kitchen towel to help you create a firm roll.
- Chill Before Serving: After assembling the cake roll, chill it in the refrigerator before serving. This will help it hold its shape and make slicing easier.
- Garnish Mindfully: Sprinkle shredded coconut on top only after frosting the sides and ends with the reserved coconut cream cheese. This ensures a neat and attractive presentation.
FAQ
Can I make a chocolate cake roll without the coconut cream cheese filling?
You can omit the coconut cream cheese filling and fill the cake with other fillings such as whipped cream, fruit, or chocolate ganache.
Can I use a different type of extract in the filling?
Instead of coconut extract, you can use other extract flavors, such as vanilla, almond, or peppermint.
Can I make a chocolate cake roll gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.
Can I use sweetened shredded coconut instead of unsweetened?
You can use sweetened shredded coconut instead of unsweetened, making the filling sweeter.
Can I make a chocolate cake roll ahead of time and freeze it?
You can freeze the cake roll for up to 1 month, but freezing may slightly alter the texture and flavor of the cake. It's best to freeze it briefly and avoid refreezing it once it has thawed.
Why does my chocolate cake roll crack?
When making a cake roll, adding honey is essential because it gives the cake roll flexibility, which is necessary when rolling it to prevent it from breaking apart or cracking. Also, do not overcook the cake roll; otherwise, when rolled, it will crack.
Notes:
- For a decorative option: Reserve some 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 chocolate cake roll, which is important when you roll it so 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.
- Never add the flour quickly, over-mix it, or hit the baking sheet with the batter, or you will lose all the air. Ensure you level the batter in the baking pan with an offset spatula before putting it in the oven.
- Ensure not to overcook the chocolate cake roll, or it will crack when you roll it. Don't underneath; the beaten eggs help the cake roll rise.
- The eggs should be at room temperature; beat the mixture for 10 minutes. Aerating the eggs until they are foamy and holding their shape helps leaven and structure this cake.
- 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 a dry chocolate cake roll.
Related Recipes:
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.