Left with chocolate cake scraps? Here’s the perfect way to use them—in a delicious chocolate roulade.
Recipe for chocolate roulade with buttercream
Do you have a large leftover chocolate cake that you don’t know what to do with? Or have you baked a cake that turned out poorly, and no one wants to eat it? There’s no need to despair, as here comes the perfect way to use it—in a delicious chocolate roulade.
Essentially, this cake is made following the same principle as a rum ball. The only difference is that the cake mixture here is without the rum flavor and is not formed into balls but instead spread out on a piece of plastic wrap, coated with buttercream, and rolled as a roulade.
Serve the cake in thin slices as a dessert.
Servings: Cake
Chocolate Roulade with Buttercream
Left with chocolate cake scraps? Here’s the perfect way to use them—in a delicious chocolate roulade.
Ingredients
The Roulade Dough
- 1 pcs. Chocolate Cake see link to recipe in the instructions
- 250 gram Milk
- 125 gram Dark chocolate melted
Buttercream
- 250 gram Butter soft
- 250 gram Powdered Sugar
- 4 gram Vanilla Sugar or vanilla powder
- 30 gram Milk
Chocolate coating (decoration)
- 200 gram Dark chocolate for coating
- Powdered Sugar for sprinkling
Instructions
Cake:
- The cake we used for this roulade can be found here.
- It worked fine, but in principle, you can use any chocolate cake for the recipe.
- Crumble the cake into a bowl.
- Add milk and melted dark chocolate to the bowl with the crumbled cake.
- Mix well until you have a soft and uniform mass.
- Place a piece of plastic wrap on the table. The length should be about the same as you want your roulade to be.
- Place the chocolate mixture on the wrap.
- Take another piece of wrap of the same size and place it over the chocolate mixture.
- Roll out the mixture with a rolling pin so that it covers the entire surface between the two pieces of wrap.
Buttercream:
- Combine soft butter, vanilla sugar, powdered sugar, and milk in a bowl.
- Whip the ingredients together with an electric mixer until you have a fluffy and smooth buttercream.
Assembling the cake:
- Remove the top piece of plastic wrap from the chocolate mixture.
- Place the buttercream in dollops and then spread it evenly over the "chocolate base."
- Using the bottom piece of plastic wrap, roll the cake together into a roulade.
- Wrap the roulade tightly with the plastic wrap so it holds together while it rests in the fridge.
- Place the roulade in the fridge for about an hour until it is cold.
- Melt the chocolate for the coating.
- Place the cold roulade on a rack and pour the chocolate over it so that the whole cake is covered in chocolate.
- Return the roulade to the fridge and let it chill until the chocolate has solidified.
- Sift a thin layer of powdered sugar over the roulade.
- Serve the cake sliced into thin pieces.
Notes
Tip: There was a bit too much cake compared to the buttercream for our taste.
Next time, I will either use only half the amount of cake or a double portion of buttercream.
You can see the whole process as a video here:
Next time, I will either use only half the amount of cake or a double portion of buttercream.
You can see the whole process as a video here: