Recipe for roulade with chocolate and buttercream
Mmmhh delicious soft and rich chocolate roulade! It’s something I just love.
Food waste is not something we practice at home, and we always use all leftovers. Occasionally (not often, but still occasionally!), you have some leftover chocolate cake that you don’t know what to do with. An example is when I made Black Magic sheet cake for my daughter’s birthday, where there was quite a bit of “waste”. And in such cases, I usually make either chocolate roulade or rum balls (recipe for rum balls here and here).
Roulade is a classic for coffee gatherings. It’s super easy to make, and it always tastes wonderful. The classic roulade is a sliced cake consisting of a large rectangular cake base, rolled with cream and/or jam.
In the roulade I made here, the cake base consists of cake leftovers that I crumbled and mixed with milk and melted chocolate. And it turned into a really creamy chocolate roulade, where I didn’t hold back on the buttercream! Who doesn’t love buttercream with a delightful vanilla flavor? In fact, I doubled the amount of buttercream compared to how I usually make the chocolate roulade.
Chocolate Roulade with Buttercream Recipe
Ingredients
Cake
- Chocolate Cake
- 258 gram Milk
- 125 gram Dark chocolate melted
Cream
- 500 gram Butter soft
- 500 gram Powdered Sugar
- 8 gram Vanilla Sugar or powdered
- 61.6 gram Milk
Chocolate Coating
- 200 gram Dark chocolate
- Powdered Sugar for decoration
Instructions
Cake
- For this recipe, I used the cake from this recipe.
- Start by crumbling the cake into a bowl.
- Pour milk and melted chocolate into the bowl and mix well until uniform and soft.
- Place a piece of plastic wrap on the kitchen counter. The length of the plastic wrap should match the length you want for the finished roulade.
- Pour the cake mixture onto the wrap and place another piece of wrap on top.
- Take a rolling pin and roll over the plastic wrap. Roll out the cake mixture until it fills the wrap.
- Find a bowl and add the soft butter, vanilla sugar, and milk. Whisk together with a hand mixer until the consistency becomes smooth and airy.
- Remove the top piece of plastic wrap from the cake mixture.
- Distribute dollops of buttercream on the cake and spread it out evenly.
- Roll the cake into a roulade using the plastic wrap.
- Finally, wrap the plastic wrap tightly around the roulade and place it in the refrigerator. It should stay there for 1 hour to become completely cold.
- Melt the chocolate and place the chilled roulade on a cooling rack.
- Pour the melted chocolate over the roulade to cover it completely.
- Place the roulade back in the refrigerator. It should stay there until the chocolate sets.
- Remove the roulade from the refrigerator and decorate it with a fine layer of sifted powdered sugar.
- Slice the roulade into thin pieces and serve.