Recipe of Chocolate Cake Roll With Coconut Cream Filling Award-winning

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We hope you got benefit from reading it, now let's go back to chocolate cake roll with coconut cream filling recipe. You can have chocolate cake roll with coconut cream filling using 23 ingredients and 23 steps. Here is how you achieve that.

The ingredients needed to cook Chocolate Cake Roll With Coconut Cream Filling:

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

Instructions to make Chocolate Cake Roll With Coconut Cream Filling:

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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