Chocolate Custard Roll

Decadent Chocolate Custard Roll: A Step-by-Step Guide

Indulge in the luxurious flavors of this Chocolate Custard Roll, a dessert that combines the lightness of chocolate angel food cake with the rich, creamy decadence of custard buttercream. Perfect for special occasions or simply treating yourself, this recipe will guide you through creating a stunning and delicious dessert that will impress everyone at the table.

Ingredients

Custard Buttercream

• 10 egg yolks
• 3/4 cup granulated sugar
• 3/4 cup whole milk
• 1 1/2 cups unsalted butter, room temperature
• 1 Tbsp vanilla extract

Chocolate Angel Food Cake (Egg White Chocolate Cake)

• 240 gr egg whites (about 10)
• 300 gr granulated sugar
• 120 gr all-purpose flour
• 40 gr cocoa powder

Chocolate Ganache

• 1/4 cup heavy whipping cream
• 1/3 cup chopped dark chocolate or dark chocolate chips

Equipment Needed

• Electric mixer
• Rimmed baking sheet (18″ x 12″)
• Parchment paper
• Pastry bags
• Closed star tip
• Rectangle serving plate for the roll

Directions

Custard Buttercream

1. In a saucepan, combine 10 egg yolks with 3/4 cup sugar. Whisk vigorously until smooth.
2. Immediately whisk in 3/4 cup whole milk and set over medium heat.
3. Continuously whisk until the custard thickens, coating the back of a spoon (approximately 160°F). Avoid boiling to prevent curdling.
4. Once thickened, remove from heat and allow it to cool to room temperature.
5. In an electric stand mixer, whip 1 1/2 cups unsalted butter until very pale and increased in volume, about 5-7 minutes.
6. Gradually add the cooled custard in two additions, whipping minimally between each addition.
7. Reserve 1.5 cups of the custard buttercream for decorating the roll later.

Chocolate Angel Food Cake

1. Preheat the oven to 350°F and prepare a rimmed baking sheet with parchment paper.
2. In a clean, grease-free large bowl, start whipping 240 grams of egg whites on high speed until foamy (about 30 seconds).
3. Gradually add 300 grams of granulated sugar while continuing to whip for about 7 minutes until the meringue is glossy and thick.
4. Add 1 tbsp vanilla extract and sift 120 grams of all-purpose flour and 40 grams of cocoa powder over the meringue.
5. Gently fold the mixture until no streaks of dry ingredients remain, being careful not to overmix.
6. Spread the batter evenly on the prepared baking sheet and bake at 350°F for 10-15 minutes, until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before assembling.

Assemble the Chocolate Custard Roll

1. Once cooled, turn the cake upside down and carefully peel off the parchment paper.
2. Spread the custard buttercream evenly over the cake, leaving a 2-inch border on one short side.
3. Tightly roll the cake towards the side with no buttercream, seam side down.
4. Wrap the roll in plastic wrap and refrigerate for 30 minutes to 1 hour.
5. Remove from the fridge and spread about 3/4 cup of the reserved buttercream over the roll. Trim the ends with a serrated knife for a clean edge.

Make the Chocolate Ganache

1. Heat 1/4 cup heavy cream and pour over 1/3 cup chopped dark chocolate or chocolate chips.
2. Let sit for 1 minute, then stir until smooth. Allow the ganache to cool to room temperature until it is pourable but thick.

Decorate

1. Pour the cooled ganache over the roll.
2. Using a pastry bag fitted with a star tip, pipe the remaining buttercream into flowers or stars over the top of the roll.
3. Optional: Add White Chocolate Crispearls or small round chocolate-covered blueberries to the centers of the piped flowers.
4. Transfer the Chocolate Custard Roll to a serving plate and refrigerate until ready to serve.

For the best presentation, dip a knife into hot water, wipe, and slice to serve.

Recipe Notes

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12
• Calories: 420 kcal per serving

This Chocolate Custard Roll is a showstopper that blends the airy texture of angel food cake with the richness of custard and chocolate. Perfect for any occasion, it’s sure to become a favorite in your dessert repertoire.

Enjoy making this delightful dessert, and don’t forget to share your creations with friends and family!

Chocolate Custard Roll

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 12 1x

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Description

The combination of rich chocolate and creamy custard creates an indulgent dessert that’s sure to impress. The fluffy chocolate angel food cake pairs perfectly with the smooth custard buttercream, and the glossy ganache adds an extra layer of decadence.

Perfect for special occasions or a luxurious treat, this Chocolate Custard Roll is both visually stunning and deliciously satisfying. Whether you’re a seasoned baker or just looking for a fun and rewarding project, this dessert is a must-try. Enjoy every bite of this heavenly creation!

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Ingredients

Scale 1x2x3x

Custard Buttercream:

10 egg yolks
3/4 cups granulated sugar
3/4 cups whole milk
1 1/2 cups unsalted butter, room temperature
1 Tbsp vanilla extract
Chocolate Angel Food Cake Ingredients (Egg White Chocolate Cake):

240 gr egg whites (about 10)
300 gr granulated sugar
120 gr all-purpose flour
40 gr cocoa powder
Chocolate Ganache:

1/4 cup heavy whipping cream
1/3 cup chopped dark chocolate or dark chocolate chips
Equipment to use (affiliate links):

Electric mixer
Rimmed baking sheet (18″X12″)
Parchment paper
Pastry Bags
Any kind of Closed Star Tip
Rectangle serving plate for the Roll

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Instructions

How to make Custard Buttercream:

In a saucepan combine 10 egg yolks with 3/4 cup sugar and vigorously whisk until smooth. Right away, whisk in 3/4 cup whole milk.
Set over medium heat and while continuously whisking cook until thickened. The custard should coat the back of the spoon nicely (it starts to thicken at 160°F and will curdle if above 180°F). Do not bring to a boil or the mixture will curdle and become unusable.
Allow to completely cool to room temperature.
In an electric stand mixer whip 1 1/2 cups of unsalted room temperature butter until very pale in color and drastically increased in volume, scraping the bottom of the bowl about 2-3 times throughout, about 5-7 minutes.
In 2 additions, whip in the cooled egg yolk custard, minimally whipping in between.
Reserve 1.5 cups of custard buttercream and set aside, this will be used to decorate the outside of the roll later.
How to make Chocolate Angel Food Cake (Egg White only Chocolate Cake):

Prepare all ingredients by measuring them with a kitchen scale. Line a rimmed baking sheet with foil or parchment paper.
Preheat the oven to 350°F with the baking rack in the center.
Add 240 grams of egg whites to an absolutely grease-free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
While continuing to whip, slowly add 300 grams of granulated sugar, then whip for 7 minutes more. Stop whipping when the meringue looks glossy, thick, and balls around the whisk. Underwhipped meringue will be unstable and make the cake dense.
Add 1 tbsp of vanilla extract. Then, set a fine sieve over the bowl with whipped egg whites, and add 120 grams of all-purpose flour and 40 grams of cocoa powder. Sift over the meringue.
Carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. Do not overfold, as that will make the cake dense.
Transfer the batter to a parchment-lined rimmed baking sheet (18in x 12 in) and spread into an even layer. Bake at 350°F for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven to check sooner than 10 minutes, or the cake will deflate. Remove from the oven and allow to completely cool.
Assemble the Chocolate Custard Roll:

Turn the cooled cake upside down and peel off the parchment paper. Turn the cake back top side up. Spread the custard buttercream into an even layer all over the cake except for 2 inches on the short side of the cake.
Tightly roll the roll towards the end with no buttercream, leaving it seam side down.
Cover in plastic wrap and refrigerate for about 30 minutes to 1 hour. Remove from the fridge, set over a cooling rack and remove the plastic wrap.
Spread about half of the reserved cream all over the roll, about 3/4th cup.
With a sharp serrated knife trim off about 1/2 inch at both ends of the roll, to reveal an even edge.
Make the Chocolate Ganache:

Combine 1/4 cup hot heavy cream and 1/3 cup chopped chocolate or dark chocolate chips and let sit for 1 minute. Stir until smooth. Allow to cool to room temperature or until the ganache is pourable but thick.
Decorate:

Pour the cooled prepared ganache over the roll.
Add the remaining buttercream to a pastry bag (or a ziplock bag) fitted with a star tip and pipe flowers/stars all over the top of the roll. Make some big flowers and small ones.
If you wish, you can add White Chocolate Crispearls to the centers of each piped flower. Any kind of small round chocolate-covered dry blueberry will do though.
With large spatulas transfer the Chocolate Custard Roll to a serving plate and refrigerate until ready to serve.
For nice clean slices, dip a knife into hot water, wipe, and proceed to cut.

• Prep Time: 30 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 420 Kcal