Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat together the egg yolks and granulated sugar until pale and fluffy (around 5 minutes).
- Sift together flour, cocoa powder, baking powder, and salt. Gradually add to the egg mixture, stirring until blended. Add vanilla extract and combine.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter until just combined.
Baking
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
- Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
- Roll the cake up in the towel, starting from the short end, and let it cool completely.
Filling and Assembly
- To make the filling, beat cream cheese, powdered sugar, and vanilla extract until smooth. Stir in coconut and pecans.
- Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, then roll it back up without the towel.
- Wrap it in plastic wrap and refrigerate for at least an hour to set.
Final Touch
- For the chocolate glaze, heat the chocolate chips and heavy cream in the microwave or over a double boiler, stirring until melted and smooth.
- Once set, transfer the cake roll to a serving platter and drizzle the chocolate glaze on top. Slice and serve chilled!
Notes
Using high-quality chocolate and fresh eggs will elevate the flavor and texture of your cake roll. You can prepare the cake roll a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days.