Double Chocolate Roll Cake-Baking Addiction

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

Add to the mixing bowl eggs and sugar.

Then using the cage attachment beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cornstarch, baking powder, cinnamon and salt.

Add into eggs mixture and fold gently using a spatula.

Super Important for the double chocolate roll cake:

Don’t use mixer when adding flour mixture. Use the spatula.

Again, please fold the flour into the eggs mixture using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)


Making the chocolate filling (3 for 1)

Add eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.

Then add 2 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).

Mix until all ingredients are incorporated. (another minute or two)

Meanwhile, add 2 1/2 cup cold milk into the large or medium size pot.

Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat and let's make 3 filling. Yes, we will make 3 fillings from it.

Bowl 1: Take 1/4 cup of the vanilla filling and transfer to the bowl 1. Add 1/2 cup Nutella into it and just stir until both ingredients are incorporated. This is your filling number 1.

Then divide the left vanilla pudding into two bowls, bowl 2 and 3.

Bowl 2: Add hazelnuts Milka chocolate and stir until chocolate is incorporated

Mixing bowl 3: Add the Milka white chocolate and stir until chocolate is melted and happy.

Cover all 3 bowls with plastic wrap and let it cool.

While the filling is cooling, mix the butter. Set aside.

When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)

Then to the white chocolate filling add half of the mixed butter. Mix it.

Important note: don't add butter to the Nutella filling.

So, you just made 3 filling for your best chocolate roll cake recipe.

You made hazelnut or brown chocolate filling, yellow or white chocolate filling + small size Nutella filling.


ASSEMBLY OF THE CHOCOLATE ROLL CAKE

When your base cinnamon cake is cooled, cut the cake into the half (12 by 8 is each piece)

The first half of the cake add and spread the hazelnut filling. Then add Nutella filling by large spoonfuls (any place you want to).

Important: Don't roll this cake yet. Just spread the hazelnut filling and nutella on top of this half cake.

To the second half of the cake add and spread yellow, white chocolate Milka filling. ROLL IT.

Then place the rolled cake on the top of the hazelnut filling.

Roll them together. Yes, rolled the rolled cake together with hazelnut filling.

Don't worry if it is not perfect. (heavy cream will hide it)

Place the double rolled chocolate cake into the plastic wrap and aluminum foil and transfer to the freezer for a few hours or overnight.

NEXT DAY

THE FINAL STEP – DECORATION of Double chocolate roll cake

Add heavy cream and Dr. Oetker Whip it (if using) into the mixing bowl.

Mix for a few minutes or until you get the thickness you want.

Remove the cake from the freezer.

Cover the whole cake with the heavy cream.

Decorate with hazelnuts, walnuts and shaved chocolate.

Enjoy and share.