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Portions

Serves 4-6 ppl

Ingredients

Chocolate Cake Roll Ingredients:

Coconut Chocolate Ganache Ingredients:

Coconut Chocolate Cream Ingredients:

 

Order Ingredients

Method

Prepare the Cake:

  • Step 1: Preheat the oven to 180 degrees C. Prepare the greaseproof paper to fit in the 9” x 9” baking pan.
  • Step 2: In a bowl, mix the Egg Yolk & Caster Sugar.
  • Step 3: Prepare another mixing bowl and make sure there is no water inside. Pour the Egg White into it and sprinkle a bit of sugar in it. Beat the Egg White until they form soft peaks, use an electric mixer set on high speed. Add half of the Sugar into the Bowl and continue to beat the Egg White for 30 seconds. Then add the rest of the Sugar and continue to beat the Eggs on low speed until the egg white forms soft peaks.
  • Step 4: Pour the Egg Yolk Mixture into Egg White. Gently fold the egg mixture with a spatula.
  • Step 5: Sieve the Plain Flour & Cocoa Powder into the mixture and lightly fold it into the egg mixture, making sure not many air bubbles are lost and that the mixture is fully combined.
  • Step 6: Transfer the cake mixture to the baking pan and use the spatula to spread the mixture on the baking pan evenly.
  • Step 7: Bake the cake for 12 minutes and take the greaseproof paper off the base and set aside on a cooling rack until it is at room temperature.

Prepare the Coconut Chocolate Ganache:

  • Step 1: Heat the Coconut Whipping Cream gently and turn off the heat just before it boils.
  • Step 2: Pour half of the heated Coconut Whipping Cream into the Chocolate chips and let it melt a little before using a Spatula to mix well.
  • Step 3: Pour in the rest of the heated Coconut Whipping Cream. Slightly stir the mixture and set aside.

Prepare the Coconut Chocolate Cream:

  • Step 1: Repeat the above 3 steps for making the chocolate ganache with 80g of coconut whipping cream and 30g of chocolate chips. Set aside until the mixture is at room temperature.
  • Step 2: Now beat the extra 50g of Coconut Whipping Cream to 70% done.
  • Step 3: Add half of the Coconut Whipping Cream into the Chocolate mixture and fold gently. Then add the rest of the cream and mix until well combined.

Assemble the Cake:

  • Step 1: Transfer the Cake Base onto a sheet of greaseproof paper. Spread the Coconut Chocolate Cream onto the Cake Base evenly.
  • Step 2: Roll the Cake until it foams a Cake Roll and put it into the fridge for 15 minutes.
  • Step 3: Take the cake from the fridge and spread a thin layer of the Coconut Chocolate Ganache on the surface of the Cake Roll to glaze the whole cake.
  • Step 4: Spread the rest of the Chocolate Ganache on all sides of the surface of the Cake Roll until it is all covered.
  • Step 5: Use a fork to create lines on the cake roll to make it look like the pattern of a tree.
  • Step 6: Sprinkle a bit of the icing sugar on the cake roll and it’s ready to serve.
  • Step 7: Decorate with Dried Cranberries, Chocolate Stars & Trees to make the cake more festive.
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