Decadent Chocolate MINI Rolls
Chocolate Mini Rolls are just a homemade versions of a HoHo Or Little Debbie Swiss Rollls. Only much better!
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Welcome to the Great British Baking Show Bake-Along! It’s Cake Week and we’re making Decadent Chocolate Mini Rolls. A tastier homemade version of the Hostess HoHo or the Little Debbie Swiss Roll.
Rich, decadent, chocolatey, meringue sponges swirls around fluffy minty buttercream in these little Chocolate Mini Rolls.
These little Chocolate Rolls are like mini Buche de Noel or a Swiss Roll but smaller! And you can even use them in my Mini Yule Logs recipe!
The 2021 GBBO is HERE and we’re HERE for it
Did you watch it?? I DID!! And I’m so happy it’s back. The bakes for Cake Week were:
Signature Bake: Mini Rolls
Technical Bake: Malt Loaf
Showstopper: Gravity Defying Cake
We chose the signature bake because it was really the MOST sensible for home bakers. Most US based bakers don’t have easy access to Malt Extract.
Some Tips to Make Chocolate Mini Rolls:
- take your time this is a fiddly bake and if you’ve never a cake roll before it’s not going to be easy
- because this is a meringue based sponge you will need a good stand mixer
- to whip egg whites successfully be sure to de-grease your mixer bowl and whisk attachment
- use room temperature butter cut in small pieces to help it mix with the boiling water and cocoa powder
- bake for the minimum amount of time, don’t over bake or your cakes will be hard, crispy, and fragile
- cool them tented under damp teatowels to keep them moist but dont leave them longer than it itakes to cool them, they will absorb a lot of moisture! (ask me how I know!)(nevermind I don’t want to remember ALL the disaster before success)
- pop them in the freezer before you cover with chocolate it will really help the rolls hold their shape
Other GBBO Cakes We Love
The Lemon Drizzle, the classic!
Chocolate Mini Rolls
Chocolate Mini Rolls are just a homemade versions of a HoHo Or Little Debbie Swiss Rollls. Only much better!
Servings: 12
Calories: 663kcal
Print Recipe
Ingredients
Chocolate Sponge
- 1 cup minus a TBSP unsweetened cocoa powder
- 3 TBSP softned butter unsalted
- pinch of salt
- 5 TBSP boiling water
- 1 cup sugar
- 8 extra large eggs
Buttercream Filling
- 3/4 cup softened butter
- 3 cups powdered sugar sifted
- 1 1/2 tsp mint extract can swap for orange or vanilla extract
Coating
- 24 ounces semi-sweet chocolate not chips get the bars in the baking aisle
- 4 ounces white chocolate optional for drizzle
Instructions
- Grease 2 9×13 baking sheets or pans, line with parchment paper, and grease that too
- preheat the oven to 350˚
- sift the cocoa powder into a mixing bowl, cut up the soft butter into the bowl, and add a pinch of salt
- add boiling water whisk to combine, stir until smooth, set aside
- separate the eggs and put the yolks in a mixing bowl and the whites into the bowl of a stand mixer
- use a hand mixer to beat the egg yolks with half of the sugar until soft and pale yellow, stir the chocolate mixture into the egg yolks
- beat the whites on high until stiff peaks form
- slowly add the remaining sugar until its incorporated
- take a large metal spoon and fold a spoonful of the whites into the yolks bowl, stir to loosen the mixture
- then fold in the remaining whites
- to fold use a metal spoon, swirl around the bowl once, cut down through the middle, turn the bowl 1/4 of the way around, repeat, and keep on until no more white remains
- spread in the prepared pans
- bake 12-18 minutes JUST until the cakes spring back
- cool on cooling racks with a damp towel over the top of the pan, not touching the cake
- make the filling by beating the butter with the sifted powdered sugar
- add the extract of your choice beat again until smooth and fluffy, if it's too stiff add a teaspoon of milk or two until the mixture is soft and fluffy
- remove cakes from their pans lay on clean tea towels peel off the parchment paper
- cover each cake with 1/2 the filling
- starting from the short of one cake roll up the cake to the middle of then roll the other short side in
- cut the cake between the rolls, then cut each roll into 3 equal pieces
- lay on a baking sheet seam side down
- repeat with remaining cake
- chill in the freezer or fridge until ready to coat
- to coat chop the chocolate, put in a heat safe bowl over a pan of simmering water until melted
- lay cakes on a baking rack, over a baking pan
- use a spoon to gently cover each cake, chill again
- melt the white chocolate the same way and drizzle over the rolls
- chill until ready to serve
Nutrition
Serving: 1g | Calories: 663kcal | Carbohydrates: 82g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 354mg | Fiber: 5g | Sugar: 72g | Vitamin A: 386IU | Vitamin C: 0.05mg | Calcium: 58mg | Iron: 4mg
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You did a beautiful job. I’m not sure I’m up for this task just yet but I’m going to print the recipe and then think about it for a few days. Thanks for the post and all your tips and tricks. It does sound fiddly, but not undoable.