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
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 9x13 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