Mini Chocolate Roll Cake with Blueberry & Wafer
Mini Chocolate Roll Cake with Blueberry & Wafer: Bite-Sized Bliss, Straight from My Kitchen
Every reminiscence of my childhood birthdays is sprinkled—quite literally!—with chocolate. But among the sea of desserts, my heart was always captured by the sight of a gorgeous chocolate roll cake, sliced into perfect little spirals, each a promise of cocoa-filled delight. Fast forward to my recent afternoon baking session, and I found myself making a batch of these mini chocolate roll cakes with blueberry and wafer—modern, whimsical, and just as dreamy as ever. If you adore chocolate desserts that feel both fancy and cozy, you’re absolutely in the right place!
Why You’ll Adore This Mini Chocolate Roll Cake
Let me count the ways—because there are truly so many reasons to fall in love with these little chocolate roll cakes:
- Decadent Yet Light: The sponge is rich and deeply chocolaty, but not heavy at all. Each bite melts away…before you reach for another.
- Playful Presentation: Mini rolls, topped with blueberries, crispy wafer rolls, and sprigs of rosemary or mint? They’re basically edible works of art—totally Instagram-worthy.
- Party Perfect: Whether you’re serving these for afternoon tea, a birthday celebration, or movie night, people can’t help but smile when you bring out a platter.
- Easy to Make, Easy to Share: This recipe is more approachable than it looks—you don’t have to be a pastry chef, I promise! And the best part? Everyone gets their own “mini cake.”
Ingredients You’ll Need for Mini Chocolate Roll Cakes
Here’s everything you need to bring these beautiful mini chocolate roll cakes to life, plus a few little notes from my own kitchen:
- 4 eggs: Room temperature eggs whip up fluffier—crucial for that sponge cake texture!
- 90g sugar: Sweetens the cake just right (don’t worry, it’s not overly sweet).
- 40ml milk (unsweetened): I love using whole milk for richness, but any milk works.
- 40ml vegetable oil: Keeps the roll moist and tender.
- 60g all-purpose flour: Your everyday flour does the trick—no need for fancy stuff.
- 25g unsweetened cocoa powder: Go for a high-quality brand. It makes a real difference in flavor!
- 1/2 tsp baking powder: Lightens the sponge, giving it lift.
- 1/2 tsp salt: Just a bit, to balance flavors.
- 1 tsp vanilla extract: For that warm, cake-shop aroma.
- For the chocolate cream:
- 250ml cold whipping cream
- 40g powdered sugar
- 20g cocoa powder
- 50g dark chocolate (melted and cooled)—I always sneak a spoonful for myself!
- For decoration: Fresh blueberries, wafer rolls (chocolate & vanilla flavor), fresh rosemary or mint leaves, and some chocolate chips or pearls.
Step-by-Step Guide: Making the Perfect Mini Chocolate Roll Cake
- Make the Sponge Cake:
Start by whisking your egg yolks with half your sugar until they’re seriously pale and fluffy (think soft ribbons falling off your whisk). Pour in the milk, oil, and vanilla extract, stirring until smooth. - Sift and Fold:
Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together—be patient; gentle folding makes fluffier cake! - Make the Meringue:
In a clean bowl, beat egg whites with the remaining sugar until you get soft, billowy peaks. This step is my zen moment. - Combine:
Fold a third of your egg whites into the batter. Then, gently fold in the rest, being careful not to deflate that lovely air. - Bake:
Pour the mixture onto a lined rectangular pan (a Swiss roll tray or regular baking sheet works). Spread it out in an even layer, then bake at 170°C (340°F) for 20–22 minutes. The kitchen will smell divine. - Roll While Warm:
Right after baking, invert the cake onto a clean towel. Peel away the parchment—exhale!—and quickly but gently roll the cake up with the towel. This "memory roll" step prevents cracks. - Make the Chocolate Cream:
While the cake cools, whip cold cream with powdered sugar to soft peaks. Add cocoa powder and your melted chocolate, and whip until you’ve got a dreamy, fluffy filling. - Assemble:
Unroll your cake, spread chocolate cream evenly, then roll it up tightly again (no towel this time!). Chill for 30 minutes to set the shape. - Slice and Decorate:
Cut into mini rolls. Pipe on more chocolate cream, and—here’s the fun part—top with blueberries, wafer rolls, herbs, and chocolate pearls.
My Secret Tips and Tricks for Chocolate Roll Cake Success
- Eggs at Room Temp: Cold eggs don’t whip as nicely. Trust me—I’ve learned the hard way!
- Don’t Overbake: Even a minute too long can dry out your sponge. Keep an eye on it (a toothpick should come out clean, but the top should still be super soft).
- Rolling While Warm: This step really is the secret to smooth, crack-free mini chocolate roll cakes.
- Chill Before Slicing: A quick rest in the fridge means neater, cleaner spirals (and it helps flavors set beautifully).
Creative Variations and Ingredient Swaps
Not feeling blueberries today, or want to customize your mini chocolate roll cakes? Here are some ideas:
- Switch the Fruit: Try raspberries, strawberries, or even slices of kiwi for a zesty twist.
- Go Nutty: Sprinkle chopped hazelnuts or pistachios inside or on top (so good with chocolate!).
- Dairy-Free Adaptation: Use coconut cream instead of whipping cream—and swap milk for a non-dairy option.
- Holiday Spirit: Sprinkle with crushed peppermint or use orange zest in the cream for a festive chocolate roll cake.
How to Serve and Store Your Mini Chocolate Roll Cake
Serve your mini chocolate roll cakes chilled or at room temp (I love them with good coffee or a pot of black tea—afternoon bliss!). If you have leftovers (rare!):
- Store in an airtight container in the fridge for up to 2–3 days. The flavors actually deepen overnight.
- To keep decorations crisp, add the blueberries and wafer rolls just before serving.
- The uncut roll can be wrapped in cling film to maintain moisture.
FAQs: Your Top Questions About Mini Chocolate Roll Cake Answered
Q: Can I make these mini roll cakes ahead of time?
Absolutely! In fact, letting them chill overnight in the fridge helps the flavors meld. Just decorate right before serving so everything stays crisp and fresh.
Q: Help! My sponge cracked when rolling. What did I do wrong?
It likely cooled too much before rolling, or was slightly overbaked. Next time, work while the cake is still warm and pliable. If you get cracks, extra chocolate cream can be your secret camouflage!
Q: Can I freeze the mini chocolate roll cake?
You bet—freeze the uncut roll (no decorations). Wrap tightly, and defrost overnight in the fridge before slicing and topping.
Q: Any tricks for perfectly smooth chocolate cream?
Use cold whipping cream and fully cooled melted chocolate. Whip just to soft peaks; over-whipping can make things grainy.
Q: Can I double the recipe for a crowd?
Yes! Just double everything (use two pans if needed), and you’ll have a stunning party platter of chocolate roll cakes.
Baking these mini chocolate roll cakes with blueberry and wafer is more than just making dessert—it’s sharing joy in edible, spiraled form. From my kitchen to yours, I hope you make, taste, and share them soon! If you do, let me know in the comments—nothing makes me happier than seeing your bakes (and if you’re anything like me, you’ll need a few extra to snack on while decorating!). Happy rolling, friend!
Mini Chocolate Roll Cake with Blueberry & Wafer
Ingredients
For the sponge cake
- 4 pieces eggs Room temperature eggs whip up fluffier.
- 90 g sugar Sweetens the cake just right.
- 40 ml milk (unsweetened) Whole milk gives richness.
- 40 ml vegetable oil Keeps the roll moist and tender.
- 60 g all-purpose flour Standard flour works well.
- 25 g unsweetened cocoa powder Use high-quality for best flavor.
- 1/2 tsp baking powder Lightens the sponge.
- 1/2 tsp salt Balances flavors.
- 1 tsp vanilla extract Adds aroma.
For the chocolate cream
- 250 ml cold whipping cream
- 40 g powdered sugar
- 20 g cocoa powder
- 50 g dark chocolate (melted and cooled) Sneak a spoonful for yourself!
For decoration
- Fresh blueberries For topping.
- Wafer rolls (chocolate & vanilla) For topping.
- Fresh rosemary or mint leaves For garnish.
- Chocolate chips or pearls For additional decoration.
Instructions
Make the Sponge Cake
- Whisk your egg yolks with half your sugar until pale and fluffy.
- Pour in the milk, oil, and vanilla extract, stirring until smooth.
Sift and Fold
- Sift in the flour, cocoa powder, baking powder, and salt.
- Gently fold everything together.
Make the Meringue
- Beat egg whites with remaining sugar until you get soft peaks.
Combine and Bake
- Fold a third of your egg whites into the batter. Then fold in the rest gently.
- Pour the mixture onto a lined rectangular pan and spread it out.
- Bake at 170°C (340°F) for 20–22 minutes.
Roll While Warm
- Invert the cake onto a clean towel and peel away the parchment.
- Gently roll the cake up with the towel.
Make the Chocolate Cream
- Whip cold cream with powdered sugar to soft peaks.
- Add cocoa powder and melted chocolate, whip until fluffy.
Assemble
- Unroll the cake, spread chocolate cream evenly, then roll it up tightly.
- Chill for 30 minutes to set the shape.
Slice and Decorate
- Cut into mini rolls.
- Pipe on more chocolate cream and top with blueberries, wafer rolls, herbs, and chocolate pearls.
