Mini Chocolate Roll Cake with Blueberry & Wafer
A delightful mini chocolate roll cake filled with chocolate cream and topped with fresh blueberries and crispy wafers, perfect for any celebration!
Servings 12 mini cakes
Calories 150kcal
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.
Notes
For best results, ensure eggs are at room temperature and do not overbake the sponge. Chill before slicing for neater presentation. Can freeze uncut rolls.
