This is a dessert you’ll never forget. I don’t say that lightly. My Milka Chocolate Roll has been requested at almost every special occasion and family function I attend. Why? Well, let’s look at what we are making here- a Milka. Chocolate. Cake. What is there not to desire!? A creamy filling inside a soft and delicious cocoa cake.
Milka
The chocolate so good it gets its own section. Milka (milk + cocoa) originated in Switzerland in 1901. A big thank you to the Swiss for their chocolate confections throughout the centuries. For the past 100 years, this delicious delight has mainly been produced in Germany, although the US confectionery company Mondelēz International has been bringing it to us since 1990 as well. I mention it because there is an authenticity to a pure Milka chocolate bar. It’s made with real ingredients, from their whole hazelnut bars to their Strawberry Yogurt, you can really taste the difference. This makes all the difference in the cream that swirls in our Milka Chocolate Rolls. As one of the most beloved chocolate brands across the world, the cake it makes up is bound to be just the same, no?
The roll
First things first, no need to be intimidated! Rolled cakes are much simpler to put together than you may realize. The foundation that we make for our cake here helps keep the cake sturdy and airy, to help prevent breaking. Many people recommend rolling your pre-filled cake with a dusted towel to prepare it for the final step. There is no need to use that technique here, although you are welcome to if you would like. What’s important is that your cake has cooled and it is not overbaked, when touched there should be an ever so slight spring back.
If all else fails and your cake does crack and break, there is good news. You can use extra filling to cover it up and voila! More Milka goodness on your cake for you! 😉
What you’ll need
Speaking of the roll, a jelly roll pan is used for this cake. These pans have the perfect depth for a rolled cake. They’re also the reason you may have heard of rolls referenced as jelly roll cakes, nothing to do with actual jelly at all! You will also need 2 separate bowls for the wet and dry ingredients and a spatula to slowly fold them in together. As with many other bakes, be sure not to overmix.
Milka Chocolate Cake Roll
Ingredients
Cake:
5 eggs + 1 egg yolk
1/2 cup (100g) sugar
3/4 cup (100g) all purpose flour
1/4 cup (25g) cocoa
1 teaspoon baking powder
1/2 cup (125ml) oil
Filling:
10.6 oz. (300g) Milka strawberry chocolate
3.5oz (100g) baking chocolate
4 oz (113g) unsalted butter
2 cups (500ml) whipping cream
Instructions
Preheat oven to 360F. Line 12″x 16″ jelly roll pan with parchment paper.
- Beat eggs and egg yolk. Add sugar, beating continuously.
- Mix for at least five minutes.
- Slowly add oil to the egg mixture and then stop mixing.
- Sift in flour with cocoa and baking powder.
- Manually mix until all ingredients are blended.
- Spread the batter in your prepared pan. Bake for 12 minutes.
- Cool on a wire rack. There is no need to invert on the towel or roll. Just leave to cool in the pan.
Filling:
- Break the chocolate bars into small pieces and put it into a bowl. Add butter.
- Over stovetop, heat the whipping cream to close to a boiling point. Pour over the chocolate and mix with a wire whisk until chocolate is melted.
- Cool completely and refrigerate for at least 2 hours.
- Once cooled start beating on medium and then beat on high. Mix until the filling is creamy and easy to spread. Be careful not to over-mix.
Spread about two-thirds of the filling onto the cake, the rest will be saved for the outside of the roll. As you roll the cake pull off the parchment paper. Cover the cake with the rest of the chocolate filling. Cool well and decorate with chocolate glaze or whipped cream icing.
Once you have mastered the art of the roll, you won’t want to miss these versions:
