Join 8,000+ other food lovers enjoying weekly recipes.

Chocolate Custard Roll Recipe

Chocolate custard roll on a cooling rack topped with chocolate ganache.

All the richness and deliciousness of a Bird’s Milk Cake aka Ptiche Moloko cake in the shape of a roll. The Chocolate Angel Food Cake combined with the Egg Yolk only Custard Buttercream is quite magical together, especially when you add a good downpour of Chocolate Ganache on top. This Chocolate Custard Roll is a true beauty my friends, true beauty!

Chocolate custard roll on a platter with a slice missing.

I made this Chocolate Custard Roll a couple of weeks ago right before our little getaway to Seattle. As usual we hit the Piroshky’s for their Smoked Salmon piroshkys, then Ellen’s for their yogurt,

Chocolate Custard Roll

and for the full cultural experience went through the Pike’s Market.

Chocolate Custard Roll - {Birds Milk Roll} - A foolproof recipe with photo step by step instructions | Let the Baking Begin!

Lilacs, which remind me of my late grandma’s huge Lilac tree bush which she had in her front yard were in season, so we got a huge bouquet to take home.

Chocolate Custard Roll - {Birds Milk Roll}

With me in nursing school, it has been a while since we have gotten away anywhere, so everyone really enjoyed the trip.
Chocolate Custard Roll - {Birds Milk Roll} - A foolproof recipe with photo step by step instructions | Let the Baking Begin!
When we got home, we got to enjoy the little piece of the Chocolate Custard Roll that was left from the previous day. It was the perfect ending to a wonderful trip and a wonderful Mother’s day.

           Check the story behind the original recipe here

Chocolate Custard Roll

Yield: 1 Roll (10-12 slices)

Ingredients for the Custard Buttercream:

  • egg yolks
  • sugar
  • whole milk
  • unsalted butter, room temperature
  • vanilla extract

Equipment to use (affiliate links):

How to make Custard Buttercream:

In a saucepan combine 10 egg yolks with 3/4 cup sugar and vigorously whisk until smooth. Right away, whisk in 3/4 cup whole milk. Set over medium heat and while continuously whisking cook until thickened. The custard should coat the back of the spoon nicely. Do not bring to a boil or the mixture will curdle and become unusable (you will need to start over, if this does happen). Allow to completely cool to room temperature.

Making the custard buttercream in a mixer.

In a mixer, whip 3 sticks of unsalted room temperature butter until very pale in color and drastically increased in volume, scraping the bottom of the bowl about 2-3 times throughout, about 5-7 minutes.
In 2 additions, whip in the cooled egg yolk custard, minimally whipping in between.
Mixing together the ingredients for the custard buttercream.

Take away about 1.5 cups custard buttercream and set aside, this will be used to decorate the outside of the roll.


Chocolate Angel Food Cake Ingredients (Egg White only Chocolate Cake):

  • egg whites
  • granulated sugar
  • all-purpose flour
  • cocoa powder

How to make Chocolate Angel Food Cake (Egg White only Chocolate Cake):

Prepare all ingredients by measuring them with a kitchen scale. Line a Jelly Roll Baking Pan with foil or parchment paper. Heat oven to 350F with the baking rack in the middle.

Add 240 grams of egg whites to an absolutely grease free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
Slowly pour in 300 grams of granulated sugar as you continue to whip, then whip for 7 minutes more.

Making the chocolate sponge cake for this chocolate custard roll.

Set a fine sieve over the bowl with whipped egg whites, add 120 grams of all-purpose flour and 40 grams of cocoa powder and sift. Now carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. You do not want to overfold, as that will make the cake dense.

Adding the dry ingredients into the chocolate cake batter.

Transfer the batter to a parchment lined jelly roll baking sheet (18in x 12 in) and spread into an even layer. Bake at 350F, for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to completely cool. Do not open the oven to check sooner than 10 minutes, or the cake will deflate.

Assemble the Chocolate Custard Roll:

Turn the cooled cake upside down and peel off the parchment paper. Turn the cake back top side up. Spread the custard buttercream into an even layer on all over the cake except for 2 inches on the short side of the cake (see picture).
Covering the baked chocolate cake with rich custard buttercream.

Tightly roll the roll towards the end with no buttercream, leaving it seam side down.

 Rolling up the chocolate custard roll into a roulade.

Cover in plastic wrap and refrigerate for about 30 minutes to 1 hour. Remove from the fridge, set over a cooling rack and remove the plastic wrap.

Spread about half of the reserved cream all over the roll, about 3/4th cup.

 Covering the outside of the roulade with custard buttercream.

With a sharp serrated knife trim off about 1/2 inch at both ends of the roll, to reveal an even edge. Use the ‘scraps’ as a sample 🙂

Make the Chocolate Ganache:

Combine 1/4 cup hot heavy cream and 1/3 cup chopped chocolate or dark chocolate chips and let sit for 1 minute. Stir until smooth. Allow to cool to room temperature or until the ganache is pourable but thick.

Decorate:

Pour the cooled prepared ganache over the roll.
Topping the chocolate custard roll with homemade chocolate ganache.
Add the remaining buttercream to a pastry bag (or a ziplock bag) fitted with a star tip and pipe flowers/stars all over the top of the roll. Make some big flowers and small ones.

If you wish, you can add White Chocolate Crispearls to the centers of each piped flower. Any kind of small round chocolate covered dry blueberry will do though.

Custard roll topped with ganache and piped flowers in top.

With large spatulas transfer the Chocolate Custard Roll to a serving plate and refrigerate until ready to serve.
For nice clean slices, dip a knife into hot water, wipe and proceed to cut.

Here are some other DESSERT recipes:

Chocolate Custard Roll Recipe

Chocolate Custard Roll - {Birds Milk Roll} - The Chocolate Angel Food Cake combined with the Egg Yolk only Custard Buttercream is quite magical together, especially when you add a good downpour of Chocolate Ganache on top. | Let the Baking Begin!
5 from 1 vote

Moist chocolate cake rolled together with a custard buttercream. The perfect chocolate dessert recipe!

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: chocolate custard roll
Calories: 308 kcal
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 12 servings

Ingredients

Custard Buttercream

  • 10 egg yolks
  • 3/4 cups sugar
  • 3/4 cups whole milk
  • 3 sticks unsalted butter room temperature
  • 1 Tbsp vanilla extract

Chocolate Angel Food Cake Ingredients (Egg White only Chocolate Cake)

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 1/3 cup chopped dark chocolate or dark chocolate chips

Equipment to use (affiliate links)

  • Electric mixer
  • Jelly Roll Baking Pan
  • parchment paper
  • Pastry Bags
  • Any kind of Closed Star Tip
  • Rectangle serving plate for the Roll

Instructions

How to make Custard Buttercream

  1. In a saucepan combine 10 egg yolks with 3/4 cup sugar and vigorously whisk until smooth. Right away, whisk in 3/4 cup whole milk. Set over medium heat and while continuously whisking cook until thickened. The custard should coat the back of the spoon nicely. Do not bring to a boil or the mixture will curdle and become unusable (you will need to start over, if this does happen). Allow to completely cool to room temperature.
  2. In a mixer, whip 3 sticks of unsalted room temperature butter until very pale in color and drastically increased in volume, scraping the bottom of the bowl about 2-3 times throughout, about 5-7 minutes.
  3. In 2 additions, whip in the cooled egg yolk custard, minimally whipping in between.
  4. Take away about 1.5 cups custard buttercream and set aside, this will be used to decorate the outside of the roll.

How to make Chocolate Angel Food Cake (Egg White only Chocolate Cake)

  1. Prepare all ingredients by measuring them with a kitchen scale. Line a Jelly Roll Baking Pan with foil or parchment paper. Heat oven to 350F with the baking rack in the middle.
  2. Add 240 grams of egg whites to an absolutely grease free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
  3. Slowly pour in 300 grams of granulated sugar as you continue to whip, then whip for 7 minutes more.
  4. Set a fine sieve over the bowl with whipped egg whites, add 120 grams of all-purpose flour and 40 grams of cocoa powder and sift. Now carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. You do not want to overfold, as that will make the cake dense.
  5. Transfer the batter to a parchment lined jelly roll baking sheet (18in x 12 in) and spread into an even layer. Bake at 350F, for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to completely cool. Do not open the oven to check sooner than 10 minutes, or the cake will deflate.

Assemble the Chocolate Custard Roll

  1. Turn the cooled cake upside down and peel off the parchment paper. Turn the cake back top side up. Spread the custard buttercream into an even layer on all over the cake except for 2 inches on the short side of the cake (see picture).
  2. Tightly roll the roll towards the end with no buttercream, leaving it seam side down.
  3. Cover in plastic wrap and refrigerate for about 30 minutes to 1 hour. Remove from the fridge, set over a cooling rack and remove the plastic wrap.
  4. Spread about half of the reserved cream all over the roll, about 3/4th cup.
  5. With a sharp serrated knife trim off about 1/2 inch at both ends of the roll, to reveal an even edge. Use the 'scraps' as a sample 🙂

Make the Chocolate Ganache:

  1. Combine 1/4 cup hot heavy cream and 1/3 cup chopped chocolate or dark chocolate chips and let sit for 1 minute. Stir until smooth. Allow to cool to room temperature or until the ganache is pourable but thick.

Decorate

  1. Pour the cooled prepared ganache over the roll.
  2. Add the remaining buttercream to a pastry bag (or a ziplock bag) fitted with a star tip and pipe flowers/stars all over the top of the roll. Make some big flowers and small ones.
  3. If you wish, you can add White Chocolate Crispearls to the centers of each piped flower. Any kind of small round chocolate covered dry blueberry will do though.
  4. With large spatulas transfer the Chocolate Custard Roll to a serving plate and refrigerate until ready to serve.
  5. For nice clean slices, dip a knife into hot water, wipe and proceed to cut.
Nutrition Facts
Chocolate Custard Roll Recipe
Amount Per Serving
Calories 308 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 172mg57%
Sodium 53mg2%
Potassium 169mg5%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 40g44%
Protein 7g14%
Vitamin A 320IU6%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

Chocolate Custard Roll - {Birds Milk Roll} - Combination of Chocolate Angel Food Cake with Custard Buttercream is quite magical together | Let the Baking Begin!

Chocolate Custard Roll - {Birds Milk Roll} - A foolproof recipe with photo step by step instructions | Let the Baking Begin!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 8,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • dancer

    I would have given it a higher star rating if the measurements were all US standard. But part of the recipe is us standard and part is metric. Everyone needs to use all measurements in a recipe the same either US standard or metric not both.

    · Reply
  • Liliya

    How long does this stay fresh for in the refrigerator?

    · Reply
  • MarLo

    You and your family are adorable. Love this recipe.

    · Reply
  • […]  Chocolate Custard Cake Roll […]

    · Reply

As seen in