Chocolate Custard Roll Recipe – Delicious chocolate cake combined with creamy custard buttercream then drizzled with chocolate sauce. This chocolate cake is a showstopper for sure!

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 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, a true beauty!

           Check the story behind the original recipe here. 

Chocolate Custard Roll

Yield: 12″ 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):

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

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.

• 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

• Take away about 1.5 cups of 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. Preheat the oven to 350F with the baking rack in the center.
• 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. The egg whites will be thick, fluffy, and ball around the whip instead of outside of the whip.

• Add the vanilla extract. Then, set a fine sieve over the bowl with whipped egg whites and add 120 grams of all-purpose flour, 40 grams of cocoa powder, and sift.
• Next, 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.

• Transfer the batter to a parchment-lined rimmed 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 over the cooled cake and peel off the parchment paper. Turn the cake back top side up. Spread the custard buttercream into an even layer all over the cake except for 2 inches on the short side of the cake (see picture).

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

• Cover in plastic wrap tightly and refrigerate for about 30 minutes to 1 hour to help the cake set and be more stable. Remove from the fridge, set the cake over a cooling rack, and remove the plastic wrap.
• Spread about half of the reserved cream all over the roll, ~ 3/4th cup.

• 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 of hot heavy cream and 1/3 cup of 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.

• 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 dried blueberry will do as well.

• 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.

For precise amounts and instructions scroll down to the recipe card below.

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Chocolate Custard Roll Recipe

5 from 5 votes

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 granulated sugar
• 3/4 cups whole milk
• 1 1/2 cups unsalted butter room temperature
• 1 Tbsp vanilla extract

Chocolate Angel Food Cake Ingredients (Egg White Chocolate Cake)

• 240 gr egg whites about 10
• 300 gr granulated sugar
• 120 gr all-purpose flour
• 40 gr cocoa powder

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
• rimmed baking sheet (18"X12")
• 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 (it starts to thicken at 160°F and will curdle if above 180°F). 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 an electric stand mixer whip 1 1/2 cups 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. Reserve 1.5 cups of custard buttercream and set aside, this will be used to decorate the outside of the roll later.

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

1. Prepare all ingredients by measuring them with a kitchen scale, this is important. Line a rimmed baking sheet with foil or parchment paper.

   Preheat the oven to 350°F with the baking rack in the center.

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. While continuing to whip slowly add 300 grams of granulated sugar, then whip for 7 minutes more. Stop whipping the meringue looks glossy, thick and balls around the whisk. Underwhipped meringue will be unstable and make the cake dense.

4. Add 1 tbsp of vanilla extract. Then, set a fine sieve over the bowl with whipped egg whites, and add 120 grams of all-purpose flour and 40 grams of cocoa powder. Sift over the meringue.
   
   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 rimmed baking sheet (18in x 12 in) and spread into an even layer. Bake at 350°F, for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven to check sooner than 10 minutes, or the cake will deflate. Remove from the oven and allow to completely cool.

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.

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