This dessert is a swirl of rich chocolate, a velvety buttercream center, and the sheer joy of a dessert, and the ultimate treat for chocolate lovers in a rush. Perfect for last-minute celebrations, casual get-togethers, or an indulgent weekend treat, this dessert boasts a crumbly chocolate sponge with a creamy filling, all wrapped up in a chocolate coat.
What is a No-Bake Chocolate Roll?
The No-Bake Chocolate Roll is essentially a deconstructed chocolate sponge cake that is molded into a roll with a buttercream filling. Unlike traditional Swiss rolls, this version skips the oven entirely. Instead, the cake is softened with milk and melted chocolate, spread into a thin layer, and filled with creamy buttercream. Once rolled and coated with a shiny chocolate topping, it sets in the fridge, making it a quick and mess-free alternative to baked desserts.
Pro Tips for the Best No-Bake Chocolate Roll
- Use a fresh or slightly dry chocolate sponge. It should crumble easily when mixed with milk and melted chocolate for the perfect texture.
- Chill your butter for the filling because cold butter helps achieve a smooth, spreadable consistency when whipped with powdered sugar.
- Once the cake mixture is spread and the buttercream is applied, roll it carefully but swiftly to prevent cracking.
- Use cling film for shaping to ensure an even, tight roll, and make it easier to transfer to a serving plate.
- Dust the top with powdered sugar, chocolate shavings, or drizzle with extra melted chocolate for a festive touch.
Frequently Asked Questions
Can I use store-bought chocolate cake for this roll?
Absolutely! Pre-made chocolate sponge cake works perfectly, saving you time. Just make sure it’s soft enough to crumble easily when mixed with milk and melted chocolate.
Can I freeze the chocolate roll?
Yes, wrap it tightly in cling film, then freeze for up to a month. Thaw in the refrigerator overnight before serving, and the texture will remain the same.
Can I make it with white chocolate instead of dark chocolate?
For a sweeter twist, substitute dark chocolate with white chocolate in both the cake mixture and topping. Adjust the sugar in the buttercream if needed.
My roll cracks while rolling, what should I do?
Make sure the cake layer isn’t too dry and roll it gently but firmly. Chilling it slightly before rolling can also help prevent cracks.
How to store chocolate roll
The chocolate roll can be stored in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day, as the chocolate and buttercream meld together.
Ingredients
How to Make the No-Bake Chocolate Roll
Break up the chocolate sponge cake into crumbs in a large bowl.
Break up the chocolate sponge cake into crumbs in a large bowl.
Transfer the cake mixture onto the cling film, cover with another sheet, and roll into a 1cm layer.
Add milk and melted dark chocolate, then mix with your hands until a pliable dough forms.
In a bowl, beat the butter with powdered sugar, vanilla sugar, and milk.
Transfer the cake mixture onto the cling film, cover with another sheet, and roll into a 1cm layer.
Spread the buttercream over the chocolate cake layer and roll it using a cling film.
In a bowl, beat the butter with powdered sugar, vanilla sugar, and milk.
Melt the dark chocolate, pour it evenly over the rolled cake, and refrigerate for 30 minutes.
Spread the buttercream over the chocolate cake layer and roll it using a cling film.
Sprinkle with powdered sugar, slice, and serve.
Melt the dark chocolate, pour it evenly over the rolled cake, and refrigerate for 30 minutes.
Sprinkle with powdered sugar, slice, and serve.
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