Chocolate Egg Roulade

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    525
based on 6 ratings

Just in time for Easter, indulge in a delicious chocolate egg roulade filled with whipped cream and coated in smooth chocolate buttercream. This scrumptious dessert is the perfect addition to any Easter celebration, featuring a light and fluffy chocolate sponge, rolled up with a decadent filling of whipped cream, and studded with chocolate eggs. The rich chocolate flavor, combined with the delicate sweetness of the cream and the delightful crunch of the eggs, makes this dessert a true treat for the taste buds. With its festive presentation and irresistible flavour, the chocolate mini egg roulade is sure to be a hit at any Easter gathering!

recipe updated Mar 19, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    200 g
  • Egg icon
    Egg
    3
  • Caster sugar icon
    Caster sugar
    150 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Whipping cream icon
    Whipping cream
    200 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    150 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Milk icon
    Milk
    2 tablespoons
  • All purpose flour icon
    All purpose flour
    100 g

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Serving plate
  • kCook icon Piping bag
  • kCook icon Swiss roll pan - large

Step preview

  1. Preheat the oven to 200ºC
  2. Line the Swiss roll tin with parchment paper
  3. Fit the Whisk Tool
  4. Add eggs and caster sugar into the appliance bowl, fit the splashguard
  5. Mix - 3 minutes, speed Max
  6. Sift plain flour, baking powder and cocoa powder into a medium bowl
  7. Using a spatula, carefully fold the flour mixture into the whisked eggs
  8. Transfer the mixture into the Swiss roll tin and spread evenly
  9. Bake – 8 minutes, 200ºC
  10. Remove from the oven and let cool slightly
  11. Lay a piece of parchment paper on a work surface
  12. Turn out the cake onto the parchment paper and remove the old piece
  13. Roll the cake into a log, starting from the shorter side up
  14. Let cool completely
  15. Clean the appliance bowl and fit the Whisk Tool
  16. Add whipping cream, caster sugar, vanilla into the appliance bowl, fit the splashguard
  17. Mix – 1 minute 30 seconds, speed Max
  18. Unroll the cooled cake and spread with the cream filling
  19. Roll the cake back into a log and trim the ends
  20. Place the cake onto a serving plate, seam side down and set aside
  21. Clean the appliance bowl and fit the Creaming Beater
  22. Add butter, icing sugar, cocoa powder and milk into the appliance bowl, fit the splashguard
  23. Mix - 2 minutes, speed 3
  24. Spread a thin layer of chocolate buttercream all over the cake
  25. Transfer the remaining buttercream into a piping bag fitted with a large star tip
  26. Pipe a swirl of buttercream along the top of the cake
  27. Sprinkle with whole and crushed chocolate eggs
  28. Serve
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