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Vanilla Roll Cake with CHOCOLATE Filling Brazilian Brigadeiro Cover Image

Vanilla Roll Cake with Chocolate Filling Brazilian Brigadeiro

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This Chocolate Filled Vanilla Roll Cake is a delightful combination of fluffy vanilla cake and rich chocolate cream. Learn how to create this scrumptious and delicious treat that will satisfy your sweet tooth. Get ready for a baking adventure that’s sure to impress!
Course Dessert
Cuisine American
Keyword Brazilian Brigadeiro, brigadeiro, cake roll, chocolate, Vanilla Roll Cake, Vanilla Roll Cake with Chocolate Filling
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Author Camila Rojas

Equipment

  • Electric mixer

Ingredients

CAKE

  • 4 eggs
  • 1 cup of All-purpose flour
  • 1/3 tsp baking powder
  • 1 cup of sugar
  • 1 tsp. vanilla extract
  • A pinch of salt

CHOCOLATE CREAM:

  • 1 can of Sweetened Condensed milk
  • 4 tbsp of chocolate powder {like Nesquik}
  • 1 tbsp chocolate powder {unsweetened}
  • 1 tsp of butter.

Instructions

  • Pre-heat the oven to 350ºF (180ºC) and grease a 10 x 15 x 1-inch jellyroll pan or 9 x 13 x 2-inch baking dish. I used 9 x 13 x 2 Pyrex because I didn’t have any other at the moment.
  • Beat the egg whites (keep the yolks in a medium or small bowl) in a medium-big bowl {with a whisk or a stand mixer} until it forms hard peaks.
  • In the meantime, in a medium bowl, mix the yolks, sugar and vanilla with a spoon and add it to the egg whites while beating.
  • Mix flour and baking powder.
  • Set the mixer to low speed. Sift the flour into the egg mixture and mix for no more than a minute until well combined.
  • Turn off the mixer.
  • Pour batter into the baking pan or jellyroll pan and bake for about 20 minutes.
  • It will grow just a little and it will get golden-brown.
  • As soon as you get it out of the oven unmold it and wrap it with a damp {not completely wet} towel.
  • Cover the other side with parchment paper and roll it carefully with the towel and let it stand for a few minutes until it cools.
  • What this does is keep the cake moist and make it easier to roll and unroll.
  • If you know other methods feel free to share them with us… always good to know something new!

CHOCOLATE CREAM FILLING:

  • In a medium pan, pour the condensed milk and the butter over low-medium heat. Mix it well while the butter melts.
  • Add in the chocolates.
  • Bring to a simmer over low heat while constantly mixing with a wooden spoon or whisk to avoid scorching until it’s thickened. It is supposed to be thick as a pudding or mousse.
  • Once ready, set it aside until it cools.
  • Once both cake and chocolate cream are cool, gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake.
  • Spread all the chocolate cream all over the cake.
  • Roll the cake again, of course, this time without the towel.
  • Place it on a cute plate and decorate it. I used icing sugar and chocolate syrup!
  • Refrigerate the cake until ready to serve.
  • If you want it a little fancier, add some whipped cream swirls and strawberries as garnish right before serving.
  • Serve and Enjoy!