Chocolate Roulade Recipe

Curl up with a slice of our chocolate roulade and a cup of coffee on a cold harmattan night. It’s just what the doctor prescribed.
  • Ingredients

    Serves - 10 people

    4 large eggs

    ¾ cup of sugar

    ½ tsp of salt

    1 tsp of vanilla

    ⅔ cup of whole wheat flour

    ½ cup of cocoa

    1 tbsp of baking powder

    ⅔ cup of icing sugar

    ¼ cup of Mamador Pure Vegetable Oil

    For Filling

    ⅔ cup of peanut butter

    ½ cup of Mamador Pure Vegetable Oil

  • Method
    Step 1
    Beat the eggs until it’s frothy. Add sugar, salt and vanilla and mix until blended.
    Step 2
    Sift the whole wheat flour, cocoa, baking powder into a separate bowl and mix. Add the egg mixture and Mamador Pure Vegetable Oil to the flour mix.
    Step 3
    Whisk slowly until ingredients are well combined. Do not over mix, as this will make the cake tough/hard.
    Step 4
    Pour your batter into a flat greased baking pan. Tip: your baking pan should be flat like a tray so that the cake can come out thin and easy to roll.
    Step 5
    Bake at 350F/180C for 20 minutes or until the cake springs back when touched.
    Step 6
    Remove from the oven, let it sit for 5 minutes, sift your icing sugar on the cake and flip on a baking towel.
    Step 7
    For the filling: Mix ½ cup of Mamador Pure Vegetable Oil and peanut butter together until smooth.
    Step 8
    Spread the peanut butter mix over the cake, covering the entire surface of the cake.
    Step 9
    Gently roll the cake, avoid rushing this process so as not to break the cake.
    Step 10
    Keep refrigerated or serve immediately with your favourite drink.
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