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Chocolate mini roll sheet cake recipe

12 ratings

Got a seriously sweet tooth? This chocolate mini roll sheet cake is the recipe you need – with soft chocolate mini rolls covered in white chocolate and marshmallows, topped with a white chocolate swirl. Perfect for picnics or an afternoon treat. See method

Serves 12
30 mins to prepare, plus chilling
409 calories / serving

Ingredients

400g white chocolate
12 mini rolls
50g mini marshmallows
150g milk chocolate
40g white chocolate stars, to decorate

Each serving contains

Energy
1710kj
409kcal 20%
Fat
22g 32%
Saturates
13g 65%
Sugars
42g 47%
Salt
0.4g 6%

of the reference intake
Carbohydrate 46.3g Protein 4.9g Fibre 1.1g

Method

In a glass bowl over a pan of simmering water, melt 380g of the white chocolate, reserving 20g for later.
While the chocolate is melting, arrange the mini rolls in the tin so there are 3 rows of 4 mini rolls. Fill the gaps between the rolls with mini marshmallows.
Once the chocolate is melted, pour over the tin to cover the mini rolls and marshmallows, making sure all 4 sides of the tin are covered as these will be the sides of your cake. (Don’t worry if it doesn’t create a totally flat layer of chocolate on the top – you will be adding more later.) Place in the fridge to set for 1 hr.
After 1 hr, remove the tin from the fridge and melt the milk chocolate over a pan of simmering water. Take off the heat and allow to cool slightly while melting the reserved 20g white chocolate.
Pour the milk chocolate over the tin to create a milk chocolate layer, then drizzle over the white chocolate. Use a skewer or the end of a teaspoon to create a marble effect by swirling the white chocolate into the milk chocolate. Decorate with white chocolate stars and leave to set in the fridge for at least 20 mins.
Cut into 12 slices to reveal the swirl of the mini rolls inside.

See more Chocolate recipes