Chocolate mini roll sheet cake recipe

Chocolate mini roll sheet cake recipe

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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

  1. In a glass bowl over a pan of simmering water, melt 380g of the white chocolate, reserving 20g for later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into 12 slices to reveal the swirl of the mini rolls inside.
See more Chocolate recipes

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