Chocolate Custard Roll

A Chocolate Custard Roll is an elegant dessert with rich, creamy chocolate custard wrapped in a soft, sponge-like cake. It’s a beautiful showstopper that tastes as good as it looks — think of it as a chocolate Swiss roll, but with a more luscious, pudding-like center.

Here’s a classic recipe that’s surprisingly doable at home.

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🍫 Chocolate Custard Roll

🍰 For the Sponge Cake (Rolled Layer):

• 4 large eggs, room temp

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1/4 cup unsweetened cocoa powder

• 1/4 cup all-purpose flour

• 1/4 tsp salt

• Powdered sugar (for rolling)

🍮 For the Chocolate Custard Filling:

• 2 cups milk (whole milk preferred)

• 1/3 cup granulated sugar

• 3 tbsp unsweetened cocoa powder

• 2 tbsp cornstarch

• 3 large egg yolks

• 1/2 tsp vanilla extract

• 2 oz dark chocolate (optional, for richer flavor)

• Pinch of salt

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🔪 Instructions

1. Make the Chocolate Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat the eggs and sugar for about 5 minutes, until thick and pale. Add vanilla.

3. Sift in cocoa powder, flour, and salt. Gently fold to combine — don’t deflate the batter.

4. Spread batter evenly into the prepared pan.

5. Bake for 10–12 minutes, or until the cake springs back when touched.

6. While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, and roll the cake up (with the towel inside) from the short end. Let it cool rolled.

2. Make the Chocolate Custard Filling:

1. In a saucepan, whisk together sugar, cocoa, cornstarch, egg yolks, and a splash of milk until smooth.

2. Gradually whisk in remaining milk. Heat over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).

3. Remove from heat. Stir in vanilla and dark chocolate (if using). Let it cool completely.

3. Assemble the Roll:

1. Carefully unroll the cooled cake. Spread the custard evenly, leaving a 1/2-inch border.

2. Gently roll the cake back up (without the towel this time).

3. Wrap in plastic wrap and refrigerate for 1–2 hours to set.

4. Serve:

Dust with powdered sugar or drizzle with chocolate ganache. Slice and serve chilled or at room temp.

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💡 Tips:

• For a lighter custard, fold in whipped cream after the custard cools.

• Use coffee in the custard to enhance chocolate depth.

• Refrigerate leftovers for up to 3 days.

Would you like a gluten-free, keto, or matcha custard version of this roll?