Chocolate Waffle Butter Roll Cake

Name: Chocolate Waffle Butter Roll Cake
Total time: 1 h
Cuisine: Bulgarian
Ingredients: 1½ cups einkorn flour; ½ tbsp baking powder; 1 tsp + ⅛ tsp baking soda; ½ tsp salt; 1¾ cups buttermilk (or 1¾ cups whole milk + 1–2 tbsp lemon juice, rested 5–10 min); 6 tbsp melted butter; 1 egg + 1 egg yolk; 2 sticks (1 cup / 226 g) unsalted butter, softened; ½–¾ cup powdered sugar, or to taste; ¼ cup unsweetened cocoa powder; 1 tsp vanilla extract (optional); ½ cup heavy cream; 7 oz (200 g) dark chocolate, finely chopped; 1 cup heavy whipping cream; 2–3 tbsp powdered sugar; 4 oz mascarpone cheese (optional); Cocoa powder, for dusting

Soft einkorn waffle cake rolled around silky homemade chocolate cream.

Time

1 hr + chill

A soft baked einkorn waffle cake made with a rich buttery batter, rolled around a silky homemade chocolate cream filling. Finished with fluffy whipped cream and a dusting of cocoa powder — perfect for brunch, dessert, or afternoon coffee.

Instructions

Waffle Butter Cake

1
Preheat oven to 350°F (175°C).
2
Whisk einkorn flour, baking powder, baking soda, and salt.
3
In another bowl, whisk buttermilk, melted butter, egg, and egg yolk.
4
Add wet to dry and mix just until combined.
5
Spread evenly onto a parchment-lined baking sheet and bake until lightly golden and fully cooked through.
6
While still warm, carefully roll using the parchment or a clean kitchen towel. Cool completely before filling.

Chocolate Cream Filling

1
Place finely chopped dark chocolate in a heatproof bowl.
2
Warm heavy cream until very hot but not boiling, then pour over the chocolate. Let sit undisturbed 3–5 minutes.
3
Whisk until smooth and glossy. Cool slightly.
4
Beat softened butter, powdered sugar, cocoa, and optional vanilla until light and creamy.
5
Add the chocolate mixture and beat again until smooth and fluffy.

Assemble & Decorate

1
Carefully unroll the cooled waffle cake and spread the chocolate cream evenly.
2
Roll back up tightly and refrigerate at least 1 hour.
3
Beat heavy cream and powdered sugar to stiff peaks. Add mascarpone if using and mix until smooth.
4
Pipe over the roll, dust generously with cocoa, and chill until ready to serve.

Toti’s Tips

✓Roll the waffle cake while it's still warm, using the parchment or a towel to help guide it. Warm cake flexes easily around itself, while a cooled sheet is stiffer and prone to cracking when rolled.
✓Pour the hot cream over the chopped chocolate and let it sit undisturbed for a few minutes before stirring. Stirring too soon before the chocolate has had time to melt through leaves you with grainy, unmelted bits instead of a smooth ganache.
✓Use good-quality dark chocolate for the filling — with so few ingredients in the filling, the chocolate's flavor really comes through, so a better bar makes a noticeable difference.
✓Chill the assembled roll at least an hour before slicing. The chocolate cream firms up as it cools, which is what lets you get clean slices instead of a filling that squishes out the sides.
✓The filling actually deepens in flavor and gets richer the longer it sits chilled, so this cake is a good one to make slightly ahead of when you plan to serve it.
✓No buttermilk? A homemade version made with milk and a splash of lemon juice, rested a few minutes, works just as well to give the batter its slight tang and tender crumb.