Easter rolled cake with chocolate ganache

What would Easter be without the famous chocolate figurines? Not much, if we believe the children who look forward to these playful sweets every year! At Vadeboncoeur, we like to put a smile on every child's face: that's why molded chocolates with various themes (made of Freddo chocolate) are nut-free, peanut-free and gluten-free.  Anti-waste tip: use leftovers as a base for a chocolate icing or in your muffin and bread preparations!
Preparation30 minutes
Quantity10 portions
Cooking12 minutes
Refrigeration2 heures


  • 1 pack of 432 g French vanilla cake mix
  • 3 eggs
  • 125 ml (1/2 cup) canola oil
  • 250 ml (1 cup) 2% milk
  • 5 ml (1 tsp) pink food colouring
  • 5 ml (1 tsp) purple food colouring
  • 7.5 ml (1/2 tbsp) yellow food colouring
For ganache:
  • 160 ml (2/3 cup) 35% cooking cream
  • 60 ml (1/4 cup) white corn syrup
  • 300 g (2/3 lb) Freddo milk chocolate chips
  • 60 ml (1/4 cup) diced butter


  • Preheat oven to 180°C (350°F).
  • For ganache. In a saucepan, bring the cream to a boil with the corn syrup over low-medium heat. Off the heat, add the chocolate and let it melt. Stir until smooth. Stir in the butter and whisk until you get a creamy texture. Transfer the ganache to a bowl and refrigerate for 1 hour.
  • Meanwhile, prepare the cake with the cake mixture, eggs, oil and milk according to the indications of the package.
  • Divide the dough into three bowls. In each bowl, add a color of food coloring and stir.
  • Line a 30 cm x 28 cm (12 in x 11 in.) baking sheet with parchment paper, then distribute the pulp, alternating and lightly superimposing the colors. Equalize the surface using a spatula.
  • Bake on the rack in the center for 12 to 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven. Place the cake with the parchment paper on a damp cloth. Roll the cake across the width with the paper and linen. Let cool.
  • Unroll the cake, side with the cloth underneath. Whisk the chocolate ganache and spread three-quarters of it over the entire surface of the cake. Roll the cake back across the width by applying a little pressure and removing the parchment paper as you go to form a uniform cylinder.
  • Wrap the cake in plastic wrap tightly and refrigerate for 1 to 2 hours.
  • Remove the plastic wrap from the cake, then place it attached underneath to a serving plate. Decorate the top of the rolled cake with the rest of the ganache before serving.

une usine sans noix, sans arachides

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