Chocolate Roll Cake- – A fun twist for your chocolate cake. Chocolate cake rolled up tightly with a fluffy whipped cream filling. A decadent chocolate ganache drenched on top gives it the perfect finishing touch.
If you haven’t made a roll cake before, fear not! They do take a few steps, but, with a little patience, you will be able to get this done in no time.
This is a chocolate roll cake with a whipped cream filling and a chocolate ganache topping. A great cake for the holidays!
Your Ingredients List
- Flour + Salt+ Baking powder
- Sugar
- Unsweetened cocoa powder
- Eggs + Vanilla + Water
- Flour
- For Filling:
- Whipped topping + powdered sugar
- For Chocolate Ganache:
- Chocolate chips + whipping cream + butter
How to Assemble a Roll Cake:
Make the cake batter. It will be thin. Spread the batter into a 10 x 15 inch flat rimmed baking sheet. Be sure to line the baking sheet with foil and grease the foil.
Take a clean dish towel and lay it flat on a larger flat rimmed baking sheet. Sprinkle the towel with a 1/4 cup of powdered sugar.
When the cake is done, immediately turn the cake on to the towel coated with powdered sugar. Remove the pan and carefully peel the foil from off the back of the cake.
Starting at the shorter end, roll the cake tightly into the dish towel.
Let the cake cool (in the towel!) completely
When the cake is ready, carefully, unroll the cake and spread the filling. Re-roll the cake and refrigerate for about an hour before adding chocolate topping.
After the hour, make the chocolate topping and spread evenly on top of the cake. The chocolate ganache will firm up as it sets.
Recipe Notes
My Cake is Cracked!
Don’t worry..the frosting will cover any blemishes. Just be sure to roll the cake while it’s still warm and take your time.
Sprinkles?
Since the chocolate ganache frosting firms up as it sets, you will want to add any sprinkles right after adding the frosting.
Use Cocoa Powder
You can replace the powdered sugar on your dish towel with unsweetened cocoa powder. You will still have to use powdered sugar for the filling. 😉
Enjoy-
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linking up and weekend potluck
Chocolate Roll Cake
Chocolate Roll Cake- - A fun twist for your chocolate cake. Chocolate cake rolled up tightly with a fluffy whipped cream filling. A decadent chocolate ganache drenched on top gives it the perfect finishing touch.
Ingredients
FOR CAKE:
- 3 eggs
- 3/4 cup sugar
- 2 tsp water
- 1 tsp vanilla
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- dash of salt
- 3/4 cup flour
- powdered sugar, for rolling cake
FOR FILLING:
- 1 cup whipping cream
- 1/4 cup powdered sugar
FOR CHOCOLATE TOPPING:
- 1/2 cup chocolate chips
- 2/3 cup whipping cream
- 1 TBSP butter
Instructions
- Preheat oven to 350 degrees. Line a 15 x 10 flat rimmed baking sheet with foil, then, grease the foil.
- In a bowl, whisk together flour, salt, baking powder and cocoa powder. Set aside. In a mixing bowl, beat eggs until they are a dark yellow, about 3 minutes. Add in water, vanilla and sugar. Beat until combined. Add in flour mixture and beat until just combined. Your batter will be thin.
- Spread batter evenly into prepared baking sheet. Bake 10-15 minutes or until the middle springs back when touched.
- Take a clean dish towel and lay it flat on a large flat rimmed baking sheet. Sprinkle the towel with a 1/4 cup of powdered sugar.
- When the cake is done, immediately turn the cake on to the towel coated with powdered sugar. Remove the pan and carefully peel the foil from off the back of the cake.
- Starting at the shorter end, roll the cake tightly into the dish towel. Let the cake cool (in the towel!) completely
MAKE FILLING:
- Beat whipping cream and powdered sugar until stiff peaks form. When the cake is ready, carefully, unroll the cake and spread the filling. Re-roll the cake and refrigerate for about an hour before adding chocolate topping
MAKE TOPPING:
- In a heat-safe bowl, add in chocolate chips and butter. In a saucepan, heat whipping cream until it simmers. Pour over the chocolate chips/butter. Stir until smooth. Then, pour over cake.
- The topping will firm up as it cools.
- Keep leftovers in refrigerator.
Notes
- adapted from crazy for crust
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 109mgSodium: 125mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
So glad I saw this today; we’re planning on making a yule log for the first time next week and this tutorial not only looks easy but it sounds delicious! We’ll have to finagle the decorations a bit but overall I think this will work so well. Pinned.
So glad it helped 🙂 Enjoy!
YUM!! My kind of cake 🙂 Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 7. Shared.
Thanks for the share and party Dee!
Ooohh, looks delicious! I have tried something similar with a crossaint, and it turned out to be a complete fail, and mess. This, though, looks doable. Pinned.
Thanks Alexandra!
This looks so delicious and festive and a perfect dessert to serve during the holidays or for Christmas dinner dessert!