Chocolate Cake Roll Recipes

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CHOCOLATE CAKE ROLL



Chocolate Cake Roll image

This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 large eggs, separated, room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Additional confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)



Chocolate Swiss Roll Cake (Regular & Mini) image

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Provided by Sally

Categories     Dessert

Time 3h40m

Number Of Ingredients 16

4 large eggs, separated
2/3 cup (135g) granulated sugar, divided
1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup (60g) unsalted butter, melted (see note)
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour (spoon & leveled)
3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners' sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme ("Fluff")
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Steps:

  • Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  • Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
  • Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
  • Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
  • Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
  • Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  • Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  • Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 11

6 eggs
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
1 jar (7 oz) Kraft Jet Puffed marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup dark chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE ROLL I



Chocolate Roll I image

This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 8

5 eggs
½ teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
¼ cup confectioners' sugar for dusting
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
  • Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
  • Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g

FAST N' EASY CHOCOLATE CAKE ROLL



Fast n' Easy Chocolate Cake Roll image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Provided by Gingerbee

Categories     Dessert

Time 30m

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  • Mix well; set aside.
  • In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  • In a smaller bowl, using clean beaters, beat whites on high until foamy.
  • Gradually add 1/2 cup sugar; beat til stiff but not dry.
  • Fold 1/3 egg whites into egg yolk mixture.
  • Alternately fold in remaining whites and flour mixture.
  • Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  • Poor batter in pan, smooth top.
  • Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  • Dust a clean tea cloth with remaining sugar.
  • Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  • Starting with a long side, tightly roll up cake with cloth.
  • Transfer seamside down, to a wire rack to cool.
  • Unroll cake; remove cloth.
  • Spread cool whip and re-roll cake.
  • Place seamside down on a plate and dust with confectionery sugar before serving.
  • I add some chopped chocolate bits to the cool whip sometimes for a change.

CHOCOLATE SWISS ROLL CAKE



Chocolate Swiss Roll Cake image

This is the kind of cake you can't help but eat for breakfast the next morning.

Categories     dessert     main dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

FOR THE CHOCOLATE CAKE:
Butter, For Greasing
1/4 c. Unsweetened Cocoa Powder, Plus More For Sprinkling
1/3 c. All-purpose Flour
1/4 tsp. Salt
4 Large Eggs
1/2 c. Granulated Sugar
4 tbsp. Unsalted Butter, melted
FOR THE CREAM FILLING:
1 c. Heavy Cream
1/4 c. Sugar
1 tsp. Vanilla Extract
FOR THE CHOCOLATE GANACHE:
4 oz. weight Bittersweet Chocolate Chips Or Chopped Chocolate
1/2 c. Heavy Cream
1 tbsp. Milk

Steps:

  • To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 5-10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5-6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

GERMAN CHOCOLATE CAKE ROLL



German Chocolate Cake Roll image

Provided by Food Network Kitchen

Categories     dessert

Time 1h26m

Yield 8 to 12 servings

Number Of Ingredients 15

1 cup evaporated milk
2 1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
3 teaspoons vanilla extract
1 2/3 cups sweetened coconut, toasted
1 cup chopped pecans
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
  • For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
  • Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
  • Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
  • Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
  • Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

CHOCOLATE ROLL II



Chocolate Roll II image

Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting if you wish. Mmmmmm.

Provided by Arlene Stuth

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 12

9 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
6 egg yolks
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jelly roll pan with parchment paper. Stir together the flour, cocoa, baking powder, and salt; set aside.
  • In a large bowl, beat egg yolks until thick and pale yellow. Fold in flour mixture. In a large glass or metal mixing bowl, beat 4 egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. beat in vanilla. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in preheated oven for 12 to 14 minutes, or until cake springs back when lightly tapped. Turn cake out onto a towel dusted with confectioners' sugar, and roll up until cool.
  • To Make Frosting: In a small saucepan, stir together brown sugar and water. Cook, stirring constantly, until sugar spins a thread when dropped from a spoon. In a large bowl, beat together remaining 2 egg whites until foamy. Slowly pour brown sugar liquid into egg whites while beating. Beat until frosting forms stiff peaks. Unroll cake and apply frosting in an even layer. Roll cake back up and refrigerate.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 21.9 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 87.6 mg, Sugar 18.6 g

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From tasteofhome.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #dinner-party     #cakes     #chocolate

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