CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)
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
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 ROLL I
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
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
CHOCOLATE-FILLED CAKE ROLL
Betty Crocker's Heart Healthy Cookbook shares a recipe! Treat your family to this cake roll that's filled with chocolate pudding and pie filling mix - a luscious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Grease waxed paper with shortening; lightly flour. Sprinkle powdered sugar evenly over clean dish towel in a rectangle the same size as the pan.
- Beat eggs with balloon whisk or electric mixer with regular beaters on medium speed about 3 minutes or until thick and lemon colored. Beat in granulated sugar, water and vanilla. Beat in flour, baking powder and salt on low speed, mixing just until combined. Pour into pan. Sprinkle with chocolate chips.
- Bake 11 to 13 minutes or until toothpick inserted in center comes out clean and top is just beginning to brown. Run knife around edges of pan to loosen cake. Immediately turn pan upside down onto sugared towel; carefully peel off waxed paper. Place clean sheet of waxed paper over top of hot cake; gently roll up cake in towel starting with one long side. Cool at least 45 minutes.
- Stir pudding mix (dry) and milk in medium bowl with wire whisk or fork 1 to 2 minutes or until thickened. Fold in whipped topping. Unroll cake and spread filling to within 1/2 inch of edges. Reroll cake. Wrap in plastic wrap; refrigerate at least 2 hours for filling to set. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 34 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE CREAM-FILLED CAKE ROLL
Make and share this Chocolate Cream-Filled Cake Roll recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
- Stir together flour and baking powder.
- In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
- Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
- Add milk and oil; beat on low until combined.
- Sprinkle flour mixture over egg mixture; fold by hand until combined.
- Spread evenly in the pan.
- Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
- Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
- powdered sugar.
- Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
- Cool on a rack.
- Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
- Stir in evaporated milk.
- Cook and stir over medium heat until mixture is thickened and bubbly.
- Cook and stir for 2 more minutes.
- Remove from heat, cover surface and cool to room temperature.
- When cool, mix in ½ cup softened cream cheese.
- Unroll the cake and evenly spread the filling over the cake.
- Roll up the cake and chill for 2 to 6 hours.
- If desired, top with additional powdered sugar.
Nutrition Facts : Calories 148.2, Fat 4.1, SaturatedFat 1.8, Cholesterol 8.2, Sodium 114.7, Carbohydrate 23.3, Fiber 0.9, Sugar 12.9, Protein 5.4
CHOCOLATE CAKE ROLL WITH PRALINE FILLING
This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Nutrition Facts :
CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH
I like to use these filling and change the flavor of a cake roll I am serving..the first is a basic cream filling with flavor changes given in directions.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine granulated sugar, flour and salt in a saucepan.
- Gradually add milk. mix well.
- Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return egg mixture to saucepan, mix well.
- Cook until mixture starts to bubble, stirring constantly.
- Stir in margarine and vanilla.
- Cool, then spread over jelly cake roll.
- FOR CHOCOLATE CREAM FILLING:.
- 3/4 cup granulated sugar.
- 3 tbls unbleached flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 oz unsweetened baking chocolate square, melted.
- 1 egg, slightly beaten.
- 1 tsp vanilla.
- do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
- COCONUT CREAM FILLING:.
- same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
- BUTTERSCOTCH CREAM FILLING:.
- 2/3 cup brown sugar, packed.
- 3 tbls flour.
- 1/4 tsp salt.
- 1 1/4 cup skim milk, room temperature.
- 1 egg, slightly beaten.
- 1 tbls margarine, melted.
- 1 tsp vanilla.
- Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
- Blend a 1/4 cup of hot mixture into beaten egg.
- Return all to sauepan, mix well.
- cook until mixtue starts to bubble., stirring constantly.
- Stir in margarine and vanilla.
- Cool then spread over cooled jelly cake roll.
Nutrition Facts : Calories 390, Fat 8.6, SaturatedFat 2.2, Cholesterol 96.1, Sodium 484.3, Carbohydrate 67.6, Fiber 0.3, Sugar 50.3, Protein 10.5
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CHOCOLATE SWISS ROLL WITH CREAM FILLING - READY SET EAT
From readyseteat.com
Servings 10Total Time 2 hrsCategory DessertCalories 402 per serving
- Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
- Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
- Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
- Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
CHOCOLATE CREAM ROLL - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (55)Total Time 1 hr 10 minsServings 1
- Preheat the oven to 350°F. Line a 9 1/2" x 14" jelly roll pan with parchment paper and spray with non-stick vegetable oil spray., To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts., Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture.
- Whisk together the oil and buttermilk and fold in, stirring just until combined., Spread the batter onto the pan and smooth with a spatula.
- Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently., Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife.
- Turn out onto a tea towel lightly dusted with confectioners' sugar (or onto a piece of parchment), roll up loosely (starting with a short end), and let cool completely., To make the filling: Stir together the cream and vanilla extract in a large mixing bowl.
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