Chocolate Filled Cake Roll Recipes

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

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-FILLED CAKE ROLL

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.

CHOCOLATE ROLL I

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.

CHOCOLATE CAKE ROLL WITH PRALINE FILLING

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.

CREAM-FILLED CHOCOLATE CAKE ROLL

Steps:

• In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

CHOCOLATE FILLED CAKE ROLL

Steps:

• Preheat oven to 400°F.
• Grease and line the bottom of a 10x15-INCH jelly roll pan with waxed paper.
• Beat eggs in a large bowl with electric mixer until fluffy.
• Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes.
• Sift flour, cornstarch, and baking powder together.
• Sprinkle half the mixture over batter; fold in with spatula.
• Repeat with remaining flour mixture.
• Spread batter evenly in pan.
• Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
• Arrange a towel on work surface and cover with aluminum foil.
• Loosen edges of cake; unmold on foil.
• Roll cake jelly roll style, using towel as a guide.
• Leave cake rolled until it cools into jelly roll shape.
• To make filling, blend milk with pudding mix according to package directions.
• Refrigerate pudding until it thickens.
• Unroll cake, spread evenly with pudding, and reroll.
• Lightly sprinkle sugar-free cocoa over the top to decorate.
• Cut into 1" slices and serve.

CHOCOLATE CREAM-FILLED CAKE ROLL

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.

CHOCOLATE ROLL II

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.