Chocolate Mousse Cake Roll Recipe 445

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CHOCOLATE MOUSSE CAKE ROLL RECIPE - (4.4/5)



Chocolate Mousse Cake Roll Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 12

CHOCOLATE MOUSSE FILLING (recipe follows)
1/4 cup powdered sugar
4 eggs , separated
1/2 cup plus 1/3 cup granulated sugar , divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 /3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Additional powdered sugar HERSHEY'S Syrup

Steps:

  • 1 Prepare CHOCOLATE MOUSSE FILLING. Chill 6 to 8 hours or overnight. 2 Prepare cake. Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. 3 Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes. 4 Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan. 5 Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely. 6 Carefully unroll cake; remove towel. Gently stir filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Serve drizzled with syrup and garnished as desired. Cover; refrigerate leftover cake roll. 8 to 10 servings. *+CHOCOLATE MOUSSE FILLING:+* 1/4 cup sugar 1 teaspoon unflavored gelatin 1/2 cup milk 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips 2 teaspoons vanilla extract 1 cup (1/2 pt.) cold whipping cream 1 Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil. 2 Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature. 3 Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling. * Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesn't get dry.

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

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 11

1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
  • Cake:
  • Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
  • Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
  • Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
  • Filling:
  • To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  • Ganache:
  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
  • To assemble cake:
  • Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

From Family Circle magazine - have no idea when as I just cut out the recipe card with the picture. This is made in a jelly-roll pan. I have made this recipe again and used just 2 cups of flour (instead of the original 3 cups and the cake was flat so I'd suggest adjusting to 2 1/4 - 2 1/2 cups of flour) It should have the normal consistency of a cake batter when finished mixing.

Provided by HokiesMom

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

4 ounces unsweetened chocolate, chopped
1 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4-2 1/2 cups all-purpose flour (make the batter consistent with normal cake batters)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
2 (2 7/8 ounce) packages instant milk chocolate mousse mix
1/2 teaspoon cinnamon
chocolate curls (to garnish) (optional)

Steps:

  • Heat oven to 350°F and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Line with parchment paper; lightly coat paper with spray also.
  • Melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth.
  • In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate.
  • In a medium sized bowl, mix flour, baking powder, baking soda and salt.
  • Alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour.
  • Evenly spread into prepared pan.
  • Bake at 350°F degrees for 25 minutes or until top springs back when pressed. Let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely.
  • Slice cooled cake into thirds - each piece 10x5x1-inches.
  • Prepare mousse following package directions ADDING cinnamon.
  • Stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top.
  • Chill for 1 hour then garnish with chocolate curls.
  • Keep any leftovers stored in the refrigerator.

Nutrition Facts : Calories 422.8, Fat 24.8, SaturatedFat 15.5, Cholesterol 76.7, Sodium 387.4, Carbohydrate 47, Fiber 2.2, Sugar 22.8, Protein 6.8

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.

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