Chocolate Strawberry Cake Roll Recipes

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CHOCOLATE STRAWBERRY JELLY ROLL



Chocolate Strawberry Jelly Roll image

While most cake rolls seem time consuming and daunting, this version is foolproof, thanks to an easy and fun method of assembling the cake layer. We added delicious strawberries and dark chocolate for the ultimate dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray
One 15.25-ounce box white cake mix (plus required ingredients)
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
One 1.2-ounce bag freeze-dried strawberries, plus more for decorating
2 pounds dark chocolate, chopped
2 tablespoons refined coconut oil or vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
  • Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
  • Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
  • Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
  • Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
  • Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
  • Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
  • Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
  • Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
  • Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
  • Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.

CHOCOLATE STRAWBERRY SHORTCAKE



Chocolate Strawberry Shortcake image

I like to serve this shortcake on Valentine's Day. It's really good and looks nice on the table. I have had this recipe for over 40 years.

Provided by Login

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 10

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
¼ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup milk
2 pints strawberries, sliced
¼ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
  • In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
  • In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
  • Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 19 g, Fiber 2.8 g, Protein 4.9 g, SaturatedFat 13.7 g, Sodium 476.5 mg, Sugar 26 g

STRAWBERRY CAKE ROLL



Strawberry Cake Roll image

Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouthwatering and impressive-looking dessert from Carrie Vazzano in Rolling Meadows, Illinois. An added bonus...the waxed-paper lined pan makes for speedy cleanup! CARRIE'S TIP. For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.-Carrie Vazzano, Rolling Meadows, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

4 large eggs, separated, room temperature
2/3 cup sugar, divided
1 tablespoon milk
1/4 teaspoon grated lemon zest
1/2 cup all-purpose flour
1/4 teaspoon cream of tartar
FILLING:
1 carton (8 ounces) Mascarpone cheese
2 tablespoons lemon juice
2 tablespoons sugar
2 cups sliced fresh strawberries
2 teaspoons confectioners' sugar

Steps:

  • Coat a 15x10x1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray. Set aside., In a large bowl, beat the egg yolks, 1/3 cup sugar, milk and lemon zest. Gradually stir in flour. Add cream of tartar to egg whites; beat 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. Gradually fold into egg yolk mixture. , Carefully spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn 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 long side. Cool completely on a wire rack. , In a small bowl, combine cheese and lemon juice. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with sugar and top with strawberries; roll up again. Cover and chill for 1 hour before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 33mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-STRAWBERRY CAKE ROLL



Chocolate-Strawberry Cake Roll image

Roll a creamy layer of COOL WHIP, cream cheese and strawberry jam for a sweet complement of textures and flavors in our Chocolate-Strawberry Cake Roll.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 10

3/4 cup plus 2 Tbsp. powdered sugar, divided
4 eggs, separated
3/4 cup granulated sugar, divided
1/2 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup strawberry jam
1 cup strawberries, halved

Steps:

  • Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
  • Beat egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended. Gradually add to batter, mixing well after each addition. Add egg whites; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
  • Bake 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
  • Mix cream cheese and 1/4 cup of the remaining powdered sugar in medium bowl until blended. Gently stir in 1-1/2 cups COOL WHIP.
  • Unroll cake; remove towel. Spread cream cheese mixture onto cake. Drop small spoonfuls of jam over cream cheese mixture. Reroll cake; place, seam side down, on platter. Sprinkle with remaining powdered sugar. Garnish with strawberries.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CHOCOLATE STRAWBERRY CAKE



Chocolate Strawberry Cake image

Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 1/4 cups all-purpose flour (see Cook's Note)
1 1/4 cups unsweetened cocoa powder
1 1/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1/2 cup sour cream
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 pound strawberries (about 4 cups), hulled and thinly sliced, plus 5 whole strawberries, for decorating
1 ounce semisweet chocolate, chopped
1 ounce white chocolate, chopped
Store-bought whipped cream, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
  • Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
  • Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
  • Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
  • Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
  • Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

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