CREAMY CHOCOLATE CAKE ROLL
The beauty of this recipe is that it looks elegant even though it's so simple to make. It earns rave reviews, especially when served with the chocolate raspberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners' sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick). , Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. 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., In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick. , Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour. , In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers.
Nutrition Facts : Calories 766 calories, Fat 56g fat (34g saturated fat), Cholesterol 270mg cholesterol, Sodium 276mg sodium, Carbohydrate 64g carbohydrate (55g sugars, Fiber 2g fiber), Protein 9g protein.
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-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
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
CHOCOLATE CREAM ROLL
Did you love SuzyQ's when you were little but find them lacking somehow now that you're all grown up? Well, next time you get a craving, try this cake instead! This will satisfy you if you've lost that lovin' feelin' for SuzyQ's! Source: Epicurious Forum.
Provided by MSnow
Categories Dessert
Time 1h55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
- Grease paper; set aside.
- Stir together cocoa and flour until well blended; set aside.
- In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
- Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
- Fold cocoa mixture and vanilla into egg mixture until well blended.
- Pour batter into prepared pan and spread evenly.
- Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack 5 minutes.
- Loosen edges of cake with thin-bladed spatula.
- Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
- Peel off paper.
- Starting at short end, roll up cake and towel as for jelly roll.
- Cool on rack.
- Unroll.
- Spread cake with cream filling.
- Reroll without towel.
- Place on platter and frost with Thin Chocolate Glaze.
- Chill several hours or overnight.
- Garnish with dollops of whipped cream or pistachios.
- CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
- THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
- Spread thinly over roll.
More about "chocolate cream filled cake roll recipes"
CHOCOLATE CREAM ROLL RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (57)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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