Recipe: Chocolate Cake Roll
Pretty Valentine Dessert Combines Chocolate and Whipped Cream
A twist on traditional jelly roll, this chocolate cake and whipped cream holiday dessert is sure to delight everyone on Valentine's Day.
Though it may take some practice to successfully roll a perfect chocolate cake, even imperfect results are delicious. For the most decadent version of this Valentine cake, serve chilled cake slices with warmed chocolate syrup.
Batter:
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla
- powdered sugar as needed for rolling cake
Filling:
- 1 cup whipping cream
- 1 tablespoon granulated sugar
- additional whipping cream for frosting entire roll if desired
Directions:
- Heat oven to 375 degrees. Place rack in center of oven.
- Line a jelly roll pan or cookie sheet (15x10x1) with waxed paper or aluminum foil. Spray paper or foil with non-stick spray. This makes it much easier to lift cake from pan without cracking it.
- In a small bowl, mix together flour, cocoa powder, baking powder and salt. Set aside.
- In a large mixer bowl, beat eggs on high speed for 5 minutes.
- Gradually beat in granulated sugar.
- Turn mixer to low and blend water and vanilla into egg mixture.
- Slowly add flour mixture, beating just until batter is smooth.
- Pour batter on to prepared paper on jelly roll pan and spread into the corners.
- Bake in center of oven 12-15 minutes, or until toothpick inserted in center comes out clean.
- While cake is baking, sprinkle powdered sugar on a clean tea or dish towel. The sugared area should be the size of the jelly roll pan.
- When cake is done, loosen edges from pan and invert on to sugared area of tea towel. Trim off any edges that are hard or overdone.
- Carefully peel off foil or waxed paper and roll up cake and towel as one, starting from narrow end. This must be done while cake is hot!
- Cool cake on wire rack, allowing it to cool completely.
- Whip cream on high speed in mixer bowl until soft peaks form.. Sprinkle in 1 tablespoon granulated sugar and beat until stiff peaks form. Do not overbeat.
- When cake is cooled, carefully (and slowly!) unroll. It may take some practice to be able to do this without the cake cracking into pieces.
- Spread whipped cream on cake, taking care to go clear to the edges.
- Re-roll cake, peeling it off the towel this time.
- Sprinkle lightly with additional powdered sugar, wrap in plastic wrap and chill in refrigerator until serving time.
- To serve, place roll on serving platter, cover with additional whipped cream if desired, slice cake and serve with chocolate syrup for those who need more chocolate.
Another interesting variation of this recipe is the pumpkin cream cheese roll.
The copyright of the article Recipe: Chocolate Cake Roll in Winter Recipes is owned by Robyn Harrison. Permission to republish Recipe: Chocolate Cake Roll must be granted by the author in writing.
