Chocolate Cake Roll


Here is a recipe for a chocolate cake roll with 13 ingredients:


4 large eggs

1 tsp light corn syrup

1/2 cup all-purpose flour

1 tsp baking powder

1 bar of good quality chocolate (around 4 oz)

1/2 cup granulated sugar

1/4 cup powdered sugar

1/2 tsp salt

2 tsp pure vanilla extract

1/4 cup unsalted butter

1 package cream cheese (around 8 oz)

2 cups double cream

1/4 cup Dutch-process cocoa powder (such as Hershey’s Dark or Ghirardelli)


Preheat the oven to 375°F (190°C). Line a 15 x 10-inch (38 x 25 cm) jelly roll pan with parchment paper and grease the paper with cooking spray.

In a large bowl, beat the eggs with an electric mixer on high speed until they are light and frothy, about 2-3 minutes.

Add the corn syrup and beat until well combined.

In a separate bowl, sift together the flour and baking powder.

Gradually add the flour mixture to the egg mixture, mixing until just combined.

Pour the batter into the prepared pan and smooth out the surface.

Bake for 12-15 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center.

While the cake is still warm, place a clean dish towel on a work surface and sprinkle it with powdered sugar.

Invert the cake onto the towel and remove the parchment paper. Roll up the cake and the towel together, starting from one of the short sides. Place the rolled cake on a wire rack to cool completely.

In a medium saucepan, melt the chocolate and butter together over low heat, stirring occasionally, until smooth. Set aside to cool slightly.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Gradually add the granulated sugar, powdered sugar, salt, and vanilla extract and beat until well combined.

Gradually add the melted chocolate mixture and beat until smooth.

In a separate bowl, beat the double cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.

Unroll the cooled cake and spread the chocolate mixture evenly over the cake, leaving about 1/2 inch (1 cm) border around the edges. Roll up the cake again, this time without the towel.

Wrap the cake in plastic wrap and refrigerate for at least 2 hours, or until firm.

Dust the cake with cocoa powder just before serving. Enjoy!

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