Cream-Filled Chocolate Cake Roll Recipe

4 1 2
Cream-Filled Chocolate Cake Roll Recipe
Cream-Filled Chocolate Cake Roll Recipe photo by Taste of Home
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Cream-Filled Chocolate Cake Roll Recipe

Read Reviews
4 1 2
Publisher Photo
This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 2 eggs, separated
  • 4 tablespoons sugar, divided
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons whole wheat flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 1-1/2 teaspoons confectioners' sugar
  • 1-1/2 teaspoons instant chocolate drink mix
  • GLAZE:
  • 1/4 cup sugar
  • 2-1/4 teaspoons cornstarch
  • 1-1/2 teaspoons baking cocoa
  • Dash salt
  • 1/4 cup water
  • 1-1/2 teaspoons canola oil
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract

Directions

In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well.
In another bowl, beat egg whites 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. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Spread into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter.
For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving. Yield: 6 servings.
Originally published as Cream-Filled Chocolate Cake Roll in Cooking for 2 Winter 2008, p13

Nutritional Facts

1 slice: 296 calories, 20g fat (11g saturated fat), 130mg cholesterol, 167mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 2 eggs, separated
  • 4 tablespoons sugar, divided
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons whole wheat flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 1-1/2 teaspoons confectioners' sugar
  • 1-1/2 teaspoons instant chocolate drink mix
  • GLAZE:
  • 1/4 cup sugar
  • 2-1/4 teaspoons cornstarch
  • 1-1/2 teaspoons baking cocoa
  • Dash salt
  • 1/4 cup water
  • 1-1/2 teaspoons canola oil
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  1. In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well.
  2. In another bowl, beat egg whites 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. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  3. Spread into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter.
  5. For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving. Yield: 6 servings.
Originally published as Cream-Filled Chocolate Cake Roll in Cooking for 2 Winter 2008, p13

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kangels8 User ID: 5911355 167756
Reviewed Dec. 26, 2011

"The chocolate glaze puts this recipe over the top! The cream filling is not overly sweet like some other recipes. My husband loved this and has asked me to make it again."

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