Print Options

Back to Cream-Filled Chocolate Cake Roll >

Include these items:

Select reviews >

Taste of Home Logo

Cream-Filled Chocolate Cake Roll

 Cream-Filled Chocolate Cake Roll
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.
6 ServingsPrep: 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

2 of 2

Cream-Filled Chocolate Cake Roll (continued)

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.
Nutritional Facts: 1 slice equals 296 calories, 20 g fat (11 g saturated fat), 130 mg cholesterol, 167 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.