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Creamy Chocolate Cake Roll

 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.
10 ServingsPrep: 55 min. Bake: 15 min. + chilling

Ingredients

  • 5 eggs, separated
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 2 tablespoons sugar
  • CREAM FILLING/FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups heavy whipping cream
  • CHOCOLATE RASPBERRY SAUCE:
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup seedless raspberry jam
  • 1/4 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Almond Extract

Directions

  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-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

2 of 2

Creamy Chocolate Cake Roll (continued)

Directions (continued)

  • 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. Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 766 calories, 56 g fat (34 g saturated fat), 270 mg cholesterol, 276 mg sodium, 64 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.