‹ Back to Creamy Chocolate Cake Roll

Print Options

Taste of Home

Creamy Chocolate Cake Roll

TOTAL TIME: Prep: 55 min. Bake: 15 min. + chilling YIELD: 10 servings.
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.

Ingredients

  • 5 large eggs, separated
  • 1 cup confectioners' sugar
  • 1 teaspoon 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 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 almond extract

Directions

  • 1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  • 2. 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 to yolk mixture and mix well (batter will be very thick).
  • 3. 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.
  • 4. 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.
  • 5. In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick.
  • 6. 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.
  • 7. 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.

Nutrition Facts

1 slice: 766 calories, 56g fat (34g saturated fat), 270mg cholesterol, 276mg sodium, 64g carbohydrate (55g sugars, 2g fiber), 9g protein.

© 2024 RDA Enthusiast Brands, LLC