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Chocolate Cake Roll with Praline Filling

This show-stopping cake roll was one of the first “complicated” recipes I ever attempted to prepare. I discovered it was easier to make than I’d thought--and worth every bit of effort! — Joan Carrico, Grand Junction, Colorado
  • Total Time
    Prep: 45 min. Bake: 15 min. + cooling
  • Makes
    10 servings

Ingredients

  • 4 large eggs
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup slivered almonds
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • FROSTING:
  • 1/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1-3/4 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract

Directions

  • Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
  • Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
  • Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  • Invert cake onto a kitchen towel dusted with confectioners' sugar. 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.
  • Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
  • Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
  • For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.

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Reviews

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Average Rating:
  • Kelly
    Dec 22, 2020

    The melted chocolate wouldn’t mix into the cake batter which left me with something resembling chocolate chip cookie dough. Also, the cake isn’t that sweet. I won’t be making this one again.

  • Jane
    Dec 12, 2019

    Recipe is very flawed. And it surprises me that the test kitchens approved it. When the melted chocolate is added to the whipped egg/sugar mixture, it immediately gardens into a clump. In order for melted chocolate to mix in smooth, it would have needed to be combined with a melted fat, like butter. I ended up adding a tablespoon of cocoa just to get the batter chocolate colored. Had I proceeded with the recipe as written, I would have ended up with a vanilla cake with clumps of chopped up unsweetened chocolate in it.

  • ardy bare
    Dec 29, 2014

    not as good as roll

  • Jdreamer
    Dec 29, 2014

    Harder then expected. Youtube had an easier way!! Our 2nd one was 100% ?better

  • ienon
    Jun 18, 2014

    I used boxed angel food and added cocoa for the chocolate. great!

  • greenpickles17
    Feb 4, 2014

    Yum! Reminds me of Ho-Ho's!