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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.
  • Total Time
    Prep: 25 min. Bake: 10 min. + cooling
  • Makes
    6 servings

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 11x7-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.
Nutrition Facts
1 slice: 296 calories, 20g fat (11g saturated fat), 130mg cholesterol, 167mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.

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