This Chocolate Cake Roll is fairly simple to make, and is a fun way to serve dessert.
I needed a final #Choctoberfest recipe, and I thought I’d try my hand at making a cake roll. It’s not the best-looking cake roll, because I went a little overboard with the whipped cream. But it tastes amazingly light and airy.
And of course, chocolatey. This is #Choctoberfest, after all.
You can see there, I used far too much whipped cream. I made more than was necessary for the cake roll, and I didn’t want to waste it (or go to the trouble of freezing it). Part of the cake was torn, but with some careful rolling, I managed to salvage it.
And once it’s covered in ganache, any number of imperfections are covered up and hidden away.
Tips and Tricks
- Don’t overfill your baking sheet. Yes, this cake is baked in a thin layer, using a baking sheet or jelly-roll pan, as opposed to a cake pan. You will have leftover batter (unless you’re like me and don’t think about overflow)
- Use parchment paper in addition to greasing/flouring the baking sheet. This is almost akin to making a bundt cake and praying to the cake gods that the cake will come out of the pan in one perfectly intact piece. Using the parchment paper will help the cake come out of the pan with zero trouble.
- Be gentle when rolling the cake up in a towel to cool off. This is why I think my cake tore a bit on one end. The cake will be hot when you turn it out of the pan, and because it’s just come out of the oven and is still cooking, it’s going to be a bit fragile. Roll it up gently in the towel, then place on a wire rack to cool completely before trying (gently) to unroll it.
- Don’t overfill the cake. If you do like I did and overfill the cake roll, you won’t get the tight spirals that make cake rolls look so pretty.
But even if you do happen to overfill your cake roll, and it turns out a little flatter and more oval-shaped, it’s still going to taste delicious, and your family will still hover around you while you’re taking pictures of your cake roll, asking when they can have a slice.
You can substitute vanilla extract for the Frangelico if you prefer.Chocolate Cake Roll
Ingredients
For the cake:
For the filling:
For the ganache:
Instructions
Notes
Pingback: 300+ Chocolate Recipes from #Choctoberfest 2019: From Family Favorites to Unique Eats | Triple Chocolate Kitchen