Chocolate Cream Cake Roll

I’ve done this recipe since I’m a teen I remember many times doing it and learning with my mom and also with a dear friend’s mom. I don’t know why I hadn’t shared it before! This Chocolate Cream Cake Roll is super easy to make and gosh is it good! It’s perfect for any occasion and it doesn’t take much to make it.

Chocolate Cream Cake Roll

Chocolate Cream Cake Roll #Recipe #cakeroll #chocolaterecipe

 

The base of this Chocolate Cream Cake Roll is very versatile, instead of chocolate you can use, whipped cream, marmalades, nutella Yummm, anything you can think of, even frostings. Is a matter of creativity and I’m planning on sharing some new versions of this cake soon!

Ingredients:

  • 4 eggs
  • 1 cup of All purpose flour
  • 1/3 tsp baking powder
  • 1 cup of sugar
  • 1 stp vanilla extract

Chocolate cream:

  • 1 can Sweetened Condensed milk
  • 4 tbsp of chocolate powder {like nesquick}
  • 1 tbs chocolate powder {unsweetened}
  • 1 tsp of butter.

Directions:

Cake

Pre-heat the oven to 350ºF {180ºC} and grease a 10 x 15 x 1-inch jellyroll pan or 9 x 13 x 2-inch baking dish. I used 9 x 13 x 2 pyrex because I didn’t have any other at the moment.

Beat the egg whites {keep the yolks on a small bowl} in a medium-big bowl {with a whisk or a stand mixer} until it forms hard peaks.

In the meantime mix the yolks, sugar and vanilla with a spoon and add it to the egg whites while beating.

Mix flour and baking poder. Set the mixer to low speed. Sift the flour to the egg mixture and mix for no more than a minute until well combine. Turn off the mixer.

Pour batter into baking pan or jellyroll pan and bake for about 20 to 25 minutes. It will grow just a little and it will get golden.

IMG_2574

As soon as you get out the oven unmold it and wrap it with a damp {not completely wet} towel. Roll it carefully with the towel and let it stand for a few minutes. What this does it to keep the cake moist and makes it easier to roll. If you know other methods feel free to share with us… always good to know something new!

Chocolate cream:

In a medium pot, pour the condensed milk and the butter over low-medium heat. Mix it well. Add in the chocolates. Bring to a simmer over low heat while constantly mixing with (spoon or whisk) to avoid scorching until it’s thickened. It is suppose to be thick as a pudding or mouse. Then put it away until it cools.

Once both cake and chocolate cream are cool, unroll the cake and spread all the chocolate cream all over the cake and roll again, of course this time without the towel.

IMG_2575

Place it on a cute plate and decorate. I used icing sugar and chocolate syrup!

IMG_2578

Tadaaaa!

Chocolate-Cream-Cake-Roll

Chocolate-Cream-Cake-Roll-Delicious-Recipe

Serve and enjoy!

What do you think??? Yummy or what???

Chocolate Cream Cake Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 4 eggs
  • 1 cup of All purpose flour
  • ⅓ tsp baking powder
  • 1 cup of sugar
  • 1 stp vanilla extract
  • Chocolate cream:
  • 1 can Sweetened Condensed milk
  • 4 tbsp of chocolate powder {like nesquick}
  • 1 tbs chocolate powder {unsweetened}
  • 1 tsp of butter.
Instructions
  1. Cake
  2. Pre-heat the oven to 350ºF {180ºC} and grease a 10 x 15 x 1-inch jellyroll pan or 9 x 13 x 2-inch baking dish. I used 9 x 13 x 2 pyrex because I didn’t have any other at the moment.
  3. Beat the egg whites {keep the yolks on a small bowl} in a medium-big bowl {with a whisk or a stand mixer} until it forms hard peaks.
  4. In the meantime mix the yolks, sugar and vanilla with a spoon and add it to the egg whites while beating.
  5. Mix flour and baking poder. Set the mixer to low speed. Sift the flour to the egg mixture and mix for no more than a minute until well combine. Turn off the mixer.
  6. Pour batter into baking pan or jellyroll pan and bake for about 20 to 25 minutes. It will grow just a little and it will get golden.
  7. As soon as you get out the oven unmold it and wrap it with a damp {not completely wet} towel. Roll it carefully with the towel and let it stand for a few minutes. What this does it to keep the cake moist and makes it easier to roll. If you know other methods feel free to share with us… always good to know something new!
  8. Chocolate cream:
  9. In a medium pot, pour the condensed milk and the butter over low-medium heat. Mix it well. Add in the chocolates. Bring to a simmer over low heat while constantly mixing with (spoon or whisk) to avoid scorching until it’s thickened. It is suppose to be thick as a pudding or mouse. Then put it away until it cools.
  10. Once both cake and chocolate cream are cool, unroll the cake and spread all the chocolate cream all over the cake and roll again, of course this time without the towel.
  11. Place it on a cute plate and decorate. I used icing sugar and chocolate syrup!
  12. Serve and enjoy!

 

 
Cami @ The Crafting Nook by TitiCrafty

Visit TitiCrafty by Camila's profile on Pinterest.

I have 2 Lovely Comments, I would love to have yours... on Chocolate Cream Cake Roll

  1. avatar
    Marilyn says:
    December 3, 2014

    Wow, this looks so delicious and elegant! Great recipe!

    • avatar
      Camila says:
      December 10, 2014

      Thanks so much Marilyn! So glad you like this. also Thanks so much for your visit and sweet comment!
      XOXO

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