Chocolate Cream Roll

star rating (16) rate this recipe »
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Chocolate Cream Roll

star rating (16) rate this recipe »
Published prior to 2008

This tender, cream-filled cake is very easy to assemble; it rolls like a dream!

Batter
4 large eggs, room temperature
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon chocolate extract
2/3 cup (2 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup (1 ounce) Dutch-process cocoa
1 1/4 teaspoon baking powder
1/4 cup (1 3/4 ounces) vegetable oil
6 tablespoons (3 ounces) buttermilk

Filling
1 cup (8 ounces) heavy cream
1 tablespoon sugar
2 teaspoons Instant ClearJel*
1 teaspoon chocolate extract
1/2 cup (3 ounces) finely grated dark chocolate

Chocolate Glaze
1/2 cup (4 ounces) heavy cream
2 tablespoons (1 3/8 ounces) corn syrup, light or dark
1 cup (6 ounces) chopped semisweet or bittersweet chocolate, or chocolate chips

*Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.

Preheat the oven to 350°F. Line a jelly roll pan with parchment pan and spray with non-stick vegetable oil spray.

To prepare the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt and extracts. Sift together the flour, cocoa and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk, and fold in just until combined. Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently.

Remove it from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners' sugar, roll up loosely (starting with a short end), and let cool completely.

To prepare the filling: Stir together cream and chocolate extract in a large bowl. Mix sugar and ClearJel, then sprinkle over cream. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed.

To prepare the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly.

To finish the cake: Unroll the cake and spread with filling. Re-roll, and place seam-side down on serving plate. Trim edges for a clean appearance. Drizzle with chocolate glaze, using spoon or a squeeze bottle. If the glaze gets too thick for a squeeze bottle, gently reheat the glaze-filled bottle by setting it in hot water. Yield: 10 servings.

Reviews

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  • star rating 03/19/2015
  • mmcape from KAF Community
  • I had a few issues with the cake, but the problems were all my own and I won't blame the recipe. I should have cut my parchment paper to fit the pan but instead folded at the edge and didn't do a perfect job so my cake was not completely level which resulted in it being drier at one end and underdone in another spot. This was my first "roll" and did end up with some cracks and could use more detailed instructions regarding rolling. When unrolling the cake do you fill it as you unroll? I used a half tsp of espresso powder in the cake and a heaping tablespoon of KAF black cocoa as part of the total baking cocoa and the flavor was wonderful. I also kept the filling vanilla flavored instead of adding the chocolate. I think this would be great frosted with stabilized whipped cream like in the gluten free version on your site. The KAF whipped cream stabilizer is a great product and works well without adding an odd taste. Step by step rolling and unrolling instructions would be really helpful for those of us who have not done this before.

    We're happy that you attempted this roll cake and are determined to make it even better the next time. Cutting the parchment to match the size of your pan is key. To successfully roll your cake up, allow it to cool in the pan for 2 minutes after removing from the oven while you prepare another piece of parchment paper with non-stick spray. After the 2 minutes is up, loosen the edges of the cake with a knife and lift it up and out of the pan using the parchment sides. Place the greased parchment on top of the cake, and roll the cake up between the two sheets of parchment, starting from the short end, gentling rolling using your finger tips and palms to keep it from unfurling. Set the rolled-up cake seam-side down for at least 1 hour or until it has cooled completely.

    To frost the cake, gently unroll the cake and remove the top piece of parchment (don't worry if it cracks a bit, you can use the frosting as a tasty glue). Spread the filling evenly oven the cake and then gently re-roll it back into shape. Viola, you will have a beautiful roll cake on your hands! Happy baking! --Kye@KAF



  • star rating 11/30/2014
  • Cindiani from KAF Community
  • Fantastic cake! Of the recipes I've made so far from the KAF site, this is among my three favorites. It's super moist and chocolatey -- and the cream is out of this world. I used Double-Dutch dark cocoa in the cake, 60% cacao dark chocolate in the cream, and semisweet chocolate in the glaze -- as well as Instant ClearJel and chocolate extract, as called for in the recipe. I used a standard jelly roll pan -- 10 X 15. Don't let the rolling scare you off, if you are an inexperienced baker like me. It's easy enough for a novice baker, but looks and tastes like a professional made it! People could not stop raving about it! :)
  • star rating 12/17/2013
  • heather from New York
  • i love it its tates like the store bought ones only better!!
  • star rating 02/15/2012
  • Leslie from Freeport, ME
  • This was a huge success! I didn't have clear gel so whipped the cream quite stiffly and it worked fine. The glaze is amazing and I would make that again to use in other desserts. Next time I would roll up the just baked cake on waxed paper or parchment sprinkled with powdered sugar, rather than the tea towel. Thank you for another wonderful recipe.
  • star rating 05/08/2011
  • samlg76 from KAF Community
  • Delicious recipe. I guess I'm the only person who's cake completely broke apart upon rolling. I'm not sure what I did wrong. Oh well, this recipe makes an excellent trifle.
  • star rating 04/12/2011
  • mardee23 from KAF Community
  • I am so happy I came across this recipe! I had been a bit fearful of trying a jelly roll but now I feel like an old pro. The cake was light, easy to roll (look Ma –no cracks!) and the filling was creamy goodness. As suggested, I added 2 teaspoons of espresso powder to the cake batter and 1 teaspoon coffee extract to the whipped cream. For fun I made a Nutella glaze instead of the chocolate glaze. P.S. I’ve been stabilizing all my dessert whipped cream with the Instant ClearJel since this recipe. In my opinion, it really does make the whipped cream sturdier.
  • star rating 03/30/2011
  • smartnh67 from KAF Community
  • This recipe was very easy to follow. The cake rolled perfectly, no cracks! The only change I made was adding a tsp of espresso powder to the cake batter. It's an absolutely wonderful cake!
  • star rating 07/17/2010
  • Nido from Chicago
  • The cake rolled perfectly, which was a huge surprise because I always end up cracking my roulettes. I used one tablespoon espresso instead of chocolate extract in the cake and whipped cream, which helped bring out the chocolate flavor. I also omitted the ClearJel, and the filling turned out just fine. Everyone loved it and had seconds!
  • star rating 04/25/2010
  • Susan B. from Wisconsin
  • This was my first jelly roll cake. It turned out awesome. My family loved it;my little grandkids devoured it. It was really easy to make. I did not use the Instant clear gel or the chocolate extract. I just added a little more vanilla extract.
  • star rating 01/17/2010
  • John from Norris, TN
  • Excellent, however I needed and used more flour than indicated. I used a scale to weigh ingredients. The recipe indicated 2/3 cup flour (2 oz). On conversion, 2/3 cup flour converts to 2.8 oz. Using 2 oz results in a shortage of flour of 40%. A suggestion, use 2 3/4 oz or 80 grams of flour. If you use 2/3 cup of flour as indicated you will be fine. The problem is in the weight conversion to oz.
    You are correct- we will have our web team make this correction. Thank you for pointing this out to us. Joan @bakershotline
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