Chocolate Cream Roll

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Chocolate Cream Roll

star rating (13) 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 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
  • star rating 01/01/2010
  • Michelle from Sioux City, IA
  • I made this for my sons birthday it was a huge hit. I did make a practice cake following the directions. It didn't last long with my taste testers. But did make some modifications for the cake, didn't put the chocolate in the cream filling. I will make this again. It was such a fun cake. I love King Arthur recipes
    Thanks for including us in the birthday fun and for sharing your variation! Happy Baking! Irene @ KAF
  • star rating 11/23/2009
  • Cassie from Lebanon, IN
  • Hello Giant Ho-Ho on steroids! I couldn't find any chocolate extract when I wanted to make this, but I omitted it from the cake portion and replaced it with vanilla extract in the filling. And it turned out very tasty. A tad rich which I first finished it and cleaned up the ends, but i then stored it in the fridge overnight to serve at a family function the next day. Everyone thought it was great and gobbled it up!
  • 10/26/2009
  • goodlaurag from NY
  • I think this recipe makes a serious omission by not stating what size jelly roll pan to use. I used an 18x13x1 because I thought that was the standard size jelly roll pan. The batter didn't really fill the pan (but I foolishly baked it anyway). The cake is too thin to roll now and broke in several places when I tried.
    I am sorry this recipe did not work for you. You could grind up the dried cake to make crumbs. Use the crumbs to make rum balls or to decorate the bottom edge of a cake. Jelly roll pans should be 10 x 15 inches. I will see if these dimensions can be added to the recipe! Elisabeth @ KAF
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