Chocolate Cake Roll: an elegant dessert composed of a thin chocolate genoise rolled around sweet marshmallow cream filling!
Chocolate Cake Roll Woes
Those of you familiar with my family know they love chocolate desserts. So when this week’s Sunday Supper theme was announced as “Stuff, Roll or Wrap,” I knew I’d have to make a Chocolate Cake Roll. Well, as I mentioned earlier this month, I was in a bit of a baking slump. My first base for this dessert was an extremely tasty cake made with melted chocolate. Unfortunately, it didn’t roll well…..meaning big, fat cracks appeared with each turn. Delicious, yes, but not so pretty. And food bloggers like pretty. That cake went back to college with my youngest…he and his roommates don’t give a hoot about a dessert’s appearance, only the taste. So Plan B was to make a Martha Stewart chocolate genoise, which rolled like a dream. The chocolate intensity was lacking, but the family was still willing to dig in.
No Ordinary Filling!
Many cake rolls are filled with sweetened whip cream, which is quite lovely. But my family’s favorite whoopie pie filling is made with marshmallow cream, butter, vanilla and powdered sugar. It is totally irresistible…trust me. Bill volunteered to lick the bowl; it’s just that good. And unlike whipped cream, it’s firm and will keep for days. So this dessert can stay parked in your fridge for a couple of days…but I don’t think it will last that long!
Rolling Up the Recipes!
Get ready to Stuff, Roll, and Wrap t
his week! You will be seduced and inspired by all the recipes we are sharing this week. This Sunday Supper event also coincides with this month’s Weekday Supper and Sunday Supper Movement magazine monthly theme of “That’s a Wrap!”
Get ready to roll with this great line up!
Starters and Snacks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Lemon and Herb Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All Things Sweet
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Chocolate Cake Roll #SundaySupper
A thin chocolate genoise rolled around a sweet marshmallow cream filling.
Ingredients
For cake
- 5 tablespoons butter, plus more for parchment and pan
- 2/3 cup sifted cake flour
- 1/3 cup sifted cocoa powder, plus more for dusting
- Pinch of baking soda
- 6 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla
For filling
- 1 cup butter
- 2 cups sifted powdered sugar
- 1 7-ounce jar marshmallow cream
- 2 teaspoons vanilla extract
Instructions
- Heat oven to 350 degrees. Butter a 10½-by-15½-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
- Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
- In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
- In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
- Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on the counter to remove air bubbles. Bake until the cake springs back in the center 15-20 minutes. Don't overbake or the cake will crack. Let sit in pan on a wire rack until cool enough to handle.
- Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.
- Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
- Unroll cake and spread filling on inside of the roll. Reroll cake; wrap in
Recipe Notes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 412kcal Calories from fat 204 | |
| % Daily Value | |
| Total Fat 23g | 35% |
| Saturated Fat 14g | 70% |
| Transfat 1g | |
| Cholesterol 133mg | 44% |
| Sodium 54mg | 2% |
| Carbohydrate 50g | 17% |
| Dietary Fiber 1g | 4% |
| Sugars 37g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.
Perfect roll! One of the things I know I will never master 🙂
I’ve unofficially declared this the year of the cake roll and I’m sure we’ll be trying this one Liz! I love your different filling, very Easter-y with the marshmallow:@)
Beautiful! I have never eaten marshmallow cream! I need to look for it as it sounds amazing! I love your photos Lizzy!!!
I love how you roll! This Roll couldn’t possibly look any more delicious.
Like the macaron, I’m still chasing that perfectly rolled cake roll…So I’m hopeful I can replicate your gorgeous cake using Ms. Martha’s genoise recipe =) Also, love, love the idea of using marshmallow creme in the filling!
Liz!!! I love this! i’ve never attempted a rolled cake and totally want to try! love that you made a marshmallow cream filling. . and even though the first one didn’t roll well, it sounds so delicious! I can’t wait to try this!
Liz your cake looks amazing! I have always wanted to make a roll cake!! This is just beautiful!!
I am impressed with your cake rolling skills and the whoopie pie filling sounds awesome! So what made the genoise roll easier than the original?
Your cake roll looks FANTASTIC! I LOVE your recipe and can’t wait to try it out!
How stunning!! Your cake roll is gorgeous!!
Cake rolls are the best. They look so fancy – deceptively so!
You are amazing. You have one lucky family, a well fed one too! Absolutely gorgeous.
This one came out beautifully. I always get cracks. I bet your son was pretty happy he was around for that mishap.
Yummo! This looks so good, I wish the internet would allow you to reach into the screen and just take a slice this roll LOL Seriously, this is a mouth orgasm!
I’m drooling over this cake! I guess one of the reasons I’m not a popular blogger is that if it tastes good, I’m probably going to roll with it, even if it’s not super pretty.
Liz – as always – perfection!
Oh yum! This looks tasty!! I love Chocolate!! YUM! Also, I nominated you for the Liebster Award!! Check out my blog for more info 🙂
You always have the best looking desserts! I love that you’ve stuffed this cake with marshmallow!
Oh, that filling looks amazing. So much!
That look perfect for me as a late night snack 😀 I’m a chocoholic actually! Thank you for the recipe Liz! 🙂
That look perfect for me as a late night snack 😀 I’m a chocoholic actually! Thank you for the recipe Liz! 🙂
Liz, this cake is so beautiful! Definitely worthy of a ‘Sunday Supper’! And that marshmallow filling really does sound dreamy! If I had leftovers of this I would definitely be taking a spoon along with me every time I went to get something from the fridge … you know, just in case I ‘needed’ to test the marshmallow frosting again!
Chocolate cakes are one of our favorite cake flavors too Liz! I love the filling in your recipe. Beautiful too! Oh and I just posted photos on my blog today (we were chowing down on it taking shots while our guests we here). I think I missed your visit by about 5 minutes. I geret you are getting edited for the Food Conference!
Roz
Such a beautiful roll!!
It looks sooooooooooooo tempting
I’m craving a huge slice 🙂
Liz, I would’ve gladly gobbled up that first cracked cake. Since my desserts never look perfect, my motto is “who cares how it looks so long as it tastes good,” lol. This second version is an absolutely dream. It rolled beautifully and I’m in love with your marshmallow filling. Pinning!
ya know, my friend made a beautiful rolled cake last Fall for a dinner party she hosted. I’ve saved the recipe and seriously considered making it for this #SS event. Then chickened out. 🙂 I believe I’ll leave this for the experts. Looks impressive and delicious Liz.
I love chocolate rolls that are filled like this. There’s enough delicious filling for the whole roll to be happy. 🙂
This looks so scrumptious! Hubby loves Hostess Ding Dongs, but something like this, homemade deliciousness would have him jumping for joy! HUGS
Beautiful cake roll Liz. And feel free to send all your first attempts to me for quality control testing. And second and third attempts too.
This roll looks marvelous! Whoopie pie filling sounds irresistible!
So, first I’m looking at this like “oh yeah, yummy.” Then you described that filling OHEMGEEEEE that just put it over the top! YUM!
Yum… That’s one of those rolls too beautiful to slice! Have a great week ahead!
What a beautiful chocolate roll and yes, it certainly has rolled and cut perfectly. I give my less-than-perfect cooking attempts to my uni students also – they never complain! I’d love to try the filling but as far as I’m aware, we can’t buy marshmallow cream here! xx
Your roll is just gorgeous and the marshmallow filling sounds like a dream!
Your filling looks fantastic. I can see why it’s a favorite in your house – it would be here too. But Myles would have to fight me to get to lick the bowl I’m thinking.
I am drooling, I love this cake and so does my son! 🙂 Looks great, I could eat a big slice right now!
Your marshmallow cream looks so delicious. i just want to dip my finger into the centre of the cake but don’t want to mess up that beautiful photo! Just pinned!
deliciously done and presented roll cake
I’m so loving this cake roll, especially chocolate. Yes, I heart chocolate. I hear you – we all want things to be perfect and I fail…most of the times. 😀 Your chocolate cake still won my heart, though…and the filling…can’t wait to try this.
How very kind of Bill to help with the cleanup and you are soooo right about college kids…they are kind of like human garbage disposals. Only, in your case, your son gets delicious rejects!!! I LOVE the marshmallow filling and can’t wait to start using it.
That looks absolutely stunning! You seriously make some of the most beautiful desserts I have ever seen
Your chocolate roulade looks perfect, Liz. The marshmallow cream filling sounds amazing as well.
I need to roll up my sleeves and make this roll! It looks beautiful and delicious, Liz! 🙂 ela
This cake roll is too delicious for words 😀
Cheers
Choc Chip Uru
I can’t imagine you’d be in any sort of baking slump, Liz but your second attempt at this cake roll is beautiful. The good thing about kitchen disasters is that there’s usually always willing subjects to gobble up the mishaps.
That’s a thing of beauty! I love cake rolls. Swiss cake roll used to be a favorite in my childhood.
That’s a thing of beauty! I love cake rolls. Swiss cake roll used to be a favorite in my childhood.
I love this, Liz! Your filling sounds wonderful and that slice is gorgeous! As is the whole cake. Pinning on my Recipes to Try board! Believe it or not, I’ve never tried making a roll. Time to rectify that!
I can’t make a pretty cake roll to save my life! Yours looks perfect, I’m so jealous (and I want a slice!).
Who wouldn’t love a cake that’s stuffed with that filling! Yummy!!
This cake is so beautiful!! I wish I could bake like you. Pleasssssse come bake me a cake 🙂
I love a roulade, but haven’t made one for a few years. After making hundreds of buche du noel at my job 2 years back, i was over them. maybe its time to make another one just for me.
Your cake did roll beautifully and your filling sounds wonderful! You’re giving me the inspiarion to add a rolled cake to my must try list. I’ve never made one!
Girl, this is gorgeous! I’m in such admiration of people who can successfully make these cake roll things. Because I have screwed them up before. Yeah…. Thanks for posting!
I’ve always used cream cheese in my rolls, I’m going to have to try this marshmallow, it looks too yummy.
What a beautiful, stunning dessert!
I’ve made one cake roll and it was just OK. Your lovely creation has me ready to try again!
This looks gorgeous – and a marshmallow filling? Yes, please!
I have always wanted to do a cake roll. This looks absolutely beautiful. 🙂
You had me at marshmallow cream! YUMMY!
Totally brings back memories of pastry school… great work!
Lizzy,
Since I don’t like whipped cream, I would much prefer your filling. This looks delicious and yummy.
Annamaria
what a perfect slice of cake!
What a beautiful cake roll! I love how thick and creamy the filling is and marshmallow cream sounds amazing in here! I can’t wait to try it next time – it sounds delicious!
This is one GORGEOUS cake! Pinned!
Is it fine to fill this once the cake I’d cooled to avoid having to unroll and re- roll again?