Chocolate Cake Roll
Chocolate Cake Roll: an elegant dessert composed of a thin chocolate genoise rolled around sweet marshmallow cream filling!
Chocolate Cake Roll
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 happy to dig into this chocolate cake roll.
Chocolate Roulade with Marshmallow Cream 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!
More Cake Rolls, Roulades and Chocolate Cakes You’ll Love:
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Strawberry Shortcake Cake Roll from Crazy for Crust
- Old Fashioned Pumpkin Roll
- Strawberry Meringue Roulade
- Berry Mascarpone Roulade
- German Chocolate Cake
- Triple Layer Chocolate Cake
- Frozen Chocolate Mousse Cake
- More Cake Recipes
Chocolate Cake Roll
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
Notes
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 427Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 216mgCarbohydrates: 52gFiber: 1gSugar: 40gProtein: 5g
68 Comments on “Chocolate Cake Roll”
How very kind of Bill to help with the cleanup and you are soooo right about college kidsโฆthey 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.
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. ๐ Your chocolate cake still won my heart, though…and the filling…can’t wait to try this.
deliciously done and presented roll cake
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!
I am drooling, I love this cake and so does my son! ๐ Looks great, I could eat a big slice right now!
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.
Your roll is just gorgeous and the marshmallow filling sounds like a dream!
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
Yum… That’s one of those rolls too beautiful to slice! Have a great week ahead!
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!
This roll looks marvelous! Whoopie pie filling sounds irresistible!
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 looks so scrumptious! Hubby loves Hostess Ding Dongs, but something like this, homemade deliciousness would have him jumping for joy! HUGS
I love chocolate rolls that are filled like this. There’s enough delicious filling for the whole roll to be happy. ๐
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. ๐ I believe I’ll leave this for the experts. Looks impressive and delicious Liz.
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!
Such a beautiful roll!!
It looks sooooooooooooo tempting
I’m craving a huge slice ๐
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
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!
That look perfect for me as a late night snack ๐ I’m a chocoholic actually! Thank you for the recipe Liz! ๐