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 COVER

The base of this Chocolate Cream Cake Roll is very versatile, instead of chocolate you can use, whipped cream, marmalades, Nutella Yummy, 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 tsp. vanilla extract

Chocolate cream:

  • 1 can Sweetened Condensed milk
  • 4 tbsp of chocolate powder {like Nesquik}
  • 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 combined. 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.

view ofcake in the Pyrex mold already baked

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 supposed 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.

unmolded cake with chocolate coating on top

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

Chocolate Cream Cake Roll done

Tadaaaa!

Chocolate Cream Cake Roll slice
other view of Chocolate Cream Cake Roll slice

Serve and enjoy!

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

Chocolate Cream Cake Roll #Recipe #cakeroll #chocolaterecipe

Chocolate Cream Cake Roll

Camila Rojas
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. Check it out!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 10

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.

Instructions
 

  • 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.
  • 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.
  • Place it on a cute plate and decorate. I used icing sugar and chocolate syrup!
  • Serve and enjoy!
Keyword brigadeiro, cake roll, chocolate

Til' next time...

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