Chocolate Cream Roll

Recipe by MSnow
READY IN: 1hr 55mins
SERVES: 10-12
YIELD: 1 cake




  • Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
  • Grease paper; set aside.
  • Stir together cocoa and flour until well blended; set aside.
  • In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
  • Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
  • Fold cocoa mixture and vanilla into egg mixture until well blended.
  • Pour batter into prepared pan and spread evenly.
  • Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on rack 5 minutes.
  • Loosen edges of cake with thin-bladed spatula.
  • Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
  • Peel off paper.
  • Starting at short end, roll up cake and towel as for jelly roll.
  • Cool on rack.
  • Unroll.
  • Spread cake with cream filling.
  • Reroll without towel.
  • Place on platter and frost with Thin Chocolate Glaze.
  • Chill several hours or overnight.
  • Garnish with dollops of whipped cream or pistachios.
  • CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
  • THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
  • Spread thinly over roll.