Chocolate Cake Roll
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- squares of bakers semi-sweet chocolate, divided
- 6 Tbsp
- 1 c
- 1 c
- flour, divided
- 1/2 tsp
- baking soda
- 2/3 c
- 1 can(s)
- cream cheese frosting
- 1 jar(s)
- marshmallow cream
- 1 Tbsp
- white chocolate powder
FOR THE CAKE:
FOR THE FILLING:
1Cake: Preheat oven to 350º. spray a jelly roll pan and line with parchment paper and spray the parchment paper too. With cooking sprays.
2Microwave 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 - 2 minutes or until butter is melted. Stir until chocolate is melted.
Add granulated sugar: mix well. Beat eggs in large bowl with mixer on high speed 3 minutes or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda: beat just until blended. Add remaining flour alternately with water, beating well after each addition.
3Spread evenly in prepared pan. Bake 15 minutes or until top of cake springs back.
4Rolling and Filling the cake: Dust a clean kitchen towel, (not terry) with 1/4 cup of powdered sugar or cocoa. Turn out cake onto prepared cloth. remove parchment paper. Trim up the sides of the cake's edges.
5Starting with a long side, tightly roll up cake with cloth towel. Transfer cake, seam side down, to a wire rack to cool.
6Meanwhile mix the cream cheese frosting, marshmallow cream and 1 T. white chocolate powder. Blend well.
7Unroll cake; remove cloth. Spread filling over cake to within 1/2 inch of edges. Re-roll cake; place seam side down on a plate. Dust with Confectioners sugar before serving.
8Serve with fresh fruit or ice cream.