★★★★★ 1 Reviews: My BEST #Recipes >> Chocolate Cake Roll
#Recipe #Food #Drink >> Hot Chocolate Cake Roll
Gentle chocolate cake roll full of light and fluffy frosting with folded mini marshmallows, drizzled with chocolate syrup and crowned with greater marshmallows. ideal cake to have with a mug of warm cocoa.
Course Dessert
Cuisine American
Keyword cake, cake roll, chocolate cake
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 10 cake roll, about 10 inches long
Calories 316 kcal
Author Lyuba Brooke
You’ll Need:
Cake:
3 eggs
1 cup granulated sugar
⅓ cup water
1 tsp vanilla extract
¾ cup flour
¼ cup unsweetened baking cocoa
1 tsp baking powder
¼ tsp salt
Unsweetened baking cocoa and powdered sugar for rolling the cake
Frosting:
8 oz cream cheese
1/3 cup white granulated sugar
1/2 cup marshmallow fluff
1 1/2 cups Cool Whip in the tub not can
1 1/2 cups mini marshmallows
Topping:
Chocolate syrup
Mini marshmallows
US Customary - Metric
How to Make:
- Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
- Beat eggs with electrically powered mixer on excessive pace for 5 minutes until thick and mild yellow.
- Slowly beat in granulated sugar.
- lower pace to low and add water and vanilla extract.
- still on low, slowly add flour, ¼ cup cocoa, the baking powder, and salt. Beat simply till batter is smooth.
- Pour into pan and unfold flippantly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
- Generously sprinkle an easy kitchen towel with cocoa and powdered sugar. turn the cake pan upside down onto the towel. cautiously get rid of parchment paper. Trim off crusty edges if essential.
- at the same time as the cake continues to be hot, gently roll cake with the towel from the slender end (do not make it too tight and do not press.
- Cool on a wine rack for at least half-hour.
- whilst the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 mins, till light and smooth. Scrape sides and backside of the bowl and add marshmallow fluff. Beat until mixed. On low speed, beat in Cool Whip simply till mixed. Scrape aspects and backside of the bowl and add marshmallows. Fold them in with a spatula until all integrated.
- Unroll cake cautiously. carefully, unfold frosting everywhere in the cake, leaving about an inch and a half one in every one of the fast ends.
- carefully roll the cake back up (starting with the aspect that has frosting) and region cake on the serving dish seam down.
- Drizzle with chocolate syrup and top off with some mini marshmallows.
- cowl and refrigerate until ready to serve!
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Original recipe here -->
