Chocolate Roll As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 1/2 cup all-purpose flour1/4 cup unsweetened cocoa powder1 teaspoon baking powderoptional: 1/2 teaspoon espresso powder1/2 teaspoon salt4 eggs1/2 cup granulated sugar2 tablespoons melted butter or oil1 teaspoon vanilla extract1 8 ounce brick cream cheese, room temperature1 cup powdered sugar (sifted)4 tablespoons butter (softened)1 teaspoon vanilla extract Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking. Step 2 Whisk together flour, cocoa powder, baking powder, espresso powder (if using), and salt in a medium bowl until evenly combined. Set aside. Step 3 In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the melted butter and vanilla extract, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. Step 4 Spread the batter evenly into the prepared pan. Bake for 11 minutes, or until the top of the cake springs back when touched. Very carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands (careful, it will be hot!) to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature. Step 5 While the cake is cooling, make the cream cheese filling. Whisk together cream cheese, powdered sugar, butter, and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. Step 6 Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap and refrigerate for at least one hour. Step 7 Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust the chocolate roll on all sides with powdered sugar, if you would like. Then slice and serve. Step 8 If you have leftovers, just re-wrap the chocolate roll in plastic wrap and store in the refrigerator for up to 3 days. Chef’s notes The espresso powder helps bring out the flavor of the chocolate but can be omitted if preferred.Wrap the chocolate roll tightly in plastic wrap to ensure freshness.This dessert can be made ahead and stored in the refrigerator for a few days or in the freezer for a few months.
