This stunning chocolate cake roll is an ideal treat for winter occasions. Delicate chocolate cake roll loaded up with light and soft icing with collapsed smaller than expected marshmallows, showered with chocolate syrup and bested with more marshmallows. Ideal cake to have with a cup of hot cocoa.
Making a cake roll is significantly simpler than it looks. It's a basic beating of elements for cake hitter and afterward preparing for a couple of moments. The hardest part is moving it however, it's also very basic. Cautiously roll the cake back up (beginning with the side that has icing) and spot cake on the serving dish crease down.
Best part about making cake for another person is getting the pieces without having this delectably enticing cake sitting in the refrigerator, calling your name.
In the wake of rolling the cake, I needed to make it look even, so I cut off little cuts off of each end. I don't think I've seen my little person breathe in a cake quicker than that previously. It truly was so acceptable and tasted simply like hot cocoa!
Also try our recipe Chocolate Cupcakes
Hot cocoa Cake Roll. Delicate chocolate cake roll loaded up with light and cushy icing with collapsed smaller than normal marshmallows, sprinkled with chocolate syrup and bested with more marshmallows.
Ingredients
Cake:
- 3 eggs
- 1 cup granulated sugar
- ? 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
- 8 oz cream cheese
- 1/3 cup white granulated sugar
- 1/2 cup marshmallow fluff
- 1 1/2 cups Cool Whip in tub not can
- 1 1/2 cups mini marshmallows
- Chocolate syrup
- Mini marshmallows
Instructions
- 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 electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly beat in granulated sugar.
- Lower speed to low and add water and vanilla extract.
- Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
- Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
- Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
- While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
- Cool on a wire rack for at least 30 minutes.
- While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
- Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
- Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
- Drizzle with chocolate syrup and top off with some mini marshmallows.
- Cover and refrigerate until ready to serve!
Read more our recipe : Blue Hawaiian Cocktail
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