Amazing Chocolate Cake that will satisfy any chocolate cravings. Death By Chocolate Cake Roll is a delightful, soft chocolate cake rolled with silky chocolate cream filling, and mixed with some mini chocolate morsels!
Chocolate Cake
I hope that your holidays were full of joy, laughter, and chocolate!
We had a nice Christmas with family. Every year we have dinner at my mom’s house, where mom and I cook lots of deliciousness. It turned out to be an Italian themed feast this year. Mom made a great garlic and herb roast pork and I made some side dishes and dessert. It was the first time that I made Ratatouille and I have got to share this great recipe with you soon.
Dessert was out of this world because it was a chocolate cake. Nothing can beat a moist, soft chocolate cake.
For a week before Christmas, I’ve been asking everyone what dessert I should make. I kept getting the same answer…cheesecake. (You can tell how well I listen to others, can’t you?!) Since I JUST made the Peppermint Cheesecake, I really didn’t feel like making another one while there is still half of that one in the fridge. No one had any other ideas for me so I decided to wing it.
I went with something chocolate, you can’t go wrong with chocolate. I wanted to make a cake but I didn’t think that I would have enough ingredients for frosting. (I was making this on Christmas Eve and not brave enough to face Target on the day before Christmas.) I gathered everything that I had on hand and whipped up this heavenly chocolate treat!
It turned out amazing! Soft chocolate cake filled with smooth, light and silky chocolate cream filling with some chocolate chip morsels added and covered in delicious Rodelle cocoa.
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Some more chocolate desserts you will like:
Chocolate Cake with Whipped Coconut Frosting
Death By Chocolate Cake Roll
Ingredients
Cake Roll:
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- Unsweetened baking cocoa for rolling the cake
- Powdered sugar for sprinkle optional
Chocolate Filling:
- 10 oz package of cream cheese softened
- 6 oz of unsalted butter softened
- 2 cups of powdered sugar
- 1/4 cup of unsweetened cocoa
- 1 cup of mini chocolate morsels
Instructions
- Preheat the oven to 375 and Line 17x11x1 pan (or 15x10x1) with parchment paper and spray with cooking oil spray.
- Beat eggs with electric mixer on high speed for 3-5 minutes until thick and light yellow.
- Slowly beat in granulated sugar.
- Lower the speed to low and add water and vanilla extract.
- Still on low, slowly add flour, 1/4 cup cocoa, the baking powder and salt. Beat just until batter is smooth.
- Pour into pan and spread evenly. Bake for 7-8 minutes (12 -14 minutes if using a smaller pan) and do a toothpick test. Run a spatula around edge of pan to loosen cake.
- Generously sprinkle a towel with cocoa. Turn the cake upside down onto the towel. Carefully remove the parchment paper. Trim off crusty edges of cake if necessary.
- While the cake is still hot, carefully roll cake with the towel from narrow end.
- Cool on cooling rack at least 30 minutes.
- While the cake is cooling, make the frosting: Beat the cream cheese and butter on medium-high speed for about 5 minutes, until light and fluffy. Lower the speed to low and slowly add powdered sugar and cocoa powder. Mix until just combined. Scrape the sides and bottom of the bowl, mix on medium until all smooth. Fold in the mini chocolate morsels.
- Unroll cake carefully. Carefully, spread the chocolate filling all over the cake.
- Carefully roll the cake back up and place the cake of the serving with seam down.
- Cover and refrigerate until ready to serve!
Pull the cake out of the refrigerator about an hour before serving so the frosting softens.
Notes
Nutrition
Millie says
have you ever frozen this cake ? I really line making me dessert ahead of time. I love your recipes
lyuba says
I’m sorry, I haven’t. I’m not big on freezing because everything gets eaten so fast so I don’t usually have a need to freeze anything. I’m sorry I can’t help you with that!
Thank you, Millie!
Denny says
have never made a roll cake before but looks like i can do it. ok to make it a day in advance? thanks
lyuba says
Sorry for the late response! You can do it! I’m sure 🙂
It’s much easier than it looks.
You can definitely make it day before and refrigerate it.
Judy says
how about 3 days ahead or can I freeze it?
lyuba says
I wouldn’t recommend freezing it because it’s a pretty delicate cake. Of course, it tastes better fresh but if you’re in a jam, it will keep in the fridge. I actually just made another version of the whole thing takes about an hour, when taking cool time in consideration. I hope it works well for you and everyone enjoys it!
Roxana | Roxana's Home Baking says
Death by chocolate anything is calling my name! It’s addiction and your cake roll looks absolutely amazing!
I’m definitely going to dream about eating some tonight!
Thanks for bringing it to the #chocolateparty
Mike Bryant says
di you have a pumpkin roll….. for Thanksgiving?
lyuba says
I’m sorry, Mike, I don’t. I am planning on making one this season tho!
Therse says
Thank you so much for this recipe , it is so good …..
lyuba says
Sorry for the late comment! You are most welcome! I’m so glad you liked it!
Inge says
I made your recipe today and it’s absolutely gorgeous! 🙂 Many thanks for sharing, greetings from the Netherlands.
lyuba says
I’m so happy that you liked it! Thank you 🙂
Rosangela Luraschy says
Aqui no Brasil, nós chamamos de rocambole, eu vou testar a sua receita, pois esta me dando água na boca.
Muito obrigado por compartilhar as suas receitas
lyuba says
Thank you!, I hope you do give it a try!
Gayane says
Wow! I love your death by chocolate roll! I am so going to try this. Very nice photos:)
lyuba says
I hope you do! Thank you, Gayane!