Hot Chocolate Cake Roll Recipe
Soft chocolate cake roll filled with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate syrup and topped with more marshmallows.
Servings: 10 cake roll, about 10 inch long
Calories: 316kcal
Ingredients
Cake:
- 3 eggs room temperature
- 1 cup granulated sugar
- ⅓ cup water
- 1 tsp vanilla extract
- ¾ cup all purpose 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 softened
- 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
Topping:
- Chocolate syrup
- Mini marshmallows
Instructions
Making The Cake:
- Preheat oven to 375℉ and line 17x11x1 pan with parchment paper large enough to go up the sides as well.
- Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly pour in granulated sugar white still beating.
- 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 the batter into the prepared baking pan and spread evenly. Tap the baking pan on the counter a few times to help spread the batter and get air bubbles out.
- Bake for 7-8 minutes and do a toothpick test (or touch the center to make sure it's baked. (Run a spatula around edges of the pan to loosen cake if needed).
Rolling The 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.
Frosting:
- 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.
Rolling Cake With Frosting:
- Unroll cake carefully. Gently, spread frosting all over the cake a few dollops at a time, 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.
Notes
Tips to Remember:
- Make sure to beat the eggs and sugar for a few minutes to whip them until the color changes to light yellow and the texture is thickened and fluffy.
- Spread the cake batter evenly all over the pan! Tap the baking pan on the counter a few times to make sure it spreads well and gets the air bubbles out.
- Yes, the layer of the cake will be thin! Don’t try to use a smaller baking pan. For best results, use a rimmed 17 in x 11 in x 1 in.
- Don’t overbake!
- Use a generous amount of powdered sugar and cocoa powder to dust the towel. If there is not enough, the cake will get stuck to the towel.
- Roll the cake in the towel right after baking, while still hot or it will crack.
- Cool the cake to room temperature in the towel, don’t try to rush.
- Add frosting to cooled cake or it will start to melt.
Nutrition
Calories: 316kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 169mg | Potassium: 154mg | Fiber: 1g | Sugar: 40g | Vitamin A: 395IU | Calcium: 68mg | Iron: 1.1mg