Chocolate Roll

chocolate roll recipeIt would not be Christmas without Chocolate Roll. I think that between my mom and my Nonnie, that they have made thousands of these chocolate and whipped cream creations. This is what my mom used to make for our teachers every year. Surprisingly, this was the first time that I have ever made one myself, despite the fact that I have eaten chocolate roll for most of the years that I have been alive.

This is a strange little recipe. Of course, I was reading my mother’s recipe and there was very little in the way of instruction. So I had to go back and remember watching her make it. I do have vivid memories of chocolate cakes rolled up in towels all over the counter tops. It is a very easy cake to make, but you do need to have a little faith. She would make these, and then freeze them, filled with the whipped cream until she was ready to frost them.

chocolate roll recipe

For the cake:
4 eggs
3/4 cups sugar
1/4 cup flour
1/4 t. baking powder
1/4 teaspoon salt
1/4 cup cocoa
1 teaspoon vanilla
4 Tablespoons coffee

For the whipped cream:

2 cups whipped cream
1/2 cup powdered sugar
1 teaspoon vanilla

Chocolate Buttercream

chocolate roll recipe

In the bowl of a mixer, beat the eggs for about 5 minutes. Gradually, add the sugar and beat until the eggs are pale and lemon colored.

chocolate roll recipeSift the flour, baking powder, salt, and cocoa over the bowl.

chocolate roll recipeGently fold the dry ingredients into the egg mixture. Pour in the coffee and vanilla. Fold together.

chocolate roll recipePour the cake batter into a 10×15 jelly roll pan that has been lined with parchment and sprayed with cooking spray.

chocolate roll recipeBake in a preheated 375 degree oven for 15 minutes. The cake will be ready when the cake pulls away from the sides and the cake springs back when you touch it.

chocolate roll recipeHere is where this recipe gets a little weird. While the cake is still hot, turn it out onto a hand towel that has been coated with confectioners sugar.

chocolate roll recipeRoll the cake up and let it cool completely in the towel.

chocolate roll recipeWhen the cake is cool, whip the cream and add the sugar and vanilla.

chocolate roll recipeUnroll the cake, and spread the whipped cream evenly over the top.

chocolate roll recipeRoll the cake back up and put in the fridge to set up. Maybe a half hour or so?

chocolate roll recipeDoesn’t that look delicious?

chocolate roll recipeMeanwhile, make some Chocolate Buttercream. I reduced the butter to 1 1/2 sticks and added a few Tablespoons of cream cheese.

chocolate roll recipeFrost the chocolate roll with the Chocolate Buttercream. I piped the extra frosting onto the bottom, but you do not have to do that.

chocolate roll recipeSprinkle with some powdered sugar. Merry Christmas Eve!

chocolate roll

Chocolate Roll

Yield: serves 6 to 8

Chocolate Roll - a chocolate jelly roll filled with whipped cream and coated with a generous layer of chocolate buttercream.

Ingredients

For the cake:

  • 4 eggs
  • 3/4 cups sugar
  • 1/4 cup flour
  • 1/4 t. baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa
  • 1 teaspoon vanilla
  • 4 Tablespoons coffee

For the whipped cream:

  • 2 cups whipped cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • Chocolate Buttercream

Instructions

  1. In the bowl of a mixer, beat the eggs for about 5 minutes. Gradually, add the sugar and beat until the eggs are pale and lemon colored.
  2. Sift the flour, baking powder, salt, and cocoa over the bowl.
  3. Gently fold the dry ingredients into the egg mixture. Pour in the coffee and vanilla. Fold together.
  4. Pour the cake batter into a 10×15 jelly roll pan that has been lined with parchment and sprayed with cooking spray.
  5. Bake in a preheated 375 degree oven for 15 minutes. The cake will be ready when the cake pulls away from the sides and the cake springs back when you touch it.
  6. Here is where this recipe gets a little weird. While the cake is still hot, turn it out onto a hand towel that has been coated with confectioners sugar.
  7. Roll the cake up and let it cool completely in the towel.
  8. When the cake is cool, whip the cream and add the sugar and vanilla.
  9. Unroll the cake, and spread the whipped cream evenly over the top.
  10. Roll the cake back up and put in the fridge to set up. Maybe a half hour or so?
  11. Meanwhile, make some Chocolate Buttercream. I reduced the butter to 1 1/2 sticks and added a few Tablespoons of cream cheese.
  12. Frost the chocolate roll with the Chocolate Buttercream. I piped the extra frosting onto the bottom, but you do not have to do that.
  13. Sprinkle with some powdered sugar.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 45 Comments

  1. Megan

    That looks amazing…and now I want to make one..even though I’ve spent literally ever spare moment the past few days baking cookies…I must have a chocolate roll!

    1. bakedbree

      it looks a lot harder than it is. It is worth having to wash another bowl.

      1. Marilyn

        You can also roll up the jelly roll while warm in waxed paper. Question: can you freeze the cake after rolling it up with the whipped cream inside?? I have a recipe that says I can freeze it after it is rolled up but before the whipped cream is spread. Thank you.

        1. bakedbree

          that is a great tip! My mom always does that, so I am going to say yes.

  2. Dangler

    Omg adorableness! I love love love these cakes! Cork raved about this one!! πŸ™‚

    1. bakedbree

      you should make it. Really easy and so good.

  3. Kelly

    Looks so incredible divine! My one question is…doesn’t the cake break when you roll it up in the towel???

    1. bakedbree

      It does crack a bit, but it is going to be covered in buttercream so it doesn’t matter. If you do not roll it while it is still warm, it really will break.

  4. Lauren

    Oh, this looks soooo delicious!! I must try it for New Year’s Day! One question: When you roll the cake up in the towel, do you roll it so that the towel is sandwiched in between (like the whip cream later is) or do you roll the cake so that it is only touching itself with the towel on the outside and nowhere in the middle? I hope that made sense. I can’t wait to try it!

    1. bakedbree

      I roll it so that the towel is touching the cake like the whipped cream would be doing.

  5. Margaret (Nanny Goats)

    This looks fantastic. And your directions with so many pictures make me want to try it now. Thanks for sharing this wonderful recipe.

    1. bakedbree

      It is really easy and fun to make. I hope that you do try it soon.

  6. Jenn@eatcakefordinner

    This looks delicious! The combo of chocolate cake, whipped cream and chocolate buttercream sounds very addicting. This is definitely one I will have to try.

    1. bakedbree

      please do! It is really easy and everyone loves it.

  7. Amanda

    Yum! I featured this today on my blog – Today’s Top 20! Feel free to stop by and grab a button!

    Amanda
    todaystoptwenty.blogspot.com

    1. bakedbree

      thanks Amanda!

  8. Summer

    I can’t wait to try this in a few days! For the coffee… is it instant or just regular?

    1. bakedbree

      Whatever you have. I used the instant from Starbucks, I don’t drink coffee. I just keep it in the house for baking.

  9. Jody

    I really think this is the strangest cake I have ever made (the process, not the outcome!) I kept thinking it wasn’t going to come together properly, but you said to have faith, so…I did. And it was amazing! Served it tonight for my son’s 5th birthday and it was devoured by all. Thanks so much!

    1. bakedbree

      I told you so! I even called my mom to check to make sure the recipe was right. But it comes together and it is delicious. Happy Birthday to your son!

  10. Elizabeth

    The coffee taste is subtle, but could you replace the coffee with something else? Im at a loss as to what to replace it with tho… πŸ™‚ Help!

    1. bakedbree

      BOOZE! Kahlua, brandy, amaretto…. even orange juice might be nice.

  11. Tami

    Oh yum, yum, yum! I made two jellyroll type cakes. First one went in the trash. Second one was a pumpkin one that didn’t look really pretty, but I was told it tasted good (I don’t like pumpkin). But I L-O-V-E chocolate, so I think this is in my very near future!

    1. bakedbree

      This is a very strange recipe, but it totally works. You will love this chocolate roll.

  12. BIllie Katterhagen

    I’m surprised there’s only 1/4 cup of flour in this cake…….is that correct?

    1. bakedbree

      It is correct. It is a really weird recipe, but I swear that it works.

  13. Rachel Headrick

    Made this delicious baked goodness with my sis today! It was a relaxing experience, I loved that there were many steps to the recipe but all very simple!

    1. bakedbree

      Thanks Rachel, I love this recipe. It would not be Christmas without it.

  14. laurie

    I found the coffee taste overpowering. My 6 yr old would not eat it. I made 2 of them. I will see how the others like it tomorrow, Did I goof somehow? I used 4 Tablespoons of ground coffee per cake? It honestly felt like a lot to me when I put it in. I have to say other than the coffee taste it was delicious and not hard to make.

    1. bakedbree

      It is 4 Tablespoons of coffee, not grounds. I think that you read the recipe wrong.

  15. Mary

    Love your website! Great recipes and beautiful pictures.

    I used to make a cake like this every year at Christmas and decorated it like a Yule log. I ground up peppermint candies and put them into the whipped cream instead of vanilla. The recipe I used was a sponge cake where the whites and yolks were beaten separately and then folded together. I have saved this recipe and called it Easy Chocolate Roll πŸ˜‰ (with your URL at the bottom to give credit and so when I open it on my iPad in the kitchen I can go to your site for a refresher). Looking forward to baking it!

    1. bakedbree

      Sounds good Mary!

  16. Salma

    I made this and unfortunately the cake was very hard n slightly crunchy. Im guessin i over cooked it. Will have to try again.

    1. bakedbree

      It sounds like you over-baked it, this cake is very light and spongy.

  17. Mandy

    the roll cake looks delicious. can i know if u added bloomed gelatin into your whipping cream for this roll ?? it looks so thick and non-waterly

    thanks

    1. bakedbree

      I didn’t add anything to the cream.

  18. Judy Billa

    My question is – When you say to use coffee, do you mean coffee that has already been made or coffee that comes our of the can? Please help I want to make this for this year (2012) Christmas EvE dessert.

    This looks so good!

    1. bakedbree

      brewed coffee.

  19. jeanette besosa

    is the coffee 4 Tbls. of brewed or 4 Tbls. of ground coffee, instant…. Thks.

    1. bakedbree

      Brewed.

  20. Lisa

    Can the coffee be omitted? I’m worried about a strong coffee flavor that I know my family probably wouldn’t like. Thank you πŸ™‚

    1. bakedbree

      You can’t taste coffee, it brings out the flavor of chocolate. And I don’t really know, I have never left it out.

  21. June

    Can I frost this with Kool whip and if so before I freeze or when I serve it.

    1. bakedbree

      You can, but I really prefer it with real whipped cream. And you can do it either way.

  22. Pingback: itemprop="name">Peppermint Chocolate Drop Cookies | Baked Bree

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