Chocolate Cream Roll | Inherited Recipes

If you are anything like me, the thought of a swiss roll, chocolate roll, or anything dessert with the word “roll” in it is verrrrry intimidating. I have lowkey avoided baking one because they are always the desserts on baking shows that throw contestants for a loop, needing to be baked perfectly or they will crack. Everything about but just seems to set to up for failure. But today I was feeling bold and decided to tackle my grandma’s chocolate cream roll recipe. It was so much easier than I thought it was going to be! Honestly, if I can do it, anyone can do it. One of my biggest tips when rolling the cake is to just go for it. Do it fast, don’t hesitate!! Rich chocolate cake, light whipped filling, there is nothing about this cake you won’t like!

Ingredients you will need

Recipe Tips & Tricks

You might be thinking “I don’t have any cake flour” BUT there is a simple substitute you can do so that you don’t have to make an extra stop at the grocery store!

Easy Cake Flour Subtitution

You can make a cake flour substitute with a mix of all-purpose flour and cornstarch because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour! Leaving you a cake that’s just as tender and fluffy as it would be if you used store-bought cake flour. How to Make Cake Flour Out of All-Purpose Flour:

1. For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour.
2. Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
3. Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
4. Whisk to combine.
5. Sift flour and cornstarch mixture.

A jelly roll pan– This is basically a cookie sheet but with raised edges! I actually use my jelly roll pan for cookies normally! I have this non-stick one and it is awesome, nothing sticks to it!

Baking Tools I Used

How to Make a Chocolate Cream Roll

If you are like me, sometimes written instructions don’t cut it. I can be a visual learner, and sometimes photos aren’t enough for me to see the technique or a certain strategy to make a recipe work. This is a recipe that I think a video is VERY helpful, there are parts of this recipe that seem hard, but watching it done in real-time is super helpful! I had to make this recipe “blind”- no video, but I recorded so that you don’t have to 🙂

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Chocolate Cream Roll

Don't let the roll fool you, if you follow my grandma's chocolate cream roll recipe, you will nail this delectable dessert every time!

Ingredients

• 1 cup Cake Flour (See note if you dont have cake flour)
• 1 tsp Baking powder
• ¼ tsp Salt
• ¼ cup Unsweetened cocoa
• 3 Eggs
• 1 cup Sugar
• ⅓ cup Water
• 1 tsp Vanilla

Cream Filling

• 2 cups Heavy cream
• ¼ cup Dark rum
• ¼ cup Powdered sugar
• 2 tsp Vanilla

Instructions 

• Preheat oven to 375 degrees
• Take a 15x10x1-inch jelly roll pan lightly, line with parchment paper, or a silicone mat.
• In a bowl, sift the cake flour, baking powder, salt, and cocoa powder, together.
• Beat the eggs in small bowl with an electric mixer. Beat in sugar gradually, and mix until the eggs have doubled in size.
• Blend in water to the egg mixture and 1 tsp vanilla at low speed.
• Slowly fold the flour mixture into the egg mixture. Once it is combined, pour into the lined pan. gently spread the batter so it evenly covers the pan.
• Bake for 10-12 minutes
• While it is baking, prepare a tea towel by laying it flat on a table and dust with powdered sugar.
• When the cake is done baking and still hot, flip it onto the tea towel and carefully remove the parchment. Use the tea towel to roll the cake into a log from the short end.
• Let the cake sit in a roll until it is fully cooled.

Cream Filling

• To make the cream filling, whip the heavy cream, rum, and powdered sugar until it forms peaks.
• Once the cake has cooled, slowly unroll it then spread the cream and roll it back up! Cut and serve!

Notes

• For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour.
• Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
• Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
• Whisk to combine.
• Sift flour and cornstarch mixture.

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