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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!
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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.