CHOCOLATE CAKE ROLL FROM CAKE MIX RECIPES
CHOCOLATE CAKE ROLL {WITH CAKE MIX} - CAKEWHIZ
Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil's food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.
Provided by CakeWhiz
Categories Cake
Total Time 112 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 10
Number Of Ingredients 12
Steps:
- In a deep mixing bowl, add the eggs and mix until they are fluffy.
- Add water and oil and mix again.
- Add the cake mix and instant coffee granules and mix until just combined.
- Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper.
- Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
- Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
- Turn the cake onto the kitchen towel and remove the wax paper.
- While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
- Place this cake roll on a cooling rack and allow it to cool down (45 minutes- 1 hour).
- While the cake is cooling, prepare the buttercream icing.
- Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).
- Now, unroll the cake gently and remove the towel.
- Spread the buttercream icing over the cake and re-roll it again.
- Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!
Nutrition Facts : Calories 482 kcal, CarbohydrateContent 62 g, ProteinContent 5 g, FatContent 25 g, SaturatedFatContent 13 g, CholesterolContent 66 mg, SodiumContent 300 mg, FiberContent 2 g, SugarContent 46 g, TransFatContent 1 g, ServingSize 1 serving
CHOCOLATE SWISS ROLL RECIPE - BETTYCROCKER.COM
This classic European-style cake is impressive enough to take center stage on any dessert table. But there’s no need to be intimidated by its looks—the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
Provided by Betty Crocker Kitchens
Total Time 2 hours 55 minutes
Prep Time 1 hours 0 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 54 g, CholesterolContent 105 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 37 g, TransFatContent 1/2 g
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FAST N' EASY CHOCOLATE CAKE ROLL RECIPE - FOOD.COM
This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks
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Reviews 5.0
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CHOCOLATE CAKE ROLL {WITH CAKE MIX} - CAKEWHIZ
Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil's food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.
From cakewhiz.com
Total Time 112 minutes
Category Cake
Cuisine American
Calories 482 kcal per serving
From cakewhiz.com
Total Time 112 minutes
Category Cake
Cuisine American
Calories 482 kcal per serving
- Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!
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From myrecipes.com
Total Time 33 minutes
Total Time 33 minutes
- Sift 1 to 2 tablespoons cocoa in a 15- x 10-inch rectangle on a cloth towel; repeat with second towel. When cakes are done, immediately loosen from sides of pans, and turn each out onto a prepared towel. Peel off wax paper. Starting at narrow end, roll up each cake and towel together; place cakes, seam sides down, on wire racks. Cool cakes completely.
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This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion.
-Cris O'Brien, Virginia Beach, Virginia
From tasteofhome.com
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Reviews 4.5
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- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
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Reviews 3.7
Total Time 35 minutes
Category dessert, main dish
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