CHOCOLATE CAKE ROLL WITH 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
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1 15" x 10" pan, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
- Mix well; set aside.
- In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
- In a smaller bowl, using clean beaters, beat whites on high until foamy.
- Gradually add 1/2 cup sugar; beat til stiff but not dry.
- Fold 1/3 egg whites into egg yolk mixture.
- Alternately fold in remaining whites and flour mixture.
- Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
- Poor batter in pan, smooth top.
- Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
- Dust a clean tea cloth with remaining sugar.
- Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
- Starting with a long side, tightly roll up cake with cloth.
- Transfer seamside down, to a wire rack to cool.
- Unroll cake; remove cloth.
- Spread cool whip and re-roll cake.
- Place seamside down on a plate and dust with confectionery sugar before serving.
- I add some chopped chocolate bits to the cool whip sometimes for a change.
Nutrition Facts : Calories 208.2, FatContent 8.2, SaturatedFatContent 5.8, CholesterolContent 84.6, SodiumContent 193, CarbohydrateContent 32, FiberContent 1, SugarContent 25.4, ProteinContent 3.7
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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
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