Chocolate Cake Roll Recipe
Looking for a light chocolate cake recipe; you will love this stunning chocolate roll cake. This jelly roll cake can be filled with raspberry jelly, whipped topping, pudidng, or a variety of other delicious creams to give it a personal touch. Plus the chocolate swiss roll recipe is easy-to-make with stunning results. Use the chocolate sponge cake as a seasonal yule cake recipe or just for an extra beutiful chocolate swiss roll. Yum!
Servings 8 slices
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- powdered sugar for towel and sprinkling at the end
- chocolate syrup garnish
Instructions
- Pre-heat oven to 375 F. Line a jelly roll pan with waxed paper & spray paper with non-stick Pam spray..
- Beat eggs for 5 minutes. Add remaining ingredients except powdered sugar and chocolate syrup. Pour the sponge cake onto the prepared pan evenly.
- Bake 12-15 minutes or until toothpick comes out clean. Immediately loosen cake and turn upside down on a powdered sugar covered towel. Pee off the wax paper.
- While hot, carefully roll the cake and towel from narrow end until it forms a log. Allow the cake to cool for about 30 minutes.
- Unroll the cake carefully and remove towel. Gently spread cool whip, tru whip, ice cream, jelly, or pudding on the cake with a spatula. Roll up the cake again starting with the same end.
- PUt roll on serving dish and sprinkle with powdered sugar and drizzle with chocolate syrup.