Hot Chocolate Cake Roll

Indulge in the decadent flavors of chocolate and marshmallow with this Hot Chocolate Cake Roll recipe. Whether you’re planning a special occasion or simply craving a sweet treat, this dessert is guaranteed to impress with its light, fluffy texture and rich taste.

Ingredients :

To create this mouthwatering dessert, gather these ingredients:

• 3 eggs
• 1 cup granulated sugar
• ⅓ cup water
• 1 tsp vanilla extract
• ¾ cup flour
• ¼ cup unsweetened baking cocoa
• 1 tsp baking powder
• ¼ tsp salt
• Unsweetened baking cocoa and powdered sugar (for rolling the cake)

Frosting Ingredients:

• 8 oz cream cheese
• ⅓ cup white granulated sugar
• ½ cup marshmallow fluff
• 1 ½ cups Cool Whip (from tub, not can)
• 1 ½ cups mini marshmallows

Topping:

• Chocolate syrup
• Mini marshmallows

Directions:

Follow these simple steps to create your own Hot Chocolate Cake Roll:

1. Preparation:
   • Preheat your oven to 375°F (190°C). Line a 17x11x1 inch pan with parchment paper and spray it with cooking oil spray, ensuring the sides are coated as well.
2. Prepare the Cake Batter:
   • In a large bowl, beat eggs with an electric mixer on high speed for about 5 minutes until thick and light yellow. Gradually beat in granulated sugar.
3. Add Flavors and Dry Ingredients:
   • Lower the mixer speed to low and mix in water and vanilla extract. Slowly add flour, ¼ cup cocoa, baking powder, and salt, beating just until the batter is smooth.
4. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly. Bake for 7-8 minutes or until a toothpick inserted into the center comes out clean. Run a spatula around the edges of the pan to loosen the cake.
5. Roll the Cake:
   • Sprinkle a clean kitchen towel generously with cocoa and powdered sugar. Invert the hot cake onto the towel. Carefully peel off the parchment paper and trim off any crusty edges if necessary. Roll the cake with the towel from the narrow end, making sure not to roll it too tightly.
6. Prepare the Frosting:
   • While the cake is cooling on a wire rack for at least 30 minutes, prepare the frosting. Beat cream cheese with sugar in a bowl until light and smooth. Add marshmallow fluff and beat until combined. On low speed, mix in Cool Whip until just combined. Fold in mini marshmallows.
7. Assemble the Cake Roll:
   • Carefully unroll the cooled cake and spread the frosting evenly over the surface, leaving about an inch and a half unfrosted on one short end. Roll the cake back up, starting with the end that has frosting, and place it seam side down on a serving dish.
8. Add Final Touches:
   • Drizzle chocolate syrup over the cake roll and sprinkle with mini marshmallows.
9. Chill and Serve:
   • Cover the cake roll and refrigerate until ready to serve. This allows the flavors to meld together for an even more delicious experience!

Quick Stats

• Prep Time: 45 minutes
• Cooking Time: 8 minutes
• Total Time: 53 minutes
• Servings: 10

Serving and Storage Tips:

Enjoying and preserving your Hot Chocolate Cake Roll is essential for maximizing its flavor and texture. Here are some helpful tips:

Serving Suggestions:

1. Slice Carefully: Use a sharp knife to slice the cake roll into even portions. Wipe the knife with a clean, damp cloth between cuts to ensure neat slices.
2. Garnish Creatively: Before serving, drizzle extra chocolate syrup over each slice and top with a few additional mini marshmallows for an appealing presentation.
3. Pairing Ideas: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the dessert’s richness.

Storage Guidelines:

1. Refrigeration: Store any leftover cake roll in an airtight container or tightly wrapped in plastic wrap in the refrigerator. It can be stored for up to 3-4 days.
2. Freezing: For longer storage, wrap the unfrosted cake roll tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before frosting and serving.
3. Avoid Room Temperature: Due to the frosting containing dairy products like cream cheese and Cool Whip, avoid leaving the cake roll at room temperature for extended periods to maintain freshness.

Reheating Instructions:

1. Chilled Cake: If you prefer a slightly chilled cake roll, serve it directly from the refrigerator.
2. Room Temperature: Allow the cake roll to sit at room temperature for about 15-20 minutes before serving to soften slightly.

Make-Ahead Tips:

1. Advance Preparation: You can prepare the cake roll and frosting components ahead of time. Store the unfrosted cake roll in the refrigerator and prepare the frosting just before assembly.
2. Assembly Timing: Assemble and frost the cake roll closer to serving time to maintain its texture and prevent the cake from becoming too moist.

Presentation Enhancements:

1. Freshness Check: Before serving leftover slices, check for freshness by ensuring the cake remains moist and the frosting retains its creamy texture.
2. Customization: Experiment with different toppings such as crushed nuts, chocolate shavings, or a dusting of cocoa powder to tailor the cake roll to your preferences.

By following these serving and storage tips, you can ensure that your Hot Chocolate Cake Roll remains delicious and enjoyable from the first slice to the last. Whether serving it for a special occasion or as a delightful everyday treat, savor the delightful combination of chocolate, marshmallow, and fluffy cake in every bite!

Variations :

Transform your Hot Chocolate Cake Roll into exciting new flavors with these creative variations:

1. Mocha Cake Roll:
   • Add Coffee: Mix 1-2 tablespoons of instant coffee or espresso powder into the cake batter for a mocha twist. Substitute coffee-flavored liqueur for vanilla extract if desired.
2. White Chocolate Raspberry Cake Roll:
   • Fruit Infusion: Fold freeze-dried raspberries or raspberry jam into the cream cheese frosting for a burst of fruity flavor. Drizzle melted white chocolate over the finished cake roll.
3. Nutella Swirl Cake Roll:
   • Chocolate Hazelnut: Swirl Nutella into the cake batter before baking for a decadent chocolate-hazelnut experience. Spread Nutella between the layers of frosting for extra indulgence.
4. Orange Chocolate Cake Roll:
   • Citrus Zest: Add 1 tablespoon of orange zest to the cake batter and replace vanilla extract with orange extract. Garnish with candied orange peel or orange segments.
5. Peppermint Patty Cake Roll:
   • Minty Fresh: Mix ½ teaspoon of peppermint extract into the cake batter and frosting. Sprinkle crushed peppermint candies or candy canes over the top.
6. Salted Caramel Chocolate Cake Roll:
   • Caramel Delight: Drizzle caramel sauce over the cake roll before rolling. Sprinkle with sea salt flakes for a sweet-salty contrast.
7. Cookies and Cream Cake Roll:
   • Cookie Crunch: Fold crushed Oreo cookies into the cream cheese frosting. Garnish with more crushed cookies on top.
8. Peanut Butter Chocolate Cake Roll:
   • Nutty Goodness: Swirl creamy peanut butter into the cake batter before baking. Use peanut butter frosting or mix peanut butter into the cream cheese frosting.
9. Coconut Chocolate Cake Roll:
   • Tropical Twist: Add ½ cup of shredded coconut to the cake batter. Replace vanilla extract with coconut extract if desired. Sprinkle toasted coconut flakes over the frosting.
10. Red Velvet Cake Roll:
    • Velvety Rich: Use a red velvet cake recipe for the base. Prepare a cream cheese frosting with cocoa powder mixed in for added depth.!

FAQs :

Here are some common questions and answers to guide you through making and enjoying your Hot Chocolate Cake Roll:

1. Can I use a different size pan for baking the cake roll?

• Ideally, use a 17x11x1 inch pan as specified in the recipe. Using a different size may affect the thickness of the cake, which can impact baking time and rolling.

2. How do I prevent the cake from cracking when rolling it?

• To prevent cracking, roll the cake while it’s still warm and flexible. Use a clean kitchen towel dusted generously with cocoa and powdered sugar for rolling, which helps absorb moisture and prevents sticking.

3. Can I substitute Cool Whip with homemade whipped cream?

• Yes, you can substitute Cool Whip with stabilized whipped cream. Whip 1 ½ cups of heavy cream with ¼ cup powdered sugar until stiff peaks form. Use immediately or store in the refrigerator until ready to use.

4. How can I adjust the sweetness of the cake roll?

• Adjust the sweetness by varying the amount of powdered sugar in the frosting or using a less sweetened version of marshmallow fluff. Taste and adjust according to your preference.

5. Can I freeze the Hot Chocolate Cake Roll?

• Yes, you can freeze the cake roll before frosting it. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before frosting and serving.

6. How long can the frosted cake roll be kept in the refrigerator?

• The frosted cake roll can be stored in the refrigerator for up to 3-4 days. Ensure it’s covered or stored in an airtight container to prevent it from drying out.

Whether you’re a chocolate lover or looking to impress guests, this Hot Chocolate Cake Roll is a delightful choice. Its combination of fluffy cake and creamy frosting will satisfy any sweet craving. Try it for your next dessert adventure and savor the rich flavors with every bite!