Best 2 Chocolate Cinnamon Cake Roll Recipes
Indulge in a symphony of flavors with our delectable Chocolate Cinnamon Cake Roll. This irresistible dessert combines the richness of chocolate with the warmth of cinnamon, creating a taste bud tantalizing experience.
The moist and fluffy chocolate cake is swirled with a fragrant cinnamon filling, adding a delightful dimension to every bite. Topped with a luscious chocolate ganache, this cake roll is a true masterpiece that will impress your friends and family.
Our recipe includes step-by-step instructions with helpful tips to ensure a perfect cake roll every time. Whether you're a seasoned baker or just starting, you'll find this recipe easy to follow.
In addition to the classic chocolate cinnamon cake roll, we also offer a variety of other tempting recipes using the same base. For those who prefer a fruity twist, our Raspberry Swirl Cake Roll is a delightful option. With its vibrant raspberry filling and tangy cream cheese frosting, this cake roll is sure to be a hit at any gathering.
For chocolate lovers, our Double Chocolate Cake Roll is the ultimate indulgence. This decadent cake is filled with a rich chocolate mousse and covered in a glossy chocolate ganache. Prepare to be amazed by its intense chocolatey flavor.
If you're looking for a lighter dessert, our Angel Food Cake Roll with Berries is a refreshing choice. This airy cake is filled with a medley of fresh berries and topped with a whipped cream frosting. Its lightness and delicate flavor make it a perfect treat for any occasion.
No matter your taste preferences, our Chocolate Cinnamon Cake Roll and its variations offer something for everyone. Get ready to embark on a culinary journey that will leave you craving more.
CHOCOLATE-CINNAMON CAKE ROLL
You'll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
- In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
CHOCOLATE-CINNAMON CAKE ROLL
You'll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
- In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
Tips:
- Make sure your oven is preheated to the correct temperature before baking the cake roll.
- Use a baking sheet that is lined with parchment paper to prevent the cake roll from sticking.
- Be careful not to overmix the batter, as this will make the cake roll tough.
- Bake the cake roll for the full amount of time, or until a toothpick inserted into the center comes out clean.
- Let the cake roll cool completely before filling and rolling it up.
- Use a sharp knife to slice the cake roll into even pieces.
Conclusion:
Chocolate Cinnamon Cake Roll is a delicious and festive dessert that is perfect for any occasion. With its moist chocolate cake, creamy cinnamon filling, and rich chocolate ganache, this cake roll is sure to impress your guests. Whether you are a beginner baker or a seasoned pro, this recipe is easy to follow and will yield a beautiful and delicious cake roll that everyone will love. So next time you are looking for a special dessert to make, give this Chocolate Cinnamon Cake Roll a try.
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