Best 2 Cream Filled Chocolate Cake Roll Recipes

Indulge in a delightful culinary journey with our Cream-Filled Chocolate Cake Roll, a masterpiece that combines rich chocolate sponge cake, velvety cream filling, and a luscious chocolate ganache. This decadent dessert is perfect for special occasions, celebrations, or simply as a sweet treat. With our step-by-step guide, you'll effortlessly create this impressive cake roll that is sure to tantalize taste buds and leave a lasting impression.

**Additional Recipes Included:**

1. **Creamy Chocolate Ganache:** Discover the art of making a smooth and glossy chocolate ganache, an essential component of our cake roll. This luscious glaze adds a layer of richness and sophistication, elevating the overall flavor experience.

2. **Homemade Chocolate Sponge Cake:** Learn the secrets of crafting a moist and fluffy chocolate sponge cake, the foundation of our cake roll. With simple ingredients and easy-to-follow instructions, you'll create a perfect base for your creamy filling and ganache.

3. **Vanilla Bean Pastry Cream:** Indulge in the classic flavors of vanilla bean pastry cream, a staple in many French desserts. This luscious filling adds a velvety smooth texture and a burst of vanilla flavor to our cake roll, creating a harmonious balance of flavors.

Let's cook with our recipes!

CREAM-FILLED CHOCOLATE CAKE ROLL

Cream-Filled Chocolate Cake Roll image

This sumptuous dessert from Evalyn Pokorny of Hazelhurst, Wisconsin is absolutely divine. Its creamy filling, tender cake and rich chocolate glaze come bundled up in a pretty jelly-roll shape.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 22

Ingredients

2 eggs, separated
4 tablespoons sugar, divided
2 tablespoons water
1/4 teaspoon vanilla extract
3 tablespoons whole wheat flour
2 tablespoons all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
FILLING:
1 cup heavy whipping cream
1-1/2 teaspoons confectioners' sugar
1-1/2 teaspoons instant chocolate drink mix
GLAZE:
1/4 cup sugar
2-1/4 teaspoons cornstarch
1-1/2 teaspoons baking cocoa
Dash salt
1/4 cup water
1-1/2 teaspoons canola oil
1 tablespoon butter
1/4 teaspoon vanilla extract

Steps:

In a small bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating until thick and lemon-colored. Stir in water and vanilla. Combine the flours, cocoa, baking powder and salt; add to yolk mixture and mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. , Spread into an 11x7-in. baking dish coated with cooking spray. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. Unroll cake. Spread chocolate whipped cream widthwise over half of the cake to within 1/2 in. of edges. Repeat with plain whipped cream on remaining half. Roll up carefully. Place seam side down on a serving platter., For glaze, in a small saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in water and oil. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Spread over cake roll. Refrigerate until serving.

Nutrition Facts : Calories 296 calories, Fat 20g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 167mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CREAM-FILLED CAKE ROLL

Chocolate Cream-Filled Cake Roll image

Make and share this Chocolate Cream-Filled Cake Roll recipe from Food.com.

Provided by Dancer

Categories Dessert

Time 42m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon baking powder
1 cup all-purpose flour
1/3 cup sugar
1/2 cup egg substitute
1/4 cup skim milk
1 tablespoon powdered sugar
1 tablespoon canola oil
1/4 cup sugar
1/4 cup cocoa powder
4 teaspoons cornstarch
1 cup evaporated skim milk
4 ounces light cream cheese

Steps:

Preheat oven to 375 degrees.
Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
Stir together flour and baking powder.
In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
Add milk and oil; beat on low until combined.
Sprinkle flour mixture over egg mixture; fold by hand until combined.
Spread evenly in the pan.
Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
powdered sugar.
Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
Cool on a rack.
Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
Stir in evaporated milk.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 more minutes.
Remove from heat, cover surface and cool to room temperature.
When cool, mix in ½ cup softened cream cheese.
Unroll the cake and evenly spread the filling over the cake.
Roll up the cake and chill for 2 to 6 hours.
If desired, top with additional powdered sugar.

Nutrition Facts : Calories 148.2, Fat 4.1, SaturatedFat 1.8, Cholesterol 8.2, Sodium 114.7, Carbohydrate 23.3, Fiber 0.9, Sugar 12.9, Protein 5.4

Tips:

Mise en Place: Before you start baking, gather and measure all of your ingredients and tools. This will help you stay organized and prevent any scrambling during the process.
Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it means that they should be at a temperature of about 68-72°F (20-22°C). This helps the ingredients blend together more easily and creates a smoother batter.
Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined and no streaks of flour remain.
Bake the Cake Roll Properly: Bake the cake roll according to the recipe instructions. Overbaking can result in a dry, crumbly cake, while underbaking can result in a gooey, undercooked center.
Let the Cake Roll Cool Completely: Before you fill and roll the cake, let it cool completely. This will help prevent the cake from cracking or tearing.
Use a Thick, Spreadable Filling: The filling for a cake roll should be thick and spreadable, so that it doesn't run out of the cake when it's rolled. Cream cheese frosting, ganache, or whipped cream are all good options.
Roll the Cake Roll Tightly: When you roll the cake, do it tightly so that the filling doesn't ooze out. You can use a rolling pin to help you get a tight roll.
Chill the Cake Roll Before Serving: After you've rolled the cake, chill it in the refrigerator for at least 30 minutes before serving. This will help the filling set and make the cake easier to slice.

Conclusion:

Cream-filled chocolate cake rolls are a delicious and elegant dessert that can be enjoyed for any occasion. By following the tips above, you can create a perfect cake roll that will impress your friends and family.