Description
This delicious chocolate roll cake filled with whipped cream and marshmallow fluff is perfect for any occasion.
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 5 eggs (separated)
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons marshmallow fluff
- 8 oz semi-sweet chocolate (chopped)
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 400ºF. Spray a 17×12-inch baking pan with nonstick cooking spray, then line with parchment paper. Spray the parchment paper with the nonstick cooking spray.
- In a small bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
- Add the egg yolks (save the whites), the sugar, and the vanilla to the bowl of a stand mixer. Beat on high until the mixture increases in volume and is thick and pale, about 5 minutes.
- Remove the bowl from the mixer. Sift half of the dry ingredients into the bowl and fold in gently with a spatula. Once incorporated, sift in the second half and fold in.
- In another bowl, beat the egg whites until they form stiff peaks.
- Gently fold the egg whites into the cake batter, only stirring until no white streaks remain.
- Pour the cake into the prepared baking pan. Tap the pan on the counter a few times to remove any large air pockets.
- Bake in the preheated oven just until the cake is set, about 8-10 minutes. (Do not overbake the cake or it will crack when you roll it.)
- Remove from the oven and run a knife around the edge of the pan. Let it cool for about 2-3 minutes, then sift powdered sugar over the top of the cake. Turn the cake over onto a tea towel or a piece of parchment paper. Remove the parchment paper from the bottom of the cake (which is now the top) and sprinkle this second side with powdered sugar.
- Starting on the short end, roll the cake gently. You don’t need to roll it too tight. Let the cake sit until room temperature, about 30 minutes to an hour.
- Add the cream to a mixer bowl and whip until thick. Sift the sugar into the cream and add the vanilla. Continue to beat until soft peaks form.
- Melt the marshmallow fluff in the microwave until just melted. Stir and let it cool slightly.
- Add the marshmallow fluff to the whipped cream and continue to beat until you have stiff peaks.
- Once the cake is cool, gently unroll it. Spread the whipped cream filling over the cake, then re-roll, rolling gently to keep the filling from squishing out. Wrap the cake with plastic wrap and refrigerate for at least an hour, but preferably overnight.
- Place the chocolate in a medium sized bowl.
- In the microwave or in a saucepan on the stove, heat the cream until just before boiling. Pour over the chocolate and let it sit for about a minute, then stir until the chocolate is melted and the mixture is smooth. Let the mixture cool until room temperature.
- Transfer the chocolate to a mixer bowl and whip until it is thick.
- Remove the cake from the refrigerator and remove the plastic wrap. Cut about 1/4 to 1/3 of the cake on a diagonal from one of the ends. Place the larger portion on a serving plate, then place the cut end of the smaller section along the side of the larger section.
- Spread the ganache over the top, leaving the ends exposed to show the swirl. You can run a spatula down the sides to resemble bark, or run a fork across the cake to make a bark texture.
- Garnish the cake and serve.
Notes
- For best results, refrigerate the cake overnight before serving.
- You can use different types of chocolate for the ganache if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg