Hot Chocolate Roll Cake
The ultimate comfort food, this Hot Chocolate Roll Cake combines rich chocolate cake with fluffy marshmallow filling, making it an easy yet impressive dessert. Perfect for winter gatherings, it’s a delightful treat that’ll keep everyone coming back for more!
Equipment
- Frying Pan
- Whisk
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 5 tablespoons vegetable oil
- 1½ teaspoons pure vanilla extract
- Powdered sugar for dusting
- ¾ cup salted sweet cream butter (softened)
- 1 teaspoon clear vanilla flavoring
- 7 ounces marshmallow fluff
- 3 cups powdered sugar
- 1 to 2 tablespoons half and half cream
- 1 cup mini marshmallows
- chocolate syrup (for drizzling)
- 1 cup mini marshmallows
Instructions
- Start by preheating your oven to 350°F. This is where the magic begins! Line a 10x15x1 jelly roll pan with parchment paper and lightly spray it with nonstick spray to prevent sticking. Ensure you cover all corners so the cake comes out easily later.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk together until they are fully integrated and set this dry mixture aside for later.
- Now, in a stand mixer, or using a handheld mixer, beat together the eggs, granulated sugar, vegetable oil, and vanilla on high speed for about 5 to 6 minutes. Look for a frothy, pale yellow mixture that has doubled in volume. This aeration will give your cake a light texture.
- Fold the dry mixture into the egg mixture gently. Be cautious to maintain the airiness you just created. You want to see a cohesive batter without any streaks of flour remaining.
- Evenly pour the cake batter into the prepared pan. Use a silicone spatula or offset spatula to spread the batter smoothly. Bake for 10 to 12 minutes, keeping an eye on it as it rises and sets.
- Once baked, remove the cake from the oven. Using a sharp knife, carefully run the tip along the edges of the pan to loosen the cake. This avoids tearing when you flip it out.
- Dust a clean tea towel heavily with powdered sugar to prevent sticking. Place the towel, sugar side down, over the cake. With a large cutting board on top, quickly flip the pan over, so the cake lands on the towel.
- Gently peel the parchment paper away from the cake. Dust the top of the cake with a little more powdered sugar to keep it from sticking to itself.
- Starting from one short end, carefully roll the cake with the towel inside. This creates the shape of the roll and sets a memory for the cake while cooling. Set it aside to cool completely on a wire rack.
- While the cake cools, let’s make the marshmallow buttercream filling! In a stand mixer, beat the softened butter and clear vanilla flavoring for about 1 to 1½ minutes until smooth and creamy.
- Add the marshmallow fluff to the butter and beat for another minute until well combined. The mixture will become light and fluffy.
- Lower the mixer speed to low and gradually add in the powdered sugar, alternating with the half and half. Continue mixing until you reach a smooth and spreadable consistency.
- Once the cake has cooled completely, slowly unroll it. Don’t worry if there are minor cracks; it adds to the charm! Spread the marshmallow filling evenly over the top, leaving a slight border.
- Sprinkle the mini marshmallows over the filling generously. Now it's time to roll it back up! Start from one end, using gentle pressure as you roll the cake back into its original shape.
- Wrap the rolled cake tightly in plastic wrap to hold its shape. Chill it in the refrigerator for at least 4 to 6 hours; this allows the flavors to meld beautifully.
- Once chilled, remove the cake from the fridge, drizzle with chocolate syrup, and add a few more mini marshmallows on top for decoration. Slice into ten ½-inch pieces and serve!
Notes
- Tip 1: Make sure you do not use any fabric softener when washing the tea towel. The fabric softener will transfer to the cake and cause the flavor to taste off.
- Tip 2: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Keep a close eye on your cake as the suggested baking time approaches.
- Tip 3: It is very important to be patient when rolling and unrolling the cake. Rushing can cause cracks.
- Tip 4: After the cake roll has been in the refrigerator for at least 2 hours, you can transfer it to the freezer for 30 minutes before drizzling the chocolate syrup.
- Tip 5: When slicing the cake, be sure to clean the knife between slices to keep the layers intact.