Heavenly Chocolate Cake Roll

SMITTEN KITCHEN(4)
Forest: "This cake was sooooo good! The texture reminded m…" Read More
9Ingredients
50Minutes
570Calories

Ingredients

US|METRIC
  • 6 ounces bittersweet chocolate (semisweet, chopped or 1 cup semi- or bittersweet chocolate chips)
  • 3 tablespoons water (or strong coffee)
  • 6 large eggs (at room temperature, separated)
  • 2/3 cup sugar
  • 1/4 teaspoon table salt
  • 2 tablespoons unsweetened cocoa powder (divided)
  • 1 cup whipping cream (or heavy)
  • 3 tablespoons powdered sugar (use more if you prefer a sweeter filling)
  • 1/2 teaspoon vanilla extract (or 1 to 2 tablespoons liqueur of your choice, such as Grand Marnier)
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    NutritionView More

    570Calories
    Sodium11% DV270mg
    Fat49% DV32g
    Protein25% DV13g
    Carbs23% DV69g
    Fiber12% DV3g
    Calories570Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol360mg120%
    Sodium270mg11%
    Potassium320mg9%
    Protein13g25%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber3g12%
    Sugars63g126%
    Vitamin A15%
    Vitamin C2%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Forest 2 years ago
    This cake was sooooo good! The texture reminded me a little bit of chocolate fudge, which was really awesome!! I used Breyers Vanilla and Strawberry Ice Cream for the filling, and it really complimented the chocolate. The only mistake I made was that I refrigerated the cake roll before I put the filling in, so the cake kinda cracked as I unrolled it. I was really careful, though, and managed to keep it in one piece. The final result looked pretty cool, though; somewhat like a log. The most important thing was: it tasted awesome! I will definitely make this again!
    Jelle R. 2 years ago
    turned out great. rolling the spunge before cooling it is the key to succes. Also, it's a pretty good cake for a gluten-free variety. The instruction is like reading a novel... i'd like it to be a bit more to the point.
    Chelsea S. 3 years ago
    Simple and delicious, both myself and my gluten-intolerant roommate were pleased with the results.
    Ern C. 3 years ago
    Great recipe! I baked it with my friend and we failed the rolling so we instead just layered it, so it would have been better if the cake was somehow easier to roll. But it still tasted amazing! Last warning: DON'T OVERDO THE VANILLA EXTRACT!

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