Chocolate Roll

It would not be Christmas without Chocolate Roll. I think that between my mom and my Nonnie, that they have made thousands of these chocolate and whipped cream creations. This is what my mom used to make for our teachers every year. Surprisingly, this was the first time that I have ever made one myself, despite the fact that I have eaten chocolate roll for most of the years that I have been alive.

This is a strange little recipe. Of course, I was reading my mother’s recipe and there was very little in the way of instruction. So I had to go back and remember watching her make it. I do have vivid memories of chocolate cakes rolled up in towels all over the counter tops. It is a very easy cake to make, but you do need to have a little faith. She would make these, and then freeze them, filled with the whipped cream until she was ready to frost them.

For the cake:
4 eggs
3/4 cups sugar
1/4 cup flour
1/4 t. baking powder
1/4 teaspoon salt
1/4 cup cocoa
1 teaspoon vanilla
4 Tablespoons coffee

For the whipped cream:

2 cups whipped cream
1/2 cup powdered sugar
1 teaspoon vanilla

Chocolate Butercream

In the bowl of a mixer, beat the eggs for about 5 minutes. Gradually, add the sugar and beat until the eggs are pale and lemon colored.

Sift the flour, baking powder, salt, and cocoa over the bowl.

Gently fold the dry ingredients into the egg mixture. Pour in the coffee and vanilla. Fold together.

Pour the cake batter into a 10×15 jelly roll pan that has been lined with parchment and sprayed with cooking spray.

Bake in a preheated 375 degree oven for 15 minutes. The cake will be ready when the cake pulls away from the sides and the cake springs back when you touch it.

Here is where this recipe gets a little weird. While the cake is still hot, turn it out onto a hand towel that has been coated with confectioners sugar.

Roll the cake up and let it cool completely in the towel.

When the cake is cool, whip the cream and add the sugar and vanilla.

Unroll the cake, and spread the whipped cream evenly over the top.

Roll the cake back up and put in the fridge to set up. Maybe a half hour or so?

Doesn’t that look delicious?

Meanwhile, make some Chocolate Buttercream. I reduced the butter to 1 1/2 sticks and added a few Tablespoons of cream cheese.

Frost the chocolate roll with the Chocolate Buttercream. I piped the extra frosting onto the bottom, but you do not have to do that.

Sprinkle with some powdered sugar. Merry Christmas Eve!

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