New this month
Get the Allrecipes magazine

Cocoa Cake Roll

"This show-stopping chocolate cake roll is filled with peanut-butter whipped cream and coated with a chocolate glaze."
Added to shopping list. Go to shopping list.

Ingredients

servings 509 cals
Original recipe yields 8 servings (1 - 15 inch cake roll)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  2. Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth.
  3. Beat egg whites in small bowl until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan.
  4. Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings.
  5. Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling.
  6. Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze.

Nutrition Facts


Per Serving: 509 calories; 23.2 g fat; 66.3 g carbohydrates; 10 g protein; 119 mg cholesterol; 270 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

Very yummy recipe and was a hit for a large crowd of chocolate/peanut butter lovers:) This recipe does take some time and I recommend using wax paper instead of a towel to roll up the cake in. ...

This was definitely different than your typical pumpkin roll. It was good with the peanut butter flavor in the middle of the chocolate cake, but my first one was a disaster. So, for the peanut...

I made this for our family dessert tonight but I accidently mis-read the ingredient where it says Reeses Peanut butter chips, I thought I read Reeses PB cups. It was too late before I noticed s...

This was pretty good. The cake was slightly dry and I would recomend lining the jelly roll pan with parchment rather than aluminum foil - the foil had a tendency to stick. Also, I had a really d...

The chocolate cake is really good. I made this cake for my daughter's birthday, but I didn't follow the recipe beyond making the cake. I made my own filling with 4 oz. cream cheese, some smooth...

I found the whipped cream center to be too runny as the other reviewer said. Although the cake itself looked perfect, it was not a great chocolate taste like I was expecting. My husband enjoyed ...