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Chocolate Cake Roll

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We're running out of stars to describe how creamy and delicious this is. Jelly roll's chocolate cousin, this cake will remind you of your favorite snack treat growing up.
20 min
2 hr 5 min
10 servings
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This cake roll was great. It was easy to make and the presentation was pretty!
Blah. Not much flavor in either the very bland cake or the filling. The cake reminds me of a Texas sheet cake. I added some cocoa to the icing just to give it some chocolate flavor. Also know that your finished product will not look anything like the picture if you have never done this before.
The roll fell apart into about 5 or 6 pieces when I unrolled it to fill it and roll it back up. There was nothing I could do to save it!
I did not use a towel when I rolled my cake. I use parchment paper with powdered sugar and it works great for me every time. I do not let the cake completely cool before I add the filling if I do I end up with a lot more cracks. I did change the icing. I used unsweetened chocolate and added a cup of powdered sugar. I wanted more of deep chocolate taste in the icing. Great recipe!
I looked for, at least an hour for this cake and finally found it thank goodness, i made this cake for my cooking class compitition and won by making this cake, it has great flavor and tastes as good as it looks! ive made three times, and all three times it has been succesful, cant wait to make it a fourth!
I made this cake and everyone loved it. Very simple to make. Will be glad to make again. Thanks
The taste is outstanding. We found that by using a damp dish towel for rolling the cake held together better. We also suggest using a fan for cooling the cake before inserting the filling.
Adding a teaspoon of salt to the recipe made a great difference in the flavor.
I have made this cake roll twice, and the first time was much smoother than the second time. The first time I put the filling in while the cake was still somewhat warm and this worked well. The second time I waited until the roll was completely cool (as the directions say to do), and the cake cracked and separated into three pieces! Next time I will do what I did the first time and add the filling while the cake is still a bit warm and flexible. Although delicious, the cake does taste plain, so the second time I added orage rind to the filling and it was delicious.
The taste was very good and I liked the density of the icing--had a nice, thicker texture. However, my cake did break apart in two places when trying to roll with the icing, it actually stuck to my towel in places, too, which made it cumbersome to complete as well. Because the icing was so dense, I WAS able to get it rolled up even with the two breaks--the icing helped keep it together, and once I rolled it and wrapped tightly in saran (I made mine without icing like a pumpkin roll) and refrigerated it, it didn't held together ok, but doubt I would make again because of the problems.
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