Chocolate Cake Roll With Chocolate Mascarpone Whipped Cream Recipe
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Chocolate Cake Roll With Chocolate Mascarpone Whipped Cream Recipe – decadent and delicious, light and festive, this cake roll is perfect for a holiday dessert. Chocolate sponge cake, with chocolate peppermint mascarpone whipped cream, topped with chocolate ganache and topped with sprinkles.
I love making roulades. Chocolate Cake Roll recipe has been requested from readers many times in the past and I still haven’t shared it? But I think I’m sharing it at the best possible time- the end of the year, close to the holidays so your friends and family will enjoy it with you.
On my recent trip to Walmart, I stumbled upon the International Delight® Seasonal Creamers at the Dairy aisle.
I got the International Delight® Peppermint Mocha Coffee Creamer (a favorite from last winter) and the International Delight® Chocolate Hazelnut creamers, but there also are other seasonal flavors like: International Delight® Frosted Sugar Cookie, International Delight® Pumpkin Pie Spice, International Delight® Sugar-Free Pumpkin Pie Spice and International Delight® REESE’S Peanut Butter Cup.
One of my favorite activities, every single morning is enjoying a cup of coffee by myself, before the busy day gets started.
I love my morning coffee even more, this time of the year, because of all the amazing holiday flavors I can bring to it, by using the International Delight® Seasonal Creamers. The Peppermint Mocha Creamer is my favorite.
These coffee creamers are also great for entertaining. Get a few flavors from your local Walmart and let your family and friends enjoy them at your next holiday gathering.
What makes a good cup of coffee with International Delight® even better, is a decadent and delicious holiday dessert like this Chocolate Cake Roll With Chocolate Mascarpone Whipped Cream.
I’ve shared some other cake roll recipes the blog in the past and they seem to be very popular. This Chocolate Cake Roll With Chocolate Mascarpone Whipped Cream is one of the most delicious rolls I’ve made. The best part of this recipe is that I was able to incorporate the flavors of the International Delight® Peppermint Mocha Coffee Creamer into the cake roll filling.
I added 1 tbsp of the creamer to the chocolate mascarpone whipped cream. I wouldn’t recommend adding more, because it can ruin the fluffy texture.
It just doesn’t feel like the holidays without a splash of seasonal flavor. Stock up and make that merriment last!
Chocolate Cake Roll With Chocolate Mascarpone Whipped Cream Recipe - decadent and delicious holiday dessert.
- 4 eggs large, egg yolks and egg whites separated
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder dutch processed preferably
- 1/3 cup unbleached all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 8 oz mascarpone cheese at room temperature
- 1 cup heavy cream
- 1 cup powdered sugar
- 1/4 tsp cocoa powder not Dutch processed
- 1 tbsp International Delight® Peppermint Mocha Coffee Creamer
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate or chocolate chips
- 1/2 cup heavy cream
- holiday sprinkles
Preheat oven to 400F. Spray a jelly roll pan (9x13-inch) with cooking spray, line with parchment paper and spray with cooking spray over the paper.
In the bowl of a stand mixer, fitted with he paddle attachment, beat the egg yolks and sugar for 4-5 minutes on high speed, until pale and frothy. Add vanilla.
In a bowl combine flour, cocoa powder, baking powder and salt. Add to the egg yolks mixture, beat until combined. The mixture will be thick.
Beat egg whites until soft peaks form. Add 1/3 of the egg whites to the egg yolks flour mixture and stir to incorporate. This will thin the mixture. Then fold in the remaining egg whites.
Pour batter into the prepared pan, smooth the top with a spatula. Bake for 8-11 minutes, the cake is set and spongy to the touch. Take out of the oven immediately.
Flip roll onto a kitchen towel dusted generously with powdered sugar. Roll into a log. Let it cool completely.
Beat mascarpone with powdered sugar and cocoa powder for 2 minutes on medium speed. Slowly add the vanilla extract and heavy cream, beating on medium. Turn the speed to medium-high and beat for 2-3 more minutes, until thick and fluffy. Do not over mix. Add the International Delight® Peppermint Mocha Coffee Creamer and mix until just incorporated. Use immediately.
Heat heavy cream in a small saucepan. Place the chocolate in a bowl. Pour hot heavy cream on top. Let it stand for 1 minute, then stir until smooth. Let it cool a little and pour over the cake roll.
When the roll is cool, carefully unroll. Spread generous amount of filling over it (the filling that this recipe makes might be more than needed). Roll the cake again. Place on a wire rack and pour the ganache on top. Sprinkle with holiday sprinkles on top. Refrigerate for 1 hour, until set.
Slice and enjoy!
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