Decadent Hot Chocolate Cake Roll
Ingredients
Cake:
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup mini marshmallows
Topping:
1/2 cup chocolate ganache (optional)
Powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the eggs on high speed until thick and pale, about 3-4 minutes. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Reduce the mixer speed to low and add the water and vanilla extract. Gradually add the flour mixture, mixing just until combined.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
For the filling, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently unroll the cooled cake and spread the whipped cream evenly over the cake. Sprinkle with mini marshmallows.
Roll the cake back up without the towel. Place the cake seam-side down on a serving platter.
If desired, pour chocolate ganache over the top of the cake roll. Dust with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 42 minutes
Kcal: 350 kcal per serving | Servings: 10 servings
