Chocolate Ice Cream Cake Roll
A luscious chocolate ice cream cake roll with tender sponge and creamy filling, perfect for special occasions or sweet gatherings that delight chocolate lovers.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Line a 15 1/2 x 10 1/4 x 1-inch jelly roll pan with aluminum foil or waxed paper and grease.
- In a bowl, stir together the cake flour (or plain flour), cocoa, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until well combined.
- Add water and vanilla to the egg mixture and mix well.
- Gradually fold in the dry ingredients until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for about 12-15 minutes or until the cake springs back when lightly pressed.
- Remove from oven and immediately invert onto a clean towel dusted with confectioners sugar.
- Carefully peel off the foil or waxed paper and roll the cake up in the towel while still warm.
- Allow to cool completely.
- Unroll the cake, spread softened ice cream evenly over the surface, then re-roll.
- Wrap in plastic wrap and freeze until firm.
- Slice and serve, optionally dusted with additional confectioners sugar.
Tips & Substitutions
For a lighter cake, use cake flour instead of plain flour. If you're out of cocoa powder, you can substitute with carob powder for a different flavor. Make sure the ice cream is softened for easier spreading. If you prefer a different flavor, try using a fruit-flavored ice cream or even Ice Cream From Instant Pudding for a unique twist.
Serving Suggestions
This Chocolate Ice Cream Cake Roll is perfect for special occasions or as a delightful dessert after dinner. Serve with whipped cream and fresh berries for an elevated presentation. It pairs beautifully with Sweet Potato Stuffed Squash, creating a balanced meal. For an extra touch, drizzle with chocolate sauce or caramel.
Storage & Reheating
Store any leftover cake roll tightly wrapped in plastic wrap in the freezer. It can last for up to 2 weeks. To serve, let it sit at room temperature for about 10-15 minutes to soften slightly before slicing. Avoid thawing in the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Ice Cream Cake Roll contains roughly 537 calories, with 12g protein, 98g carbohydrates, and 11g fat. It is an excellent source of iron (44% of the Daily Value), dietary fiber (38% of the Daily Value), and calcium (24% of the Daily Value). Note that it is relatively high in sodium, at 655mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake roll ahead of time?
Yes, you can make the cake roll a day in advance. After filling and rolling it, wrap it tightly in plastic wrap and freeze. Just remember to let it soften slightly before serving for easier slicing.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana per egg. This will help maintain moisture and binding in the cake roll.
Can I use a different flavor of ice cream?
Absolutely! Feel free to experiment with different flavors of ice cream. Vanilla, strawberry, or even mint chocolate chip can create a unique and delicious cake roll. Just ensure the ice cream is softened for easy spreading.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).