Cocoa Cream Roll
A rich, chocolatey sponge roll with a light cocoa flavor, perfect for dessert or tea-time treats, appealing to chocolate lovers and those seeking a quick, delicious dessert.
Ingredients
Instructions
- Beat eggs; add sugar and beat to a light-colored, creamy mixture.
- Add cold water; then beat in the cocoa powder.
- Sift together flour, salt, and baking powder; gradually add to the batter, beating vigorously.
- Add vanilla for flavor.
- Finally, add the hot melted butter or oleo to the batter.
- Bake in a quick oven until the cake is a very light brown.
- Turn the cake onto a damp cloth; trim edges.
- Spread quickly with marshmallow filling or cake icing and roll up.
Tips & Substitutions
For a lighter texture, ensure to beat the eggs until they are very fluffy. If you don't have cocoa powder, you can substitute with carob powder, though the flavor will differ. To make it a bit richer, consider adding a pinch of espresso powder to enhance the chocolate flavor. For a fun variation, use a chocolate ganache instead of marshmallow filling.
Serving Suggestions
This Cocoa Cream Roll pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added flair, sprinkle some chocolate shavings or fresh berries on top. It can be served as a delightful dessert after a meal, or enjoyed as a sweet treat alongside a cup of coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to serve, let the cake come to room temperature or gently reheat it in the microwave for about 10-15 seconds, being careful not to dry it out. It can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cocoa Cream Roll contains roughly 257 calories, with 1g protein, 16g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 914mg per serving (40% 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 use a different type of flour?
Yes, you can use gluten-free flour as a substitute for all-purpose flour, but make sure it has a binding agent like xanthan gum to achieve a similar texture. This will allow those following vegetarian recipes to enjoy the dish without gluten.
What can I use if I don't have marshmallow filling?
If you're out of marshmallow filling, you can easily use whipped cream, chocolate mousse, or even Never Fail Chocolate Frosting And Cake for a decadent twist. Each option will add a unique flavor and texture to your roll.
How do I prevent the cake from cracking when rolling?
To prevent cracking, ensure the cake is fully cooled before rolling it up. Using a damp cloth to roll it while still warm can also help. Roll it gently and don’t force it; if it does crack, you can cover it with frosting or filling for a beautiful finish.
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).