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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 large eggs, separated
1/2 cup sugar
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup water
1 tsp vanilla extract
1 tbsp sugar
2 tbsp confectioners sugar
Peanut Butter Filling:
3/4 cup peanut butter chips
1 cup miniature marshmallows
1/4 cup milk
1 cup heavy whipping cream, chilled
1/2 tsp vanilla extract
Chocolate Glaze:
2 tbsp butter
2 tbsp unsweetened cocoa powder
2 tbsp water
1 cup confectioners sugar
1 tsp vanilla
Preheat the oven to 350. Line a jellyroll pan with parchment paper.
Beat the egg yolks in a large bowl on high speed of electric mixer for 3 minutes, or until lemon colored. Add the cup of sugar, and continue beating for 2 minutes. In another bowl, stir together the flour, cocoa, 1/3 cup sugar, baking soda, and salt. Add dry alternately with water and vanilla, beginning and ending with dry ingredients, beating on low speed until just smooth.
Beat the egg whites in a small bowl until they are foamy. Add 1 tbsp sugar and beat until stiff peaks form. Carefully fold the beaten whites into the chocolate mixture. Spread the batter evenly into the prepared pan.
Bake the cake until the top springs back when lightly touched, 13 to 16 minutes. Invert the pan on a kitchen towel sprinkled with 2 tbsp confectioners sugar. Carefully remove the parchment paper and immediately roll the cake and towel together from the narrow end. Place on a wire rack to cool 1 hour.
Prepare the Peanut Butter Filling: Place the peanut butter chips, marshmallows, and milk in a medium microwave-safe bowl. Microwave at high power for 1 minute and stir. Microwave on high for 30 seconds or until the mixture is smooth when stirred. Cool to room temperature. Beat the heavy cream in another medium bowl until stiff peaks form. Fold cream into peanut butter mixture along with the vanilla.
Unroll the cake and spread it with the filling. Re-roll the cake, and cover loosely with plastic wrap and chill while you prepare the Chocolate Glaze.
Chocolate glaze: Place the butter in a small saucepan over low heat. Add the cocoa and water and stir constantly until the mixture thickens. Don't boil. Remove from the heat and cool slightly. Gradually add the confectioners sugar and vanilla, beating with a whisk until the glaze is smooth and slightly thickened. Remove the cake from the refrigerator and drizzle with the glaze. Chill, uncovered, for 1 hour before serving. Refrigerate leftover cake.
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COCOA CAKE ROLL WITH PEANUT BUTTER FILLING
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 large eggs, separated
1/2 cup sugar
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/3 cup water
1 tsp vanilla extract
1 tbsp sugar
2 tbsp confectioners sugar
Peanut Butter Filling:
3/4 cup peanut butter chips
1 cup miniature marshmallows
1/4 cup milk
1 cup heavy whipping cream, chilled
1/2 tsp vanilla extract
Chocolate Glaze:
2 tbsp butter
2 tbsp unsweetened cocoa powder
2 tbsp water
1 cup confectioners sugar
1 tsp vanilla
Preheat the oven to 350. Line a jellyroll pan with parchment paper.
Beat the egg yolks in a large bowl on high speed of electric mixer for 3 minutes, or until lemon colored. Add the cup of sugar, and continue beating for 2 minutes. In another bowl, stir together the flour, cocoa, 1/3 cup sugar, baking soda, and salt. Add dry alternately with water and vanilla, beginning and ending with dry ingredients, beating on low speed until just smooth.
Beat the egg whites in a small bowl until they are foamy. Add 1 tbsp sugar and beat until stiff peaks form. Carefully fold the beaten whites into the chocolate mixture. Spread the batter evenly into the prepared pan.
Bake the cake until the top springs back when lightly touched, 13 to 16 minutes. Invert the pan on a kitchen towel sprinkled with 2 tbsp confectioners sugar. Carefully remove the parchment paper and immediately roll the cake and towel together from the narrow end. Place on a wire rack to cool 1 hour.
Prepare the Peanut Butter Filling: Place the peanut butter chips, marshmallows, and milk in a medium microwave-safe bowl. Microwave at high power for 1 minute and stir. Microwave on high for 30 seconds or until the mixture is smooth when stirred. Cool to room temperature. Beat the heavy cream in another medium bowl until stiff peaks form. Fold cream into peanut butter mixture along with the vanilla.
Unroll the cake and spread it with the filling. Re-roll the cake, and cover loosely with plastic wrap and chill while you prepare the Chocolate Glaze.
Chocolate glaze: Place the butter in a small saucepan over low heat. Add the cocoa and water and stir constantly until the mixture thickens. Don't boil. Remove from the heat and cool slightly. Gradually add the confectioners sugar and vanilla, beating with a whisk until the glaze is smooth and slightly thickened. Remove the cake from the refrigerator and drizzle with the glaze. Chill, uncovered, for 1 hour before serving. Refrigerate leftover cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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