Creamy Chocolate Roll

^{This post has been sponsored by Zavida Coffee Roasters. All opinions expressed are my own.}

Rich and decadent, and visually stunning, this cake is sure to steal the spotlight at your next holiday gathering. Featuring a rolled chocolate cake, filled with a luscious honey and cream cheese frosting, and dusted with powdered sugar and pecans, this cake embodies everything we love about Christmas desserts.

Whether served on its own with homemade hot cocoa or as the centerpiece of a larger dessert spread, this cake is what holiday memories are made from. And in just three basic steps, with some readily available ingredients, you can make one for yourself this Christmas season.

Now, without further delay, let’s get to it.

What to Expect – Recipe Overview

If you’ve read this far, you’ve probably already decided that this cake would make for a stunning centerpiece this holiday season, though may still have a few questions. You might be wondering what this recipe is like in terms of taste and texture. Or maybe you want to know how hard it is to make? Or perhaps what it pairs well with?

For the answer to those questions and more, read on.

Taste and Texture: The chocolate sponge cake is light and airy, balancing the creamy richness of the filling. The filling combines tangy cream cheese with the subtle sweetness of honey and a hint of orange zest, adding brightness to the dessert. The chocolate pecan mixture brings a nutty crunch and deep chocolate flavor, creating layers of texture and taste. We finish the whole thing with a dusting of powdered sugar to make for an elegant presentation, along with added sweetness.

Difficulty Level

• Moderate: As far as baking goes, this cake is safely within moderate territory. The hardest part of this recipe is rolling the cake, which requires some care lest the cake fall apart. Aside from that, whipping the cream cheese filling is fairly easy. While baking novices or beginner home chefs might find the rolling step tricky or intimidating, it’s certainly manageable with patience and focus.

Preparation Process

• Three Steps: The entire recipe comes down to three main steps. Baking the sponge cake, preparing the filling, and then assembling the roll.
• Timing: For this recipe, timing is everything. Allowing the cake to cool ‘just enough’ before assembling the roll is key to keeping the cake’s structure. That means the cake should still be warm to the touch. Too hot and the cake will fall apart. Too cool, and the cake won’t be pliable enough to roll.

Pairings

• Fresh Fruit: Fresh fruit like strawberries or raspberries would nicely complement the creamy filling. Chocolate-covered strawberries would also be a delightful pairing with a bit of holiday flare.
• Coffee: The go-to for me is a decent cup of coffee, especially something like a strong espresso. For delicious coffee that’s responsibly sourced, see our good friends over at Zavida. Zavida Coffee Roasters have over 35 years of experience producing some of the finest gourmet coffees in the world, are certified USDA Organic, as well as Canada Organic, and are a certified member of the Rainforest Alliance. Meaning that you’re not only getting a delicious cup of coffee, but you can feel good about what you’re drinking as well.
• Added Decadence: A drizzle with chocolate sauce, a side of mousse, or served alongside a scoop of homemade vanilla ice cream, this cake would be delicious.

Ingredients for Creamy Chocolate Roll

Yes, there’s a lot to cover here, but I promise all of these ingredients are affordable and easy to find.

For the Chocolate Cake

• 3/4 cup all-purpose flour
  • Note: For this cake, you want to use all-purpose flour to ensure the cake has enough body to fold without falling apart.
  • Tip: As always, I recommend sifting the flour before using it. This ensures that you are using the correct amount of flour, while also helping to enhance the texture of the cake.
• 1/4 cup unsweetened cocoa
  • Note: I recommend using decent-quality cocoa to ensure a rich chocolatey flavor.
  • Tip: Dutch-processed cocoa can be used for a smoother taste.
• 1 tsp. baking powder
  • Tip: As always, I recommend checking the date on your baking powder to make sure it hasn’t expired. Expired baking powder won’t help the cake rise.
• 1 egg
  • Tip: Bring to room temperature for easier incorporation.
  • Substitution: Yes, the egg substitute of your choice will work in this recipe if need be.
• 1 cup granulated sugar
  • Note: Plain granulated sugar is all this recipe requires.
• 1/3 cup water
  • Note: Use room temperature water for best results.
• 1 tsp. vanilla extract
  • Substitute: Before you ask, yes, vanilla pods or vanilla paste can both work in place with vanilla extract. That said, I do recommend using vanilla extract for maximal distribution through the batter.
• 3 egg whites
  • Note: You want to whip the eggs until stiff peaks form to ensure a fluffy texture. However, take care not to over-whip the eggs, as this will quickly make the texture go from fluffy to dense. Not good.
• Powdered sugar (for dusting)
  • Note: Purely for garnish.
  • Substitute: Feel free to get creative, such as using cocoa powder instead for a chocolate-on-chocolate finish.

For the Whipped Cream Cheese Filling

• 8 oz. block of cream cheese (softened)
  • Tip: I recommend that you use full-fat cream cheese for the best texture and taste. While low-fat cream cheese will get the job done, it won’t whip as smoothly, and won’t give the filling the same creamy texture.
• 2–3 tbs. honey
  • Note: You can adjust the amount based on preference. As always, taste as you go.
  • Substitution: My go-to replacement would be maple syrup, which I find melds nicely with chocolate as a rule.
• 1 tbs. orange zest
  • Note: Adds some citrusy brightness to the filling.
• 2 cups heavy cream
  • Note: When making whipped cream, chill the cream ‘and’ the bowl prior to whipping for best results.
• 1 tsp. vanilla extract
  • Tip: We’ll be combining this with 1/4 tsp. almond extract for a nutty undertone.
• 1/4 tsp. almond extract (optional)
  • Note: This can be skipped entirely if you prefer a purely vanilla flavor.

For the Chocolate Pecan Mixture

• 1/2 cup chocolate chips
  • Note: Use dark, milk, or semi-sweet chocolate based on preference.
• 1/2 cup pecans
  • Substitution: Purely a matter of preference. My go-to would be walnuts.
  • Tip: Toast the pecans beforehand for a richer flavor, preferably in Christmas spices like allspice, ginger, cinnamon, and cloves.

Tips for Preparing Creamy Chocolate Roll

All right, this will be a hefty tips list, since we’ve got to cover each of the three ‘big steps’ involved in making this cake. But I promise it’ll be worth it.

So, read on, and I promise you’ll get it right:

For the Chocolate Cake

1. Prepare Your Baking Sheet:
   • Prepping the baking sheet means preventing sticking, and making cleanup easier. For me, nothing gets that job done better than some parchment paper.
   • If you’re using parchment paper, ensure that it extends just beyond the edges for easy removal, as pictured.
2. Whipping Egg Whites:
   • As mentioned earlier, you want the egg whites to form stiff peaks, but you want to avoid overmixing. Overmixing introduces too much air into the egg whites, and this will lead to a dense, rather than moist and fluffy, cake.
3. Baking and Rolling the Cake:
   • Timing. I cannot stress enough that even slightly overbaking the cake will make the rolling process all but impossible. While the cake needs to be firm, it also needs to be pliable so it can be rolled without cracking.
   • As mentioned above, you want to let the cake cool until warm after baking. Then, while warm, roll the cake with the parchment paper or a clean kitchen towel to shape it. Let it cool after it has been rolled to prevent it from cracking later.

For the Whipped Cream Cheese Filling

1. Softening the Cream Cheese:
   • Room temperature ingredients work best for baking – unless a recipe specifically says otherwise. That applies to the cream cheese, since room-temperature cream cheese is easier to mix, ensuring a smooth, lump-free filling.
2. Chilling the Cream:
   • The opposite is true of the cream. I’ll recommend using heavy cream straight from the fridge, as cold cream achieves better volume and consistency.
3. Combining Filling Components:
   • Add the cream to the cheese in stages, a little at a time, folding gently to maintain the airy texture.

For the Chocolate Pecan Mixture

1. Blending the Mixture:
   • Process the chocolate chips and pecans just until combined for a textured paste; avoid over-processing to keep some crunch.
   • Toast the pecans lightly before processing them for added depth of flavor.

Assembly and Serving

1. Unrolling the Cake:
   • Unroll the cake gently to prevent cracking. However, don’t fret over cracks. Remember, small cracks can be concealed with the filling. That said, don’t overfill, as this can make re-rolling difficult.
2. Refrigeration:
   • Chill the finished cake roll for at least 2 hours, preferably overnight, to allow the flavors to meld and the roll to set firmly for clean slicing.
3. Dusting and Garnishing:
   • Dust powdered sugar evenly over the cake just before serving.
   • For a little extra flair, garnish with orange zest, chocolate shavings, or a drizzle of melted chocolate.

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And that’s our Creamy Chocolate Roll. If you made this recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you!

Happy Baking!

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