Dark Chocolate Log Roll

1 Rating
Recipe courtesy ofPeggy Tucker

Total: 2 hr 50 min Prep: 30 min Cook: 20 min

Yield: 10 to 12 servings

Level: Intermediate

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Ingredients

  • Confectioners' sugar, for dusting
  • Butter, for greasing
  • 1 box dark chocolate cake mix
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 jar seedless red raspberry preserves
  • 3/4 cup heavy whipping cream
  • 8 ounces dark chocolate, finely chopped

Directions

  • Special equipment: jelly-roll pan

  • Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar.

  • Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool.

  • Spread the cake with the red raspberry preserves and set aside.

  • In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours.

  • To serve unwrap and dust with confectioners' sugar.

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This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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1 Rating

genecasiere
Just happened upon this recipe looking for a special dessert for chocolate loving wife. Thought I would give it a try. Made exactly as written and it was incredible. Make sure cake is not over baked watch closely. Was very simple to put together although somewhat messy when rolling. Had some trouble with cake splitting when rolling but that is overcome with the wrap. Using the foil to help roll like a sushi roller helped. Wrap Saran tight as possible with a couple inches extra at ends then holding the ends roll to twist very tightly like a sausage. Refrigerate for several hours to set. My addition was to cover with a pourable chocolate fondant to about 3/8 inch thick and refrigerate for later serving. Top with whipped cream or as I did some home made creme fraise. Look for recipes elsewhere on site See All Reviews Post Review

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