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Decadent Chocolate-Covered Strawberry Roll Cakes

chocolate-covered strawberry roll cakes - featured image
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A soft, spongy chocolate roll cake filled with luscious strawberry cream and coated in silky chocolate, perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup fresh strawberries, finely chopped
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice
  • 6 oz semi-sweet chocolate chips or chopped chocolate
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it.
  2. Beat 4 large room-temperature eggs with 3/4 cup granulated sugar using an electric mixer until the mixture triples in volume and is pale and fluffy, about 5-7 minutes.
  3. Sift together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and a pinch of salt.
  4. Gently fold the dry ingredients into the egg mixture in three parts using a spatula, being careful not to deflate the batter.
  5. Stir in 1 teaspoon vanilla extract gently.
  6. Pour the batter evenly into the prepared pan and spread it smoothly with an offset spatula.
  7. Bake for 12-15 minutes or until the cake springs back lightly when touched.
  8. While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
  9. Immediately invert the cake onto the sugared towel once out of the oven. Peel off the parchment paper and roll the cake and towel together into a tight cylinder. Let it cool completely rolled up.
  10. In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon lemon juice until stiff peaks form. Fold in 1/2 cup finely chopped fresh strawberries gently.
  11. Once the cake is cool, gently unroll it and spread the strawberry cream evenly over the surface, leaving a small border around the edges.
  12. Roll the cake back up carefully without the towel. Wrap tightly in plastic wrap and chill for at least an hour.
  13. Melt 6 oz semi-sweet chocolate with 2 tablespoons unsalted butter in a double boiler or microwave in short bursts, stirring frequently until smooth.
  14. Remove the chilled roll cake from the fridge and place on a wire rack over parchment. Pour the melted chocolate evenly over the cake and smooth with a spatula if needed.
  15. Refrigerate the cake for at least 30 minutes until the chocolate hardens.
  16. Slice the roll cakes into 1-inch thick pieces using a sharp serrated knife. Serve immediately or keep chilled.

Notes

Roll the cake while warm using a sugared towel to prevent cracks. Melt chocolate slowly and stir often to avoid burning. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and vegan chocolate chips.

Nutrition

Keywords: chocolate roll cake, strawberry roll cake, chocolate-covered strawberry dessert, sponge cake roll, homemade dessert, easy roll cake

Find it online: https://twinkletaste.com/decadent-chocolate-covered-strawberry-roll-cakes-easy-homemade-recipe-for-perfect-dessert/