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Hot Chocolate Cake Roll

This Hot Chocolate Cake Roll recipe transforms a cozy winter drink into an impressive dessert, featuring a soft chocolate sponge and marshmallow frosting.
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Prep Time 25 minutes
Cook Time 9 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Holiday
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Sponge Cake
  • 4 large large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the Marshmallow Frosting
  • 1 cup heavy whipping cream
  • 1 cup marshmallow fluff
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
For Topping
  • Chocolate syrup, for drizzling
  • Mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a rimmed 17x11-inch baking sheet with parchment paper.
  2. In a large mixing bowl, beat the eggs and sugar together on high speed until pale yellow and thick.
  3. Sift together the cocoa powder, flour, baking powder, and salt; gently fold into the egg mixture and stir in vanilla.
  4. Pour the batter onto the prepared baking sheet, spread evenly, and bake for 7 to 9 minutes.
  5. While the cake bakes, lay out a clean kitchen towel and dust it with powdered sugar and cocoa powder.
  6. Once baked, flip the cake onto the dusted towel and roll it up gently; let it cool completely.
Frosting and Assembly
  1. In a chilled bowl, whip the heavy cream to soft peaks, then add marshmallow fluff, powdered sugar, and vanilla; whip until thick.
  2. Unroll the cooled cake, spread the frosting over it, and roll it back up carefully.
  3. Drizzle chocolate syrup on top and sprinkle with mini marshmallows before serving.

Notes

Store wrapped tightly in the refrigerator for 3 to 4 days or at room temperature for 2 to 4 hours during events. To make ahead, prepare the cake and frosting a day in advance, adding toppings just before serving.