Hot Chocolate Roll Cake

Table of Contents

1. Hot Chocolate Roll Cake Ingredients
2. Substitutions and Additions
3. How to Make Hot Chocolate Roll Cake
4. How to Serve Hot Chocolate Roll Cake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Hot chocolate roll cake is the perfect dessert to make you feel all warm and toasty inside. A delicious dessert that tastes just like a warm mug of hot chocolate, this rich cake is complete with mini marshmallows and chocolate syrup on top. 

Wow your friends and family with more yummy homemade roll cake like this Strawberry Roll Cake, Caramel Banana Roll Cake, or Rainbow Roll Cake. 

Hot Chocolate Roll Cake Ingredients

You will need:

Cake

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs, room temperature
• ½ cup granulated sugar
• 5 tablespoons vegetable oil
• 1½ teaspoons pure vanilla extract
• Powdered sugar for dusting

Marshmallow Buttercream Filling

• ¾ cup salted sweet cream butter, softened
• 1 teaspoon clear vanilla flavoring
• 7 ounces marshmallow fluff
• 3 cups powdered sugar
• 1 to 2 tablespoons half and half cream
• 1 cup mini marshmallows

Topping

• chocolate syrup, for drizzling
• 1 cup mini marshmallows

PRO TIP: Make sure you do not use any fabric softener when washing the tea towel. The fabric softener will transfer to the cake and cause the flavor to taste off. Also, make sure not to use a terry cloth tea towel, as the lint will transfer to the cake.

Substitutions and Additions

FILLING: For this simple recipe, you could change up the filling and use vanilla buttercream, chocolate mousse, or simple whipped cream. 

How to Make Hot Chocolate Roll Cake

STEP ONE: Preheat the oven to 350°F. Line a 10x15x1 jelly roll pan. Line the pan with parchment paper and lightly spray the prepared pan with nonstick spray. Set it aside.

STEP TWO: Add the flour, cocoa powder, baking powder, and salt to a small mixing bowl. Whisk to combine. Set it aside.

STEP THREE: Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat together the eggs, sugar, oil, and vanilla for 5 to 6 minutes until the mixture is a frothy pale yellow.

STEP FOUR: Fold in the flour mixture.

STEP FIVE: Evenly pour the cake batter into the prepared pan. Use either a silicone spatula or an offset spatula to spread the batter. Bake for 10 to 12 minutes.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP SIX: Remove the cake from the oven, and using a sharp knife, carefully run the tip along the edges of the pan.

STEP SEVEN: Heavily dust the top of a tea towel with powdered sugar.

STEP EIGHT: Immediately place the dusted tea towel, powdered sugar side down, on top of the cake.

STEP NINE: Lay a large cutting board on top of the tea towel. The cake pan will be hot, so you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.

STEP TEN: Carefully and slowly peel the parchment away from the cake.

STEP ELEVEN: Dust the top of the cake with powdered sugar.

STEP TWELVE: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to cool completely. While the cake is cooling, make the marshmallow buttercream filling.

PRO TIP: It is very important to be patient when rolling and unrolling the cake. Rushing can cause cracks.

Marshmallow Buttercream Filling 

STEP THIRTEEN: Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter and clear vanilla flavoring for 1 to 1½ minutes, until smooth.

STEP FOURTEEN: Add the container of marshmallow fluff and continue beating for 1 more minute until completely incorporated.

STEP FIFTEEN: Lower the mixer speed to low and add the powdered sugar ½ cup at a time, alternating with the half and half, until smooth.

Cake Assembly 

STEP SIXTEEN: Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.

STEP SEVENTEEN: Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.

STEP EIGHTEEN: Sprinkle the mini marshmallows over the top of the filling.

STEP NINETEEN: Slowly, with gentle even pressure, carefully roll the cake back in a “roll”.

STEP TWENTY: Tightly roll the plastic wrap to ensure it holds its shape. Chill the cake in the refrigerator for at least 4-6 hours.

PRO TIP: After the cake roll has been in the refrigerator for at least 2 hours, you can transfer it to the freezer for 30 minutes before drizzling the chocolate syrup.

STEP TWENTY-ONE: Once properly chilled, drizzle with the chocolate syrup and garnish with the mini marshmallows. Slice ten ½-inch slices.

PRO TIP: When slicing the cake, be sure to clean the knife between slices. This will help keep the slices clean and keep the layers intact.

How to Serve Hot Chocolate Roll Cake

For an impressive presentation, slice the chocolate roll cake into thin slices and serve it on a plate. Indulge in hot chocolate flavor by pairing this cake with a mug of warm homemade hot chocolate. Enjoy this cozy cake for a special dessert with guests or as an afternoon snack. 

Storage

IN THE FRIDGE: Store any leftovers of this delicious cake roll in an airtight container in the refrigerator for up to 1 week.  

IN THE FREEZER: You can freeze the hot chocolate and marshmallow cake roll before topping it with the chocolate syrup and marshmallows for up to 3 months. Wrap the cake roll in a layer of plastic wrap, then tightly wrap it in a layer of aluminum foil. Allow the cake to thaw in the refrigerator overnight before drizzling it with the chocolate syrup and mini marshmallows.

Hot chocolate roll cake is a rich and decadent treat, featuring a moist chocolate cake wrapped around a creamy marshmallow cream filling and topped with chocolate and marshmallows. You’ll be hard-pressed to find a more perfect or tasty cake to add to your menu for any special occasion.

FREQUENTLY ASKED QUESTIONS

Is a jelly roll pan the same as a baking sheet? 

A jelly roll pan is different from a baking sheet. It’s important to use a 10×15-inch jelly roll pan for this cake as you want it to be nice and thin. A baking sheet will not work for this recipe.

Can I freeze this hot chocolate swiss roll recipe? 

This easy chocolate roll recipe can be frozen, well-wrapped, for up to four months.

Why did my hot chocolate cake roll crack? 

Your cake needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

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