DEATH BY CHOCOLATE CAKE ROLL

A rich chocolate filling inside a moist chocolate cake rolled into a gorgeous spiral. A simple yet impressive perfect cake roll recipe that every chocolate cake lover must try !

INGREDIENTS

3/4 cup flour

1/4 cup unsweetened baking cocoa

1 teaspoon baking powder

1/4 teaspoon salt

3 eggs

1 cup powdered sugar

1/3 cup water

1 teaspoon vanilla extract

Unsweetened baking cocoa for rolling the cake

Powdered sugar for sprinkle optional

For the chocolate filling:

5 oz. package of cream cheese, softened

3 oz. unsalted butter, softened to room temperature

1 cup powdered sugar

1/8 cup unsweetened cocoa

1/2 cup mini chocolate chips

INSTRUCTIONS

Preheat the oven to 190 degrees C. Prepare a cake tray with parchment paper and oil spray or butter.

Sieve together flour, cocoa, baking powder, salt and set aside.

In a mixing bowl, whisk eggs with hand-held mixer until thick and light yellow. Next beat in the sugar.

Next add the water and vanilla extract. Beat this mixture on low or by hand. Remember to scrape the sides and bottom of the bowl. Now add flour mixture and beat until batter is smooth.

Pour into pan and spread evenly. Bake for 8 minutes and until a toothpick comes out clean.

While the cake is baking, prepare a towel by generously sprinkling with cocoa powder.

Now once the cake is done, run a knife or spatula around edge of pan to loosen cake. Turn this upside down onto the towel and carefully remove the parchment paper.

While the cake is still hot, roll cake with the towel carefully. Set this to cool on a rack for atleast 30 minutes.

Now for the chocolate filling, beat together cream cheese and butter for about 5 minutes, until light and fluffy. Slowly add powdered sugar and cocoa powder. Remember to scrape the sides and bottom of the bowl. Fold in the mini chocolate chips.

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Unroll cake carefully. Spread the chocolate filling all over the cake. Now roll the cake back up and place the cake with seam down.

Cover and refrigerate until ready to serve !

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