Looking for a chocolate roll cake? This simple Chocolate Pumpkin Spice Rolled Cake is a great roll cake recipe that is perfect for the holidays and whenever you a great tasting dessert.
Chocolate Pumpkin Spice Rolled Cake
Ingredients
- 1/2 C flour
- ¼ C Dark Chocolate Hershey coco powder
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 C sugar
- ⅔ Pumpkin Puree
- Whipped Filling ingredients :
- 1 C heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- 3 tbsp marshmallow fluff
Instructions
- Preheat oven to 350 degrees and line a 15x10 cookie sheet with parchment paper
- Using a large mixing bowl, whisk together the flour, cocoa powder,
baking powder, baking soda, pumpkin pie spice, ground cinnamon, and
salt - Using another large bowl, whisk together the eggs and sugar until combined
- Whisk in the vanilla and pumpkin puree until combined
- Using a rubber spatula, fold in the dry ingredients until combined and smooth
- Spread an even layer of batter onto the cookie sheet
- Bake in the oven for 13-16 minutes or until the top of the cake
- springs back when lightly touched
- As soon as the cake is pulled from the oven, do not hesitate in removing it from the pan and onto the counter
- Using your hands, carefully roll the cake into a log
- Place onto a wire rack to cool completely
- Using a large bowl and hand mixer, whip together the heavy whipping
cream, powdered sugar, vanilla, and pumpkin pie spice until stiff
peaks form - Beat in the marshmallow fluff until combined
- Carefully unroll the cake
- Spread the filling into the center of the cake, make sure to leave
about an inch away from the edge - Re-roll the cake again while peeling away the parchment paper
- Wrap the roll in plastic wrap and place into the fridge overnight
Whipped filling :
Building the cake roll :
