Popular

Chocolate Mousse Cake Roll Recipe

Name: Chocolate Mousse Cake Roll Recipe | Recipes
Prep time: 30 min
Total time: 42 min
Yield: 8 servings
Ingredients: 1/3 cup HERSHEY'S Cocoa (75 mL); 1/4 cup powdered sugar (50 mL); 1/2 tsp baking powder (2 mL); 4 eggs, separated; 1/4 tsp baking soda (1 mL); 1/2 cup granulated sugar, divided plus 1/3 cup (125 mL); 1/8 tsp salt (0.5 mL); 1 tsp vanilla extract (5 mL); 1/3 cup water (75 mL); 1/2 cup all-purpose flour (125 mL); HERSHEY'S Chocolate Syrup; 1/4 cup sugar (50 mL); 1 tsp unflavoured gelatin (5 mL); 1/2 cup milk (125 mL); 1 cup HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL); 2 tsps vanilla extract (10 mL); 1 cup cold whipping cream (250 mL)

Details

Time: 42 minutes
Skill Level: Advanced
Yields: 8 servings

This tastes just like a chocolate mousse cake with the texture of tiramisu! Make it even more decadent by adding HERSHEY'S CHIPITS chocolate chips. Try now!

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 12 minutes

Ingredients

1/3 cup

HERSHEY'S Cocoa (75 mL)
1/4 cup

powdered sugar (50 mL)
1/2 tsp

baking powder (2 mL)
4

eggs, separated
1/4 tsp

baking soda (1 mL)
1/2 cup

granulated sugar, divided plus 1/3 cup (125 mL)
1/8 tsp

salt (0.5 mL)
1 tsp

vanilla extract (5 mL)
1/3 cup

water (75 mL)
1/2 cup

all-purpose flour (125 mL)
HERSHEY'S Chocolate Syrup
Chocolate Mousse Filling (recipe follows)
1/4 cup

sugar (50 mL)
1 tsp

unflavoured gelatin (5 mL)
1/2 cup

milk (125 mL)
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (250 mL)
2 tsps

vanilla extract (10 mL)
1 cup

cold whipping cream (250 mL)

Directions

Equipment Needed 

Oven & Stovetop

Saucepan

Mixer

Refrigerator

15-1/2x10-1/2x1-inch (39x27x2.5 cm) Jelly-Roll Pan

Foil

Kitchen Towel

Prepare Chocolate Mousse Filling. Chill 6 to 8 hours or overnight.

Prepare cake.* Heat oven to 375 °F (190 °C). Line 15-1/2x10-1/2x1-inch (39x27x2.5cm) jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup (50mL) powdered sugar

Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup (125 mL) granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup (75 mL) granulated sugar; continue beating 2 additional minutes.

Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.

Carefully unroll cake; remove towel. Gently stir filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Serve drizzled with syrup and garnished as desired. Cover; refrigerate leftover cake roll.

Chocolate Mousse Filling:

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.
Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. Makes about 3 cups (750 mL) filling.

* Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesn't get dry.