Chocolate-Cinnamon Cake Roll

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“Okay, this isn't my recipe, although I do intend on making it soon. It's one of the ones I acquired when the elves were clearing out the Recipezaar account. Please tell me what it's like if you make it. At some point I'll try to sort out the ingredients. Currently, things like the coffee liqueur appear three times because they're in the cake, filling and icing.”
READY IN:
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 375 degrees F.
  2. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously.
  3. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl.
  4. Gradually beat in the sugar.
  5. Beat in the water and 1 tsp of liqueur on low speed.
  6. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
  7. Pour into the jelly roll pan.
  8. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
  9. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
  10. Carefully remove the foil.
  11. Trim off the stiff edges of cake if necessary.
  12. While hot, carefully roll the cake and towel up, together, from the narrow end.
  13. Cool on a wire rack at least 30 minutes.
  14. Unroll the cake; remove the towel.
  15. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
  16. Sprinkle with cocoa, if desired and refrigerate until serving time.
  17. CINNAMON WHIPPED CREAM:
  18. Beat all of the ingredients in a chilled bowl until stiff.

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