Fast n' Easy Chocolate Cake Roll

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks”
1 15" x 10" pan

Ingredients Nutrition


  1. In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  2. Mix well; set aside.
  3. In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  4. In a smaller bowl, using clean beaters, beat whites on high until foamy.
  5. Gradually add 1/2 cup sugar; beat til stiff but not dry.
  6. Fold 1/3 egg whites into egg yolk mixture.
  7. Alternately fold in remaining whites and flour mixture.
  8. Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  9. Poor batter in pan, smooth top.
  10. Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  11. Dust a clean tea cloth with remaining sugar.
  12. Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  13. Starting with a long side, tightly roll up cake with cloth.
  14. Transfer seamside down, to a wire rack to cool.
  15. Unroll cake; remove cloth.
  16. Spread cool whip and re-roll cake.
  17. Place seamside down on a plate and dust with confectionery sugar before serving.
  18. I add some chopped chocolate bits to the cool whip sometimes for a change.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a