Description
A delightful Boston Cream Cake Roll with layers of rich chocolate and creamy filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
- 4 oz semisweet chocolate, chopped
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs and vanilla until thick.
- Combine both mixtures and pour into a greased jelly roll pan.
- Bake for 15-20 minutes, then let cool.
- Whip cream with confectioners’ sugar until soft peaks form.
- Spread the whipped cream over the cooled cake and roll up tightly.
- For the chocolate glaze, melt chocolate with milk over low heat.
- Drizzle the glaze over the rolled cake.
- Chill before serving.
Notes
- Ensure the cake is completely cool before rolling to prevent cracking.
- Can be served with fresh berries for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg