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Home > Recipes > Chocolate Mousse Cake Roll

Chocolate Mousse Cake Roll Recipe

Chocolate Mousse Cake Roll
  • Expert

Find Similar Recipes:

Cakes x Puddings / Mousse x Frostings x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x HERSHEY’S Chocolate Syrup x Christmas x Valentine’s Day x
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Prep Time:
30 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 10

  Amount Per Serving %DV *
Calories 370 -
Calories from Fat 170 -
Total Fat 19g 29% DV
Saturated Fat 11g 55% DV
Trans Fat 0g -
Cholesterol 120mg 40% DV
Sodium 130mg 5% DV
Total Carbohydrates 42g 14% DV
Dietary Fiber 1g 0% DV
Sugars 32g -
Protein 6g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 8-10 servings. Nutrition Information calculated for 10 servings. Nutrition Information does not include garnishes

Ingredients

  • CHOCOLATE MOUSSE FILLING (recipe follows)
  • 1/4 cup powdered sugar
  • 4 eggs , separated
  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup water
  • Additional powdered sugar
  • HERSHEY'S Syrup

Directions

1. Prepare CHOCOLATE MOUSSE FILLING. Chill 6 to 8 hours or overnight.

2. Prepare cake.* Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

3. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup 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 granulated sugar; continue beating 2 additional minutes.

4. 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.

5. 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.

6. 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. 8 to 10 servings.

CHOCOLATE MOUSSE FILLING

1/4 cup sugar

1 teaspoon unflavored gelatin

1/2 cup milk

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

2 teaspoons vanilla extract

1 cup (1/2 pt.) cold whipping cream

1. 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.

2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.

3. Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups 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.

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