Page 274 - Chocolate Cake Doctor
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256 C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E
DARK CHOCOLATE ROULADE E
DARK CHOCOLATE ROULAD
WITH CHOCOLATE CREAM FILLING
ince I became the “Cake Mix Softened butter for greasing the pan
Doctor,” many people have 1 package (18.25 ounces) plain dark
chocolate fudge cake mix
asked me for a variety of dif-
1 ⁄2 cup water
ferent kinds of cake, including one 1 ⁄3 cup vegetable oil
with a chocolate cream filling. When 4 large eggs
2 tablespoons unsweetened cocoa powder
Leah Paley, of Richmond, Virginia,
Chocolate Cream Filling (page 461)
shared her recipe for a chocolate
Chocolate Dream Glaze
sponge roll, I thought it would be (page 447)
just the right type of cake for the
requested cream filling. And so, here
it is. This roulade packs serious
1. Place a rack in the center of the oven
chocolate flavor and makes a stun-
and preheat the oven to 350°F. Lightly
1
1
ning presentation on birthdays and butter the bottom of a 16 ⁄2- by 11 ⁄2- by
1-inch jelly-roll pan, and line it with
anniversaries. Children love the fill-
enough parchment paper to cover the bot-
ing, by the way, which is even more tom and still have a couple of inches
extending at each end. Lightly butter the
delicious after it has been chilled.
parchment paper, but do not butter the sides
of the pan. Set the pan aside.
SERVES: 16
PREPARATION TIME: 25 MINUTES 2. Place the cake mix, water, oil, and eggs
in a large mixing bowl. Blend with an elec-
BAKING TIME: 15 TO 20 MINUTES
tric mixer on low speed for 1 minute. Stop
ASSEMBLY TIME: 20 MINUTES
the machine and scrape down the sides of
