Hello, friends! Today we are back to our regularly scheduled program... hopefully no more wedding cakes for a little bit, yeah? I need to recover. 😉 Instead, today I'm discussing the famous pumpkin roll! You know, the one who's recipe you can find on the wrapper of the pumpkin can. While the original is pretty great, we all know I can't leave well enough alone, so I decided to give it a chocolatey makeover. We've got white chocolate and mini chocolate chips in the filling, and of course an indulgent dark chocolate drizzle on top. Yum! Let me show you how it's done.
I honestly can't believe it's almost Halloween already, and then it's November! Which is then only a month away from Christmas. Mwahahah. I'm kinda sorta completely obsessed with Christmas, so please forgive me. I've been stealthily buying new ornaments every time I go to Hobby Lobby since like.... August. It's a sickness. The first step to getting rid of a problem is admitting you have it, but quite honestly I don't want to get rid of it. So there's that. ANYWAYS. Back to pumpkin.
So to make this yummy little dessert, you start with the traditional pumpkin roll cake recipe. Whip it up, pour it into your greased pan, and let it bake away. Once it's done, quickly remove it from the pan and onto a clean kitchen towel, and roll it up tightly before it cools. This is the secret so that the cake doesn't crack later when you fill it with frosting and roll it up again! Once it cools off, ya know, 6 years later... make your filling! You make a white chocolate buttercream, and then fold in some stiff whipped cream to make it fluffy and light. Slather the frosting on, toss a handful of mini chocolate chips on it, and roll up your cake. Drizzle some melted chocolate on top and you are d.o.n.e. DONE. Ta-da! This easy peasy cake would be the perfect addition to your Thanksgiving spread!
{recipe adapted from Libby's pumpkin}
chocolate pumpkin roll
Ingredients
- *for the cake*
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice mix
- ¼ teaspoon salt
- 3 eggs
- 1 cup granulated sugar
- ⅔ cups pumpkin puree
- ¼ cup powdered sugar {for sprinkling kitchen towel}
- *for the filling*
- ¼ cup melted white chocolate at room temp
- ¼ cup {½ stick} unsalted butter at room temp
- 1 cup powdered sugar
- ½ cup heavy whipping cream
- ¼ cup mini chocolate chips
- melted chocolate to drizzle on top
Instructions
- First, make the cake. Preheat the oven to 375F. Spray a 15x10 jelly roll pan with nonstick spray, line with parchment or wax paper, and spray again. Set aside.
- In the bowl of a stand mixer, beat together the eggs and sugar until fluffy and thick. Beat in the pumpkin, then add in the flour, baking powder, baking soda, salt, and pumpkin spice.
- Pour the cake batter into the prepared pan, and smooth with spatula.
- Bake for 13-15 minutes, until cake is fluffy and springs back when touched.
- While cake is baking, sprinkle a clean cotton kitchen towel with the powdered sugar, and set aside.
- When cake is done cooking, loosen it from the pan and immediately invert it onto the prepared kitchen towel. Remove the wax/parchment paper from the back, and quickly roll the cake up. Place on a wire rack and let cool completely.
- To make the filling, beat together the butter and powdered sugar until light and fluffy. Drizzle in the melted white chocolate (make sure it's not hot) until a smooth frosting forms.
- In a separate bowl, beat the whipped cream until stiff peaks form. Stir about ⅓ of the whipped cream into the white chocolate frosting to lighten it, then gently fold the rest in as to not deflate the whipped cream.
- Carefully unroll the cake from the towel, and spread the frosting. Top with the mini chocolate chips, then roll the cake back up and place on a serving platter.
- To drizzle, melt some chocolate and pour it in a zip-top bag. Cut off the corner, and drizzle chocolate on top.
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