Chocolate Roll Cake

Chocolate Roll Cake
Author Notes: Given to us by a treasured family friend Jeanne McClellan. Two of my very favorite men request this for their birthday – David Hayes and William Marshall.

Chocolate Cake


  • 6 ounces dark bittersweet chocolate
  • 3 tablespoons water
  • 6 large eggs, separated cold and allow to come to room temperature
  • ¾ cup sugar, plus ½ cup
  • 1 tablespoon unsweetened cocoa powder
  • pinch of salt
  • cooking spray


  1. Preheat oven to 350 degrees. Spray a 15 x 10 x 1 inch shallow baking pan and line bottom with wax paper with ends overhanging approximately 2 inches. Spray top of wax paper too.
  2. Mix cocoa powder with ½ cup sugar and set aside. Can be shaken together in small Tupperware container.
  3. Melt bittersweet chocolate in water with pinch of salt over low heat until just melted. Let cool.
  4. Beat egg whites until stiff and set aside.
  5. Beat egg yolks with ¾ cup sugar until pale and it forms ribbon with beaters – approximately 5 minutes.
  6. Fold in cooled, melted chocolate.
  7. Fold in egg whites, gently until just mixed.
  8. Pour batter in pan and cook approximately 10 to 15 minutes.
  9. Cover top of cake with damp cold towel (can be paper towels) and allow to cool at least 5 minutes, but up to four hours on counter or in frig. Remove towel, run a knife around edge of pan. Allow to cool completely.
  10. Sift sugar cocoa mixture over top of cake. Put wax paper over top of cake, place a baking sheet over this and invert cake onto baking sheet. Peel off wax paper on top.



  • 1 cup heavy whipping cream
  • ½ cup sugar or confectioners sugar
  • 2 tablespoons rum or vanilla


  1. Whip cream, add sugar and rum until stiff. Can add zest of lemon or orange for extra flavor.
  2. Spread filling on cake evenly. Using the wax paper on the bottom of cake, roll the long side of the cake.
  3. Transfer to serving platter, seam side down. Can sprinkle platter with sugar cocoa mixture and sprinkle top of cake.
  4. Serve with extra whipped cream, sugar cocoa mixture. Delicious with fresh raspberries or raspberry sauce.
  5. Keep refrigerated.

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