A thin, rich chocolate sponge cake spread with your favorite ice cream rolled up and frozen, then before serving it’s covered in a luscious chocolate ganache.
Today is my twins’ 16th birthday! We had a big family party over the weekend to celebrate and I baked up two decadent Chocolate Ice Cream Cake Rolls.
When I asked Matt and Cole what kind of cake they wanted, they both said chocolate. When I asked what kind of chocolate, I got shrugs. But Cole said I should make something I could put on the blog. I thought that was a fabulous idea.
I saw this recipe for chocolate ice cream cake roll on Redbook. What I loved about the recipe was the luscious chocolate ganache that is poured over the cake roll before serving.
One cake roll was filled with Cherry Chocolate Chip Ice Cream and one filled with Mint Chocolate Chip Ice Cream. Many of the guests wanted a half slice of each. Of course I had to taste test each one too.
This is a great recipe that I would definitely make again. It came together easily, looked impressive, and I was able to make it a week ahead of time.
- 1/2 cup cake flour (not self-rising)
- 1/3 cup unsweetened cocoa powder*
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar, divided
- 1 1/2 teaspoons vanilla extract
- 1 container (1 1/2 quarts) ice cream, softened
- 1/2 cup heavy cream
- 6 ounce semisweet chocolate, chopped*
- 1/4 cup corn syrup
- 1 1/2 teaspoon(s) vanilla extract
- Heat oven to 375º. Spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with cooking spray, line with parchment or wax paper and spray paper with additional spray.
- In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
- Separate egg whites and yolks into 2 large bowls.
- Beat whites on medium-high speed until foamy. Gradually beat in 1/2 cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form. (I used my KitchenAid to beat the whites and my hand mixer to beat the yolks.)
- Beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top.
- Bake 12 - 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
- Dust a clean towel with confectioners' sugar; loosen edges of the cake from the pan and invert cake onto towel. Remove pan; carefully peel off parchment. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
- While cake is cooling put ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.
- In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in vanilla; cool to room temperature.
- Unwrap cake; trim ends. Place cake on a wire rack over a tray or waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Freeze cake uncovered until glaze is firm about an hour.
- *I used King Arthur Flour Double-Dutch Dark Cocoa and Scharffen Berger Semisweet Chocolate Baking Bar. Great chocolate really makes a big difference in baking.
Adapted from Redbook
More great chocolate cake recipes:
Chocolate Sour Cream Bundt Cake, Barbara Bakes
Hershey’s Perfectly Chocolate Chocolate Cake, Barbara Bakes
Chocolatey Rich Vegan Chocolate Cake, Not Quite Nigella
Texas Sheet Cake, Brown Eyed Baker
Two Minute Chocolate Mug Cake, Completely Delicious