All month long in October I am making Halloween desserts. Last week, I made Movie Night Popcorn. And now this week we are making a Halloween Chocolate Cake Jelly Roll. This will be a regular sheet of chocolate cake with Swiss meringue buttercream or Italian meringue buttercream. Then I rolled up the cake with the frosting and my favorite halloween candy. I used 3 musketeers, snickers, milky way, twix, candy corn, and M&M’s. Sounds complicated but it’s really quite simple. Let me show you.
Halloween Desserts : Halloween Chocolate Cake Jelly Roll : The Importance of Cake Memory
Do cakes really have a memory? Well yes and no. A cake is not alive, therefore it can’t have a memory, per say. This is just the term given to this technique. Developing the cakes memory is a technique in which you take the cake right when it comes out of the oven and roll it up in a towel and let it cool. When it cools it will remember the way that it is supposed to be. This techniques is the same as when your hair is wet and you put it in curlers, then when it’s dry you take them out and have curls. Same idea. This is just so that when you roll the cake back up with the frosting in between, it won’t crack because it has almost been trained.
After the cake has cooled, you will unroll like I said and add the buttercream. Just make sure that you leave a small space on all sides where the buttercream ends because when the cake get’s rolled up the buttercream will get pushed out the sides. This just minimizes the mess.
I hope you all enjoy this recipe and thank you all for reading. If you recreate this, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. Also let me know in the comments what your favorite here’re movie is. Let me know in the comments. I love horror movies and am always looking for recommendations so. Let her’ rip. Have an amazing week and I will see you all in the next one.
Halloween Chocolate Cake Roll
A fluffy slab of chocolate cake rolled up with chocolate frosting and halloween candy.
Ingredients
Chocolate Cake
- 2 Eggs (decided)
- 1/2 Cup of Granulated Sugar
- 1/2 of a Cup of AP Flour
- 1/2 of a tsp of Baking Powder
- 1/2 of a tsp of Baking Soda
- 1/4 of a tsp of salt
- 1/2 of a tsp of Vanilla Extract
- 3 TBSP of Cocoa Powder
- 1/3 of a cup + 1 tsp of Milk
Swiss Meringue Buttercream
- 6 Egg Whites
- 1/2 of a Cup of Confectioners Sugar
- 1 Cup of Granulated Sugar
- 1 Cup of Vegetable Shortening
- 3 Sticks of Unsalted Butter
- 1 TBSP of Vanilla Extract
- 2 TBSP of Cocoa Powder
For Decoration
- Halloween Sprinkles
- 1 Each of the candy bars of your choice (I used 3 Musketeers, Twix, Milky Way and Snickers
- M&M's
- Candy Corn
Instructions
Chocolate Cake
- Prepare a small cookie sheet by laying it with parchment paper snd spraying the paper with nonstick spray to prevent sticking. Cut the candy bars into small pieces.
- Seporate 2 eggs, sift together the dry ingrediants and preheat the oven to 350•.
- Combine the sugar and the egg yolk and beat until light and fluffy. About 2 minutes.
- Add the vanilla extract and beat to combine.
- Add the dry ingredients and milk in alternating stages,starting and ending with the dry ingrediants. Dry ingredients in 3 stages and milk in 2.
- Beat the egg whites until you get stiff peaks.
- Fold in the egg whites to the rest of the batter in 2-3 stages.
- Spread the better out on the sheet pan in an even, thin layor.
- Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.
- Let cool until it can be handled sprinkle the top with confectioners sugar to prevent sticking.
- Using the parchment paper, roll up the cake in a jelly roll formation. Let cool completely.
Chocolate Swiss Meringue Buttercream
- Bring a medium sized pot of shallow water to a simmer.
- Place the bowl of your stand mixer or a heat safe bowl on top of the simmering pot of water. Make sure the water does not touch the bottom of the bowl on top.
- Add the egg whites and the sugar. Stir continuously so the egg whites don't cook. Keep stirring until you do not feel any more sugar granules between your fingers when you put your fingers in the mixture. This should take about 2-3 minutes. Remove from heat.
- Transfer the bowl with the mixture to your stand mixer fitted with the whisk attachment. Whisk the mixture on high speed until it becomes thick and glossy, About 5-10 minutes.
- Add in the sifted powdered sugar and cocoa powder and continue mixing with the whisk attachment on low speed until incorporated.
- Add in the butter one stick at a time. Just drop them in while mixing on high speed. Do the same with the shortening.
- After everything is incorporated. Switch to a paddle attachment and mix this on medium speed until smooth. About 5 minutes.
Assembly
- When the cake is completely cooled, gently unroll it.
- Smear some frosting on the cake leaving 1/4 of an inch border on all sides.
- Scatter the candy peices all over the top. Make sure not to add too much.
- Roll the cake back up, following the guide of how you did it the first time.
- Wrap the cake in plastic wrap and leave it in the freezer for 1 hour.
- Add more frosting to the top of the roll and add spinkles on top.
- Cut in slices and serve immediately or place in an airtihght container in the fridge for up to 1 week..
Notes
You can always use a can of betty crocker vanilla frosting and 2 TBSP of Cocoa Powder to make chocolate frosting if you do not want to make frosting.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.