Chocolate and Buttercream Roll

The Chocolate and Buttercream Roll Recipe chocolatey variation on a Swiss roll is simple to make and always a hit with kids—perfect for a children’s party.

3 large eggs, at room temperature
1⁄3 cup sugar
1⁄4 cup all-purpose flour
¼ cup cocoa powder,
plus extra to dust
5 tbsp butter, softened
1 cup confectioner’s sugar

1 Preheat the oven to 400°F (200°C) and line the pan with parchment paper. Sit a bowl over a pot of simmering water, add the eggs and sugar, and whisk for 5–10 minutes, until thick and creamy. Remove from the heat, sift in the flour and cocoa, and fold in.

2 Pour into the pan and bake for 10 minutes, or until springy to the touch. Cover with a damp kitchen towel and let cool. Turn the cake out, face down, onto a sheet of parchment paper dusted with cocoa powder. Peel off the parchment paper it was baked on.

3 Whisk the butter until creamy. Beat in the confectioner’s sugar, a little at a time, then spread the mixture over the cake. Using the parchment paper to help you, roll the cake up, starting from one of the ends. Dust with more cocoa powder, if needed, and serve. STORE The cake will keep, chilled, for 3 days.

Chocolate and Buttercream Roll Recipe
Chocolate and Buttercream Roll Recipe
Holiday Recipes
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