The chocolate cake rolled up with ice cream is tasty as-is, but what makes it decadent is the addition of a chocolate glaze. I'm drooling just thinking about it. Good thing I have some in my freezer right now!
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus extra to coat towel
1/4 tsp baking soda
4 eggs (yolks and whites divided)
1/2 tsp vanilla
1/3 + 1/2 cup granulated sugar
2 cups ice cream (any flavor)
Spray a 15x10x1-inch jelly roll pan with cooking spray, then line it with a sheet of wax paper, tucking the wax paper into the corners. Spray the wax paper with cooking spray, then dust with flour. Preheat an oven to 375 degrees.
Combine flour, cocoa powder and baking soda; set aside.
In mixing bowl, beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes. Gradually add 1/3 cup sugar, beating on high speed until sugar is nearly dissolved.
|Mixture will be a creamy yellow color|
In a separate bowl, with clean beaters, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
|Tips straight and stiff|
Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined.
|Mixture will be airy|
Spread batter evenly into prepared jelly roll pan.
Bake for 12-15 minutes or until cake springs back when lightly touched near center. While cake is cooking, spread a thin towel out on the counter and sprinkle it thoroughly with cocoa powder. (The cocoa will keep the cake from sticking to the towel.) Once cake is baked, immediately turn it over onto the cocoa-covered towel.
Peel the wax paper off. Starting from the short end of the cake, roll up the towel and cake tightly.
Cool on a rack. While the cake is cooling, set a piece of foil over the jelly roll pan.
Once the cake is cool, unroll cake. (The end you started with should have a roll to it.)
Spread cake with ice cream, almost to each edge. (You may have to let the ice cream melt just slightly so that it spreads, but work quickly so it doesn't melt too much.)
Quickly roll up the cake.
Transfer to the foil-lined jelly roll pan, seam side down. Immediately freeze until the ice cream is solid again.
2 oz. semisweet chocolate baking squares, chopped
1.5 Tbsp margarine or butter
3/4 cup sifted powdered sugar
1.5 Tbsp hot water
In a small saucepan, melt chocolate and butter over low heat, stirring frequently.
Remove from heat; stir in powdered sugar and water. Stir in additional hot water, if needed, to create a drizzling consistency.
When ice cream is re-frozen, remove cake from freezer and drizzle glaze over cake, allowing excess to drip down sides. (You can use a small rubber spatula or spoon to help spread the glaze around.) Shake sprinkles on top, if desired.
Return to freezer until glaze has hardened. Once glaze is hardened and ice cream is re-frozen, the cake can be served. To make a better presentation, loosen cake from foil and transfer to serving platter. (This step is optional, but the glazing process is messy and the cake looks better if transferred to a clean dish.) You may need to let the cake warm up a few minutes at room temp before you can cut it into slices.
- A stand mixer will make the cake batter process easier. I use my stand mixer for the egg yolk mixture, but I use my hand mixer for the egg whites mixture. This is partly because I don't have two stand mixer bowls, and partly because I like to have more control when working with the egg whites.
- If you want to save a step, you can go ahead and freeze the cake roll on your serving platter rather than on the foil. I don't like the messiness of the pool of glaze (although I certainly do like the taste of it!).
- Once glaze has hardened, you can pipe icing on it if desired
Are you drooling yet? Let me know if you try this out!