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Chocolate-Cinnamon Cake Roll
Chocolate-Cinnamon Cake Roll
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Indulge in a decadent Mexican chocolate cake roll baked in a jelly roll pan.
Ingredients:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon coffee-flavored liqueur
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Unsweetened baking cocoa
  • 2 tablespoons coffee-flavored liqueur
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon coffee-flavored liqueur
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat oven to 375°F. Line a 15x10x1-inch pan with foil and generously grease. In a large bowl, use an electric mixer on high speed to beat eggs for about 5 minutes until thick and lemon colored. Gradually mix in granulated sugar, water, and 1 teaspoon of liqueur on low speed. Slowly incorporate flour, 1/4 cup cocoa, baking powder, and salt, mixing just until batter is smooth. Pour the batter into the prepared pan.
  • Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Use a knife to loosen the cake from the edges of the pan, then flip it onto a cocoa-sprinkled towel. Remove foil and trim any stiff edges if needed. While still warm, roll the cake and towel from the narrow end. Allow it to cool on a rack for at least 30 minutes.
  • Gently unwrap the cake and discard the towel. Drizzle 2 tablespoons of liqueur evenly over the cake.
  • In a chilled bowl, whip all whipped cream ingredients with an electric mixer on high speed until stiff peaks form. Spread over the cake, then roll it up. Sprinkle with cocoa if desired and refrigerate until serving. Store in the refrigerator.

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