Chai Spice Chocolate Cream Cake Roll – spiced angel food cake filled with chocolate whipped cream makes for a wonderful light summer dessert or coffee treat.
Some of you are probably thinking roll cakes are intimidating. Chai Spice Chocolate Cream Cake Roll starts with a flexible angel food base. Think how springy angel food cake is. If you pour the same batter into a small jelly roll pan, you will get the same flexible springy cake in rectangular form.
I made this cake in a smaller jelly roll pan (9″ x 13″) to make it even easier to handle. If you have a larger jelly roll pan (18″ x 26″), just double the recipe. The cake will be just as flexible and easy to work with.
The trick for easy removal is to line the bottom of the pan and two sides with parchment or waxed paper. I cut a 15″ long by 9″ wide piece of parchment paper. This makes it long enough to hang over the ends but doesn’t cover the long sides.
This lets the cake stick to the long sides of the pan to rise but the parchment on the ends gives you something to remove the cake with. I grease the top of the parchment (but not the sides of the pan) with a little cooking oil to help it release a little more easily but it’s probably not necessary.
When the cake is done, just slide a knife along the long side of the pan, dust the top with powdered sugar and turn over. It will pop right out. If it doesn’t, you can gently pull on the parchment paper ends to remove it. Then gently peel away the parchment.
If you’re working in a hot kitchen like I am, it is very important to chill everything thoroughly. There’s no air conditioning in my kitchen so it’s 90° F. Making everything as cold as possible first ensures the cream whips up before it warms up. If you’re in a hot kitchen and don’t chill the bowl, beaters and ingredients, you’ll have soup instead of whipped cream.
I put all the ingredients together in the bowl first (cream, softened gelatin, cocoa, powdered sugar and chocolate extract). Then I put the bowl and beaters in the refrigerator while I made the cake. I pulled the bowl out while the cake cooled and then worked quickly. The gelatin stabilizes the whipped cream so you can keep this cake in the refrigerator for several days. It also doesn’t melt quite so quickly when you serve it (fresh whipped cream dissolves quickly in the heat).
The beauty of this thin cake is it bakes fast (15 minutes) and cools fast (about 10 minutes). If you put your filling ingredients together and refrigerate before making the cake, you can have a cake that’s ready to go in less than an hour. Chai spice chocolate cream cake roll also freezes well so you can make it ahead of time and save for a later date. I froze mine on a tray and then wrapped it in aluminum foil after it was solid.
Try these other chai-inspired desserts
Yeasted Chai Spice Apple Butter Coffee Cake from Jenni Field’s Pastry Chef Online
Chai Spice Cinnamon Rolls from Food Fanatic
Chai Creme Brulee from Foodie with Family