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Jelly Roll -Chocolate Roulade




Source of Recipe


BBR


List of Ingredients




Softened butter for greasing the pan
Parchment paper for the pan
1 package (18.25 ounces) plain devil's food cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
4 large eggs
1 tablespoon instant coffee powder
Confectioners's sugar for dusting

Recipe



Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly butter the bottom of a 16 1/2 x 11 1/2 by 1 inch jelly roll pan and cover with enough parchment paper to cover the bottom and still have a couple inches lapping over at each end. Lightly butter the parchment, but do not butter the sides of the pan. Set the pan aside.

Place the cake mix, buttermilk, eggs, cocoa and coffee powder in a large mixing bosl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and combined. Pour the batter into the prepared pan, smoothing it out with the spatula.

Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove the cake from the oven and place on a wire rack while you dust a clean kitchen towel or long sheet of parchment paper with confectioner's sugar. Immediately invert the pan onto the towel and carefully peel off the parchment paper that clings to the bottom of the cake. While the cake is still hot, use the towel to help carefully roll the cake into a jelly roll. Begin with the long side next to you and roll away from you. Place the roll, seam side down, wrapped in the kitchen towel or parchment paper on the counter to cool for 30 minutes
Don't worry if the roll splits while you are rolling it because you will cover these blemishes with the filling and a frosting if desired.

When the cake is cooled, carefully unroll the cake just enough that you can spread the inside surface generously with the chilled filling. Gently roll the cake back into its log shape, carefully pulling the towel out from under it. Place the roll seam side down on a serving platter.