Easy chocolate mousse covers boxed strawberry cake in this Chocolate Covered Strawberry Cake Roll. This is a simple pantry recipe you can make with your kids.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Yeah, that’s now what I thought it would look like when I finished it. I know. That’s not the best way to start a blog post. But even though the cake roll wasn’t actually achieved, it tastes AMAZING so I just had to share it.
What I didn’t know is that the cake part was too thick. I couldn’t tell when I poured it into the pan that there was too much batter, or it was too fluffy. One of the two. Being a cake roll virgin I guess you have to start somewhere in learning how to make these.
Then, when I took the cake out of the pan, I rolled it up in a towel coated with powdered sugar. And the I ran out of steam and left the cake to sit overnight in the towel. I should have wrapped the whole thing up in plastic wrap.
The cake was pretty dry on the outside edge and wound up being not as pliable as I thought when I unrolled it. The parts towards the middle wound up starting to break. And, well, pretty much broke while I was trying to unroll and fill it.
And, well, it broke in a couple of places. So, if you’re going to make it, follow through and make it all the way. Don’t leave it on the counter. Or if you’re going to leave it on the counter, probably best to cover it in plastic wrap so it doesn’t dry out.
But I was committed to making a chocolate covered strawberry cake roll and I just knew this was going to taste delicious. And I was totally right! I managed to get it filled, rolled, and wrapped in plastic wrap to refrigerate for a few hours and let everything marinate.
And then I trimmed the ends off for the photo shoot.
Those pieces of strawberry cake roll goodness were sitting on the cutting board just yelling at me. EAT ME! Come on! Just take a taste and EAT ME! I had to indulge. Because it was yelling at me! So, I took that first little bite. And the chocolate and strawberry goodness was too irresistible, so I had to eat a few more little pieces.
I’m looking at the picture trying to count how many times it broke. That’s horrible. I know. But I think it broke in at least 4 places? And you can see how thick the cake it. It’s almost an inch thick, which is too think. All the cake rolls I’ve eaten has a thinner cake. So, I would suggest pouring half the batter into the sheet pan and using the rest for a single 8 inch or some cupcakes.
And don’t get me started on the parchment! Oh my word. I couldn’t spread the cake into the pan to make it even because the parchment kept sliding all over the pan. I would use foil with a parchment piece on the bottom. At least the foil will stick to the pan and you can spread it to make sure it’s even in the pan. I even tried banging it or shaking it to even the batter out. No go.
But you can see how light and airy the cake is. It is super tender and delicious. The light strawberry flavor is perfect with the rich chocolate mousse. That’s really easy to make. It’s milk, pudding mix, and whipped topping. I make it a little thicker than most would so it’s extra rich and delicious.
This really is a post about what NOT to do when making a cake roll. But I thought if there was someone else on the fence about making a cake roll, I would share the fails I had which I will correct in the next one I plan on making. Because this isn’t going to be the first or the last one I make.
No matter what it looks like, it tastes perfectly delicious. I cannot stress that enough. And this cake roll recipe is made with a cake mix. And packaged pudding mix, frozen whipped topping, and a few minutes of time. Oh, and some fun sprinkles to decorate the outside of the cake. Because everything is more fun with sprinkles!
- 5 large eggs
- 15.25 ounces strawberry cake mix
- 1/2 cup water
- 1/4 cup canola oil
- 1/2 to 3/4 cup powdered sugar
- 2 cups milk
- 7.8 ounces chocolate pudding mix
- 4 cups whipped topping
- Preheat oven to 375.
- Beat the eggs 5 to 6 minutes or until light yellow and frothy.
- Stir in remaining ingredients and stir until combined.
- Beat on medium speed 2 minutes.
- Pour the batter into a sheet pan lined with foil or buttered parchment paper.
- Bake 375 15 minutes.
- While the cake is baking, combine the milk with the pudding mix in a mixing bowl. Using a hand mixer, beat until there are no lumps.
- Stir in 1/3 of the whipped topping then fold the remaining whipped topping into the pudding mixture.
- Cover with plastic wrap and refrigerate.
- When the cake is finished, remove from the oven.
- Sprinkle the powdered sugar over a clean linen towel.
- Place the cake, top side down, onto the towel and gently roll up. Allow the cake to cool completely.
- Unroll the cake and spread a thin layer of the mousse onto top of the cake.
- Carefully roll the cake up.
- Spread the remaining chocolate mousse mixture on top of the cake and sprinkle with Fresh April sprinkle mix.
- Cover with plastic wrap and chill 3 hours or until you’re ready to serve.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 446Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 122mgSodium 542mgCarbohydrates 54gFiber 1gSugar 42gProtein 8g
Thursday #SpringSweetsWeek Recipes
- Apple Pie Pop Tarts by Hezzi-D’s Books and Cooks
- Banana Pecan Muffins by Jen Around the World
- Butterscotch Sheet Cake by Pastry Chef Online
- Carrot Cake Scones with Maple Cream Cheese Frosting by Blogghetti
- Chocolate Covered Strawberry Cake Roll by A Kitchen Hoor’s Adventures
- Chocolate Crackles by A Day in the Life on the Farm
- Frosted Mocha Brownies by Cheese Curd In Paradise
- Homemade Cinnamon Pecan Granola by Simply Inspired Meals
- Low-Carb Creme Brulee by Art of Natural Living
- No Bake Banana Cream Pie with Pecan Crust by Strawberry Blondie Kitchen
- Orange Pecan Torte by That Recipe
- Pecan Pralines by Karen’s Kitchen Stories
- Raspberry Almond Cold Brew Latte by The Baking Fairy
- Strawberry Poptarts by Cookaholic Wife
- Strawberry Rhubarb Sweet Rolls by Kate’s Recipe Box
- Sweet and Salty Easter Snack Mix by Sweet Beginnings
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