.png)
Move over little Debbie.... this is simply delicious and it's really not very hard but it does require time. I am not a baker... The picture was from the first time I make this, Sadly, it did not last long at all 🤣
Ingredients
Creme Filling
2 1/2 tablespoons all-purpose flour
1/2 cup granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
Cake
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup granulated sugar
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
powdered sugar for dusting
Chocolate Ganache
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Strawberry, sliced
Directions
Creme Filling
Using a 2 Qt Brilliance Sauce Pan on medium heat, whisk together the flour, milk, sugar, and vanilla.
Bring to a low boil, whisking continuously so the milk doesn't scorch, until the mixture looks and feels like a thick pudding. about 3 - 4 minutes.
Remove the saucepan from the heat, and pour it into Classic Batter Bowl.
Cover the bowl with plastic wrap. But let the plastic wrap to drape down covering the mixture. This will keep a skin from forming.
Place in the refrigerator until the mixture is completely cooled.
Once the mixture is completely cooled, remove it from the refrigerator and set it aside.
Using the Deluxe Stand Mixer using the Cream setting and the scraping beater, beat the softened butter for 1 minute.
Begin adding the flour-milk mixture 1 tablespoon at a time.
Once all of the mixture has been added, increase the mixer speed to medium-high, and continue mixing for another 1½ to 2 minutes until the filling is light and fluffy. Set it aside.
Cake
Preheat the oven to 350°F.
Line a Half Sheet Pan with parchment paper and spray with nonstick spray.
Set it aside.
In a Classic Batter Bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set it aside.
Using Deluxe Stand Mixer with the Cream Setting and Scraping Beater to mix together the eggs, sugar, vegetable oil, and vanilla until the mixture is a frothy pale yellow.
Then slowly add in the flour mixture.
Evenly pour the cake batter into the prepared Half Sheet Pan. Use a Classic Scraper to spread the cake batter. Bake for 10 to 12 minutes.
Remove the cake from the oven, and using The Cake Tester & Releaser, carefully run the tip along the edges of the pan that were not covered by the parchment paper.
Take a tea towel or another piece of parchment paper (big enough to cover cake), set it on the counter and heavily dust with powdered sugar.
The cake pan will be hot, so wear mitts. Quickly flip the cake pan over so that the cake is lying on top of the dusted tea towel or parchment paper.
Carefully and slowly peel the parchment away from the cake.
Heavily dust the top of the cake with the remaining powdered sugar.
Flip one end of the tea towel or parchment paper over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set aside to completely cool.
Rolling it now and allowing it to cool will make it easier to assemble.
To Assemble Cake Roll
Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
Using a Mix N Scraper, spread the filling over the top of the cake, avoiding the edges.
Slowly, with gentle, even pressure, carefully roll the cake back in a roll. Tightly wrap the cake in plastic wrap to ensure it holds its shape.
Allow the cake to chill in the refrigerator for at least 2 hours to overnight.
Chocolate Ganache
Using a Small Batter Bowl, add the chocolate chips and the heavy cream.
Heat the chips in the microwave for 45-second intervals, stirring after each interval until the mixture is smooth.
Remove the cake roll from the refrigerator, and unwrap the cake.
Using the Half Sheet Pan & Baking Rack Set, put the chilled cake roll on top of the cooling rack. (This part I didn't do the first time, but this allows for the ganache to drip down instead of pooling around the cake roll, like it did on mine the first time)
Spoon the ganache over the top of the cake roll. Top with sliced Strawberries
Keep refrigerated until served.
