Chocolate Strawberry Ice Cream Cake Roll

Name: Chocolate Strawberry Ice Cream Cake Roll
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: For Chocolate Cake Roll; 1/2 cup cake flour; 1/3 cup unsweetented cocoa powder; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 5 large eggs; 1/2 teaspoon cream of tarter; 3/4 cup granulated sugar, divided use; 1 tablespoon sour cream; 1 teaspoon vanilla extract; confectioner's sugar for dusting; For Filling; about 6 cups strawberry ice cream, softened; For Whipped Cream Frosting; 11/2 cups cold heavy whipping cream; 1/3 cup confectioner's sugar; 11/2 teaspoon vanilla extract; Chocolate Ganache Drizzle; 1 ounce milk chocolate, chopped; 1 ounce semi sweet chocolate, chopped; 1 tablespoonsp heavy whipping cream

fenway @Fenway

Moist chocolate cake is rolled around creamy strawberry ice cream for a classic chocolate covered strawberry taste. It's topped with a Whipped cream frosting and a chocolate drizzle for a cool creamy refreshing dessert.
I also used a new product called the easy cake roller with this cake. It takes any worry of rolling a cake away, it makes it very simple to make a beautiful rolled cake!

Saved

Ingredients

45 mins

12 servings

For Chocolate Cake Roll
1/2 cupcake flour
1/3 cupunsweetented cocoa powder
3/4 teaspoonbaking powder
1/4 teaspoonsalt
5large eggs
1/2 teaspooncream of tarter
3/4 cupgranulated sugar, divided use
1 tablespoonsour cream
1 teaspoonvanilla extract
confectioner's sugar for dusting
For Filling
about 6 cups strawberry ice cream, softened
For Whipped Cream Frosting
11/2 cupscold heavy whipping cream
1/3 cupconfectioner's sugar
11/2 teaspoonvanilla extract
Chocolate Ganache Drizzle
1 ouncemilk chocolate, chopped
1 ouncesemi sweet chocolate, chopped
1tablespoonsp heavy whipping cream

Saved

Steps

45 mins

1

Preheat the oven to 375. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray, line pan with parchment paper and spray paper with bakers sprahy
2

Seperate eggs, whites in one large bowl a nd yolks on another. Cover and allow ro come to room temperature
3

Whisk in another bowl the flour, baking powder, cocoa powder and salt
4

Beat egg whites and cream of tarter until foamy
5

Gradually add 1/4 cup sugar and beat until it forms glossy peaks
6

Beat egg yolks, sour cream, sugar and vanilla until light in color and increased in volume
7

Fold in flour/cocoa powder mixture until well combined
8

Fold in egg whites in 3 additions until uniform.in color
9

Spread evenly into prepared pan
10
11

Bake 12 to 13 minutes until a toothpick comes out just clean. Cool 2 minutes in pan. Run a small knife around edges of pan to un stick any parts of the cake from the pam and invert cake on to powdered sugar dusted cake roller
12
13
14
15

Roll warm cake up in cake roller. Place seam side down on rack and cool completely before filling
16

Carefully unroll cooled cake, carefully peel off parchment paper
17
18
19

Fill Cake with Strawberry Ice Crea,
20

Quickly spread softened strawberry ice cream onto cakes surface
21

Roll cake up using cake roller to help and place seam side down on parchment paper, cover and freeze 7ntil frozen
22

MAKE Whipped Cream Topping
23

Beat Cream to soft peaks
24

Add confectioner's sugar and vanilla and beat until firm peaks form
25

Cover frozen cake roll with whippedcrea. Return to freezer and prepare chocolate drizzle
26

Make Chocolate Drizzle
27

Heat cream until hot but not boiling in the microwave or stove top. Pour over chopped chocolate and let sit one minute, then stir smooth. Allow to cool 15 minutes
28

Drizzle over cake, freeze until set
29

Slice andServe with fresh strawberries
30

Saved

Cooksnaps

Saved

fenway @Fenway

on July 09, 2016 23:19

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.