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Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st.  How can the first month of this year be gone already?  I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert!  I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll.  I absolutely loved the results!  Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…!  If you’ve never made a cake roll, I will try to explain it as we go.  I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  The Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface.  You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges.  Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes.  Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache.  This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind.  Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled.  This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top!  I think I actually liked it better this way!  You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert.  There’s just something about the pink cake and all that gooey chocolate that makes me smile!  I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day!  Enjoy!!!   ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

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Butterscotch Caramel Cheesecake

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

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Dark Chocolate Ganache Cupcakes

Dark chocolate cupcakes topped with ganache and vanilla buttercream– so rich and smooth because they are flour-less (lets hear it for my gluten-free friends!!)!!!  YUM!

Ingredients: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Ganache:

  • 1/2 c. dark chocolate chips
  • 1/4 c. heavy whipping cream

Frosting:

  • 1 stick (4 oz.) salted butter (room temp)
  • 1 stick (4 oz.) unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. clear vanilla flavoring

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely. (Cupcakes will rise high in oven and as they cool they will sink and even become a little concave— perfect spot for our yummy ganache to sit!!)
  • To make the ganache, heat chips and whipping cream in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
  • Gently spoon or pipe ganache into the concave top of each cupcake until all ganache is used up.
  • Allow ganache to cool and harden (place in fridge to speed this process up)
  • Make frosting by combining remaining room temperature butters with powdered sugar and vanilla and beating on high until light and fluffy.
  • Pipe frosting on tops of each cupcake, covering the ganache.
  • Decorate as desired.

My thoughts: Usually, I use a cake mix for my cupcakes and focus on the fillings and frostings for that “wow” factor.  The wow factor in these is definitely the cupcakes themselves….wow.  I tried cupcakes made with a flour-less recipe this past weekend in Chicago at Molly’s cupcakes.  (AMAZING!)  I just had to try making them for myself and the reason I made them mini is because they are SO rich and heavy.  A full-size cupcake would be too much.  These cupcakes are definitely worth the extra effort!  The tiny hearts on top I just made on wax paper using Wilton’s candy melts. Click here for some photos of how to pipe designs in chocolate.  Enjoy!!!  -r

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