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Brazo Gitano (Chocolate Roll Cake)
Recipes
Brazo Gitano (Chocolate Roll Cake)
12 servings
1 hour, 15 minutes total (Active 25 minutes)

Ingredients

  • ⅓ cup unsalted butter
  • Cooking spray
  • Parchment paper
  • 6 large eggs
  • 1 tablespoon dark cocoa powder (+ additional for dusting)
  • 1 box devil’s food cake mix (15–16.5-oz)
  • ½ cup milk
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar (+ additional for dusting)
  • 2 teaspoons vanilla extract
  • ½ cup fresh strawberries
  • 6 oz fresh raspberries

Steps

    1. Preheat oven to 375°F. Melt butter. Coat jelly roll pan with spray, then line with parchment paper and coat parchment with spray.
    2. Beat eggs with electric mixer until pale yellow, then add cocoa powder, cake mix, butter, and milk. Beat 2 minutes.
    3. Pour batter onto pan and spread evenly. Bake 14–16 minutes until 160°F and toothpick inserted in center comes out clean.
    4. Arrange clean dish towel flat on work surface and dust with cocoa powder. Invert cake carefully onto towel and remove parchment. Starting at narrow end, roll up cake and towel carefully to form log. Let stand 10 minutes to cool, then chill 30 minutes.
    5. Place cream, sugar, and vanilla in large bowl. Beat with electric mixer until stiff peaks form. Hull and chop strawberries.
    6. Unroll chilled cake carefully on work surface. Spread whipped cream evenly onto cake and sprinkle with strawberries.
    7. Roll cake carefully over filling into log (using towel to assist, if needed), then trim ends of log with serrated knife. Place cake on serving tray. Dust with cocoa powder and powdered sugar, garnish with raspberries, and serve.

Amount per 1⁄12 recipe serving: Calories 320, Total Fat 17g, Sat Fat 10g, Trans Fat 0g, Chol 145mg, Sodium 310mg, Total Carb 37g, Fiber 2g, Total Sugar 20g, (Incl. 18g Added Sugars), Protein 6g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 6%