Go Back
+ servings

Chocolate Cake Roll (With Cake Mix)

Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil's food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.
Prep Time10 mins
Cook Time12 mins
Chill time/ Decorating time1 hr 30 mins
Total Time1 hr 52 mins
Course: Cake
Cuisine: American
Keyword: doctored cake mix recipe
Servings: 10 Slices
Calories: 482kcal
Author: CakeWhiz

Ingredients

Mocha cake

  • cups Devil's food cake mix
  • 3 Eggs Large
  • 1/3 cup Water
  • 2 tbsp Vegetable oil
  • 1 tbsp Espresso powder
  • 1/4 cup Powdered sugar

Chocolate ganache

  • 1 cup Chocolate chips Semisweet
  • 1/2 cup Heavy cream
  • 1 tbsp Espresso powder Also called instant coffee granules

Filling

Decoration

  • 1 cup Raspberries Fresh, Washed and patted dry
  • 1 tbsp Shredded white chocolate

Instructions

  • In a deep mixing bowl, add the eggs and mix until they are fluffy.
  • Add water and oil and mix again.
  • Add the cake mix and instant coffee granules and mix until just combined.
  • Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper.
  • Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
  • Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
  • Turn the cake onto the kitchen towel and remove the wax paper.
  • While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
  • Place this cake roll on a cooling rack and allow it to cool down (45 minutes- 1 hour).
  • While the cake is cooling, prepare the buttercream icing.
  • Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).
  • Now, unroll the cake gently and remove the towel.
  • Spread the buttercream icing over the cake and re-roll it again.
  • Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 482kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 300mg | Potassium: 279mg | Fiber: 2g | Sugar: 46g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg