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.
Chill time/ Decorating time1hr30mins
Keyword: doctored cake mix recipe
1¾cupsDevil's food cake mix
1tbspEspresso powderAlso called instant coffee granules
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!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.