Publix Aprons

Brazo Gitano (Chocolate Roll Cake)

Brazo Gitano (Chocolate Roll Cake)
Servings:
12
Total Time:
1 hour, 15 minutes
Active Time:
25 minutes

Ingredients

For the cake
1/3 cup unsalted butter, melted
Cooking spray
Parchment paper
6 large eggs
1 tablespoon dark cocoa (plus more for dusting)
1 box devil’s food cake mix (15–16.5-oz)
1/2 cup milk

For the filling
1 cup heavy whipping cream
1/4 cup powdered sugar (plus more for dusting)
2 teaspoons vanilla extract
1/2 cup fresh strawberries, coarsely chopped
6 oz fresh raspberries

Steps

  1. Prepare cake. Preheat oven to 375°F. Melt butter. Coat jelly roll pan (half baking sheet pan) with spray, then line with parchment paper and coat parchment with spray.
  2. Beat eggs with electric mixer until pale yellow, then add 1 tablespoon cocoa, dry cake mix, butter, and milk. Beat 2 minutes.
  3. Pour batter into baking sheet and spread evenly. Bake 14–16 minutes or until toothpick inserted in center comes out clean.
  4. Dust cocoa powder in an even layer onto a clean dish towel on work surface. Carefully invert cake onto prepared towel and remove parchment. Starting at narrow end of the cake, carefully roll cake along with the towel, to form a log. Let jelly roll stand 10 minutes to cool, then chill 30 minutes.
  5. Prepare filling. Add to large bowl: cream, sugar, and vanilla. Beat with electric mixer until stiff peaks form. Hull strawberries and chop.
  6. Prepare cake roll. Carefully unroll chilled cake onto work surface. Spread whipped cream evenly over cake and sprinkle with strawberries.
  7. Carefully roll cake over filling into a log (using towel to assist, if needed), then carefully trim ends of log with a serrated knife. Place cake on serving tray. Dust with cocoa powder and powdered sugar; garnish with raspberries.

Other Preparation Methods

  1. Preheat oven to 375 degrees. Line a half baking sheet pan with parchment paper and spray nonstick cooking spray.
  2. Beat 6 eggs. Add dark cocoa and box of cake mix. Add butter and milk. Whip for 2 minutes with mixer or by hand.
  3. Pour the batter into the prepared baking pan. Tap the pan or smooth top with spatula to make the surface even and smooth.
  4. Bake for 14-15 minutes until an inserted toothpick comes out clean.
  5. While cake is cooking, sprinkle ¼ cup of cocoa on a clean kitchen towel.
  6. When the cake is done, carefully invert (turn the cake over) onto the prepped towel and remove parchment.
  7. Start at one of the narrow ends. Roll the cake along with the towel into a log.
  8. Let cool for 10 minutes. Place the rolled cake into refrigerator for an hour.
  9. Pour the cream into a bowl. Add sugar and vanilla. Using mixer or balloon whisk beat the cream to stiff peaks. For stiffly beaten cream, the wires will leave distinct marks on the cream and stand in firm peaks when beaters are lifted.
  10. Remove cake from the refrigerator. Place on a work surface. Carefully unroll and remove the towel. Cut thin slice off both ends of cake.
  11. Spread the prepared cream onto the center of the cake. Add chopped strawberries to top of whipped cream.
  12. Carefully roll the cake into a log. Place on serving tray. Sprinkle powdered sugar and decorate with raspberries.

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Nutritional Information

CALORIES (per 1/12 recipe) 330kcal; FAT 17.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 145mg; SODIUM 340mg; CARB 39g; FIBER 2.00g; SUGARS 23g; PROTEIN 6g; CALC 8%; IRON 10%

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