Chocolate Covered Strawberry Roll Cake – A Delightful Dessert!

If you’re looking for a dessert that’s as stunning as it is delicious, this Chocolate Covered Strawberry Roll Cake is the perfect choice. Imagine a light and fluffy chocolate cake, rolled up with a creamy cheesecake filling, and topped with a luscious strawberry topping—it’s a showstopper for any occasion! Let’s dive into the recipe so you can create this delightful dessert at home.

For the Cake:

• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup milk chocolate chips, melted and cooled
• Red food coloring (optional)
• Powdered sugar, for dusting

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

For the Strawberry Topping:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp cornstarch

Directions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the egg yolks with 1/2 cup of sugar and the vanilla extract until the mixture is thick and pale.
3. Sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the egg yolk mixture.
4. Stir in the melted and cooled milk chocolate. If desired, add a few drops of red food coloring to give the cake a vibrant look.
5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, continuing to beat until stiff peaks form. Carefully fold the egg whites into the chocolate batter.
6. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Roll the Cake:

1. After baking, let the cake cool for about 5 minutes.
2. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
3. Roll the cake up in the towel, starting from one of the short sides, and allow it to cool completely while rolled.

Make the Cheesecake Filling:

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Prepare the Strawberry Topping:

1. In a small saucepan, combine the sliced strawberries, sugar, lemon juice, water, and cornstarch.
2. Cook the mixture over medium heat, stirring frequently, until it thickens and becomes bubbly. Remove from heat and let it cool.

Assemble the Cake:

1. Carefully unroll the cooled cake and spread the cheesecake filling evenly over the surface.
2. Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour to set.
3. Just before serving, top the cake with the strawberry mixture and dust with powdered sugar.

Tips:

• For a richer flavor, try using dark chocolate instead of milk chocolate.
• Make sure the cake is completely cooled before adding the cheesecake filling to prevent it from melting.
• This cake is best served chilled, so give it ample time to set in the fridge for the perfect slice.

Enjoy!

This Chocolate Covered Strawberry Roll Cake is sure to impress with its beautiful presentation and indulgent flavors. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is a must-try.

Nutritional Information:

• Prep Time: 30 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour 30 minutes
• Kcal: 350 per slice