Chocolate Pumpkin Cake Roll

Chocolate Cake

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Step 1

Adjust the oven rack to the 2nd level position (just above center) and pre-heat your oven to 350ºF. Line a 15" x 10" x 1" jelly roll pan with a pre-cut sheet of parchment paper, then generously spray the top and sides of the paper with a flour-based baking spray. The parchment paper should be big enough that it comes up the sides of the pan. 

Step 2

In a medium-size bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.

Step 3

Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the Domino® Golden Sugar, eggs, melted unsalted butter, and vanilla extract together on medium-high speed until well combined.

Step 4

Switch the mixer speed to low and gradually add in the whisked dry mixture, mixing until the cake batter is just combined. Do not over mix.

Step 5

Pour the chocolate cake roll batter onto the prepared jelly roll pan. Using a small offset spatula, smooth and level out the batter. Give the jelly roll pan a few light taps to remove any air bubbles, then place in the oven and bake for 15-18 minutes at 350ºF, or until the top of the cake springs back when touched. If you'd like, you can use the back of a spoon to do this because the cake will be hot. 

Step 6

Remove the chocolate cake from the oven and immediately loosen the parchment paper sides away from the cake. You more than likely will be able to do this with just your hands, but you can use a small knife if that helps.

Step 7

Then slide the chocolate cake (with the parchment paper still attached) from the jelly roll pan on to a clean, dry surface and roll it up while it is still hot. You can use a clean kitchen towel to help get the roll started. Just remember not to roll up the towel with the cake. 

Step 8

Place the rolled up chocolate cake on a wire cooling rack (the end of the chocolate cake roll should be on the bottom). Allow the cake to cool completely in this shape.

Pumpkin Cream Cheese Filling

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Step 1

Using your hand-held mixer or stand mixer fitted with the paddle attachment beat together the cream cheese and butter on medium-high speed until smooth and well combined.

Step 2

Add in the pumpkin puree, vanilla extract, cinnamon, and nutmeg, mixing until combined.

Step 3

Switch the mixer speed to low and add in your Domino® Powdered Sugar until it all comes together.

Step 4

Stop the mixer, then scrape down the sides of the mixing bowl. Turn the mixer speed to medium-high to beat for another minute.

Step 5

Cover the top tightly with plastic wrap and place in the refrigerator to chill while you wait for the cake to cool.

Chocolate Ganache Topping (Optional)

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Step 1

Place the semi-sweet chocolate into a medium size bowl. Set aside.

Step 2

Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 1 minute at full power. Pour it over the chocolate, then let it sit covered (with aluminum foil) for 1-2 minutes.

Step 3

Remove the cover, add in the vanilla extract and light corn syrup, then stir until completely melted and smooth. The ganache should be the consistency of a thinner glue and it should be easy to pour over top the chilled chocolate pumpkin cake roll.

Step 4

If you find the ganache to be too thick, you can add a small amount of heavy cream to the mixture.

Assembling the Chocolate Pumpkin Roll

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Step 1

Carefully unroll the chocolate cake onto a clean, dry surface or baking sheet.

Step 2

Using a small offset spatula, spoon the chilled pumpkin cream cheese frosting to the center of the cake and spread all over leaving about 1/2" border of cake.

Step 3

Again, using the offset spatula, you can add a thin layer of store-bought whipped topping to the top leaving a 1/2 border.

Step 4

Slowly roll the cake roll up, removing the parchment paper as you go.

Step 5

Tightly wrap the chocolate pumpkin cake roll up in plastic wrap and aluminum foil, then place in either the refrigerator to chill for 3-5 days or in the freezer for 1-2 months.

Step 6

When ready to serve, remove from the refrigerator or freezer (let it sit out at room temperature for 30-45 minutes beforehand), then top with the warm chocolate ganache or Domino® Powdered Sugar