Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking.
Whisk together flour, cocoa powder, baking powder, espresso powder (if using) and salt in a medium bowl until evenly combined. Set aside.
In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the melted butter and vanilla extract, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
Spread the batter evenly into prepared pan. Bake for 11 minutes, or until top of cake springs back when touched. Very carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands (careful, it will be hot!) to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
While the cake is cooling, make the cream cheese filling (see below).
Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour.
Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust the chocolate roll on all sides with powdered sugar, if you would like. Then slice* and serve.
If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (853g)|
|Recipe Makes: 1|
|Calories from Fat: 1234 (57%)|
|Amt Per Serving||% DV|
|Total Fat 137.1g||183 %|
|Saturated Fat 73.8g||369 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 1939.5mg||597 %|
|Sodium 29764.7mg||1026 %|
|Potassium 1483.7mg||39 %|
|Total Carbohydrate 174.9g||51 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 170.8g|
|Protein 61.4g||88 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2151
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