For those looking to increase their chances of type 2 diabetes, this recipe will basically guarantee Wilfred Brimley shows up unannounced at your door with a box full of Liberty Medical supplies. Chocolate cake dusted with confectioner’s sugar? Check. Cookie dough frosting made with heavy cream? Let’s do this!
Who needs toes? There’s cookie dough in the cake!
An incredibly talented friend from the Mill House Inn actually recommended this combination after watching the “Swiss Roll” episode of The Great British Baking Show (the first season is streaming on Netflix and it’s pretty great). Since free time is a luxury I have way too much of—#nochildren—I decided to give it a go. Much like the Pumpkin Spice Cake Roll from not too long ago, the effort to result ratio is highly stacked in your favor. It looks impressive, but it’s really not that difficult to pull off. Just takes a little patience.
Cake (this comes straight from Kraft, son!)
- 1 cup flour
- 1/2 teaspoon baking soda
- 3 ounces semi-sweet baker’s chocolate*
- 6 tablespoons butter
- 1 cup granulated sugar
- 4 eggs
- 2/3 cup water
- 1/4 – 1/3 cup of confectioner’s sugar
Frosting/Filling (slightly modified from Sally’s Baking Addiction)
- 1/2 cup unsalted butter, softened to room temp
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons cream
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees and prepare a 10″ x 15″ by spraying with cooking spray and then lining with parchment paper.
- In small mixing bowl, whisk together flour and baking soda. Set aside.
- Place butter in sugar in mixing bowl and microwave for about 2 minutes. Stir chocolate until it’s completely melted.
- Add sugar to chocolate mixture and, using a hand mixer, beat until throughly combined.
- In a separate bowl, use a hand mixer (clean it first, lazy) and beat eggs for about 3 minutes until they thicken.
- Add chocolate mixture to eggs and mix until fully combined.
- Add about 1/3 of the flour mixture and beat until just combined. Alternate adding flour and water and beat until just combined.
- Spread evenly into pan and bake for 15 – 17 minutes, until cake is springy to the touch.
- Remove from oven and immediately invert cake onto clean towel dusted with confectioner’s sugar.
- Carefully peel off paper and, starting on the short side, roll the cake and towel together. Allow to completely cool on a wire rack.
- Using a hand mixer (again, clean it) cream together butter and sugar.
- Add vanilla extract and beat until fully incorporated.
- Mix in the flour and salt until doughy.
- Add the cream and beat until fluffy.
- Add the chocolate chips and mix until they’re evenly distributed.
- Gently unroll your cooled cake.
- Evenly spread frosting, leaving about 1/4″ – 1/2″ from the sides of the cake.
- Gently roll it back up.
- Stick it in the refrigerator and allow to cool before cutting and serving with a glass of whole milk and an insulin chaser.
*I wasn’t paying attention and didn’t realize that baker’s chocolate no longer uses the 1 square = 1 oz ratio from my childhood. Don’t make the same mistake I did.