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Chocolate Rolled Angel Cake

Light and festive cake perfect for a holiday dinner party.
Servings: 8


  • 1 16 oz angel food cake mix
  • 1-1/4 cups water
  • 2 Tbsp cocoa
  • 2 Tbsp powdered sugar for dusting
  • 1-1/2 cups whipping cream
  • 2 Tbsp powdered sugar
  • 1-1/2 cups fresh raspberries


  • Heat oven to 350. Grease 15x10x1-inch baking pan. Line bottom of pan with waxed paper.
  • Prepare cake batter as directed on package using water (add cocoa). Spoon batter into lined pan.
  • Bake at 350 for 17-22 minutes or until golden brown and cracks in cake appear dry.
  • Meanwhile, place clean towel on work surface. With sifter, lightly sprinkle powdered sugar onto towel.
  • Loosen edges of warm cake with spatula; immediately invert cake onto sugared towel. Remove pan and waxed paper.
  • Starting with long side, roll up cake in towel, cool on wire rack for 45 minutes or until completely cool.
  • Meanwhile in large bowl, beat cream and powdered sugar until stiff peaks form.
  • To assemble cake, carefully unroll cooled cake, remove towel. Spread whipped cream evenly over cake, leaving 1/2-in border.
  • Sprinkle raspberries over whipped cream. Roll cake, jelly-roll fashion (cake may crack).
  • Place 2 spatulas under roll, and transfer seam side down, to long platter. Store loosely covered in refrigerator at least 1 hour or up to 6 hours.
  • To serve, sprinkle roll with sifted powdered sugar and garnish with raspberries.



Originally posted on RE December 2011