This cake has been a dessert centerpiece at the Gaines family Thanksgiving table for twenty-five years. Chip’s mom (the kids call her Bevie) jokes that we fight over it, and she’s not totally kidding. It’s all I can do not to skip the turkey and go straight for the chocolate roll before anyone notices. I’ve never managed to make it as well as Bevie, but I knew I had to share this recipe with you because it’s that delicious. I mean it, this is a tricky recipe, but it’s worth it! And worst-case scenario, if you fail, you can easily turn the roll into a fabulous trifle. Crumble the cake and layer it with whipped cream and hot fudge sauce in a large bowl. So without further ado, here it is: Bevie’s famous chocolate roll. I hope you enjoy it as much as we always do—whether it’s Thanksgiving or not.
| PREP: 40 minutes, plus at least 4 hours chilling | COOK: under 25 minutes | COOL: none |
4 large eggs, separated
1 cup granulated sugar
2 tablespoons cold water
1 tablespoon pure vanilla extract
⅓ cup all-purpose flour
⅓ cup natural unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup powdered sugar, plus more for serving
One 8-ounce container whipped dessert topping, such as Cool Whip, thawed
Homemade Whipped Cream or good-quality store-bought whipped cream
1. Preheat the oven to 325°F. Line the bottom and sides of a 10 x 15-inch jelly-roll pan with parchment paper.
2. In the very clean large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff. Beating constantly, gradually add ½ cup of the granulated sugar and continue beating until the whites hold a stiff peak when the beaters are lifted straight out of the bowl.
3. In a separate large bowl, with a whisk beat the egg yolks with the remaining ½ cup sugar, the cold water, and the vanilla. Fold in the egg whites and gently stir to combine. Do not overmix.
4. Sift the flour, cocoa powder, baking powder, and salt on top of the egg mixture and gently fold until blended. Scrape the batter into the prepared pan and spread it to the edges.
5. Bake until the cake is puffy on top and the center is firm when gently patted with a finger, 18 to 22 minutes. Let cool in the pan for 2 minutes.
6. Dust a clean kitchen towel with the ¼ cup powdered sugar. Unmold the chocolate roll onto the towel with the parchment paper still attached. Starting at one short end, carefully roll the cake up at the same time that you pull the parchment paper off; you can use a small knife and run it between the paper and the cake to help separate the two if necessary.
7. When the cake is rolled all the way up and the parchment paper is removed, immediately unroll the cake, again using a small knife to help separate the cake if it sticks. Spread the dessert topping all over the surface of the cake and roll it up again. Use a sharp or serrated knife to cut off the ends so the roll has clean edges.
8. Cover and refrigerate for at least 4 hours and up to 1 day.
9. Just before serving, sprinkle powdered sugar on top. Cut into roughly 1-inch-wide slices. To serve, place a slice on a plate, drizzle with the hot fudge sauce, and top with a dollop of whipped cream.
Makes 8 servings
TIP: The cake can be made one day in advance, which makes it especially nice for holidays.