Tuesday, August 20, 2013

Speculoos Chocolate Cake Roll

Photo and Recipe by: pinkflour
For the cake:
1 chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 cup strong coffee, cooled
Cocoa powder

For the frosting:
1 cup butter, softened
3/4 cup Speculoos Spread
1 tsp pure vanilla extract
3 cups powdered sugar
3-4 Tbsp milk

For the drizzle:
1/4 cup Speculoos Spread
1 cup powdered sugar
3 Tbsp milk


1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with parchment paper and spray with baking spray. Using a stand mixer (or a hand mixer), combine the chocolate cake mix, oil, eggs and coffee. Spread cake batter into prepared pan. Bake for 8-10 minutes.

2. While the cake is baking, lay out a clean dish towel on your kitchen counter. Sprinkle it with coco powder. When cake is done baking, immediately turn the cake over onto the dish towel and remove the parchment paper. Working from the short side, fold the dish towel over the end of the cake. Roll the cake up into the dish towel. Allow to cool for 1-2 hours.

3. For the frosting, in a stand mixer, beat together the butter and Speculoos Spread until fully combined. Add the vanilla extract and beat until incorporated. Add the powdered sugar 1 cup at a time. Then, continue beating for 5-7 minutes until frosting is light and fluffy. Unroll the cooled cake and then spread the frosting over the entire cake. Using the dish towel to help you, roll the cake back up tightly. Chill in the refrigerator for 1 hour.

4. For the drizzle, whisk together the Speculoos Spread, powdered sugar and milk until fully combined. Drizzle over the chilled cake and then, slice and enjoy!

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