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Chocolate Mousse Jelly Roll Cake

Recipe by Adapted from Hershey's recipe, this is a very rich and elegant make ahead dessert for a large family or for holidays or special occasions.


  • Part 1 1/4 cup white sugar 1 tsp. unflavored gelatin 1/2 cup milk 1 cup whipping cream 1 cup Hershey’s Special Dark chocolate chips 2 tsp. vanilla
  • Part 2 4 eggs separated sugar 1/2 cup and 1/3 cup 1 tsp. vanilla 1/2 cup all purpose flour 1/2 cup Hershey’s Cocoa 1/2 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. salt 1/3 cup water


This recipe is made in 2 parts:Make Chocolate Mousse Filling ahead of time, chill 6 hrs. or overnight.In a small saucepan, stir together:1/4 cup white sugar1 tsp. unflavored gelatin1/2 cup milkLet stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly until mixture just begins to boil.REMOVE FROM HEAT and let cool slightlyBeat the following until STIFF!!1 cup cold whipping cream (heavy cream)Add (to cooled gelatin mixture:)1 cup Hershey’s Special Dark or Semi-Sweet Chocolate chips 2 tsp. vanillaGradually add chocolate mixture to stiffened whipped cream by folding until just blended. Pour into a medium bowl. Cover and refrigerate until ready to use. Makes about 3 cups.Chocolate Jelly Roll Cake (2)Heat oven to 375. (You will use DeMarle medium flexipan.)4 eggs separatedsugar 1/2 cup and 1/3 cup1 tsp. vanilla1/2 cup all purpose flour1/2 cup Hershey’s Cocoa1/2 tsp. baking powder1/4 tsp. baking soda1/8 tsp. salt1/3 cup waterIn a large bowl: Beat egg whites until soft peaks form; gradually add 1/2 cup granulated sugar beating until stiff peaks form. In separate medium size bowl, beat egg yolks and vanilla for 3 minutes. Gradually add remaining 1/3 cup white sugar; continue beating 2 minutes.Stir together flour. cocoa, baking powder, baking soda and salt: add to egg yolk mixture alternating with water, beating on low just until batter is smooth. Gradually fold in chocolate mixture into beaten egg whites until well blended. Spread batter evenly in medium flexipan.Bake for 12 to 15 minutes or until top springs back when touched lightly in center. Unmold onto linen tea towel dusted with powdered sugar. Roll cake and towel together starting from narrow end of cake. Let cool completely. Gently unroll cake; remove towel. Spread cake with chocolate filling. Reroll cake. Refrigerate several hours. Sift powdered sugar over top prior to serving. Drizzle with chocolate syrup and garnish with chocolate curls if desired. Refrigerate leftover cake roll. Makes about a dozen servings.

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