Chocolate Pinwheel Cake is a cake roll flipped on its side. A delicious and versatile dessert that makes a dramatic presentation, no one needs to know how easy it is to make.
Cake Rolls are so much fun, and they are easy to make too.
A pinwheel cake is just as easy, flipping the cake roll on it's side. Instead of rolling it up like a log and then slicing, you slice it first and then roll it into a giant spiral.
It looks a little messy until you top add the topping, which can be as simple as whipped cream or one of the variations below
Variations for Chocolate Pinwheel Cake
I kept it simple and used store bought whipped cream with chocolate and caramel sauces plus some buttery pecans.
If caramel and pecans aren't your thing, try some variations:
- peppermint - crush candy canes or peppermint disks and add to the whipped cream
- coconut - whip a can of coconut cream and add shredded coconut to the filling and topping
- almond joy - add almonds to the coconut version above
- adult version drizzle your favorite liqueur over the cake and/or spike the whipped cream (creme de cacao or kahlua would be amazing)
Recipe
Ingredients
- 4 large eggs
- 1 cup sugar
- ⅓ cup water
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling the cake
- 2 cups heavy whipping cream
- 1 cup chopped pecans
- ¼ cup caramel syrup (plus more for topping)
- chocolate syrup (for topping)
Instructions
- Preheat oven to 375°F.
- Line a jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs on high until very thick and lemon colored, about 5 minutes. Gradually beat in sugar.
- Turn mixer down to low and beat in water and vanilla extract.
- Gradually beat in flour, cocoa, baking powder and salt just until smooth.
- Pour into jelly roll pan, spreading into corners completely.
- Bake at 375°F until toothpick inserted in the center comes out clean, about 12-15 minutes.
- Immediately loosen edges of cake. Sprinkle a towel generously dusted with powdered sugar. Place towel, sugar side down over the cake and invert the cake. Remove the pan.
- Roll up the cake and towel from the narrow end. Cool on a wire rack at least 30 minutes.
- Beat the whipping cream in a chilled mixing bowl until stiff peaks form. Fold in ¼ cup caramel syrup and ¾ cup of the pecans. Reserve 1-2 cups of mixture for topping.
- Unroll the cake and spread the whipped cream evenly on top. Slice cake lengthwise evenly into 6 strips.
- On a 10 inch serving plate, tightly roll one strip into a circle. Coil remaining strips around the center.
- Top with reserved whipped cream. Drizzle with chocolate and caramel syrups and sprinkle with reserved pecans. Refrigerate until ready to serve.
Notes
- peppermint - crush candy canes or peppermint disks and add to the whipped cream
- coconut - whip a can of coconut cream and add shredded coconut to the filling and topping
- almond joy - add almonds to the coconut version above
- adult version drizzle your favorite liqueur over the cake and/or spike the whipped cream (creme de cacao or kahlua would be amazing)
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