Chocolate Pumpkin Roll Cake Recipes

Steps:

• For filling, beat cream cheese and powdered sugar.
• Beat in pumpkin, nutmeg, cinnamon, and vanilla.
• Add whipping cream slowly, beating until slightly thickened.
• Refrigerate approximately 2 hours.
• For cake: Heat oven to 375°F
• Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
• Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
• Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
• Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
• Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
• Bake 12-15 minutes or until top springs back when touched.
• Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
• Roll cake in towel, starting from narrow end; place on wire rack to cool.
• Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
• For chocolate glaze: Melt butter in a small pan over low heat;
• add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
• Remove from heat; cool slightly.
• Slowly add powdered sugar and vanilla, beating until smooth.
• Spoon glaze over rolled cake.
• Keep refrigerated.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
• For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
• Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
• For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
• Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.