Chocolate Roll (A.K.A. Giant Yodel) Recipe

Name: Chocolate Roll (A.K.A. Giant Yodel) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (5 ounces) all-purpose flour; 1/4 cup (3/4 ounce) cocoa powder; 2 teaspoons baking powder; 4 ounces bittersweet chocolate, finely chopped; 8 tablespoons (4 ounces) unsalted butter; 3/4 cup (5 1/4 ounces) granulated sugar; 4 large eggs; 1/4 teaspoon salt; 1/3 cup hot water; 1 1/2 cups heavy cream; 2 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; 4 ounces bittersweet chocolate, finely chopped; 1/2 cup heavy cream

Servings: persons

1 cup (5 ounces) all-purpose flour
1/4 cup (3/4 ounce) cocoa powder
2 teaspoons baking powder
4 ounces bittersweet chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
4 large eggs
1/4 teaspoon salt
1/3 cup hot water
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

1
Adjust oven rack to middle position and preheat oven to 350&degF. Line 10- by 15-inch jelly roll pan with parchment paper. Sift flour, cocoa, and baking powder into small bowl; set aside.
2
Place chocolate and butter in a microwave-safe bowl and microwave in 15 second increments, stopping to stir with a rubber spatula until completely melted and smooth. Set aside to cool slightly. Alternatively, place butter and chocolate in a large bowl set over a saucepan of simmering water (do not allow bottom of bowl to touch water). Heat, stirring constantly with a rubber spatula, until melted and smooth. Allow to cool slightly.
3
In bowl of standing mixer fitted with whip attachment, whip sugar with eggs and salt on medium-high speed until light and thick, about 5 minutes. Remove bowl from mixer and fold in chocolate mixture with rubber spatula. Fold in flour mixture and then water until just combined.
4
Spread batter onto pan. Bake until just firm, 10 to 15 minutes. Let cake cool about 10 minutes. Run knife along inside pan edge to loosen cake.
5
Place clean kitchen towel over cake. Starting from the short end, carefully roll cake up with towel (with parchment paper attached), Let cake cool until just cooled.
6
In bowl of standing mixer fitted with whip attachment, whip cream with sugar and vanilla on medium high speed until medium peak. Gently unroll cake, removing towel but leaving very end rolled to ensure a good grip. Spread cream over exposed surface of cake. Carefully re-roll cake into log, removing parchment paper as you roll up. Wrap tightly with plastic wrap to keep cake in log shape as you prepare ganache.
7
In medium heat-proof bowl, heat chocolate with cream, stirring frequently, in microwave or over saucepan of barely simmering water until chocolate is melted and mixture is smooth. Chill mixture until thickened slightly, about 10 minutes.
8
Remove plastic wrap from cake and trim both ends of cake. Place cake on wire rack set over rimmed baking sheet. Spoon ganache over cake. Using off-set spatula, smooth ganache over sides and ends of cake. Chill until ganache sets, about 1 hour. Slice and serve.

1365

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (5 ounces) all-purpose flour, 1/4 cup (3/4 ounce) cocoa powder, 2 teaspoons baking powder, 4 ounces bittersweet chocolate, finely chopped, and more.

Yes, Chocolate Roll (A.K.A. Giant Yodel) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!