Silken Chocolate-Pumpkin Roulade with Spiced Cream

Experience the delightful combination of rich chocolate and velvety pumpkin in this elegant Silken Chocolate-Pumpkin Roulade. This dessert not only looks stunning but also balances the sweetness of chocolate with the warmth of pumpkin spices, making it an ideal treat for autumn celebrations.

The roulade technique creates a light, airy cake that easily rolls up around the decadent spiced cream filling. It’s an impressive dessert that will surely wow your guests at any gathering, from Thanksgiving feasts to cozy dinner parties.

Silken Chocolate-Pumpkin Roulade with Spiced Cream

Serves: 8 Prep Time: 25 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 320 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, beat the eggs and granulated sugar until pale and thickened, about 5 minutes.
3. Gently fold in the pumpkin puree, cocoa powder, baking powder, vanilla extract, cinnamon, nutmeg, and salt until just combined.
4. Spread the batter evenly into the prepared pan and bake for 20-25 minutes, or until the cake springs back when pressed.
5. Remove from the oven and let cool for 5 minutes. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar.
6. Carefully peel off the parchment paper and roll the cake with the towel, starting from one short end. Allow it to cool completely in this rolled shape.
7. In a medium bowl, whip the heavy cream with powdered sugar, vanilla extract, and pumpkin pie spice until soft peaks form.
8. Unroll the cooled cake, spread the spiced cream over the surface, and carefully roll it back up without the towel this time.
9. Transfer to a serving platter, cover, and refrigerate for at least 1 hour before slicing and serving.

Notes

Make Ahead: This roulade can be made a day in advance and stored in the refrigerator. Just dust with cocoa or powdered sugar before serving.

For a smooth and silky filling, make sure to beat the cream until it forms soft peaks, but do not overwhip. If you want to switch things up, consider adding a layer of caramel or a sprinkle of nuts for extra texture.

This roulade can be made a day in advance and stored in the refrigerator, making it a great option for stress-free entertaining. Just be sure to dust with cocoa powder or a light sprinkle of powdered sugar just before serving for that perfect finishing touch!