Cinnamon and chocolate cake roll is a delicious variation of the classic cinnamon roll that has won over palates in various parts of Latin America. This dessert combines the softness and spongy texture of the cake with the intense flavor of chocolate and the characteristic aroma of cinnamon, creating a sweet and comforting experience. In countries like Mexico and Colombia, this type of cake is very popular at family gatherings and celebrations, although it may go by different names depending on the region: in Argentina, it is commonly known as "brazo de reina" when the filling is sweet and rolled, while in Chile it is usually called simply "cinnamon and chocolate roll". The tradition of cake rolls originally comes from European pastry, particularly from Germany and Sweden, where cinnamon rolls (kanelbulle) are a traditional classic. Over time, this recipe was adapted in Latin America, including variations in flavors and fillings, with chocolate being one of the favorites to give it a special twist.
How to Make Cinnamon and Chocolate Cake Roll
Preheat the oven to 375 degrees F.
Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil or waxed paper, grease generously.
Beat the eggs in a small bowl of the mixer on high speed until thick and lemon-colored, about 5 minutes.
Pour into a larger mixer bowl.
Gradually blend in the sugar.
Add the water and 1 teaspoon of liqueur on low speed.
Gradually add the flour, 1/4 cup of cocoa, baking powder, and salt, beating only until the mixture is smooth.
Pour into the jelly roll pan.
Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
Immediately loosen the cake from the edges of the pan.
Invert onto a towel generously dusted with cocoa.
Carefully remove the aluminum foil.
Trim any stiff edges from the cake if necessary.
While still warm, carefully roll up the cake with the towel starting from the narrow end.
Cool on a wire rack for at least 30 minutes.
Unroll the cake.
Remove the towel.
Sprinkle 2 tablespoons of liqueur over the cake and spread with cinnamon whipped cream.
Roll it up.
Dust with cocoa, if desired, and refrigerate until ready to serve.
Cinnamon whipped cream:
Beat all ingredients in a chilled bowl until stiff.
