This Classic Pumpkin Roll, made with a delicious pumpkin cake and cream cheese filling, is given a heavenly upgrade with the addition of chocolate chips and then covered in a sinful chocolate ganache.
Pumpkin Roll Cakes are such a classic holiday dessert. This year, though, take it up a notch by adding chocolate. A bunch of chocolate! For this recipe I added in chocolate chips and topped it off with a chocolate ganache for a beautiful, elegant dessert.
Best Pan to Use:
A well made cake roll begins with the pan. Sometimes called a jelly roll pan, which are usually around a 10×15 sized pan with higher sides than a regular sheet pan. Larger pans will result in a thinner cake, smaller pans create a thicker cake that might be harder to roll.
Line the Pan:
This step is important. You’ll see in the recipe instructions that the jelly roll pan needs to be lined with parchment paper. You want to make sure you use extra parchment paper – you want it to rise up over the sides of the pan. You will use the parchment paper to roll your cake. And with the extra parchment, you can simply lift your cake out of the pan onto the counter.
When your cake comes out of the oven, you want to go ahead and roll it while it is still hot (this is where the extra parchment from above also comes in). Rolling it before it has cooled helps it to form the shape and prevents cracking. Rolling the cake once its cooled will lead to cracks. As it cools already rolled, the moisture will help add to the texture of the cake and helps prevent cracks when you unroll it.