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Chocolate-Orange Cake Roll (Roulage)

The scent of orange and chocolate always takes me back to my grandmother’s kitchen. She wasn’t a fancy baker, but every Christmas, without fail, she’d make a simple chocolate cake, drizzled with a bright orange glaze. It was homey, comforting, and utterly delicious. This Chocolate-Orange Cake Roll captures that same feeling, but with a touch more elegance. The light, airy cake, the tangy whipped cream, and the rich chocolate sauce… it’s a slice of Christmas morning, any time of the year.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 1 hour 43 minutes (includes cooling and freezing)
Servings: 10-12
Yield: 2 cake rolls
Dietary Type: Varies based on cake mix (check the box for specific allergens/dietary info)

Ingredients

Cake Roll Ingredients

Vegetable oil cooking spray
4 large eggs
1/2 cup water
1 (18 1/4 ounce) box cake mix (Swiss chocolate, devil’s food, or fudge recommended)
4 tablespoons cocoa (plus more for dusting)

Filling

2 cups whipping cream
6 tablespoons Grand Marnier or other orange-flavored liqueur, divided
1 tablespoon finely grated orange rind

Garnish (optional)

Orange rind curls
Orange sauce (store-bought or homemade)

Chocolate-Orange Sauce (optional)

3/4 cup half-and-half
2 cups semisweet chocolate morsels
1 1/2 cups miniature marshmallows
1/4 teaspoon salt
1/2 cup Grand Marnier or other orange-flavored liqueur

Equipment Needed

2 (15 x 10 x 1-inch) jellyroll pans
Electric mixer
Mixing bowls
Wax paper
Cloth towel (not terry cloth)
Baking sheet
Heavy saucepan

Instructions

Preheat your oven to 350°F (175°C). Coat two (15 x 10 x 1-inch) jellyroll pans with vegetable oil cooking spray. Line the pans with wax paper, ensuring the paper extends slightly over the edges for easy removal. Coat the wax paper with vegetable oil cooking spray as well. Set the prepared pans aside. This meticulous preparation is crucial for preventing the cake from sticking.
In a large mixing bowl, beat 4 large eggs at medium-high speed with an electric mixer for 5 minutes. This step incorporates air into the eggs, resulting in a light and airy cake.
Add 1/2 cup water to the beaten eggs, beating at low speed to blend thoroughly.
Gradually add 1 (18 1/4 ounce) box of cake mix (Swiss chocolate, devil’s food, or fudge recommended) to the egg mixture. Beat at low speed until just moistened. Be careful not to overmix at this stage, as it can develop gluten and make the cake tough.
Increase the mixer speed to medium-high and beat for 2 minutes.
Divide the cake batter in half, ensuring each half is as equal as possible.
Spread each portion of the batter evenly into the prepared jellyroll pans. Use an offset spatula or the back of a spoon to create a thin, uniform layer in each pan. Aim for consistency to ensure even baking.
Bake each cake at 350°F (175°C) on the middle rack of the oven for 13 minutes, or until the cake springs back when touched gently in the center. Keep a close eye on the cakes during the last few minutes of baking to prevent them from overbaking.
Once the cakes are baked, immediately loosen the edges from the sides of the pans with a spatula. This prevents sticking and makes the next step easier.
Sift 4 tablespoons of cocoa (or more, as needed) either directly on top of the cake or onto a clean cloth towel. Do not use terry cloth, as the cake will stick to it. The cocoa acts as a non-stick agent and adds a layer of flavor.
Immediately turn each cake out onto the prepared towels. Gently peel off the wax paper from the bottom of the cakes.
Starting at the narrow end, roll up each cake and towel together tightly. This step is important for shaping the cake and preventing it from cracking later.
Place the rolled cakes, seam side down, in the freezer for 15 minutes (recommended), in the refrigerator for 1 hour, or on wire racks to cool completely. The chilling process helps the cake retain its rolled shape.
While the cakes are cooling, prepare the filling. In a large mixing bowl, beat 2 cups of whipping cream at medium-high speed with an electric mixer until soft peaks form. Be careful not to overwhip the cream, as it can become grainy.
Gently fold in 3 tablespoons of Grand Marnier (or other orange-flavored liqueur) and 1 tablespoon of finely grated orange rind into the whipped cream. Set the filling aside.
Once the cakes are completely cooled, carefully unroll them.
Brush each cake lightly with the remaining 3 tablespoons of Grand Marnier. This step adds moisture and enhances the orange flavor.
Spread each cake evenly with half of the whipped cream mixture.
Reroll the cakes without the towels, carefully tucking in the end as you roll. Place the finished rolls seam side down on a baking sheet.
Cover the baking sheet and freeze the cake rolls for at least 1 hour (or up to 3 months, wrapped in foil for longer storage). Freezing helps the cake slices neatly.
Before serving, dust the cakes with cocoa. Cut into slices with a sharp knife. The cakes thaw almost as quickly as you can slice them.
Garnish with orange rind curls and orange sauce (store-bought or homemade), if desired.

Chocolate-Orange Sauce (Optional):

Heat 3/4 cup of half-and-half in a heavy saucepan over low heat.
Stir in 2 cups of semisweet chocolate morsels, 1 1/2 cups of miniature marshmallows, and 1/4 teaspoon of salt.
Cook over low heat, stirring constantly, until the chocolate and marshmallows are completely melted and the sauce is smooth.
Remove from heat and stir in 1/2 cup of Grand Marnier (or other orange-flavored liqueur).
Serve the sauce warm over the cake slices.

Expert Tips & Tricks

For an even more intense orange flavor, you can infuse the whipping cream with orange zest overnight. Just add the zest to the cream, cover, and refrigerate. Remove the zest before whipping.
If your cake cracks while rolling, don’t panic! Just patch it up with a little extra whipped cream filling. The cocoa dusting will help conceal any imperfections.
Make sure your eggs are at room temperature for optimal volume when whipping.
If you are concerned about the alcohol content, you can substitute the Grand Marnier with orange extract, start with 1 teaspoon and add more to taste.

Serving & Storage Suggestions

Serve the Chocolate-Orange Cake Roll chilled, garnished with orange rind curls and a drizzle of orange sauce (if desired). The optional chocolate-orange sauce can be served warm or at room temperature.

Store leftover cake roll tightly wrapped in the freezer for up to 3 months. Thaw slices as needed in the refrigerator for about 30 minutes before serving. The cake roll is best enjoyed within a few days of thawing to maintain its texture and flavor. The chocolate-orange sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a saucepan over low heat or in the microwave.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	100mg	33%
Sodium	300mg	13%
Total Carbohydrate	55g	18%
Dietary Fiber	2g	8%
Sugars	35g	N/A
Protein	5g	10%

Variations & Substitutions

Gluten-Free: Use a gluten-free cake mix instead of a regular cake mix.
Dairy-Free: Use a non-dairy whipping cream substitute and dairy-free chocolate for the sauce.
Citrus Variations: Substitute the orange with lemon or lime for a different flavor profile.
Nutty Addition: Add chopped nuts, such as pecans or walnuts, to the whipped cream filling for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake roll ahead of time?
A: Absolutely! In fact, it’s recommended to freeze the cake roll for at least an hour before serving. You can even make it a few days ahead and store it in the freezer.

Q: What kind of cake mix works best?
A: Swiss chocolate, devil’s food, or fudge cake mixes are all excellent choices. They provide a rich chocolate flavor that complements the orange beautifully.

Q: Can I use a different liqueur instead of Grand Marnier?
A: Yes, any orange-flavored liqueur will work well. Cointreau is a popular alternative. If you prefer to avoid alcohol, you can use orange extract instead.

Q: How do I prevent the cake from cracking when rolling?
A: The key is to roll the cake while it’s still warm and pliable. Rolling it with a towel helps maintain its shape. Chilling the rolled cake also helps prevent cracking.

Q: Can I make a smaller cake roll?
A: Yes, you can halve the recipe and bake it in one jellyroll pan. Just adjust the baking time accordingly.

Final Thoughts

This Chocolate-Orange Cake Roll is a delightful treat that’s perfect for any occasion. The combination of rich chocolate and bright citrus is simply irresistible. Don’t be intimidated by the steps – it’s easier than it looks, and the results are well worth the effort. So go ahead, give it a try! And don’t forget to share your creations – and any tasty variations you come up with – with friends and family. This roulage pairs wonderfully with a cup of freshly brewed coffee or a glass of chilled dessert wine. Enjoy!

Chocolate-Orange Cake Roll (Roulage) Recipe