Italian Orange Chocolate Cake Roll with Goat Cheese Frosting


The leaves are vibrant, the breeze is chilly, and the grocery stores are stocking peppermint bark. How did the holidays arrive so fast?! Well, I've decided it may be time to start prepping some healthy, yet scrumptious recipes to satisfy, so I'm beginning with a favorite... my Italian Orange Chocolate Cake Roll with Goat Cheese Frosting that is lightly sweet, yet rich at the same time!

I made a very short (30 second) quick guide to making this scrumptious cake roll that will hopefully help resolve any confusion. It truly is simple to make once you visualize the rolling process! And if you've already made a cake roll before, than you are all good to go ;)

Italian Orange Chocolate Cake Roll with Goat Cheese Frosting

How to prevent a cake roll from breaking?

The key to preventing cake roll breakage is to (1) not over bake the cake, (2) don't over mix the batter / add too much flour, and (3) roll gently / slowly. The eggs play a crucial role in creating elasticity in the (sponge-like) cake to ensure it will roll / unroll nicely.

I tested this recipe out 4 times to make sure it was fool proof for you all. I know the most frustrating part is spending all that time preparing a cake and then at the final step it falls apart. So, just make sure you follow the recipe to a tee ;)

However, if you do have a few cracks in the process - NO WORRIES! The frosting will help seal it together in the fridge and the chocolate ganache will make it aesthetically pleasing!

Now, it's time to grab our aprons and begin baking deliciousness!

Italian Orange Chocolate Cake Roll with Goat Cheese Frosting



Italian Orange Chocolate Cake:

  • 1 cup All-Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Brown Sugar
  • 1 Orange
  • 3 large Eggs
  • 2 - 3 tbsp. Chocolate Chips
  • 1/2 cup Whole Milk

Light Ricotta & Goat Cheese Frosting:

  • 1/2 cup  + 2 tbsp. Powdered Sugar
  • 8 oz. Part-Skim Ricotta Cheese, (or regular ricotta)
  • 8 oz. Goat Cheese, (plain)
  • 1/2 tsp. Ground Nutmeg
  • Zest of 1 Orange
  • 1 tsp. Vanilla Extract
  • 1/2 tbsp. Maple Syrup, (optional)

+ Chocolate Ganache (optional)


Italian Orange Chocolate Cake:

  2. Preheat oven to 350F. Grease and line a 12x17" baking tray with parchment paper.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda until well combined.
  4. In a separate bowl, beat together the olive oil, brown sugar, zest of the orange plus 2 tablespoons of orange juice for 1-2 minutes. Add in the eggs, then beat for another 1-2 minutes, until creamy. Finally, whisk in the milk.
  5. In a small pot over medium low heat, add in 1/2 cup water and the chocolate chips. Whisk until the chocolate is melted. Slowly pour the hot mixture into the egg mixture while whisking, then immediately pour into the flour mixture to whisk just until combined.
  6. Pour the cake mix in the prepared baking tray, then use a flat spatula to evenly spread it out.
  7. Bake for 6-8 minutes, until a toothpick comes out clean. Keep a close eye and do not overbake it!
  8. ROLL THE CAKE:  [View video above for quick quide]
  9. As the cake bakes, place a piece of parchment paper or a thin kitchen towel (larger than the cake) flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, gently and slowly roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 1-2 hours.

Light Ricotta & Goat Cheese Frosting:

  1. In a mixing bowl, whip together the powdered sugar, ricotta, and goat cheese until fluffy, about 1-2 minutes.
  2. Add in the remaining frosting ingredients, then whip another minute.
  3. Gently and slowly unrolling the cake, evenly spread the frosting on the cake, then re-roll it slowly once again. Wrap firmly in saran wrap or a kitchen towel to place in the fridge for 30 minutes.
  4. (Optional) In the meantime, make a chocolate ganache or vanilla buttercream to drizzle on the cake roll.
  5. Prior to serving, allow the cake roll to sit at room temperature for at least 15-20 minutes. Enjoy!

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