I'm on my third round of this dessert tonight, and it's unbelievably tasty!

This hot chocolate roll cake is a delightful twist on the traditional Swiss roll, infused with the comforting flavors of hot cocoa and marshmallow fluff. Originating from the classic roulade, this cake combines the nostalgic taste of hot chocolate with the elegance of a rolled dessert. It's perfect for cozy gatherings or as a sweet treat on a chilly evening. The moist, fluffy texture paired with the rich cocoa flavor makes it a dessert worth savoring.

This hot chocolate roll cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a festive touch, serve it with a sprinkle of crushed peppermint candies or a drizzle of chocolate sauce. A warm cup of coffee or a glass of cold milk complements the rich flavors perfectly.

Servings: 8

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup hot chocolate cocoa mix
1 cup marshmallow fluff
1/2 cup heavy cream
Powdered sugar for dusting

Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.

Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.

Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Starting from a short edge, gently roll the cake and towel together. Let it cool completely on a wire rack.

In a bowl, combine the hot chocolate cocoa mix and heavy cream. Beat until soft peaks form.

Unroll the cooled cake and spread the marshmallow fluff evenly over it, followed by the whipped cocoa cream.

Reroll the cake without the towel, and place it seam side down on a serving platter.

Dust with powdered sugar before serving.

For a different flavor profile, try adding a teaspoon of instant espresso powder to the batter for a mocha twist. You can also incorporate a layer of crushed graham crackers with the marshmallow fluff for a s'mores-inspired roll. If you prefer a less sweet version, reduce the sugar in the batter by a quarter cup. For a nutty addition, sprinkle chopped toasted hazelnuts or almonds over the marshmallow fluff before rolling the cake.