Rum Butter Chocolate & Strawberry Roll

Maria Scuor
Oct 16, 2021
2 min read

Serving size: 10

Rum, butter, chocolate, strawberry and mascarpone all rolled up in one. What can be better? The kids and the adults will go crazy for this sinful dessert!

Ingredients

3 squares Baker’s Semi-Sweet chocolate

6 tbsp butter

1 cup sugar

4 eggs

1 tbsp butter rum extract

1 cup flour

½ tsp baking soda

2/3 cup water

1 cup mascarpone cheese

1 tbsp dark rum

¾ cup icing sugar - divided

1 pack thawed light Cool Whip

1 tbsp Nesquik chocolate powder

Cooking spray

Strawberries

Directions

Heat oven to 350˚F and line large baking sheet with wax paper
Microwave chocolate squares and butter in medium microwavable bowl for 2 minutes
Stir and if chocolate or butter hasn’t melted microwave for 30 more seconds at a time until all is well blended
Add sugar and mix well
Beat eggs and extract with a mixer in large bowl until thickened
Blend in chocolate mixture and add ¼ cup flour and baking soda and mix until blended
Add water and rest of flour and mix until all is well blended
Spray wax paper with cooking spray and pour mix evenly into pan
Bake 15 minutes or until cake springs back to touch
Dampen a clean kitchen towel
Sprinkle top of cake with ¼ cup icing sugar and invert immediately onto damp towel
Carefully peel off wax paper
Starting on long side, roll up cake and towel together
Put in fridge for 1 hour
Beat cream cheese, rum and rest of icing sugar with mixer until well blended
Add in half the cool whip and combine well
Unroll cake carefully and spread cream cheese mixture onto the whole cake
Roll cake up and place seam-side down on a platter
Whisk rest of cool whip and Nesquik powder together and spread onto cake
Refrigerate for two hours or overnight
Clean and slice strawberries in half and decorate top of cake with them
Cut and serve