Tender sponge cake rolled up with a light and fluffy pumpkin cheesecake mousse filling and slathered with chocolate ganache, for an indulgent fall dessert recipe, you are sure to impress with this Pumpkin Cheesecake Flourless Chocolate Cake Roll.
Pumpkin Cheesecake Flourless Chocolate Cake Roll
Pumpkin season is here again and everyone is excited! excited. This recipe was from Pumpkin Week in 2015, so you can get a bunch of fabulous pumpkin recipes at the bottom of this post.
You guys, I really took one for the team on this one. I know everyone is going crazy for the big orange gourd right now, but I have to tell you, the weather had just started to cool off here in Maryland, and my pumpkin cravings usually don’t kick in until well into October anyway. But if pumpkin is what you want, pumpkin is what you are going to get!
In the past week, I’ve been sampling pumpkin muffins, pumpkin chai lattes (still working on that recipe – it’s gonna be good once the weather allows me to actually enjoy it), pumpkin overnight oats, pumpkin snack cakes. And I still haven’t made the pumpkin chocolate chip cookie dough and pumpkin hummus I want to make, nevermind some yummy cream sauces and chilis I’ve been daydreaming about. Honestly, I think I already need to take a pumpkin sabbatical, at least for a week or two.
Well, unless I make another one of these…
Pumpkin Cheesecake Flourless Chocolate Cake Roll is kind of like the classic pumpkin roll, if you put your thing down, flip it and reverse it. The pumpkin is in the cheesecake filling, the cake is chocolate, oh, and did I mention the Nutella ganache? No, I am totally not even kidding. I mean, you can make regular old chocolate ganache, but the nutty flavor in the Nutella ganache adds just a little something that gives a little kick to the chocolaty goodness and complements the pumpkin and pumpkin spice. I can’t even explain it, but it works. I also tossed a few mini chips in because I like a little texture and, well, more chocolate is never a bad thing. I am so ready to make another one of these and just sit down with it and a fork.
From sweet to savory, breakfast to dinner, snacks to desserts, make sure you check out today’s amazing pumpkininny lineup at the bottom of this post and everyday this week!
Do you like chocolate and pumpkin together?
Pumpkin Cheesecake Flourless Chocolate Cake Roll for #PumpkinWeek
An impressive and elegant fall dessert. Pumpkin cheesecake rolled in a chocolate sponge cake and slathered with ganache.
Ingredients
For the chocolate sponge cake
- 8 large eggs, separated
- 2/3 cup granulated sugar
- 1 Tbsp + 2 Tbsp + 1/4 cup unsweetened cocoa powder, divided
- 1/8 tsp salt
- 2 Tablespoons brewed cold coffee (leftover is fine)
- 1 teaspoon vanilla extract
For the pumpkin cheesecake filling
- 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ounces cream cheese, at room temperature
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 teaspoons pumpkin pie spice
- 1/4 cup mini chocolate chips, optional
For the Nutella ganache (you can also use your favorite regular chocolate ganache recipe)
- 1/3 cup Nutella
- 2 Tablespoons semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
For the chocolate sponge cake:
- Preheat oven to 350°F.
- Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tbsp cocoa powder.
- Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow.
- Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in.
- With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
- Gently fold about about a quarter of the egg whites into the egg yolk mixture.
- In three additions, fold in the remaining egg whites.
- Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
- While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
- After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake.
- Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
- Carefully roll the cake in the kitchen towel and allow to cool completely.
- While the cake is baking and cooling, prepare the pumpkin cheesecake mousse and Nutella ganache or your favorite chocolate ganache.
For the pumpkin cheesecake mousse:
- Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken.
- Add powdered sugar and vanilla and beat until soft peaks form.
- In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined.
- Gently fold in the whipped cream and then the chocolate chips, if using.
For the Nutella ganache:
- Place the Nutella and chocolate chips in a heatproof bowl.
- In a small saucepan on the stove or in the microwave, heat the heavy cream just to a simmer.
- Pour the hot cream over the chocolate chips and Nutella, and stir until smooth.
- Let cool to room temperature.
Assembling the cake:
- Carefully unroll the cake in the towel.
- Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half inch from the sides.
- Roll up the cake from short end to short end. Place seam side down.
- Carefully frost the cake with the ganache.
- Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.
Here are some more pumpkin and chocolate recipes I love…
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- Chocolate Chip Pumpkin Cheesecake Pastries
- Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
- Chocolate Pumpkin Spice Smoothie
And make sure you check out all of the #PumpkinWeek Day 1 Recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.
Want to see lots more yummy food from me and my friends, and cute pictures of my kids?
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Pumpkin week is what finally got me baking with pumpkin. Although I still have some apple recipes up my sleeves, it was the kick in the pants I needed. I am a horrible food blogger and rarely post seasonal recipes more than 2 weeks before the holiday because I have a hard time getting in the mood so early! But this a cake roll like this I am all in. I love the combo of chocolate and pumpkin.
I am soooo the same way!
This is gorgeous, Brianne. Thanks for sharing it with #PumpkinWeek. And…flourless to boot. I’m making this!
Camilla @ Culinary Adventures recently posted…Spiced Pumpkin-Bourbon Fizz for #PumpkinWeek 2015
Oh my! This looks utterly fabulous! I think it just may replace the normal pumpkin roll!
Rachel @ {i love} my disorganized life recently posted…Easy Pumpkin Donuts with Vanilla Cream Sauce #PumpkinWeek
Even pumpkin roll is better with chocolate! 🙂
Bring on the pumpkin recipes!! Love this flour less cake roll!
Gwen @simplyhealthyfamily recently posted…Healthy Cinnamon Apple Pumpkin Cakes #PumpkinWeek
Your pumpkin mousse filling looks amazing! Pairing it with chocolate cake and ganache made for a spectacular dessert!
P.S. Fingers crossed you’ll get some good news about the testing soon. xo
Liz recently posted…Pumpkin Cheesecake Bars #PumpkinWeek
It was hard to not eat the mousse before rolling it all up!
Mmmm looks so creamy and heavenly!
Veronica Gantley recently posted…Pumpkin Streusel Muffins #pumpkinweek
Chocolate and pumpkin is an awesome combination. What a great idea, I must make this cake this fall!
Kristin @ Dizzy Busy and Hungry recently posted…Pumpkin Cheesecake Whoopie Pies for #PumpkinWeek
I never really considered it till a few years ago, but it is so good!
Wow, this sounds really yummy! Thanks for sharing at Merry Monday, hope to see you again next week!
Chelc | Inside the Fox Den recently posted…14 Christmas Time Fonts & Dingbats
I need to make it again! Thanks!
So much to love about this recipe!
This is everything!! Oh my goodness I am pinning to try immediately.
Yum!
This looks so incredibly delicious! I love pumpkin paired up with chocolate!
This is some serious Pumpkin Chocolaty goodness! I can’t wait to make it!
Serena | Serena Bakes Simply From Scratch recently posted…Triple Chocolate Hazelnut Cookies
This reminds me of a childhood cake, WOW is all i can say.
Aww, thanks!
This looks DELISH! Thanks for sharing it at Talk of the Town – I’m featuring it next week, and pinned it to the Knick of Time Talk of the Town party board!
I am so drooling over this one — love pumpkin and chocolate together! Thanks for sharing on Merry Monday. 🙂
This looks amazingly delicious!
Thanks for linking up to the Merry Monday link party!
We hope to see you again next week!
Kate | TheOrganizedDream.com
I love this twist on a traditional pumpkin roll! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Wow, looks very good, creamy roll. I love chocolate desserts. Definitely the best recipe, thank you.
Oh my goodness, this looks incredible!
I hope you’re able to try the recipe, Katherine. The cake roll is SO good!