Okay, full disclosure: I once tried to impress my in-laws by making a fussy multi-layer cake for Easter and ended up with something that looked like a chocolate taco. Enter the Easter Rocky Road Roulade — my redemption dessert. It feels like a grown-up chocolate roll dressed up for spring: pillowy chocolate sponge wrapped around cloud-like whipped cream, gooey mini marshmallows, crunchy toasted nuts, and those candy-speckled mini eggs that scream “Easter.” It stays fun, a little messy (in the best way), and tastes like every joyful bite of the holiday. If you want something that looks impressive but won’t make you sweat, this is your new party trick.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 100 minutes (including chilling)
Why This Recipe is Awesome
This roulade balances textures and flavors: a light, chocolaty sponge; airy whipped cream; sticky mini marshmallows; crunchy toasted nuts; and a glossy chocolate ganache that glistens like a little chocolate river. It smells like warm cocoa and toasted nuts while it cools, and the first slice gives you that satisfying crack as the cake releases from the roll. Bonus: it looks fancy but stays delightfully forgiving — it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 2 tbsp melted butter, cooled (plus extra for pan)
- Powdered sugar, for dusting
- 1 1/2 cups heavy cream, chilled (for filling)
- 1 cup mini marshmallows
- 3/4 cup toasted chopped almonds or pecans
- 3 oz chopped semisweet chocolate (folded into filling)
For the Sauce / Garnish:
- 6 oz semisweet or dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional, for shine)
- 1/2 cup mini chocolate eggs (for decoration)
- Extra powdered sugar for dusting
How I Make It
Step 1:
Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and butter the parchment lightly. In a large bowl, beat 4 room-temperature eggs with 1 cup sugar and 1 tsp vanilla on high for about 6–8 minutes until the mixture thickens, turns pale, and falls in thick ribbons when the beaters lift. You’ll notice the batter smell sweet and eggy — that’s good. This step traps air and gives you the airy sponge, so don’t skip the beating.
Step 2:
Sift together 3/4 cup flour, 1/4 cup cocoa, and 1/2 tsp salt. Gently fold the dry mix into the egg-sugar foam using a rubber spatula. Add the 2 tbsp melted butter last and fold just until no streaks remain. Fold slowly and speak kind words to the batter — overmixing knocks out the air and makes the cake heavy.
Step 3:
Spread the batter evenly into the prepared pan and smooth the top. Bake for about 12 minutes, watching for the cake to spring back lightly when touched and the edges to pull slightly away from the pan. The top will feel set but soft — don’t overbake. Immediately flip the cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up with the towel from the short end. Let it cool rolled up — this trains it to roll without cracking.
Step 4:
Whip the 1 1/2 cups heavy cream to soft peaks and gently fold in 1 cup mini marshmallows, 3/4 cup toasted chopped nuts, and the 3 oz chopped chocolate. Carefully unroll the cooled cake, spread the filling evenly, and re-roll without the towel. Wrap the roulade in plastic and chill for at least 1 hour so it sets and slices cleanly.
Step 5:
Warm the 1/2 cup heavy cream until it just starts to simmer, then pour it over the chopped 6 oz chocolate. Let sit 1 minute, then stir to glossy ganache; whisk in 1 tbsp butter for extra shine if you like. Drizzle ganache over the roulade, scatter mini chocolate eggs and extra marshmallows, and dust with powdered sugar. Slice and listen to that satisfying crunch from the nuts and candy. Serve chilled or at cool room temperature.
Pro Tips
- Use room-temperature eggs so they whip to maximum volume. Cold eggs slow the process.
- Don’t overbake the sponge — it should stay flexible for rolling. Set a timer and check a minute early.
- Roll the cake while warm using a towel dusted with powdered sugar; that prevents cracks when you add the filling.
- Toast nuts in a dry skillet until fragrant (about 3–4 minutes) for extra flavor — they’ll add a toasty contrast to the sweet marshmallows.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Want nut-free? Swap the toasted nuts for crushed graham crackers or toasted sunflower seeds for crunch.
- Make it dairy-free: use full-fat coconut cream whipped for the filling and dairy-free chocolate for ganache. Texture turns a bit denser but still delicious.
- Gluten-free option: use a 1:1 gluten-free baking flour; expect a slightly different crumb and handle the sponge gently to avoid crumbling.
Variations & Tips
- Peanut butter swirl: fold 1/3 cup creamy peanut butter into the filling for a PB-chocolate combo.
- White-chocolate Easter twist: use white chocolate ganache and pastel candy eggs for a bright spring look.
- Mini roulades: bake in smaller pans and make individual servings for a brunch crowd.
- No-bake version: build layers of chocolate cookies, whipped cream, marshmallows, and chopped chocolate in a loaf pan and chill overnight.
- Spiked adult version: fold 1–2 tbsp of your favorite liqueur (Baileys or Frangelico) into the whipped cream.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the roulade and chill it wrapped in plastic up to 24 hours. Add ganache and decorate just before serving so candies stay crisp. Slice with a sharp knife warmed under hot water for clean cuts.
- Can I double the recipe?
- Sure thing. Use two jelly roll pans and bake in batches, or make two roulades and keep one for later. Baking time stays about the same; avoid stacking hot pans.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a surface that springs back slightly and edges that pull from the pan. The cake should still feel soft and flexible — that means it will roll without cracking.
- What if I don’t have ingredient X?
- Swap mini marshmallows for marshmallow fluff (a little less volume). If you don’t have chopped chocolate for the filling, use extra chocolate in the ganache and fold in crushed cookies or nuts for texture.
How I Like to Serve It
I slice this roulade into generous rounds and serve it on a big platter for family-style Easter brunch. Pair it with strong coffee or a light sparkling wine to cut the sweetness. It also works as a show-stopping potluck dessert — the pastel eggs make it festive, and kids love the marshmallow pockets. Serve chilled for neat slices or let it sit 10 minutes at room temp for a softer bite.
Notes
- Store wrapped in the fridge up to 3 days. For best texture, bring to cool room temperature 10–15 minutes before serving.
- No meat here, but safe handling tip: always use fresh eggs and keep dairy chilled.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this joyful, slightly messy, utterly delicious Easter Rocky Road Roulade!