Gingerbread Roll Cake

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup hot water
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream, whipped
• Powdered sugar for dusting (optional)
• Fresh cranberries or mint leaves for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, salt, and cocoa powder. Set aside.
3. In another bowl, beat together the granulated sugar and molasses until combined. Add the eggs, vegetable oil, and hot water, mixing until smooth.
4. Gradually add the dry mixture to the wet mixture, stirring until just combined.
5. Spread the batter evenly into the prepared jelly roll pan.
6. Bake for 12-15 minutes or until the cake springs back when lightly touched.
7. Remove from the oven and let cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar.
8. While the cake is still warm, roll it up with the towel starting from the short end. Let it cool completely in this rolled position.
9. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
10. Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border.
11. Roll the cake back up (without the towel this time) and place it seam-side down on a serving platter.
12. Refrigerate for at least an hour before serving.

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