Chocolate Cake Roll
A delightful dessert with a light and airy texture, filled with luscious cream and rich chocolate flavor. Perfect for gatherings or a cozy evening at home.
Ingredients
For the cake
- 3/4 cup all-purpose flour for the perfect balance of structure and tenderness
- 1/4 cup unsweetened cocoa powder rich and adds depth of flavor
- 1 tsp baking powder for that essential lift
- 1/4 tsp salt to enhance the sweetness
- 4 large eggs the backbone of the cake’s texture
- 3/4 cup granulated sugar sweet and essential for moistness
- 1 tsp vanilla extract fragrant and warming
- 1/4 cup milk to keep the batter luscious
For the filling
- 1 cup heavy cream for a luxurious whipped filling
- 2 tbsp powdered sugar to add sweetness to the cream
- 1 tsp vanilla extract for flavoring the whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 10x15” jelly roll pan with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a mixing bowl, beat the eggs until thick and pale in color.
- Gradually add the granulated sugar and vanilla extract to the beaten eggs, mixing until smooth and thick.
- Gently fold the dry ingredients and milk into the egg mixture.
- Pour the batter into the prepared jelly roll pan and smooth it out evenly.
Baking and Cooling
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Once baked, immediately roll the cake in the parchment paper while it’s still warm.
Filling and Assembly
- While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream filling evenly over it.
- Carefully re-roll the cake and chill before slicing.
Serving
- Dust with cocoa powder or powdered sugar before serving.
Notes
Ensure your eggs are at room temperature for fluffiness. Chill the cake for at least an hour before slicing for best results. Optional: add espresso powder to the batter for enhanced flavor.