Chocolate Cake Roll
A delightful dessert featuring a soft sponge cake filled with luscious whipped cream and topped with rich chocolate ganache, perfect for any occasion.
Ingredients
For the cake
- 3/4 cup all-purpose flour Gives structure to the roll
- 1/4 cup unsweetened cocoa powder For that rich chocolate flavor
- 1 tsp baking powder To help the cake rise perfectly
- 1/4 tsp salt Enhances sweetness
- 4 large eggs For a fluffy, light texture
- 3/4 cup granulated sugar Sweetening every bite
- 1 tsp vanilla extract Offering warmth to the flavor profile
- 2 tbsp vegetable oil Adding moistness
- 1/4 cup powdered sugar (for rolling) Ensuring no sticking
For the filling
- 1 cup heavy whipping cream For a luxurious filling
- 1/4 cup powdered sugar (for filling) Balancing the creaminess
- 1 tsp vanilla extract (for filling) Enhancing essence
For the topping
- 1 cup semi-sweet chocolate chips For the rich chocolate topping
- 1/2 cup heavy cream (for topping) For making a smooth ganache
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 15x10-inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set this mixture aside.
Making the Cake
- In a large bowl, use an electric mixer to beat the four large eggs with the granulated sugar on high speed for 5-7 minutes until thick, pale, and fluffy.
- Add the vanilla extract and vegetable oil to the egg mixture, mixing until well incorporated.
- Gradually fold in the dry ingredients into the wet mixture using a spatula.
- Pour the batter into the prepared pan, smoothing it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from oven and sprinkle some powdered sugar onto a clean kitchen towel. Invert the cake onto the towel, peel off the parchment paper, and roll it up with the towel while still warm. Allow it to cool completely.
Making the Filling and Topping
- In a chilled bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract on high speed until stiff peaks form.
- Unroll your cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
- Re-roll the cake, seam-side down, onto a serving platter.
- For the ganache topping, heat the heavy cream until just simmering and pour it over the chocolate chips, stirring until smooth. Allow it to cool slightly before pouring over the cake roll.
- Slice into generous pieces and serve.
Notes
Ensure your egg and sugar mixture is whipped sufficiently for the cake’s structure. Use a serrated knife for cutting the roll for clean slices. If desired, mix fruits into the cream filling for added flavor.