Chocolate Cake Roll
A delightful and indulgent dessert that combines rich chocolate flavors in a light and airy sponge cake, rolled with whipped cream filling.
Ingredients
For the cake
- 3/4 cup all-purpose flour Provides structure and a light texture.
- 1/4 cup unsweetened cocoa powder For an intense chocolate flavor.
- 1 tsp baking powder Helps the cake rise beautifully.
- 1/4 tsp salt Enhances the sweetness of the cake.
- 4 large eggs Provide richness and moisture.
- 3/4 cup granulated sugar Sweetens the cake just right.
- 1 tsp vanilla extract For a hint of warmth and depth.
- 2 tbsp vegetable oil Keeps the cake moist.
- 1/4 cup powdered sugar For rolling, ensuring the cake doesn’t stick.
For the filling
- 1 cup heavy whipping cream For that incredible creamy filling.
- 1/4 cup powdered sugar To sweeten the whipping cream.
- 1 tsp vanilla extract For flavor in the filling.
For the ganache
- 1 cup semi-sweet chocolate chips For the rich ganache.
- 1/2 cup heavy cream To create that perfect chocolate sauce.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 10x15-inch baking sheet by lining it with parchment paper and lightly greasing it.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this bowl aside.
- In a separate large bowl, beat together the eggs and granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and vegetable oil.
- Gradually fold the dry ingredients into the egg mixture, taking care not to deflate the batter.
- Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 12-15 minutes or until the cake bounces back when gently touched.
- While the cake is baking, dust a clean kitchen towel with powdered sugar.
- Once baked, immediately invert the cake onto the prepared towel and gently peel away the parchment paper.
- Starting from one short edge, roll the cake tightly in the towel and let it cool completely.
Filling
- In a chilled mixing bowl, beat the heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
Ganache
- Heat 1/2 cup heavy cream in a saucepan until it simmers. Remove from heat and stir in the chocolate chips until melted and smooth.
Assembly
- Carefully unroll the cooled cake and spread a layer of whipped cream filling over the surface. Re-roll tightly.
- Pour the ganache over the top allowing it to drip down the sides. Slice and serve.
Notes
To enhance your experience, use room temperature eggs and chill your equipment to whip the cream faster. You can make this a day ahead and store in the fridge before adding ganache. For extra flavor, add espresso to the batter.