Chocolate Cake Roll

A Chocolate Cake Roll is a delightful dessert that combines rich chocolate cake with creamy filling, all rolled up into a beautiful spiral. It’s perfect for special occasions or just a sweet treat at home. This cake is not only visually stunning but also incredibly delicious, making it a favorite among chocolate lovers.

Why Make This Recipe

Making a Chocolate Cake Roll at home is rewarding. It allows you to enjoy a fresh dessert that feels fancy but is surprisingly easy to make. This cake is great for birthdays, holidays, or even a weekend dessert. Plus, making it yourself means you can control the ingredients and make sure it’s just how you like it!

How to Make Chocolate Cake Roll

Ingredients:

3/4 cup all-purpose flour
1/4 cup cocoa powder (unsweetened)
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
3/4 cup granulated sugar (divided: 1/2 cup for yolks, 1/4 cup for whites)
1 tsp vanilla extract
2 tbsp milk
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup semi-sweet chocolate, melted
2 tbsp heavy cream

Directions:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
Beat egg whites until soft peaks form and gradually add 1/4 cup sugar until stiff peaks form.
In another bowl, beat egg yolks with the remaining sugar until thick and pale. Then, mix in the vanilla extract and milk.
Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites.
Pour the batter into the pan and spread it evenly. Bake for 10-12 minutes, until the cake springs back when touched.
While warm, dust a kitchen towel with powdered sugar. Turn out the cake onto the towel, peel off the parchment, and roll the cake from the short end. Let it cool completely.
To make the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Unroll the cooled cake, spread the whipped cream filling, and roll it back up tightly. Place seam-side down on a serving plate.
Mix the melted chocolate with heavy cream to create ganache and drizzle it over the cake roll.
Refrigerate for at least 1 hour before slicing. Serve chilled.

How to Serve Chocolate Cake Roll

Serve the Chocolate Cake Roll chilled for the best flavor and texture. You can slice it into portions and serve it on dessert plates. It looks great on a cake stand or a platter, and you can add fresh berries or whipped cream on the side for an extra touch.

How to Store Chocolate Cake Roll

To store your Chocolate Cake Roll, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you have leftovers, be sure to cover them well to prevent the cake from drying out or absorbing other odors from the fridge.

Tips to Make Chocolate Cake Roll

Make sure to whip the egg whites until stiff peaks form for the best texture.
Don’t skip the step of dusting the kitchen towel with powdered sugar. This helps prevent sticking and makes it easier to roll.
Let the cake cool completely before unrolling to avoid cracking the cake.

Variation

You can change up the filling by adding flavors like coffee or almond extract. Additionally, you can use different types of chocolate, such as dark or white chocolate, in the ganache.

FAQs

1. Can I make the Chocolate Cake Roll ahead of time?
Yes, you can make the cake roll a day in advance. Just keep it in the refrigerator until you are ready to serve.

2. Can I freeze the Chocolate Cake Roll?
Yes, you can freeze the cake roll before adding the ganache. Wrap it tightly in plastic wrap and keep it in an airtight container. Thaw in the refrigerator before serving.

3. What can I use instead of heavy cream for the filling?
You can use whipped topping or Greek yogurt as a lighter alternative, although the texture and taste may differ slightly.