Chocolate Cake Roll

The Chocolate Cake Roll is a delightful dessert that combines rich chocolate flavor with a soft, light texture. This rolled cake is filled with creamy whipped filling and topped with glossy chocolate ganache, making it both beautiful and delicious. It’s perfect for celebrations or simply a sweet treat after dinner.

Why Make This Recipe

Making a Chocolate Cake Roll is a rewarding experience. Not only does it look impressive, but it’s also quite simple to make at home. This cake is versatile; you can enjoy it at parties, birthdays, or any special occasion. Plus, it’s sure to impress your family and friends with its rich taste and elegant appearance.

How to Make Chocolate Cake Roll

Making a Chocolate Cake Roll is easy if you follow these steps closely. Let’s gather our ingredients and get started!

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 (for filling)
1/2 cup semi-sweet chocolate, melted
2 tbsp heavy cream (for topping)

Directions

Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
Beat the egg whites until soft peaks form, then gradually add 1/4 cup of sugar until stiff peaks form.
In another bowl, beat the egg yolks with 1/2 cup of sugar until thick and pale. Mix in the vanilla extract and milk.
Fold the dry ingredients into the yolk mixture until combined, then gently fold in the whipped egg whites.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
Dust a towel with powdered sugar, turn the warm cake onto it, peel off the parchment, and roll the cake tightly using the towel.
Let the rolled cake cool completely.
Prepare the filling by whipping heavy cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cooled cake, spread the whipped filling evenly, and roll it tightly again without the towel.
For the topping, mix the melted chocolate with heavy cream and drizzle over the cake.
Refrigerate for at least 1 hour before slicing and serving.

How to Serve Chocolate Cake Roll

Serve the Chocolate Cake Roll chilled. Slice it into thick pieces to showcase the beautiful swirl of filling inside. You can serve it on its own or with a scoop of vanilla ice cream for an extra treat.

How to Store Chocolate Cake Roll

Store any leftover Chocolate Cake Roll in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It should stay fresh for about 3 days.

Tips to Make Chocolate Cake Roll

Make sure the cake is completely cool before spreading the filling to prevent it from melting.
Use a clean kitchen towel for rolling the cake to avoid any lint.
When folding in the egg whites, do it gently to keep the batter light and fluffy.

Variation

You can change the filling to suit your taste. Try adding fruit, such as strawberries or raspberries, to the whipped cream for a fruity twist. You can also experiment with different flavors of extract in the filling or topping.

FAQs

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

2. Can I freeze Chocolate Cake Roll?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator before serving.

3. What can I use instead of heavy cream?
You can use whipped topping or non-dairy cream alternatives if you want a lighter version or need a dairy-free option.

Enjoy your homemade Chocolate Cake Roll and delight in how easy it is to create this delicious dessert!