Chocolate Cake Roll

Chocolate Cake Roll is a delightful dessert that combines the rich flavor of chocolate cake with a light, creamy filling. This rolled cake is not only beautiful but also fun to make. It’s perfect for special occasions or just when you want to treat yourself and your loved ones to something sweet.

Why Make This Recipe

This Chocolate Cake Roll is a great recipe for several reasons. First, it is visually impressive and makes a stunning centerpiece for any dessert table. Second, it has the perfect balance of soft chocolate cake and airy whipped cream filling. Lastly, it’s a fun dessert that will showcase your baking skills and impress your friends and family.

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

Directions:

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Sift together the flour, cocoa powder, baking powder, and salt; set aside.
Beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form; set aside.
In another bowl, beat the egg yolks with the remaining 1/2 cup of 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 in three additions.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
Turn out the warm cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel. Let it cool completely.
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up tightly without the towel. Place seam-side down on a plate.
Mix the melted chocolate with heavy cream to create a ganache and drizzle over the cake.
Refrigerate for at least 1 hour before slicing. Serve chilled.

How to Serve Chocolate Cake Roll

Serve the Chocolate Cake Roll cold, sliced into generous pieces. You can garnish it with additional whipped cream or fresh berries for added flavor and color. It’s a sweet treat that pairs well with coffee or tea!

How to Store Chocolate Cake Roll

To store the Chocolate Cake Roll, keep it in an airtight container in the refrigerator. It can stay fresh for up to three days. You can also freeze it for longer storage, but it’s best to enjoy it fresh!

Tips to Make Chocolate Cake Roll

Make sure your egg whites are at room temperature, as this helps them whip up better.
Be gentle when folding in the egg whites to keep the batter airy.
Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
Allow the cake to cool completely before adding the filling to prevent it from melting.

Variation

You can switch up the filling by adding fruit like strawberries or raspberries for a fresh twist. You could also use different flavors of whipped cream or even a cream cheese filling for a richer taste.

FAQs

1. Can I make this cake in advance?
Yes, you can make the Chocolate Cake Roll a day ahead. Just keep it covered in the refrigerator until you’re ready to serve.

2. What can I use instead of heavy cream for the filling?
You can use whipped coconut cream or an alternative dairy whip as a lighter option.

3. How do I know when the cake is done baking?
The cake is done when it springs back when touched or when a toothpick inserted into the center comes out clean.