Chocolate Cake Roll
A delightful dessert that combines rich chocolate flavors with a smooth, creamy filling, creating an elegant treat perfect for any occasion.
Ingredients
For the chocolate cake
- 3/4 cup all-purpose flour Provides the structure.
- 1/4 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking powder To ensure the cake rises.
- 1 pinch salt Balances the sweetness.
- 4 large eggs Blended with sugar for a light texture.
- 3/4 cup granulated sugar Sweetens the batter.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 tablespoons vegetable oil Adds moisture.
For the filling
- 1 cup heavy whipping cream Whipped for the filling.
- 1/4 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds flavor.
For the ganache
- 1 cup semi-sweet chocolate chips For the topping.
- 1/2 cup heavy cream Used to create ganache.
For rolling
- 1/4 cup powdered sugar Dusts the towel to prevent sticking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until thoroughly combined, and set aside.
- In a larger bowl, using an electric mixer on high speed, beat together the eggs and sugar for about 5-7 minutes until thick and pale.
- Add the vanilla extract and vegetable oil to the egg mixture, mixing well until fully combined.
- Gradually fold the dry ingredients into the wet mixture until you achieve a smooth batter.
- Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
- Bake in the preheated oven for 10-12 minutes, or until the cake is set.
- Once baked, remove the cake from the oven and immediately sprinkle powdered sugar onto a clean kitchen towel.
- Carefully flip the cake onto the towel, gently peel off the parchment paper, and roll the cake up tightly with the towel. Allow to cool completely while rolled.
Filling and Assembly
- While the cake cools, prepare the whipped cream filling by beating the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once cooled, gently unroll the cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
- Carefully roll the cake back up without tearing, placing it seam-side down on a serving platter.
Ganache Topping
- For the ganache, heat the heavy cream in a microwave-safe bowl until just beginning to simmer.
- Pour the hot cream over the chocolate chips and stir until smooth and glossy.
- Let the ganache cool slightly before drizzling it over the cake roll.
Serving
- Slice the cake and serve. Enjoy your homemade Chocolate Cake Roll!
Notes
Use fresh eggs for better rising. Be gentle when folding to maintain fluffiness. For a twist, add espresso to the batter or filling. Use high-quality chocolate chips for the ganache.