Chocolate Cake Roll
A delicious and visually appealing dessert that combines rich chocolate with a light, fluffy filling, perfect for any occasion.
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
Filling Ingredients
- 1 cup heavy cream for whipping
- 2 tbsp powdered sugar for sweetening cream
- 1 tsp vanilla extract for flavoring the filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat the eggs until thick and pale, then gradually add the granulated sugar and vanilla extract.
- Gently fold in the sifted dry ingredients along with the milk, being careful not to overmix.
- Pour the batter into the prepared pan and smooth it out with a spatula.
Baking
- Bake for 10-12 minutes or until the cake springs back when touched lightly.
- Remove the cake from the oven and roll it up in the parchment paper while still warm.
- Allow the cake to cool completely while rolled up.
Filling and Assembly
- Whip the heavy cream with powdered sugar and the remaining vanilla extract until stiff peaks form.
- Once the cake is cool, carefully unroll it and spread the whipped cream evenly across the surface.
- Re-roll the cake gently and chill it to set, then slice and dust with cocoa powder or powdered sugar before serving.
Notes
Use room temperature eggs for a fluffier cake, and roll the cake quickly while it’s warm to avoid cracking.