Description
This Chocolate Cake Roll is a delightful and elegant dessert featuring a light and fluffy chocolate sponge rolled with a rich whipped cream filling and topped with a smooth chocolate ganache. Perfect for special occasions or an indulgent treat, it combines tender cake, creamy filling, and glossy chocolate topping in one show-stopping roll.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar (for rolling)
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine and remove any lumps.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes thick, pale, and fluffy. Then gently mix in the vanilla extract and vegetable oil until just combined.
- Combine Mixtures and Bake: Gradually fold the dry ingredients into the wet egg mixture, being careful not to deflate the batter. Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back when touched.
- Roll the Cake: Immediately after baking, sprinkle powdered sugar onto a clean kitchen towel. Turn the hot cake out onto the towel, peel off the parchment paper, and carefully roll the cake with the towel from the short end. Allow the rolled cake to cool completely to set its shape.
- Prepare the Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, and re-roll the cake tightly (without the towel). Place the rolled cake seam-side down on a serving platter.
- Make the Ganache Topping: Heat the heavy cream until it is just simmering. Pour it over the semi-sweet chocolate chips and let it sit for 2 minutes. Then whisk the mixture until smooth and glossy.
- Glaze the Cake: Pour the prepared chocolate ganache evenly over the cake roll, spreading it to cover the entire surface.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour to allow the ganache to set before slicing. Optionally, garnish with extra powdered sugar, fresh berries, or chocolate shavings for an elegant presentation.
Notes
- Rolling the cake while it’s still warm helps prevent cracking.
- Use a clean kitchen towel and generously dust with powdered sugar to prevent sticking.
- For best results, chill the cake before slicing to maintain its shape.
- You can substitute semi-sweet chocolate with dark or milk chocolate depending on preference.
- This cake roll can be made a day ahead and stored in the refrigerator wrapped tightly in plastic wrap.
