Description
This Chocolate Cake Roll is a light, airy sponge cake infused with rich cocoa, rolled with a creamy whipped filling, and topped with a luscious chocolate ganache. Perfect for celebrations or an indulgent dessert, this recipe combines a tender cake base with a smooth cream filling and decadent chocolate glaze, offering a delightful treat that’s as beautiful as it is delicious.
Ingredients
Scale
For the 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)
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the 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 won’t stick.
- Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl to remove lumps and evenly combine.
- 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 doubled in volume. Add vanilla extract and vegetable oil, gently mixing them in to preserve airiness.
- Combine Batter: Gradually fold the sifted dry ingredients into the wet mixture using a spatula, mixing just until incorporated to keep the batter light. Spread the batter evenly into the prepared jelly roll pan.
- Bake: Bake the cake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
- Roll Cake While Warm: Immediately after removing from the oven, sprinkle powdered sugar on a clean kitchen towel. Carefully invert the warm cake onto this towel, peel off the parchment paper, and gently roll the cake and towel together from the short side. Let it cool completely in the rolled shape to prevent cracking.
- Prepare Filling: Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, creating a stable and fluffy filling.
- Fill and Re-roll Cake: Once the cake has cooled, carefully unroll it and spread the whipped cream filling evenly over the surface. Then, re-roll the cake gently without the towel, placing it seam-side down on a serving platter.
- Make Ganache Topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl, let sit for about 2 minutes to soften, then whisk until the ganache is smooth and glossy.
- Glaze Cake: Pour the prepared ganache over the rolled cake, spreading it evenly to coat the top and sides.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour to set the ganache and firm up the filling. Before serving, garnish with additional powdered sugar, fresh berries, or chocolate shavings if desired. Slice and enjoy!
Notes
- Rolling the cake immediately after baking while it is still warm prevents cracking when rolling with the filling.
- Use a clean kitchen towel dusted with powdered sugar to avoid the cake sticking when rolling.
- Ensure heavy cream for the filling is well chilled for better whipping results.
- The ganache can be made ahead and gently warmed before pouring over the cake if needed.
- Store the cake roll in the refrigerator and best consumed within 2 days for freshness.
