Chocolate Cake Roll
A delightful dessert that combines rich chocolate flavor with a light, airy sponge, creating an indulgent treat perfect for any occasion.
Ingredients
For the cake
- 3/4 cup all-purpose flour This forms the base of your fluffy cake, giving it structure.
- 1/4 cup unsweetened cocoa powder Adds the deep chocolate flavor that chocolate lovers crave.
- 1 tsp baking powder This helps the cake rise to perfection.
- 1/4 tsp salt Balances the sweetness and enhances the flavors.
- 4 large eggs Acts as a binder, creating a rich texture.
- 3/4 cup granulated sugar Sweetens the batter and contributes to the cake's beautiful color.
- 1 tsp vanilla extract Adds depth and a fragrant quality to the cake.
- 1/4 cup milk Keeps the batter moist and contributes to a tender texture.
For the filling
- 1 cup heavy cream Makes for a luxuriously whipped filling.
- 2 tbsp powdered sugar Sweetens the whipped cream without compromising its texture.
- 1 tsp vanilla extract Enhances the flavor of the whipped cream filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10x15” jelly roll pan with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs until they are thick and pale in color. Gradually add the granulated sugar and vanilla extract, continuing to beat until well incorporated.
- Gently fold in the dry ingredients and milk, being careful not to deflate the batter.
- Pour the batter into the prepared pan, smoothing it out evenly with a spatula.
Baking and Cooling
- Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately roll the cake in the parchment paper or a kitchen towel while it’s still hot to retain its shape. Allow it to cool completely while rolled.
Making the Filling
- Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Assembly
- Once the cake has cooled, carefully unroll it and spread the whipped filling evenly over the surface.
- Re-roll the cake gently but firmly and chill it in the refrigerator for at least 30 minutes before slicing.
- For an elegant finish, dust the top with cocoa powder or powdered sugar before serving.
Notes
Consider using flavored extracts like almond or mint for the whipped cream filling. If short on time, store-bought whipped cream can be a helpful shortcut. To store, wrap in plastic wrap and keep in the refrigerator for up to three days.