Chocolate Cake Roll
A delightful Chocolate Cake Roll filled with rich whipped cream and enveloped in chocolatey goodness, perfect for any gathering.
Ingredients
For the cake
- 3/4 cup all-purpose flour Provides a tender crumb.
- 1/4 cup unsweetened cocoa powder Adds a rich chocolatey flavor.
- 1 tsp baking powder Helps the cake rise.
- 1/4 tsp salt Enhances sweetness and balances flavors.
- 4 large eggs For binding and a fluffy texture.
- 3/4 cup granulated sugar Sweetens the cake.
- 1 tsp vanilla extract Adds warm flavor.
- 2 tbsp vegetable oil Keeps the cake moist.
- 1/4 cup powdered sugar (for rolling) Prevents sticking.
For the filling
- 1 cup heavy whipping cream Creates a dreamy texture.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract Adds flavor.
For the ganache
- 1 cup semi-sweet chocolate chips For a luscious ganache.
- 1/2 cup heavy cream Helps make the ganache shiny.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
Baking the cake
- In a large bowl, beat the eggs and sugar on high speed for around 5 minutes until thick and pale.
- Gently stir in the vanilla extract and vegetable oil.
- Gradually fold in the dry mix until fully blended and spread the batter evenly in the prepared pan.
- Bake for 10-12 minutes, or until the top springs back when lightly touched.
Cooling
- While still warm, sprinkle powdered sugar on a clean kitchen towel, turn the cake onto it, peel off the parchment paper, and roll it up from the short end.
- Let it cool completely wrapped in the towel.
Filling
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until thick and forming stiff peaks.
- Gently unroll the cake, spread the whipped cream evenly, and re-roll the cake without the towel.
Ganache
- Heat the heavy cream in a small saucepan until it just simmers.
- Pour the cream over the chocolate chips and let sit for 2 minutes, then whisk until smooth.
- Pour the ganache over the rolled cake, covering evenly.
Chilling
- Chill the cake roll in the refrigerator for at least one hour before slicing.
- Garnish with powdered sugar, fresh berries, or chocolate shavings before serving.
Notes
For best results, roll the cake while still warm and be patient when making ganache. Store leftovers in an airtight container for up to 3 days.