Chocolate Cake Roll
A delightful dessert combining rich chocolate flavors with a light, creamy filling; perfect for any special occasion.
Ingredients
For the Cake
- 3 large eggs Provides moisture and structure.
- 3/4 cup granulated sugar Balances the dark chocolate.
- 1 tsp vanilla extract Adds aromatic flavor.
- 1/2 cup all-purpose flour Gives structure to the cake.
- 1/3 cup unsweetened cocoa powder Heart of the chocolate flavor.
- 1/4 tsp baking powder Helps the cake rise.
- 1/4 tsp salt Enhances overall flavors.
For the Cream Filling
- 1 cup heavy cream Provides a luscious filling.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract Additional flavor for the filling.
For the Ganache
- 1/2 cup heavy cream For the chocolate ganache.
- 4 oz semi-sweet chocolate chips Adds richness to the ganache.
- 2 tbsp unsalted butter Gives a smooth texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 15x10 inch jelly roll pan with parchment paper.
- In a large bowl, whisk together the eggs and sugar for about 2 minutes until the mixture turns pale and fluffy.
- Add in the vanilla extract to the egg mixture.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt together.
- Gently fold the dry ingredients into the egg mixture using a spatula.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for about 10-12 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 5 minutes, then invert it onto a kitchen towel dusted with powdered sugar.
- Gently peel off the parchment paper and roll the cake with the towel, starting from one short end. Let it cool completely while rolled.
Filling and Assembly
- In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- In a small saucepan, heat the remaining heavy cream until it simmers. Remove from heat and add chocolate chips and butter, stirring until smooth.
- Once the cake has cooled, carefully unroll it. Spread the whipped cream filling evenly and then roll the cake back up.
- Pour the chocolate ganache over the top and spread it evenly.
- Chill in the fridge for about 1 hour to set the ganache.
- Slice and serve the cake, enjoying the layers of chocolate and cream.
Notes
Make sure to use parchment paper and allow the cake to cool properly to avoid cracks during rolling. Store any leftovers in an airtight container for up to 3 days.