Craving a dessert that combines rich chocolate flavor with a delightful twist? This chocolate cake roll is the answer! It’s a show-stopping treat that’s not only beautiful but also incredibly delicious. Perfect for birthday parties, holiday gatherings, or just because, it’s sure to impress anyone who takes a bite.
Imagine a soft, fluffy chocolate sponge cake rolled around a creamy filling, creating a swirl of chocolaty goodness in every slice. With its elegant appearance, this recipe will have you feeling like a pastry chef in your own kitchen. Plus, it’s easier to make than you might think!
Whether you’re a novice baker or a seasoned pro, this chocolate cake roll will become a favorite in your dessert repertoire. The best part? It’s versatile! You can fill it with whipped cream, cream cheese frosting, or even a fruity filling for an exciting twist.
A Chocolate Cake Roll That Will Steal the Show
This chocolate cake roll features a moist and tender chocolate sponge cake filled with a luscious whipped cream filling. The combination of textures will leave your taste buds dancing, while the chocolate flavor is rich yet perfectly balanced.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for the filling)
- Chocolate shavings or cocoa powder for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- Prepare the Cake Batter: In a medium bowl, mix flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Stir in vanilla extract and milk. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Once baked, remove from the oven and let it cool for a few minutes. Place a clean kitchen towel on the counter and dust it with powdered sugar. Carefully invert the cake onto the towel and remove the parchment paper. While it’s still warm, roll the cake tightly with the towel and let it cool completely.
- Make the Filling: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Cake Roll: Unroll the cooled cake carefully. Spread the whipped cream filling evenly across the cake, then roll it up again without the towel.
- Chill and Serve: Wrap the chocolate cake roll in plastic wrap and refrigerate for at least 1 hour. Before serving, dust with cocoa powder or chocolate shavings.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 250kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 30g