Chocolate Cake Roll: A Light and Decadent Dessert

by

SAVE RECIPE

The Chocolate Cake Roll is a stunning dessert that combines a light and fluffy chocolate sponge cake with a rich, creamy filling. Perfect for special occasions or when you want to impress your guests, this cake roll is as beautiful as it is delicious. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Chocolate Cake Roll.

Ingredients

For the chocolate sponge cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)

For the filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips or chocolate shavings (optional)

For the topping (optional):

  • Powdered sugar
  • Chocolate ganache or melted chocolate
  • Fresh berries

Preparation

Step 1: Preheat and Prepare

  • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Make the Chocolate Sponge Cake

  1. In a large bowl, beat the egg yolks and 1/2 cup sugar until pale and thick.
  2. Add the cocoa powder, flour, salt, and vanilla extract. Mix until just combined.
  3. In a separate bowl, beat the egg whites with cream of tartar (if using) until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  4. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
  5. Spread the batter evenly into the prepared pan and smooth the top.

Step 3: Bake the Cake

  • Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  • While the cake is baking, lay a clean kitchen towel on the counter and dust it with cocoa powder or powdered sugar.
  • Once baked, immediately invert the cake onto the towel. Carefully peel off the parchment paper.
  • Roll the cake (with the towel) from the short end and let it cool completely.

Step 4: Make the Filling

  1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. If using, fold in the chocolate chips or shavings.

Step 5: Assemble the Cake Roll

  1. Unroll the cooled cake and spread the whipped cream filling evenly over the surface.
  2. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.

Step 6: Add the Topping (Optional)

  1. Dust the cake roll with powdered sugar or drizzle with chocolate ganache or melted chocolate.
  2. Garnish with fresh berries, if desired.

Step 7: Serve and Enjoy

  • Slice and serve the cake roll as is or with a dollop of whipped cream.

Variations

  • Mocha Cake Roll: Add 1-2 tsp instant espresso powder to the cake batter for a coffee-chocolate twist.
  • Nutty Filling: Add 1/2 cup chopped nuts (like hazelnuts or almonds) to the whipped cream filling.
  • Fruity Filling: Replace the whipped cream with a layer of raspberry or strawberry jam.

Cooking Notes

  • For a smoother roll, ensure the cake is completely cool before adding the filling.
  • If the cake cracks while rolling, use the filling to “glue” it together.
  • Store leftovers in the refrigerator for up to 3 days.

Serving Suggestions

  • Serve with a cup of coffee or tea for a delightful dessert experience.
  • Pair with a scoop of vanilla ice cream for an extra indulgent treat.

Tips

  • Use room temperature eggs for the cake to ensure maximum volume when beaten.
  • For a neater roll, use a skewer or butter knife to gently guide the cake as you roll it.
  • Double the recipe and bake in two pans to make a larger cake for gatherings.

Prep Time:

  • 30 minutes

Baking Time:

  • 12-15 minutes

Cooling and Assembly Time:

  • 1 hour

Total Time:

  • About 1 hour 45 minutes

Nutritional Information (per slice, serves 10):

  • Calories: 220
  • Protein: 4g
  • Sodium: 80mg
  • Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 1g

FAQs

Can I use store-bought whipped cream?
Yes, but homemade whipped cream has a richer flavor and better texture.

Can I make this ahead of time?
Yes, you can assemble the cake roll and refrigerate it for up to 24 hours before serving.

What if I don’t have a jelly roll pan?
You can use a 9×13-inch baking pan, but adjust the baking time as needed.

Conclusion

Chocolate Cake Roll is a light and decadent dessert that’s perfect for any occasion. With its fluffy chocolate sponge cake and creamy filling, this cake roll is sure to be a hit with everyone. Enjoy making and sharing this delightful recipe!

SAVE RECIPE

You might also like

Leave a Comment