Description
This decadent Chocolate Cake Roll features a light, fluffy cocoa sponge cake rolled with a smooth whipped cream filling and topped with a glossy chocolate ganache. Perfect for celebrations or an elegant dessert, it offers a delightful balance of rich chocolate flavor and creamy texture.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar (for rolling)
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure the cake doesn’t stick.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to combine and aerate the mixture.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes thick, pale, and fluffy. Then gently mix in the vanilla extract and vegetable oil.
- Combine Ingredients and Bake: Gradually fold the dry ingredients into the wet mixture to maintain airiness. Pour the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back lightly when touched.
- Roll the Cake: As soon as you remove the cake from the oven, sprinkle powdered sugar over a clean kitchen towel, then turn the hot cake out onto this towel. Carefully peel off the parchment paper and roll the cake up with the towel inside. Allow it to cool completely in this rolled shape to prevent cracking.
- Prepare the Filling: Whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light but stable cream filling.
- Fill and Re-roll: Gently unroll the cooled cake and evenly spread the whipped cream filling over the surface. Carefully re-roll the cake without the towel, placing it seam-side down to hold its shape.
- Make the Ganache: Heat the heavy cream just until it begins to simmer, then pour it over the semi-sweet chocolate chips. Let this sit for 2 minutes to melt the chocolate, then whisk until smooth and glossy.
- Glaze the Cake: Pour the prepared ganache evenly over the rolled cake, smoothing it with a spatula to coat completely.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour to allow the ganache to set. Before serving, optionally garnish with additional powdered sugar, fresh berries, or chocolate shavings for extra appeal. Slice into 10 servings.
Notes
- Beating the eggs and sugar well is essential for a light and airy cake texture.
- Rolling the cake while warm with a towel helps prevent cracks when filling.
- Use room temperature ingredients for best mixing results.
- Ganache can be slightly warmed if needed to keep pourable when glazing.
- Allow the cake to chill completely before slicing to achieve clean slices.
