Hello, chocolate lovers! If you’re on the hunt for a dessert that’s equal parts show-stopping and delicious, this Chocolate Cake Roll is for you. Imagine a soft, moist chocolate cake rolled up with a creamy filling that melts in your mouth with each bite. It’s the perfect balance of indulgence and elegance, and it’s sure to wow anyone lucky enough to try it. Don’t worry—it’s easier to make than it looks, and once you’ve mastered it, you’ll be whipping up this dessert at every gathering.
Why You’ll Love Chocolate Cake Roll
This recipe isn’t just about baking a cake—it’s about creating a stunning dessert that’s perfect for any occasion. Whether you’re celebrating a special event or treating yourself to a sweet moment, this cake roll is a crowd-pleaser. Here’s why it’s going to become your new favorite:
- Versatile: Great for any occasion, from birthdays to casual gatherings. It’s a perfect centerpiece for your dessert table!
- Impressive yet Simple: It looks fancy but is surprisingly simple to make. You’ll look like a baking pro without the stress.
- Moist and Light: The cake is soft and airy, and the filling is rich without being too heavy—just the right combination.
- Customizable: Feel free to switch up the filling or toppings. Want to make it even more indulgent? Try adding a layer of chocolate ganache.
- Crowd-Pleasing: It’s a guaranteed hit, even with those who claim they don’t have a sweet tooth. One bite, and they’ll be hooked.
Ingredients
Here’s what you need to make this delightful dessert:
For the Cake:
- All-purpose flour: The base of the cake, giving it structure.
- Cocoa powder: The key to rich, chocolaty flavor.
- Baking powder: Helps the cake rise and become light.
- Salt: Enhances the flavor and balances the sweetness.
- Eggs: Adds moisture and structure to the cake.
- Sugar: Sweetens the cake and helps it bake to perfection.
- Vanilla extract: A touch of warmth to bring out the flavor.
- Vegetable oil: Keeps the cake moist and tender.
- Water: Helps loosen the batter and gives it a smooth texture.
For the Filling:
- Heavy cream: Forms the base for the fluffy filling.
- Powdered sugar: Sweetens the filling without adding granules.
- Vanilla extract: A hint of flavor to complement the richness of the cream.
- Cream cheese (optional): For a tangy, rich twist to the filling.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this show-stopping dessert:
Preheat Your Oven: Preheat your oven to 350°F (175°C). This step is essential to get that perfect cake texture.
Prepare the Cake Pan: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This ensures the cake doesn’t stick and makes rolling easier later on.
Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Make the Cake Batter: In a separate bowl, beat together the eggs and sugar until light and fluffy. Stir in the vanilla and oil. Gradually fold in the dry ingredients and water until smooth.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Carefully peel off the parchment paper, and while the cake is still warm, roll it up tightly with the towel. Let it cool completely.
Prepare the Filling: While the cake is cooling, beat the heavy cream, powdered sugar, and vanilla (and cream cheese, if using) together until stiff peaks form.
Unroll the Cake and Add the Filling: Once the cake has cooled, carefully unroll it and spread an even layer of the filling over the entire surface.
Roll the Cake Back Up: Gently roll the cake back up, this time without the towel. Place the cake seam-side down on a serving platter.
Serve and Enjoy: Slice the cake into pieces and serve! This cake is best enjoyed fresh, but it keeps well in the fridge for a day or two.
Nutrition Facts
Servings: 8
Calories per serving: 220
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
How to Serve Chocolate Cake Roll
This cake roll is a dessert that speaks for itself, but here are a few ways to enhance its presentation and pairing:
- With Whipped Cream: Add an extra dollop of freshly whipped cream for a light and airy touch.
- Berries on the Side: Fresh berries like raspberries or strawberries provide a bright contrast to the rich chocolate cake.
- On a Dessert Tray: Slice the cake into neat pieces and arrange on a decorative dessert platter for a beautiful presentation.
Additional Tips
- Roll While Warm: Rolling the cake while it’s still warm helps it retain its shape, making the process easier and ensuring that it won’t crack.
- Chill the Cake: Once the cake is assembled, refrigerate it for an hour or two before serving to let the filling set.
- Storage Tips: Store leftover cake in the fridge, wrapped tightly in plastic wrap, for up to two days. The cake may become a bit firmer as it sits, but it’s still delicious!
FAQ Section
Q1: Can I substitute the heavy cream for something else?
A1: You can use whipped topping or mascarpone cheese as an alternative, but the flavor and texture will be different.
Q2: Can I make this cake ahead of time?
A2: Yes! You can make the cake and filling a day ahead, then assemble it the next day. Just keep it in the fridge until you’re ready to serve.
Q3: How do I store leftovers?
A3: Store leftovers in the fridge in an airtight container for up to 2 days. It’ll still be delicious and just as moist!
Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake (without the filling) for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.
Q5: How do I reheat the cake?
A5: If you’ve frozen the cake, let it thaw at room temperature before serving. There’s no need to reheat the cake itself.
Q6: Can I add anything to the filling?
A6: Absolutely! Feel free to add cocoa powder, chocolate chips, or even a hint of coffee to the filling for extra flavor.
Q7: What’s the best way to cut this cake roll?
A7: Use a serrated knife to slice the cake. This will help you get clean cuts without squashing the layers.
Q8: Can I make a gluten-free version?
A8: Yes! You can use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.
Q9: Can I use a different frosting?
A9: Definitely! If you’re not into whipped cream, try a simple buttercream or even a chocolate ganache for the filling.
Q10: How do I make the cake less sweet?
A10: You can reduce the sugar in both the cake and filling to suit your taste, though it may affect the texture slightly.
Conclusion
This Chocolate Cake Roll is the perfect dessert to bring a little elegance to your sweet treat collection. It’s light, fluffy, and full of rich chocolate flavor—definitely something to impress your friends and family. So, get ready to bake this beauty, and don’t forget to enjoy every single bite!
Print
Chocolate Cake Roll
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This elegant chocolate cake roll features a light, cocoa-flavored sponge filled with fluffy whipped cream and topped with rich chocolate ganache. A perfect dessert for any special occasion!
Ingredients
- For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup powdered sugar (for rolling)
- For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the 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.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add the vanilla extract and oil, mixing gently.
- Gradually fold the dry ingredients into the egg mixture until fully combined.
- Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the top springs back when lightly touched.
- While the cake is still hot, sprinkle powdered sugar onto a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) starting from the short end. Let cool completely.
- Prepare the Filling:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently unroll the cooled cake, spread the whipped cream evenly, and roll the cake back up without the towel. Place seam-side down on a serving platter.
- Make the Chocolate Topping:
- Heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
- Pour the ganache over the cake roll, spreading evenly.
- Serve:
- Chill the cake roll for at least 1 hour before slicing.
- Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.
Notes
- For best results, make sure the cake is completely cool before filling to prevent the whipped cream from melting.
- This cake roll can be stored in the refrigerator for up to 3 days. Cover tightly to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 38g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg