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
Units
Scale
- 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