Chocolate Cake Roll
A delightful treat that combines rich chocolate cake with a light, fluffy filling for an irresistible dessert experience, perfect for celebrations or indulging yourself.
Servings: 12 servings
Calories: 250kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour Provides structure and lightness to the cake.
- 1/4 cup cocoa powder Infuses deep chocolate flavor into your roll.
- 1 teaspoon baking powder Helps the cake rise for a fluffy texture.
- 1/4 teaspoon salt Balances the sweetness and enhances flavor.
- 4 large eggs Essential for moisture and richness.
- 3/4 cup granulated sugar Sweetens the cake and contributes to its texture.
- 1 teaspoon vanilla extract Adds depth of flavor and sweetness.
- Powdered sugar for dusting powdered sugar Offers a charming finishing touch.
Filling Ingredients
- 1 cup heavy cream Creates a luxurious whipped filling.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Enhances the creamy flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs on high speed for about 5 minutes until thick and lemon-colored. Gradually add the granulated sugar and vanilla extract, continuing to beat well.
- Gently fold in the dry ingredients into the egg mixture until well combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until the cake springs back lightly when touched.
- While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
- Starting from a short side, roll the cake up with the towel, creating a spiral. Allow to cool completely on a wire rack.
Filling and Rolling
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Gently unroll the cooled cake and spread the whipped cream evenly over the surface.
- Roll up the cake again without the towel, creating a tight roll filled with whipped cream. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
- Before slicing and serving, dust the cake roll with powdered sugar.
Notes
Make sure your eggs are at room temperature for the best volume. You can try filling variations like fresh berries or fruit compote. Store in the refrigerator for up to 3 days.