Chocolate Cake Roll

Why You’ll Love This Recipe

This Chocolate Cake Roll is the ultimate dessert for chocolate lovers! The cake itself is soft and sponge-like, while the whipped cream filling adds a light, creamy texture that complements the rich chocolate flavor. The glossy chocolate ganache topping not only looks stunning but also adds an extra layer of indulgence. Whether you’re serving it for a holiday, a birthday, or just because, this cake roll is sure to impress. It’s also surprisingly simple to make, despite its elegant appearance.

Ingredients

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 Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. 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 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 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.

2. 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.

3. Make the Chocolate Topping
   Heat the heavy cream until just simmering, then pour 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.

4. Serve
   Chill the cake roll for at least 1 hour before slicing.
   Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.

Servings and Timing

This recipe makes approximately 8 servings.

• Preparation time: 30 minutes
• Baking time: 10-12 minutes
• Chilling time: 1 hour
• Total time: 1 hour 42 minutes

Variations

• Fruit Filling: Instead of whipped cream, you can fill the cake roll with a fruit filling such as strawberry or raspberry jam, or even a fresh berry compote.
• Flavored Cream: You can add a little flavored extract, such as mint or almond, to the whipped cream for a unique twist.
• Nutty Topping: Add chopped nuts like pistachios or almonds to the ganache topping for extra crunch.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

• Storage: Keep the cake roll in an airtight container in the refrigerator for up to 3 days.
• Reheating: This cake roll is best served cold. If you prefer a warm topping, you can gently reheat the ganache in the microwave for 10-15 seconds before pouring it over the cake.

FAQs

How do I prevent the cake from cracking when rolling?

To prevent cracking, make sure to roll the cake while it is still warm but not too hot. Additionally, use a kitchen towel sprinkled with powdered sugar, as this helps the cake roll more easily without sticking.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and refrigerate it for up to 3 days. Just wait to add the ganache topping until just before serving.

Can I use whipped topping instead of heavy cream?

While you can use whipped topping as a substitute, the texture of the filling may not be as light and airy as when using freshly whipped heavy cream.

Can I freeze this cake roll?

Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw in the refrigerator overnight and add the ganache topping.

Is this recipe gluten-free?

This recipe contains all-purpose flour, but you can make it gluten-free by substituting the flour with a gluten-free blend.

What can I use if I don’t have a jelly roll pan?

If you don’t have a jelly roll pan, you can use any similar-sized baking sheet, but be sure to spread the batter evenly and watch the cake carefully while baking.

Can I use dark chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.

What can I garnish this cake with?

For an extra touch, garnish with fresh berries, powdered sugar, or chocolate shavings. You could also add a sprinkle of chopped nuts or mint leaves.

How long should I chill the cake roll before serving?

Chill the cake roll for at least 1 hour before slicing. This allows the flavors to set and the ganache to firm up.

Can I add a filling other than whipped cream?

Yes! You can fill the cake with fruit preserves, chocolate mousse, or even mascarpone for a different flavor profile.

Conclusion

This Chocolate Cake Roll is a decadent dessert that looks as impressive as it tastes. With its soft chocolate cake, creamy filling, and rich ganache topping, it’s the perfect treat for any occasion. Easy to make and incredibly versatile, this recipe is sure to become a favorite in your dessert repertoire. Whether you’re serving it for a special celebration or enjoying it as a sweet treat with family and friends, this cake roll will never disappoint.