Chocolate Roll Cake
Indulge in the decadence of a homemade Chocolate Roll Cake, a show-stopping dessert perfect for any occasion. This light and airy cocoa sponge cake is delicately rolled around a rich, velvety chocolate cream filling, creating a swirl of pure chocolate bliss in every slice. The cake is made extra tender by folding fluffy whipped egg whites into a batter of cocoa, sugar, and flour, ensuring a melt-in-your-mouth texture. The filling combines whipped heavy cream and melted dark chocolate for a luscious, bittersweet flavor that perfectly complements the soft sponge. Rolled, chilled, and finished with a dusting of confectioners' sugar or cocoa powder, this impressive dessert is surprisingly simple to make and ideal for entertaining or holiday celebrations. Perfectly balanced and irresistibly chocolatey, this Chocolate Roll Cake is guaranteed to impress!
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Ingredients
- 65 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 240 milliliters heavy cream
- 50 grams confectioners' sugar
- 100 grams dark chocolate
- 1 tablespoon butter
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.
Step 2
In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
Separate the eggs, placing egg whites and yolks into separate bowls.
Step 4
In a large mixing bowl, beat the egg yolks and 50 grams of the granulated sugar until pale and thick. Stir in vanilla extract and milk.
Step 5
Gradually fold the dry ingredients into the yolk mixture until just combined.
Step 6
In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 grams of sugar and continue to beat until the whites are stiff and glossy.
Step 7
Gently fold the egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
Step 8
Spread the batter evenly into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly touched.
Step 9
While the cake is baking, lay a clean kitchen towel on a surface and dust it generously with confectioners' sugar.
Step 10
Remove the cake from the oven. Carefully invert it onto the prepared towel. Peel off the parchment paper and roll the cake with the towel from the short side. Allow it to cool completely in the rolled-up shape.
Step 11
To prepare the filling, melt the dark chocolate and butter in a heatproof bowl over a pot of simmering water, stirring constantly until smooth. Let it cool slightly.
Step 12
In a large bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. Gently fold in the melted chocolate mixture until well combined.
Step 13
Carefully unroll the cooled cake and spread the chocolate cream filling evenly over the surface, leaving a small border around the edges.
Step 14
Gently re-roll the cake without the towel and place it seam-side down on a serving plate. Refrigerate for at least 30 minutes to set.
Step 15
Optional: Dust with additional confectioners' sugar or cocoa powder before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (838.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2646.8 |
| Total Fat 148.7g | 0% |
| Saturated Fat 80.9g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1026.6mg | 0% |
| Sodium 1502.6mg | 0% |
| Total Carbohydrate 286.2g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 202.1g | |
| Protein 44.9g | 0% |
| Vitamin D 175.3IU | 0% |
| Calcium 261.3mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 1566.5mg | 0% |
Source of Calories