Name: Chocolate Roll Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 large eggs; ½ cup granulated sugar; ¼ cup packed brown sugar; 1 tsp vanilla extract; 2 tbsp milk; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Powdered sugar or cocoa powder for dusting; Chocolate ganache or drizzle

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If you’re a dessert lover seeking something that’s both visually striking and downright delicious, get ready to fall in love with this Chocolate Roll. Imagine a soft, tender cocoa sponge wrapped around a billowy whipped cream filling, all dusted with a shower of powdered sugar or generously drizzled with chocolate ganache. Whether you’re dazzling guests at a dinner party or treating yourself to a cozy slice with coffee, this classic Chocolate Roll brings bakery-quality magic right to your home kitchen.

Ingredients You’ll Need

The beauty of a Chocolate Roll lies in how it transforms simple pantry staples into something truly extraordinary. Each ingredient plays its part in flavor, texture, and that photogenic swirl—here’s your guide to what you’ll need and why it matters.

All-purpose flour: The backbone of the cake, providing structure while staying delightfully light and flexible.
Unsweetened cocoa powder: Delivers that essential deep-rich chocolate flavor that makes this roll unforgettable.
Baking powder: Offers a gentle lift so your cake bakes up fluffy rather than flat.
Salt: Just a pinch brings out the best in the chocolate, balancing sweetness beautifully.
Large eggs: Whipped to airy perfection, they make the sponge cake supple enough to roll without cracking.
Granulated sugar: Sweetens the cake and assists in creating a tender crumb.
Packed brown sugar: Adds a subtle caramel note for extra depth and moisture.
Vanilla extract: Enhances both the cake and the filling, tying all the flavors together.
Milk: Keeps the sponge moist and helps everything blend smoothly.
Heavy whipping cream: The secret to a luscious, cloud-like filling.
Powdered sugar: Sweetens the filling and also gives your cake a final touch of elegance dusted on top.
Topping options: Go classic with powdered sugar or cocoa dusting, or up the indulgence with a chocolate ganache drizzle.

How to Make Chocolate Roll

Step 1: Prepare Your Baking Equipment

Start by heating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave some hanging over the sides—this clever trick lets you lift the cake out effortlessly later. Lightly grease the lined pan to prevent sticking and ensure a pristine cake base for your Chocolate Roll adventure.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, cocoa powder, baking powder, and salt. Blending these essentials thoroughly means your sponge will bake up evenly, with chocolate flavor in every bite.

Step 3: Whip the Eggs and Sugars

In a separate large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract. You’ll want to mix on high speed for about 3 to 4 minutes, until everything turns thick and pale. This extra air is what keeps your Chocolate Roll so soft and flexible the way great bakery rolls are.

Step 4: Combine and Bake

Gently fold your dry ingredients into the egg mixture, followed by the milk. Take care not to overmix; you want a light, airy batter. Pour this chocolate batter into your prepared pan, spreading it evenly all the way to the edges. Bake for 10 to 12 minutes. You’ll know it’s done when the top springs back to a gentle touch—don’t overbake, or the cake may crack during rolling.

Step 5: Roll Up While Warm

Once the cake is out of the oven, move quickly! Turn the hot cake onto a clean kitchen towel sprinkled generously with powdered sugar (this keeps it from sticking). Peel away the parchment, and starting from the short end, roll the cake up inside the towel. This important step shapes your spiral and prevents cracking, setting you up for Chocolate Roll perfection.

Step 6: Make the Filling

While the cake cools completely in its rolled form, turn your attention to the cream filling. Using chilled beaters and a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. A fluffy filling is key—it helps the finished roll look as good as it tastes.

Step 7: Assemble and Chill

Carefully unroll the cooled cake. Spread your whipped cream filling evenly over the surface, steering clear of the very edge to avoid overflow. Gently re-roll the cake—not too tight—then transfer it, seam-side down, to your serving platter. Go ahead and dust the top with more powdered sugar, or drizzle it with chocolate ganache if you want to impress. Let the Chocolate Roll chill for at least an hour so the flavors meld and it slices beautifully.

How to Serve Chocolate Roll

Garnishes

Sprinkle your Chocolate Roll liberally with powdered sugar for a snowy finish or dust it with cocoa powder for a sophisticated look. If you’re feeling festive, go for a glossy chocolate ganache drizzle, or top with chocolate shavings, berries, or even a few fresh mint leaves for a pop of color and flavor.

Side Dishes

This showstopper pairs perfectly with a scoop of vanilla or berry ice cream for a refreshing twist. Fresh raspberries, strawberries, or a small bowl of fruit salad on the side balance the richness and make every plate look like it belongs in a patisserie window.

Creative Ways to Present

For a crowd, slice the Chocolate Roll into generous rounds and fan them on a platter. Dress up individual servings with extra whipped cream or a berry coulis. For holidays, add a few edible flowers or a dusting of edible glitter to turn dessert into a true celebration centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or seal the whole roll in an airtight container in the fridge. It’ll stay fresh and gorgeous for two to three days, keeping its signature texture and swirl beautifully intact.

Freezing

This Chocolate Roll freezes like a dream: just wrap it (either whole or sliced) securely in plastic, followed by a layer of foil. Store it for up to two months. Thaw overnight in the refrigerator for best results and zero sogginess.

Reheating

Since this dessert is at its best chilled, there’s no need to reheat it. Just let frozen slices come to fridge temperature before serving. If you love the contrast of temperatures, serve chilled slices with a nice scoop of warm fudge sauce on the side.

FAQs

Can I use a different filling instead of whipped cream?

Absolutely! Chocolate whipped cream, mocha cream, or even a light fruit jam layer under the cream are all delicious twists on the classic Chocolate Roll. Feel free to customize with your favorite flavors.

What if my cake cracks while rolling?

Don’t panic—a few small cracks are normal and can be cleverly disguised under a dusting of powdered sugar or a glossy ganache topping. Rolling while the cake is warm and flexible is key to minimizing cracks.

Can I make the Chocolate Roll ahead of time?

Yes! You can prepare the Chocolate Roll a day in advance. Just keep it chilled in the fridge, covered tightly to prevent drying out, and it’ll slice beautifully once set.

How do I keep the sponge cake from sticking to the towel?

Be generous when dusting your towel with powdered sugar before rolling. This prevents sticking and gives your cake that charming finish on the outside.

Can I use Dutch-processed cocoa instead of natural cocoa powder?

You can! Dutch-processed cocoa will yield a slightly deeper color and milder flavor. Just be sure your baking powder is fresh for the best rise and texture in your Chocolate Roll.

Final Thoughts

Homemade desserts don’t get more rewarding—or crowd-pleasing—than the Chocolate Roll. If you’ve never rolled up a cake before, give this recipe a try; you’ll be amazed at the results and the applause! Slice, serve, and watch everyone savor every last swirl.

Chocolate Roll Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of this Chocolate Roll dessert. A light and airy chocolate cake filled with sweet whipped cream, this treat is perfect for any occasion.

Ingredients

Scale

For the Cake:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
½ cup granulated sugar
¼ cup packed brown sugar
1 tsp vanilla extract
2 tbsp milk

For the Filling:

1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

For the Topping (optional):

Powdered sugar or cocoa powder for dusting
Chocolate ganache or drizzle

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and prepare pan.
Prepare cake batter: Combine dry ingredients, beat eggs and sugars, then fold in dry ingredients and milk. Bake.
Roll the cake: Invert warm cake onto a towel, roll and cool.
Make the filling: Whip cream, sugar, and vanilla until stiff peaks form.
Fill and roll: Unroll cake, spread whipped cream, and re-roll. Chill before serving.