Description
A rich and moist Chocolate Cake Roll filled with fluffy whipped cream and topped with a smooth chocolate ganache. This rolled dessert is perfect for celebrations or any special occasion, combining the deep flavor of cocoa with a light, creamy filling.
Ingredients
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 milk
For the Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs: In a large bowl, use an electric mixer to beat the eggs for 4–5 minutes until they are thick, pale, and fluffy, which helps create a light cake texture.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract to the beaten eggs and continue beating until fully incorporated.
- Combine Ingredients: Gently fold the dry ingredients into the egg mixture, followed by the milk, mixing carefully until just combined to maintain airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel starting from the short side to shape it without cracking. Allow to cool completely.
- Make the Filling: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Fill and Re-roll: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then roll it back up carefully without the towel to preserve the shape.
- Prepare the Topping: Heat the heavy cream until it just begins to simmer, then pour it over the semi-sweet chocolate chips. Let it sit for 1–2 minutes, then stir until smooth and glossy.
- Finish and Chill: Drizzle the chocolate ganache over the rolled cake. Chill the cake roll in the refrigerator for at least 30 minutes before slicing and serving to set the topping and enhance flavors.
Notes
- For a lighter finish, dust the top with extra powdered sugar or cocoa powder instead of using the ganache topping.
- Use a serrated knife when slicing the roll to achieve clean and neat slices.
- This dessert can be made a day in advance and stored covered in the refrigerator to allow flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
