Description
This delightful Chocolate Cake Roll features a light and airy chocolate sponge cake rolled with a luscious whipped cream filling. Topped optionally with a rich chocolate ganache, this classic American dessert is perfect for celebrations or a sweet treat any time. The cake is made from scratch and baked to perfection, then carefully rolled to achieve a beautiful spiral effect, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping (Optional)
- powdered sugar for dusting
- 1 cup chocolate chips (optional, for ganache topping)
- 1/2 cup heavy cream (for ganache topping)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure an easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on high speed to beat the eggs and granulated sugar for 4 to 5 minutes, or until the mixture is pale and thick, which helps create a light and airy texture in the cake.
- Add Vanilla and Milk: Lower the mixer speed and gently mix in the vanilla extract and whole milk until combined.
- Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined, being careful not to overmix to maintain the batter’s lightness.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and bake for 10 to 12 minutes or until the cake springs back when lightly touched, indicating it’s done.
- Roll Cake with Towel: Immediately after baking, turn the hot cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up in the towel starting from the short end. This step helps prevent cracking and shapes the cake as it cools.
- Cool Completely: Allow the rolled cake to cool completely while wrapped in the towel to retain its shape.
- Prepare Whipped Cream Filling: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, forming a smooth and stable filling.
- Fill and Re-Roll Cake: Once cooled, carefully unroll the cake and spread the whipped cream evenly over the surface. Re-roll the cake snugly without the towel and place it seam-side down on a serving platter.
- Finish and Chill: Dust the cake roll with powdered sugar or optionally pour over a chocolate ganache made by melting chocolate chips with heavy cream. Chill the dessert in the refrigerator for at least 30 minutes before slicing to allow it to set.
Notes
- For an indulgent topping, melt 1 cup chocolate chips with 1/2 cup heavy cream to create a smooth ganache to pour over the cake roll.
- You can experiment with filling variations such as chocolate whipped cream or mascarpone cheese for a richer flavor.
- Rolling the cake while warm and using a towel dusted with powdered sugar helps prevent cracking and sticking.
- Chilling the cake before slicing ensures clean, impressive slices without the filling oozing out.
