Description
This classic Chocolate Cake Roll is a light, airy chocolate sponge rolled with a luscious whipped cream filling and topped with a rich chocolate ganache. Perfectly balanced with a dusting of powdered sugar, this elegant dessert is ideal for special occasions or an indulgent treat. The cake is baked in a jelly roll pan, then rolled while warm to form a tender spiral that melts in your mouth.
Ingredients
Scale
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)
Whipped Cream Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. This will ensure easy removal and prevent sticking.
- Prepare Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl to evenly distribute the leavening and cocoa for a smooth batter.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick and pale, which helps create a light sponge. Add vanilla extract and vegetable oil, mixing gently to incorporate without deflating the batter.
- Combine Ingredients: Gradually fold the sifted dry ingredients into the wet mixture carefully to maintain the batter’s airiness. Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back lightly when touched.
- Roll the Cake While Hot: Immediately after baking, sprinkle powdered sugar on a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake with the towel inside to shape it. Allow the rolled cake to cool completely to set its shape.
- Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a fluffy and sweet whipped cream filling.
- Assemble the Roll: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, and re-roll the cake without the towel. Place the roll seam-side down on a serving platter to keep it secure.
- Make the Ganache Topping: Heat the 1/2 cup heavy cream until it is just simmering. Pour the hot cream over the chocolate chips in a bowl, let sit for 2 minutes to melt, then whisk until smooth and glossy for a silky ganache.
- Glaze the Cake: Pour the ganache over the cake roll, spreading it evenly with a spatula to cover the surface completely, adding richness and shine.
- Chill and Serve: Refrigerate the cake for 1 hour to allow the ganache to set and the flavors to meld. Before serving, optionally garnish with extra powdered sugar, fresh berries, or chocolate shavings for added decoration and flavor.
Notes
- Rolling the cake while warm is essential for preventing cracks and helps the cake hold its shape when cooled.
- Using a clean kitchen towel dusted with powdered sugar prevents sticking and adds a light sweetness to the cake exterior.
- Be careful not to overmix the batter once the dry ingredients are added to maintain the sponge’s light texture.
- The whipped cream filling can be substituted with mascarpone or cream cheese for a richer filling, if desired.
- The cake can be made a day ahead and stored covered in the refrigerator to enhance flavors.
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free chocolate for ganache.
