Chocolate Cake Roll
A light, soft sponge cake filled with whipped cream and topped with melted chocolate, perfect for celebrations or a delightful treat.
Ingredients
Cake Ingredients
- 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)
Filling Ingredients
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
Topping Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract and vegetable oil.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Remove the cake from the oven, sprinkle powdered sugar over the surface, and roll the cake in a clean kitchen towel to let it cool.
Filling and Topping
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the filling evenly over the surface, then roll it back up seam-side down.
- For the topping, heat the heavy cream in a saucepan, add chocolate chips, and stir until melted. Drizzle over the cake.
- Slice and serve.
Notes
Wrap the cake tightly in plastic wrap and refrigerate. It keeps well for 3-4 days. For freezing, wrap in plastic and foil and freeze for up to one month; thaw in the fridge before serving. Roll the cake while it’s warm to prevent cracks.