why make this recipe
Chocolate Cake Roll is a fun and tasty dessert that everyone loves. It combines the rich flavor of chocolate with a creamy filling, all wrapped up in a beautiful cake roll. This dessert is perfect for special occasions or just a sweet treat at home. Plus, it’s visually impressive, making it great for parties or gatherings.
how to make Chocolate Cake Roll
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)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions:
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Preheat your oven to 350F (175C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract and vegetable oil.
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Gradually fold in the dry ingredients until just combined. Pour the batter into the prepared pan and spread it evenly.
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Bake for 12-15 minutes, or until the cake springs back when lightly touched. Once baked, sprinkle the powdered sugar over the surface.
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Place a clean kitchen towel on top and carefully flip the cake onto the towel, peeling off the parchment paper.
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Starting from one end, gently roll the cake with the towel inside to create a log shape. Let it cool completely.
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In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
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Roll the cake back up without the towel, seam-side down on a serving platter.
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In a small saucepan, heat the 1/2 cup heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.
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Allow the ganache to cool slightly before drizzling it over the rolled cake. Slice and enjoy!
how to serve Chocolate Cake Roll
Serve the Chocolate Cake Roll in slices on a nice plate. You can also add some fresh berries or a dollop of whipped cream on the side to make it even more special.
how to store Chocolate Cake Roll
Store any leftover Chocolate Cake Roll in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, you can freeze it. Wrap the roll tightly in plastic wrap and then in foil before placing it in the freezer.
tips to make Chocolate Cake Roll
- Make sure to whip the cream until stiff peaks form. This helps the filling hold its shape.
- Roll the cake gently to avoid cracking.
- Use a clean towel that doesn’t shed lint for rolling the cake.
variation
You can change up the filling by adding fruit like strawberries or bananas, or use a different flavor of chocolate chips, such as white chocolate.
FAQs
Can I use a different type of flour?
Yes, you can use gluten-free flour, but be aware it may change the texture slightly.
Can I make this recipe ahead of time?
Yes, you can make the cake a day before and store it in the refrigerator. Just add the ganache before serving.
What can I use instead of heavy cream?
You can substitute it with coconut cream or plant-based cream for a dairy-free option.
