Description
This Chocolate Cake Roll is a rich and decadent dessert featuring a light and airy chocolate sponge cake rolled with a creamy filling. Perfect for holidays, birthdays, or any special occasion, this Swiss roll-style cake is easy to make and delivers a stunning presentation.
Ingredients
Units
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 vegetable oil
- 1/4 cup milk
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache (Optional Topping):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale and thick. Add vanilla, oil, and milk, and mix well.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread batter evenly in the prepared pan and bake for 10-12 minutes until the cake is springy.
- Roll the Cake: While warm, place the cake on a clean kitchen towel dusted with powdered sugar. Roll it up with the towel and let it cool completely.
- Prepare the Filling: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Carefully unroll the cooled cake, spread the filling evenly, and roll it back up.
- Chocolate Ganache (Optional): Heat heavy cream until warm, pour over chocolate chips, let sit, then stir until smooth. Drizzle over the cake.
- Chill & Serve: Refrigerate for at least 30 minutes before slicing and serving.
Nutrition
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
