Description
Celebrate your graduate’s achievement with this delightful Chocolate Diploma Roll Cake—a soft, rich chocolate sponge filled with creamy vanilla whipped cream and topped with a glossy chocolate ganache. Shaped like a diploma scroll, it’s the perfect centerpiece for any graduation celebration.
Ingredients
Units
Scale
- For the Chocolate Sponge Cake
- 3/4 cup (95g) cake flour or all-purpose flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature, separated
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) buttermilk or whole milk
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- For the Vanilla Whipped Cream Filling
- 1 cup (240ml) cold heavy cream
- 3 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
- For the Chocolate Ganache Topping
- 1/2 cup (120ml) heavy cream
- 4 oz (113g) semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup (optional, for shine)
- For Decoration
- Fondant or modeling chocolate to shape a diploma scroll and graduation cap
- Edible gold or silver luster dust (optional)
Instructions
- Preheat your oven to 350°F (177°C). Line a 12×17-inch baking sheet with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat egg yolks and half of the sugar until thick and pale. Add oil, buttermilk, vanilla extract, and espresso powder (if using).
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the dry ingredients into the yolk mixture. Then fold in the egg whites in batches until fully incorporated.
- Spread the batter evenly into the prepared pan. Bake for 12–14 minutes or until the top springs back when touched.
- Turn the cake onto a clean towel dusted with powdered sugar and roll it up from the short end. Let it cool completely.
- For the filling, whip the cream, sugar, vanilla, and marshmallow creme (if using) until stiff peaks form.
- Unroll the cake, spread the filling, and roll it back up.
- For ganache, heat the cream until just boiling. Pour over chocolate and let sit for a minute, then stir until smooth. Add corn syrup for shine.
- Pour ganache over the roll, chill briefly, then decorate with fondant shapes.
Notes
- For a deeper chocolate flavor, use Dutch-processed cocoa.
- The marshmallow creme helps stabilize the whipped cream.
- Decorate just before serving for best presentation.
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
