Chocolate Roll Cake Recipe
To make a Chocolate Roll Cake, whip eggs and sugar until thick. Gently fold in cocoa powder and flour. Spread batter on a parchment-lined baking sheet and bake at 350°F (175°C) until set. Once cooled, spread with whipped cream or filling of choice, then carefully roll into a log. Dust with powdered sugar or cocoa powder before serving. Enjoy this light, chocolatey treat!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan or baking sheet (10×15 inch)
- parchment paper,
- Clean kitchen towel
- Saucepan
- Offset spatula (optional)
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tbsp cornstarch
- ½ tsp instant coffee powder
- 4 large eggs
- ⅔ cup white granulated sugar
- 1 tbsp warm water
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
Step 1: Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
Step 2: Dry Ingredients
- Sift together flour, cocoa powder, baking powder, salt, cornstarch, and instant coffee powder in a bowl. Set aside.
Step 3: Beat the Eggs and Sugar
- In a separate large bowl, beat the eggs, granulated sugar (⅔ cup), and 1 tbsp warm water using an electric mixer until the mixture is pale, fluffy, and triples in volume (about 5–7 minutes).
Step 4: Combine Wet Ingredients
- Mix milk, vegetable oil, and vanilla extract in a small bowl. Slowly fold into the beaten egg mixture using a spatula.
Step 5: Add Dry to Wet
- Gradually fold in the sifted dry ingredients in batches. Be gentle to keep the batter airy.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 10–12 minutes until the cake springs back when touched lightly.
Step 7: Roll and Cool
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up gently with the towel (starting from the short end). Let it cool completely.
Step 8: Fill and Finish
- Unroll the cooled cake. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly on the cake and re-roll it. For ganache, heat heavy cream to a simmer and pour over chopped chocolate. Stir until smooth. Pour ganache over the roll and chill before serving.