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Chocolate Roll Cake Recipe

Chocolate Roll Cake Recipe

Luna
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!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Baking sheet
  • parchment paper,
  • electric mixer,
  • Mixing bowls
  • Rubber spatula
  • Serrated knife
  • Cooling rack
  • offset spatula

Ingredients
  

For the Cake:

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate ganache or melted chocolate optional

For the Ganache (Optional):

  • ½ cup heavy cream
  • 4 oz semi-sweet chocolate chopped

Instructions
 

Prepare the Cake:

  • Preheat Oven: Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  • Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Beat Wet Ingredients: In a separate large bowl, beat the eggs and sugar until light and fluffy. Add milk, oil, and vanilla extract, mixing well.
  • Combine and Bake: Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Filling:

  • Whip Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Add Ganache (Optional): Fold in the chocolate ganache or melted chocolate if desired for added flavor.

Assemble the Cake:

  • Cool and Roll: Once the cake is baked, let it cool in the pan for 5 minutes. Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one end, gently roll the cake up with the towel to form a log. Let it cool completely.
  • Fill and Roll: Unroll the cooled cake. Spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel.

Prepare the Ganache (Optional):

  • Make Ganache: Heat ½ cup of heavy cream until it just begins to simmer, then pour over 4 oz of chopped semi-sweet chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  • Frost Cake: Spread the ganache over the rolled cake or drizzle it on top.

Serve:

  • Chill and Slice: Chill the cake for about 30 minutes to set. Slice and serve to enjoy a delightful chocolate treat!
Keyword Chocolate Roll Cake Recipe