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Chocolate Cake Roll

A beautiful and indulgent chocolate dessert that combines a moist chocolate cake with a creamy filling, rolled up to form a delightful centerpiece.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3/4 cup all-purpose flour The base for our cake, bringing structure and a delicate crumb.
  • 1/4 cup unsweetened cocoa powder Infuses rich chocolate flavor and gives the cake its beautiful, dark hue.
  • 1 tsp baking powder Essential for that light and airy texture.
  • 1/4 tsp salt Enhances the sweetness and balances the flavors perfectly.
  • 4 large eggs Provides moisture and richness, aiding in achieving the perfect roll.
  • 3/4 cup granulated sugar Adds sweetness and helps create a tender crumb.
  • 1 tsp vanilla extract Elevates the flavor of the cake with a warm, aromatic touch.
  • 2 tbsp vegetable oil Keeps the cake moist and adds richness.
  • 1/4 cup powdered sugar (for rolling) Prevents sticking and adds a dusting of sweetness.
Filling Ingredients
  • 1 cup heavy whipping cream Makes the filling luxuriously creamy.
  • 1/4 cup powdered sugar (for filling) Sweetens the filling and helps stabilize.
  • 1 tsp vanilla extract (for filling) Adds depth to the creamy filling.
Ganache Ingredients
  • 1 cup semi-sweet chocolate chips The star of the ganache, providing rich, chocolatey goodness.
  • 1/2 cup heavy cream (for topping) Creates a smooth, glossy ganache.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by lining it with parchment paper and lightly greasing it.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick and pale.
  4. Add the vanilla extract and vegetable oil to the egg mixture, mixing until just combined.
  5. Gradually fold the dry ingredients into the wet ingredients using a spatula. Pour the batter into the prepared pan, spreading it evenly.
Baking
  1. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven and immediately sprinkle powdered sugar onto a clean kitchen towel. Flip the cake onto the towel, carefully peel away the parchment paper, and starting from one end, roll the cake up with the towel encasing it. Allow the cake to cool completely in this rolled form.
Filling Preparation
  1. While the cake cools, prepare the filling by beating the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  2. Once the cake is completely cool, gently unroll it. Spread the filling evenly over the surface.
  3. Roll the cake back up without the towel, placing the cake seam-side down onto a serving platter.
Ganache Preparation
  1. For the topping, heat the heavy cream in a saucepan until simmering. Pour it over the chocolate chips in a bowl and stir until the chocolate melts completely and the mixture is smooth.
  2. Pour the ganache over the rolled cake, letting it drizzle down the sides. Allow it to set for a few minutes, then slice the cake roll and serve.

Notes

For a perfect Chocolate Cake Roll, ensure your eggs are at room temperature for better volume when whipped. Always sift the dry ingredients to avoid lumps. Gently but firmly roll the cake in the towel to avoid cracking later.