Chocolate Cake Roll

Imagine a dessert that combines the elegance of a bakery masterpiece with the comfort of homemade goodness—that’s the magic of a Chocolate Cake Roll. This beauty is a showstopper on any dessert table, but don’t let its fancy appearance fool you. It’s surprisingly simple to make, and trust me, once you slice into that swirl of moist chocolate sponge and luscious cream filling, you’ll feel like a dessert rockstar. Plus, it’s customizable—think mint, caramel, or berries! This is the kind of recipe you’ll want to keep in your back pocket for when you want to impress without breaking a sweat. Let’s dive in!

Why You’ll Love Chocolate Cake Roll

• Elegant yet Easy: It looks like it belongs in a pastry shop, but it’s totally doable in your kitchen. No fancy equipment required!
• Customizable Swirls of Fun: Play with the filling flavors—chocolate, cream cheese, or even fruity jams.
• Perfect for Any Occasion: Whether it’s a dinner party, a holiday feast, or just because you’re craving something sweet, this roll is always a hit.
• Kid-Friendly (and Kid-at-Heart Approved): It’s chocolate, need we say more?

Ingredients in Chocolate Cake Roll

Here’s what makes this chocolate cake roll irresistibly good:

Chocolate Sponge Cake

Cocoa Powder: The heart of the cake’s rich chocolatey flavor. Choose high-quality cocoa for best results.
All-Purpose Flour: Provides the structure while keeping the sponge light and airy.
Eggs: Whipped to create volume and give the cake its fluffy texture.
Granulated Sugar: Sweetens and balances the cocoa’s natural bitterness.
Vanilla Extract: A hint of vanilla enhances the overall flavor profile.

Cream Filling

Heavy Whipping Cream: Creates a luscious, creamy filling that pairs perfectly with the cake.
Powdered Sugar: Sweetens the cream without making it grainy.
Vanilla Extract: Adds a subtle flavor to the filling for a harmonious bite.

Optional Garnishes

Powdered Sugar: A dusting of snow-like sweetness for an elegant finish.
Chocolate Ganache: Drizzle for extra indulgence.
Fresh Berries: Adds a pop of color and a fruity contrast.

(Note: The full ingredients list with measurements is provided in the recipe card directly below.)

Instructions

Let’s transform simple ingredients into a stunning dessert:

Make the Chocolate Sponge Cake

1. Preheat Your Oven: Set it to 350°F (175°C) and line a jelly roll pan with parchment paper. This ensures easy removal later.
2. Whip the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar until the mixture triples in volume and becomes pale and fluffy. This is the secret to a light sponge!
3. Sift and Fold: Sift together the cocoa powder and flour. Gently fold it into the egg mixture to avoid deflating the batter.
4. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes or until the cake springs back when lightly pressed.

Roll the Cake

1. Flip and Roll: While the cake is still warm, flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.

Prepare the Cream Filling

1. Whip the Cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Assemble the Cake Roll

1. Unroll and Fill: Gently unroll the cooled cake. Spread the cream filling evenly, leaving a small border around the edges.
2. Roll it Back: Carefully roll the cake back up, using the towel to guide you. Place seam-side down.

Add the Finishing Touches

1. Dust or Drizzle: Sprinkle powdered sugar or drizzle with chocolate ganache. Add berries for extra flair if desired.

Serve and Enjoy

Slice the roll into neat pieces and serve chilled or at room temperature. Each slice showcases the beautiful swirl of chocolate and cream—guaranteed to wow your guests!

How to Serve Chocolate Cake Roll

• Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
• Add a dollop of whipped cream and a sprinkle of chocolate shavings for a fancy touch.
• Serve with coffee or tea for the perfect afternoon pick-me-up.

Additional Tips

• Don’t Skip the Towel: Rolling the cake while warm prevents cracks and makes it easier to shape.
• Chill Time: Let the assembled cake chill in the fridge for at least an hour for cleaner slices.
• Storage: Wrap leftovers tightly in plastic wrap and store in the fridge for up to 3 days.

FAQ Section

Q1: Can I use a different filling?
A1: Absolutely! Try cream cheese frosting, Nutella, or raspberry jam for a twist.

Q2: What if my cake cracks?
A2: No worries! Just cover it with ganache or powdered sugar—it’ll still taste amazing.

Q3: Can I freeze this cake?
A3: Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Q4: How do I make this gluten-free?
A4: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Q5: Can I make this ahead?
A5: Yes, it’s even better when chilled overnight.

Q6: Why did my sponge turn out flat?
A6: Ensure your eggs are whipped enough and don’t overmix when folding in the flour.

Q7: What pan should I use?
A7: A 10×15-inch jelly roll pan works best.

Q8: Can I double the recipe?
A8: Sure! Use a larger pan or make two rolls for more servings.

Q9: What’s the best way to cut the cake?
A9: Use a sharp knife and wipe it clean between slices for neat cuts.

Q10: Can I make a vegan version?
A10: Replace eggs with a flaxseed substitute and use coconut cream for the filling.

Conclusion

This Chocolate Cake Roll is everything you want in a dessert—beautiful, indulgent, and surprisingly easy to make. Whether it’s for a special occasion or a midweek pick-me-up, this recipe will never disappoint. So roll up your sleeves and get ready to roll up some chocolate magic!

Print