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Chocolate Cake Roll

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This indulgent chocolate cake roll is filled with a luscious whipped cream center and topped with a rich chocolate ganache. Perfect for special occasions or whenever you’re craving a delicious dessert!

Ingredients

Scale
  1. For the Cake:
    • 3/4 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 4 large eggs
    • 3/4 cup granulated sugar
    • 1 tsp vanilla extract
    • 2 tbsp vegetable oil
    • 1/4 cup powdered sugar (for rolling)

    For the Filling:

    • 1 cup heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract

    For the Topping:

    • 1 cup semi-sweet chocolate chips
    • 1/2 cup heavy cream

Instructions

  • Make the Cake:
    • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
    • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
    • In a large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add vanilla extract and oil, mixing gently.
    • Gradually fold the dry ingredients into the egg mixture until fully combined.
    • Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
    • While the cake is still hot, sprinkle powdered sugar onto a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) starting from the short end. Let cool completely.
  • Prepare the Filling:
    • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Gently unroll the cooled cake, spread the whipped cream evenly, and roll the cake back up without the towel. Place seam-side down on a serving platter.
  • Make the Chocolate Topping:
    • Heat the heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
    • Pour the ganache over the cake roll, spreading evenly.
  • Serve:
    • Chill the cake roll for at least 1 hour before slicing.
    • Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.

Notes

  • Be sure to cool the cake completely before filling and rolling to prevent the whipped cream from melting.
  • You can substitute the whipped cream with a store-bought option for convenience, but homemade tastes best.
  • The chocolate ganache topping can be made ahead and refrigerated, just reheat it slightly before pouring over the cake.

Nutrition

Find it online: https://grandmarecipesflash.com/chocolate-cake-roll/