Description
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
- 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
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg