Chocolate Cake Roll Recipe
This Chocolate Cake Roll is a rich, fluffy dessert with a creamy filling and chocolate ganache. Perfect for celebrations or a sweet treat!
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Baking Sheet
- Parchment Paper
- Rubber spatula
- Plastic Wrap
Ingredients
For the Cake:
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon espresso powder
- 4 large eggs
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup milk
For the Filling:
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
For the Ganache:
- 2 tablespoons butter
- 2 cups chocolate chips milk, semi-sweet, or dark
- 2 tablespoons brewed coffee optional
- pinch kosher salt
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet (preferably a jelly roll pan) with parchment paper, allowing some overhang to lift the cake later.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, kosher salt, and espresso powder until well combined. Set aside.
Step 3: Beat the Eggs
- In a large mixing bowl, combine the eggs and sugar. Using an electric mixer, beat on high speed until thick, pale, and doubled in volume, about 5-7 minutes.
Step 4: Incorporate Wet Ingredients
- Add the vanilla extract, vegetable oil, and milk to the egg mixture. Gently fold in the dry ingredients using a rubber spatula until just combined—do not overmix.
Step 5: Bake the Cake
- Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when touched and a toothpick comes out clean.
Step 6: Roll the Cake
- Remove the cake from the oven and immediately place a clean kitchen towel on top. Flip the cake onto the towel and peel away the parchment paper. While warm, roll it tightly with the towel starting from one short end. Let cool completely rolled.
Step 7: Prepare the Filling
- In a mixing bowl, beat the heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Set aside.
Step 8: Unroll and Fill
- Once the cake is cool, gently unroll it. Spread the whipped cream filling evenly, leaving a small border at the edges. Roll the cake back up carefully without the towel.
Step 9: Make the Chocolate Ganache
- In a saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Stir in brewed coffee and a pinch of kosher salt if using. Let ganache cool slightly before pouring over the rolled cake.
Step 10: Chill and Serve
- Place the assembled cake in the refrigerator for at least 30 minutes to set the ganache. Slice and serve, garnished with whipped cream or chocolate shavings if desired.
Notes
- Use room temperature eggs for better volume when beating.
- Don’t skip the espresso powder; it enhances the chocolate richness.
- Be gentle when rolling the cake to avoid cracks.
- Customize the filling with fruits or nuts for variation.
- Store wrapped in the refrigerator up to 3 days or freeze unfilled cake for 2 months.