Chocolate Cake Roll Recipe
A chocolate sponge cake rolled with whipped cream filling and finished with a chocolate ganache.
Equipment
- Mixing Bowl
- Whisk (Balloon)
- Baking Sheet17×12 rimmed baking sheet
- Parchment Paper
Ingredients
Ingredients
- 2/3 cup 79.2 gall-purpose flour
- 1/4 cup 21 gunsweetened cocoa powder
- 1 1/2 teaspoons 6 gbaking powder
- 1/2 teaspoon 1.4 gkosher salt
- 1/4 teaspoon 0.57 gespresso powder
- 4 large 200 geggs
- 3/4 cup 148.5 gsugar
- 1 1/2 teaspoons 6.9 gvanilla extract
- 1/4 cup 49.5 gvegetable oil, or melted coconut oil
- 1/4 cup 56.7 gmilk
- 1 cup 227 gheavy cream
- 1/4 cup 28.3 gconfectioners’ sugar
- 1 teaspoon 4.7 gvanilla extract
- 1 cup 227 gheavy cream
- 2 tablespoons 28.2 gbutter
- 2 cups 340 gchocolate chips, milk, semi-sweet, or dark
- 2 tablespoons 30 gbrewed coffee, optional
- pinch 0.35 gkosher salt
Instructions
Instructions
- Preheat the oven to 350ºF. Line a 17×12-inch baking sheet with parchment paper; lightly grease the parchment and/or pan (nonstick spray or a thin layer of butter) and dust lightly with unsweetened cocoa powder to prevent sticking.
- In a medium bowl, whisk together 2/3 cup (79.2 g) all-purpose flour, 1/4 cup (21 g) unsweetened cocoa powder, 1 1/2 teaspoons (6 g) baking powder, 1/2 teaspoon (1.4 g) kosher salt, and 1/4 teaspoon (0.57 g) espresso powder. Set aside.
- In a large bowl, beat 4 large eggs with a whisk or electric mixer until pale and thick, about 3–5 minutes.
- With the mixer running, add 3/4 cup (148.5 g) sugar to the eggs and continue beating until the mixture is noticeably thicker and ribbon-like, about 1–2 minutes more.
- Mix in 1 1/2 teaspoons (6.9 g) vanilla extract, then add 1/4 cup (49.5 g) vegetable oil (or melted coconut oil) and 1/4 cup (56.7 g) milk; mix until just combined.
- Gently add the dry ingredient mixture to the wet ingredients and fold or stir slowly until no dry streaks remain. Do not overmix.
- Spread the batter in an even layer on the prepared baking sheet, smoothing the top so it is uniform. Bake in the preheated oven until the top springs back lightly when touched and the cake is set, about 10–12 minutes. Take care not to overbake.
- Immediately remove the cake from the oven. Run a knife around the edge to loosen if needed. Place a second piece of clean parchment paper on top of the baked cake and invert the cake onto the new parchment. Peel off and discard the parchment the cake was baked on.
- While the cake is still warm, roll it up gently (with the clean parchment inside) into a loose spiral. Place the rolled cake seam-side down and allow it to cool completely while rolled.
- Meanwhile, make the whipped cream filling: in a large bowl, beat 1 cup (227 g) heavy cream with 1/4 cup (28.3 g) confectioners’ sugar and 1 teaspoon (4.7 g) vanilla extract until stiff peaks form, about 4–5 minutes. Keep chilled until ready to use.
- When the cake is completely cool, carefully unroll it and remove the parchment. Spread the whipped cream evenly over the cake, leaving a small border around the edges to prevent overflow. Re-roll the cake tightly but gently. Place the roll seam-side down on a serving platter or baking sheet and refrigerate while you prepare the ganache.
- Make the ganache: in a small saucepan over low heat, warm 1 cup (227 g) heavy cream with 2 tablespoons (28.2 g) butter until the butter melts and the cream is hot and steaming (do not boil). Place 2 cups (340 g) chocolate chips in a heatproof bowl, pour the hot cream-and-butter mixture over the chips, add 2 tablespoons (30 g) brewed coffee (optional) and a pinch (0.35 g) kosher salt. Let sit 3–5 minutes to soften the chocolate, then stir briskly until smooth.
- Let the ganache cool at room temperature until thickened to a spreadable consistency (you can speed this by chilling briefly). If you prefer a lighter texture, once the ganache has cooled and thickened, beat briefly with an electric mixer or whisk to incorporate a little air.
- Spread the ganache evenly over the outside of the chilled cake roll. Refrigerate the finished cake until the ganache is set and the cake is chilled, then slice and serve.
Notes
Notes
Key Ingredient Notes
Espresso Powder:
As I recommend with most chocolate recipes, the espresso powder is optional but highly recommended. The espresso powder enhances the flavor of the chocolate, but I do not find that it leaves an aftertaste. If you do not have it, you can omit it.
Eggs and Milk:
Make sure that these ingredients are at room temperature to ensure that they combine well in the cake batter.
Oil:
I recommend using oil in my chocolate cake recipes as the oil coats the cocoa powder and provides for the most tender and moist chocolate cake. You can use your favorite type of oil for baking vegetable oil, canola oil, or even melted coconut oil.
Brewed Coffee:
In the ganache frosting, I use brewed coffee. It is optional. If you’d prefer not to use it, add an equal amount of heavy cream to the recipe.
Storage Tips
To store.
Chocolate cake roll is best the same day but can last up to two days when stored in an airtight container in the refrigerator.
To make ahead.
Prepare the cake through rollings to cool. Wrap in a tea towel and then with plastic wrap. Store in the refrigerator for up to two days. When ready to serve, allow the cake to reach room temperature before unrolling to fill with the whipped cream. Note that the cake roll can easily crack if not stored properly and if it doesn’t reach room temperature before being unrolled.
To freeze.
Store in a freezer-safe, airtight container in the freezer for up to 2 months. To serve, thaw, slice, and serve.
Key Ingredient Notes
Espresso Powder:
As I recommend with most chocolate recipes, the espresso powder is optional but highly recommended. The espresso powder enhances the flavor of the chocolate, but I do not find that it leaves an aftertaste. If you do not have it, you can omit it.
Eggs and Milk:
Make sure that these ingredients are at room temperature to ensure that they combine well in the cake batter.
Oil:
I recommend using oil in my chocolate cake recipes as the oil coats the cocoa powder and provides for the most tender and moist chocolate cake. You can use your favorite type of oil for baking vegetable oil, canola oil, or even melted coconut oil.
Brewed Coffee:
In the ganache frosting, I use brewed coffee. It is optional. If you’d prefer not to use it, add an equal amount of heavy cream to the recipe.
Storage Tips
To store.
Chocolate cake roll is best the same day but can last up to two days when stored in an airtight container in the refrigerator.
To make ahead.
Prepare the cake through rollings to cool. Wrap in a tea towel and then with plastic wrap. Store in the refrigerator for up to two days. When ready to serve, allow the cake to reach room temperature before unrolling to fill with the whipped cream. Note that the cake roll can easily crack if not stored properly and if it doesn’t reach room temperature before being unrolled.
To freeze.
Store in a freezer-safe, airtight container in the freezer for up to 2 months. To serve, thaw, slice, and serve.