Chocolate Cake Roll
A delightful Chocolate Cake Roll featuring a soft, airy cake wrapped around a luscious cream filling, perfect for impressing guests or treating yourself.
Servings: 8 servings
Calories: 225kcal
Ingredients
For the cake
- 3/4 cup all-purpose flour Soft and fluffy, providing a perfect base.
- 1/4 cup cocoa powder Rich and chocolatey, giving the cake its deep flavor.
- 1 teaspoon baking powder Ensures your cake rolls up light and airy.
- 1/4 teaspoon salt Balances out the sweetness, enhancing flavors.
- 4 large eggs Essential for structure and stability.
- 3/4 cup granulated sugar Adds sweetness and helps with moisture.
- 1 teaspoon vanilla extract Fragrant and flavorful, elevating the cake.
- Powdered sugar for dusting powdered sugar Adds a beautiful finish.
For the filling
- 1 cup heavy cream Creamy, luscious, for the perfect filling.
- 1/4 cup powdered sugar Sweetens the whipped cream filling.
- 1 teaspoon vanilla extract For added depth in the cream filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your 10x15-inch jelly roll pan by greasing it and lining it with parchment paper for easy removal.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, beat the eggs on high speed for about 5 minutes, until they are thick and lemon-colored. Gradually add in the granulated sugar and the vanilla extract, ensuring to beat well after each addition.
- Gently fold in the sifted dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay out a clean kitchen towel on your countertop and dust it generously with powdered sugar.
- Once the cake is baked, carefully invert it onto the prepared towel, peeling off the parchment paper gently.
- Roll the cake up with the towel starting from a short side. Allow the cake to cool completely on a wire rack while it’s rolled up.
Filling and Assembly
- In a separate chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Once the cake has cooled completely, gently unroll it and spread the whipped cream evenly over the surface.
- After spreading the cream, roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
- Before serving, dust the cake with powdered sugar for a lovely finish. Slice into beautiful rounds.
Notes
Opt for a sturdy kitchen towel for rolling; chill the bowl and beaters before whipping cream. Consider adding flavors like coffee or orange zest to your whipped cream.