Chocolate Almond Cake Roll
Delight your taste buds with this elegant Chocolate Almond Cake Roll, a show-stopping dessert that pairs rich cocoa flavors with a light, fluffy almond-infused whipped cream filling. This heavenly roll combines a tender chocolate sponge cake—made with just a handful of pantry staples like cocoa powder and eggs—with a silky almond-scented filling that’s whipped to perfection. Finished with a dusting of powdered sugar, toasted sliced almonds, and optional chocolate shavings, this decadent treat is as visually stunning as it is delicious. Perfect for special occasions or as a luxurious after-dinner dessert, this cake roll comes together surprisingly quickly and serves up to 8. Whether you're hosting a party or treating yourself, this Chocolate Almond Cake Roll promises to be the centerpiece of your dessert table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 60 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Eggs (large)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 20 grams Powdered sugar (for dusting)
- 240 ml Heavy whipping cream
- 30 grams Powdered sugar (for filling)
- 1 teaspoon Almond extract
- 30 grams Sliced almonds (toasted, optional for garnish)
- 20 grams Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, ensuring the edges are well covered.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt to remove any lumps and set aside.
In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 3-4 minutes, or until thick and pale in color.
Gradually add the granulated sugar to the eggs while beating, then mix in the vanilla extract until well combined.
Fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Mix gently until just combined.
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, place a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
Starting at one short end, roll the warm cake up with the towel into a tight spiral and let it cool completely on a wire rack.
While the cake cools, prepare the filling by beating the heavy whipping cream, powdered sugar, and almond extract together in a mixing bowl until soft peaks form.
Once the cake is completely cool, carefully unroll it and spread the almond whipped cream evenly over the surface, leaving a small border around the edges.
Re-roll the cake (without the towel) and place it seam-side down on a platter. Trim the ends with a sharp knife for a clean presentation, if desired.
Dust the top of the cake roll with powdered sugar and garnish with toasted sliced almonds and chocolate shavings, if using.
Refrigerate the cake for at least 1 hour before serving to help it set and make slicing easier. Slice and serve chilled.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 164.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
