Chocolate Cake Roll
Indulge in the decadent elegance of this Chocolate Cake Roll, a timeless dessert that combines a light, tender chocolate sponge cake with a luscious whipped cream filling. Perfectly rolled to showcase its beautiful spiral, this cake is sure to impress at any gathering. With simple pantry staples like all-purpose flour, cocoa powder, and granulated sugar, it’s surprisingly easy to make yet utterly luxurious. The secret lies in rolling the warm cake with a dusted kitchen towel for that flawless swirl. Garnish it with powdered sugar, cocoa powder, or chocolate shavings for a stunning presentation. Ready in under an hour and serving up to eight, this classic dessert is a showstopping treat that’s equally ideal for holidays, birthdays, or just a sweet indulgence at home.
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 pieces large eggs
- 1 teaspoon vanilla extract
- 0.25 cup whole milk
- 1.5 cups heavy whipping cream
- 0.5 cup powdered sugar
- optional chocolate shavings or cocoa powder (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the paper and set aside.
In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar with a hand or stand mixer on high speed for 3-5 minutes, or until the mixture becomes pale, thick, and creamy.
Reduce the mixer speed to low and gently mix in the vanilla extract and milk until just combined.
Gradually fold the dry ingredients into the wet mixture, using a spatula to combine them gently. Do not overmix, as this could deflate the batter.
Pour the batter evenly into the prepared jelly roll pan, spreading it into an even layer with a spatula.
Bake the cake in the preheated oven for 10-12 minutes, or until it springs back when lightly touched and a toothpick inserted in the center comes out clean.
While the cake is baking, lay a clean kitchen towel on your countertop and dust it generously with powdered sugar.
Once the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper carefully, and using the towel, roll the warm cake (starting from the short end) into a tight spiral. Let it cool completely in the rolled position.
While the cake is cooling, make the filling. In a clean bowl, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form.
Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the surface of the cake, leaving a small border at the edges.
Re-roll the cake (without the towel) tightly. If the edges crack slightly, don’t worry — these can be hidden with garnish.
Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, trim off the ends for a clean look, and optionally dust with powdered sugar, cocoa powder, or garnish with chocolate shavings.
Slice and serve chilled. Enjoy your chocolate cake roll!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 216.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 277 mg | 21% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1399 mg | 30% | |
*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.
