Chocolate Jelly Roll
Indulge in the rich and nostalgic flavors of a homemade Chocolate Jelly Roll, a dessert that combines light, airy chocolate sponge cake with a luscious layer of fruity jelly or jam. This classic rolled cake recipe features simple pantry staples like cocoa powder, eggs, and sugar, but its delicate sponge texture and impressive swirl presentation make it feel anything but ordinary. The cake bakes in just 12 minutes and is rolled up warm in a powdered sugar-dusted towel to achieve its perfectly rounded shape. Filled with your favorite fruit jelly—be it raspberry, strawberry, or apricot—this dessert strikes the ideal balance between rich chocolate and tangy sweetness. A final dusting of powdered sugar adds an elegant finishing touch that’s bound to impress. Perfect as a show-stopping treat for holidays, birthdays, or afternoon tea, this Chocolate Jelly Roll is a delightful combination of flavor and artistry!
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Recipe Information
Ingredients
- 0.75 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 4 count large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons vegetable oil
- 3 tablespoons milk
- 0.25 cups powdered sugar (for dusting)
- 0.75 cups fruit jelly or jam (such as raspberry, strawberry, or apricot)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 10x15-inch jelly roll pan by lining it with parchment paper and lightly greasing the parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer on high speed for 5 to 7 minutes, or until the mixture is thick, pale, and tripled in volume.
Add the vanilla extract, vegetable oil, and milk to the egg mixture and mix just until combined.
Gradually fold the dry ingredients into the wet mixture, using a spatula to gently incorporate the flour mixture. Avoid overmixing to retain the batter's light texture.
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back gently when touched.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. This will prevent the cake from sticking.
Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
Starting at one short end, gently roll the warm cake (with the towel inside) into a tight spiral. Let it cool completely in this rolled position to shape the cake.
Once cooled, carefully unroll the cake and remove the towel. Spread an even layer of jelly or jam over the surface of the cake.
Re-roll the cake (without the towel) tightly, and place it seam-side down on a serving platter.
Dust the top of the roll with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 34.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 153 mg | 3% | |
*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.
