Chocolate Roll Cake
Dive into the decadence of this irresistible Chocolate Roll Cake, a show-stopping dessert that perfectly balances rich chocolate flavors with a light, fluffy texture. This stunning creation features a tender sponge cake made with unsweetened cocoa powder and folded with whipped egg whites for ultimate airiness. Rolled to perfection and filled with a creamy chocolate mousse made from dark chocolate and heavy cream, it’s an indulgent treat that melts in your mouth. From its moist and spongy base to its velvety filling, every bite is a celebration of chocolate. Ideal for holiday gatherings, birthdays, or special occasions, this easy-to-make rolled cake is sure to impress your guests. Refined yet approachable, it’s the ultimate chocolate dessert recipe, ready in under an hour!
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Recipe Information
Ingredients
- 65 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 240 milliliters heavy cream
- 50 grams confectioners' sugar
- 100 grams dark chocolate
- 1 tablespoon butter
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.
In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
Separate the eggs, placing egg whites and yolks into separate bowls.
In a large mixing bowl, beat the egg yolks and 50 grams of the granulated sugar until pale and thick. Stir in vanilla extract and milk.
Gradually fold the dry ingredients into the yolk mixture until just combined.
In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 grams of sugar and continue to beat until the whites are stiff and glossy.
Gently fold the egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
Spread the batter evenly into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a surface and dust it generously with confectioners' sugar.
Remove the cake from the oven. Carefully invert it onto the prepared towel. Peel off the parchment paper and roll the cake with the towel from the short side. Allow it to cool completely in the rolled-up shape.
To prepare the filling, melt the dark chocolate and butter in a heatproof bowl over a pot of simmering water, stirring constantly until smooth. Let it cool slightly.
In a large bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. Gently fold in the melted chocolate mixture until well combined.
Carefully unroll the cooled cake and spread the chocolate cream filling evenly over the surface, leaving a small border around the edges.
Gently re-roll the cake without the towel and place it seam-side down on a serving plate. Refrigerate for at least 30 minutes to set.
Optional: Dust with additional confectioners' sugar or cocoa powder before serving. Slice and enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 22.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 162 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.
