Deluxe Chocolate Roll
Indulge in the decadent allure of the Deluxe Chocolate Roll, a show-stopping dessert that combines rich cocoa flavor with a velvety chocolate filling. This sponge cake is expertly rolled to create an elegant spiral, offering a sophisticated look that matches its luxurious taste. Made with pantry staples like unsweetened cocoa powder, semi-sweet chocolate chips, and heavy cream, this recipe comes together in just 45 minutes and serves eight, making it perfect for gatherings or special celebrations. A hint of vanilla and a delicate dusting of powdered sugar add aromatic and visual appeal, while the precise rolling technique delivers a melt-in-your-mouth texture with every slice. Whether you're hosting a dinner party or simply craving something sweet, this chocolate Swiss roll recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 60 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 vegetable oil
- 180 milliliters heavy cream
- 100 grams semi-sweet chocolate chips
- 30 grams powdered sugar
- 1 tablespoon extra cocoa powder
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the paper extends over the sides for easy lifting later.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs using an electric mixer until foamy, about 2 minutes. Gradually add the granulated sugar and continue beating until the mixture is thick and pale, approximately 5 minutes.
Mix in the vanilla extract and vegetable oil.
Gently fold in the flour mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched lightly in the center.
While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar and extra cocoa powder to prevent the cake from sticking.
Once baked, immediately turn the cake out onto the prepared towel and peel off the parchment paper. Starting at one short end, carefully roll the cake up with the towel and let it cool completely on a wire rack.
For the filling, heat the heavy cream until it begins to simmer. Pour over the chocolate chips and let stand for 2 minutes. Stir until smooth and let cool slightly.
Unroll the cooled cake gently and spread the chocolate filling evenly over the surface.
Reroll the cake (without the towel) tightly and transfer it to a serving platter, seam side down.
Allow the roll to set in the refrigerator for at least 1 hour before serving.
Dust with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 186.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 153 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 803 mg | 17% | |
*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.
