Low Sodium Chocolate Roll Cake
Indulge guilt-free with this Low Sodium Chocolate Roll Cake, a stunning dessert that combines rich, chocolatey goodness with a light whipped cream filling—all while keeping sodium to a minimum. Crafted with simple pantry staples like unsweetened cocoa powder, all-purpose flour, and heavy cream, this jelly roll cake is both elegant and surprisingly easy to make. The recipe features a delicate sponge that's rolled to perfection and layered with sweet, airy vanilla cream before being dusted with powdered sugar for a classic finish. Ideal for health-conscious dessert lovers or those seeking low-sodium options, this cake is ready in under an hour and serves as a show-stopping centerpiece for gatherings, holidays, or everyday indulgence.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 4 large Eggs
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
- 0.5 cup Powdered sugar
- 1 cup Heavy cream
- 2 tablespoons Confectioners' sugar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, cocoa powder, and baking powder. Set aside.
In a large bowl, beat the eggs on high speed using an electric mixer until thick and pale, about 3 minutes.
Gradually add the granulated sugar into the beaten eggs, continuing to beat until well combined. This should take about 2 minutes.
Add the vanilla extract and water to the egg mixture and mix briefly to incorporate.
Gently fold the dry flour mixture into the wet mixture in batches, using a spatula. Ensure everything is well combined but do not overmix.
Pour the batter into the prepared jelly roll pan, spreading it evenly with the spatula.
Bake in the preheated oven for 10-12 minutes, until the cake springs back when touched lightly.
While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar.
As soon as the cake comes out of the oven, carefully invert it onto the prepared towel and peel off the parchment paper.
Starting with a short side, gently roll the cake and towel together into a log with the towel inside. Place on a wire rack to cool completely.
While the cake is cooling, prepare the filling. In a medium bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form.
Add the confectioners' sugar and vanilla extract to the whipped cream and continue beating until stiff peaks form.
Once the cake is completely cool, carefully unroll it. Spread the whipped cream mixture evenly over the cake, leaving a small border at the edges.
Gently reroll the cake, using the towel to help. Do not roll the towel inside this time.
Transfer the roll cake to a serving platter. Optionally, dust the top with additional powdered sugar before serving.
Refrigerate for at least 1 hour before slicing and serving to allow the flavors to meld.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 226.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 199 mg | 15% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1292 mg | 27% | |
*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.
