Description
This chocolate cake roll features a light sponge and a sweet cream filling, perfect for any occasion.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup granulated sugar (divided: 1/2 cup for yolks, 1/4 cup for whites)
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1/2 cup semi-sweet chocolate, melted
- 2 tbsp heavy cream (for topping)
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Line a 10ร15-inch jelly roll pan with parchment paper and lightly grease it.
- Sift together the flour, cocoa powder, baking powder, and salt; set aside.
- Beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form; set aside.
- In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar until thick and pale. Mix in the vanilla extract and milk.
- Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites in three additions.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
- Turn out the warm cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel. Let it cool completely.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
- Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up tightly without the towel. Place seam-side down on a plate.
- Mix the melted chocolate with heavy cream to create a ganache and drizzle over the cake.
- Refrigerate for at least 1 hour before slicing. Serve chilled.
Notes
For a sweet twist, add a layer of jam under the cream or use chocolate whipped cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg