Description
A soft and light chocolate cake roll filled with a rich creamy filling, perfect for a weeknight treat or small party.
Ingredients
Scale
- ยพ cup all-purpose flour
- ยผ cup cocoa powder
- 1 tsp baking powder
- ยผ tsp salt
- 4 large eggs
- ยพ cup sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk or strong coffee
- 1 cup heavy cream
- 4 oz cream cheese
- ยผ cup powdered sugar
- 1 tsp vanilla extract
- Powdered sugar or ganache for topping
Instructions
- Preheat oven to 350ยฐF. Line a 10ร15-inch jelly roll pan with parchment and grease.
- Whisk flour, cocoa, baking powder, and salt in a bowl.
- Beat eggs and sugar with a mixer for 3โ4 minutes until the mix is thick and light. Add oil, vanilla, and milk or coffee. Fold in the dry mix with a spatula until you have one smooth batter.
- Spread the batter evenly in the pan. Bake for 10โ12 minutes until the top springs back when you touch it.
- Lay a clean towel on the counter and dust it with cocoa or powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll the cake in the towel while it is warm. Let it cool fully in the roll shape.
- For the filling, beat the cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and beat until the mix forms stiff peaks.
- Carefully unroll the cooled cake. Spread the filling in one even layer. Reroll the cake without the towel. Wrap the roll and chill for at least 1 hour.
- Dust with powdered sugar or pour ganache over the top before you slice and serve.
Notes
Do not overbake the sponge. It must stay flexible to roll. Use cold cream and bowl for the filling. Chill the roll well before cutting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg