Description
This decadent Chocolate Cake Roll features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and topped with a rich chocolate ganache. Perfect for special occasions or an elegant dessert, this recipe combines tender cake, creamy filling, and luscious ganache for a delightful chocolate treat that serves 10.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar (for rolling)
Whipped Cream Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure easy removal.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. This helps achieve a smooth batter free of lumps.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick, pale, and fluffy. Then gently mix in the vanilla extract and vegetable oil.
- Fold Dry Ingredients: Gradually fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Spread the resulting batter evenly into the prepared pan.
- Bake the Cake: Bake in the preheated oven for 10–12 minutes, until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Roll the Cake: Immediately after removing from the oven, sprinkle powdered sugar on a clean kitchen towel. Turn the warm cake out onto this towel, peel off the parchment paper, and carefully roll the cake with the towel inside. Let it cool completely rolled up to maintain shape and prevent cracking.
- Prepare the Filling: Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable and airy filling.
- Unroll and Fill: Gently unroll the cooled cake, spread the whipped cream filling evenly over the surface, and then re-roll the cake without the towel. Position the roll seam-side down on a serving platter for neat presentation.
- Make the Ganache: Heat the heavy cream until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes to melt. Then whisk together until the ganache is smooth and glossy.
- Apply Ganache and Chill: Pour the ganache evenly over the cake roll, using a spatula to spread it smoothly. Chill the cake for 1 hour to set the ganache before slicing and serving. Optionally, garnish with additional powdered sugar, fresh berries, or chocolate shavings.
Notes
- Rolling the cake while warm with a towel prevents cracks during the final rolling with filling.
- Ensure the ganache is slightly cooled before pouring to avoid melting the whipped cream filling.
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- This cake roll can be stored in the refrigerator for up to 3 days, covered tightly.
- Make sure to whip the cream to stiff peaks; otherwise, the filling may be too soft and runny.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
