Description
This chocolate cake roll is a luscious and elegant dessert featuring a light cocoa sponge cake rolled with a fluffy whipped cream filling and topped with a rich chocolate ganache. Perfect for special occasions or a delightful treat, the cake combines airy texture with smooth, chocolatey flavors.
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)
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 of the cake after baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa.
- Beat Eggs and Sugar: Using a large mixing bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick, pale, and ribbon-like. Gently mix in the vanilla extract and vegetable oil to maintain the volume.
- Combine Batter: Gradually fold the sifted dry ingredients into the egg mixture using a spatula, ensuring to preserve the lightness of the batter. Spread the batter evenly in the prepared jelly roll pan.
- Bake the Cake: Bake the cake in the preheated oven for 10 to 12 minutes or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the Cake: While the cake is still hot, sprinkle powdered sugar over a clean kitchen towel. Carefully turn the cake out onto the sugared towel, peel off the parchment paper, and roll the cake together with the towel. This prevents cracking and shapes the cake. Allow it to cool completely rolled.
- Prepare the Filling: In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a smooth, fluffy filling.
- Unroll and Fill: Gently unroll the cooled cake, spreading the whipped cream filling evenly over the surface. Carefully re-roll the cake without the towel, making sure to keep it tight but gentle. Place the roll seam-side down on a serving plate.
- Make the Ganache Topping: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a bowl, let sit for 2 minutes to melt, then whisk until the ganache is smooth and glossy.
- Assemble and Chill: Pour the ganache evenly over the cake roll, smoothing it with a spatula. Chill the cake in the refrigerator for 1 hour before slicing to set the ganache and meld the flavors.
- Serve: Slice the cake carefully and garnish with additional powdered sugar, fresh berries, or chocolate shavings if desired for an elegant presentation.
Notes
- Rolling the cake while warm prevents cracks and makes it easier to handle.
- Use a clean kitchen towel dusted with powdered sugar to avoid sticking.
- Chilling the cake after glazing helps the ganache set into a shiny finish.
- The whipped cream filling can be substituted with mascarpone or cream cheese frosting for variation.
- Store leftover cake refrigerated and consume within 3 days for best freshness.
