Chocolate Cake Roll

introduction

This cake roll makes a soft and light chocolate cake. It can feel like a small show for any meal. You can make it for a week night or a big day. Try it with a simple filling or with more chocolate. See a note on a similar idea like chocolate raspberry cake for more sweet ideas.

why make this recipe

This recipe gives you a thin cake that rolls with cream inside. It looks good and tastes rich but stays light. You can bake it fast and still wow your friends. If you like gentle, soft sweets, you will love this. For other mild cake ideas, you can read about almond ricotta cake.

how to make Chocolate Cake Roll

You will make a thin sponge, roll it while warm, then fill it with whipped cream. Work fast when the cake comes from the oven so it will not break. Let the cake cool in its rolled shape so it keeps the form. If you want a firmer crust or chewy edge, try the method used for chocolate chip cookies for a crisp bake note.

Ingredients :

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• Powdered sugar (for dusting)
• Chocolate ganache (optional, for drizzling)

Directions :

1. Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs and sugar until thick and pale, then add vanilla.
4. Gradually fold in the flour mixture until just combined.
5. Spread the batter evenly in the prepared pan.
6. Bake for about 12-15 minutes or until the cake springs back when touched.
7. Once baked, immediately invert the cake onto a clean towel dusted with powdered sugar.
8. Roll the cake in the towel tightly and let it cool.
9. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Unroll the cooled cake, spread the whipped cream filling over it, then re-roll the cake.
11. Dust with powdered sugar or drizzle with chocolate ganache before serving.
    
    

how to serve Chocolate Cake Roll

Cut the roll into even slices. Serve on a small plate. Add fresh berries or a light dust of cocoa if you like. For a sweet tray with new types of bars, see caramel apple cheesecake bars for a pair idea.

how to store Chocolate Cake Roll

Cover the cake with plastic wrap or put it in an airtight box. Keep it in the fridge for up to 3 days. Do not freeze the cake with fresh cream inside. If you must freeze, wrap tight and freeze for up to one month, then thaw in the fridge.

tips to make Chocolate Cake Roll

Use room temp eggs for more lift. Do not overmix the batter. Roll the cake while it is warm to set the shape. If the cake cracks a little, the cream will hide it. For a coffee or banana note, you can pair it with recipes like chocolate banana bread in a menu.

variation (if any)

• Add a layer of jam like raspberry or apricot under the cream.
• Swap the whipped cream for chocolate buttercream for a richer filling.
• Add a light swirl of coffee or liqueur to the cream for a deeper taste.
• Use fruit slices inside for a fresh feel.

FAQs

Q: Can I use a different pan?
A: Use a pan close to a jelly roll pan size. A sheet pan that is thin will work.

Q: Can I make the cake ahead?
A: You can bake the cake a day ahead and keep it wrapped. Fill it the next day.

Q: Can I use whipped topping instead of heavy cream?
A: You can, but the result will be less rich. Use a stable whipped topping if you need more hold.

Q: How do I fix a crack in the roll?
A: Fill the crack with more cream and press lightly. Dust with powdered sugar to hide the seam.

Q: Can I add chocolate chips to the batter?
A: Do not add chips to the thin batter. They can weigh it down and cause breaks.

Conclusion

For a step by step guide with photos, see Chocolate Cake Roll (Swiss Roll) – Sally’s Baking. For another full recipe view, try Decadent Chocolate Cake Roll – Cakes by MK.