Chocolate Cake Roll

introduction

This cake roll is soft, light, and full of chocolate. You can make it for a week night treat or for a small party. You will like the cream inside and the chocolate on top. See a similar guide on this cake roll page for more ideas.

why make this recipe

This roll looks hard but it is not. You use few tools and few steps. The cake bakes fast and you can fill it with real cream. You can change the filling or the top to fit the day. If you like other rolled cakes, see the German cake roll for a close idea.

how to make Chocolate Cake Roll

You make a thin cake, roll it, then fill it with whipped cream. Bake the cake in a flat pan so you can roll it right away. Cool it rolled in a towel so it keeps shape. Unroll, add the cream, and roll it up tight. Top with a thin chocolate mix and cool before you cut.

Ingredients :

• 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)

You can add small chips or nuts if you want a firmer bite. For a rich mix idea, look at the chocolate caramel cake for a fun mix.

Directions :

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Sift together the flour, cocoa powder, baking powder, and salt; set aside.
3. Beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form; set aside.
4. 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.
5. Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites in three additions.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
7. 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.
8. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
9. 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.
10. Mix the melted chocolate with heavy cream to create a ganache and drizzle over the cake.
11. Refrigerate for at least 1 hour before slicing. Serve chilled.

For a cold time tip while you wait, you can read a note on chilling from this cookie ice cream cake guide.

how to serve Chocolate Cake Roll

Cut the roll with a sharp knife. Wipe the knife between cuts for clean slices. Serve each slice on a small plate. Add a dust of powder or a small berry on the side for a neat look. Keep the rest in the fridge until you serve.

how to store Chocolate Cake Roll

Wrap the roll in plastic wrap or place it in a sealed box. Put it in the fridge for up to 3 days. Do not leave it out for more than two hours. You can freeze slices in a sealed bag for up to one month. Thaw in the fridge before you eat.

tips to make Chocolate Cake Roll

• Use room temp eggs for more volume.
• Do not over mix the batter after you add the whites. Mix slow and stop when you see no streaks.
• Roll the cake while warm to set the shape.
• Chill the ganache a little so it does not melt the cream inside.
• For more mix and match ideas, check this cookie ice cream cake page for ways to pair flavors.

variation (if any)

• Fill with chocolate mousse instead of whipped cream.
• Use coffee in the cake batter for a coffee chocolate roll.
• Add orange zest to the cream for a bright note.
• Swap semi-sweet chocolate for dark chocolate for a deeper taste.

FAQs

Q: Can I use a different pan size?
A: Use a pan close to 10×15 inches. A much smaller pan will make a thick cake that may crack.

Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it in the fridge. The roll will slice clean after a rest.

Q: What if the cake cracks when I roll it?
A: It may crack if it cools too long before you roll. Roll it warm in the towel. Patch small cracks with extra cream when you fill it.

Q: Can I use a store cream?
A: Yes, you can use a thick store cream or stabilized whipped cream. It will hold shape well.

Conclusion

For more step by step photos and a full note on the classic method, see Chocolate Cake Roll (Swiss Roll) – Sally’s Baking.