Description
A soft and light chocolate cake roll filled with whipped cream and topped with a rich chocolate ganache.
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 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)
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Sift together the flour, cocoa powder, baking powder, and salt; set aside.
- Beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form; set aside.
- 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.
- Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites in three additions.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
- 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.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
- 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.
- Mix the melted chocolate with heavy cream to create a ganache and drizzle over the cake.
- Refrigerate for at least 1 hour before slicing. Serve chilled.
Notes
For neat slices, wipe the knife between cuts. Store wrapped in plastic in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American