🍫 Chocolate Cake Roll
Light cocoa sponge, rolled with fluffy cream and finished with a dusting of powdered sugar or a chocolate ganache glaze.
🔸 Ingredients
🍰 For the Chocolate Sponge:
• ¾ cup (90g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temp)
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60ml) milk
• Powdered sugar (for rolling)
🎂 For the Filling (Choose One):
A. Whipped Cream Filling:
• 1 cup (240ml) heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
B. Chocolate Buttercream (Richer):
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• ¼ cup (25g) cocoa powder
• 1–2 tbsp milk or cream
• 1 tsp vanilla extract
🍫 Optional Ganache Topping:
• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped
• 1 tbsp butter (for shine)
🔸 Instructions
1. Preheat & Prep:
• Preheat oven to 350°F (175°C).
• Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper and sides.
2. Make the Chocolate Sponge:
1 In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
2 In a large bowl, beat eggs for 3–5 minutes until pale, thick, and tripled in volume.
3 Gradually beat in sugar, then vanilla.
4 Gently fold in dry ingredients in batches, alternating with milk. Don’t overmix.
5 Spread batter evenly in pan. Bake 10–12 minutes, or until it springs back when lightly pressed.
3. Roll While Warm:
1 Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
2 Immediately after baking, loosen edges of the cake and invert onto the towel.
3 Carefully peel off parchment paper.
4 Starting from the short end, roll the cake (with towel inside) into a spiral. Let it cool completely in this rolled shape (prevents cracking later).
4. Make the Filling:
• For whipped cream: Whip all ingredients until stiff peaks form.
• For buttercream: Beat butter until fluffy, add remaining ingredients, and beat until smooth.
5. Assemble:
1 Gently unroll the cooled cake.
2 Spread filling evenly, leaving a ½-inch border.
3 Re-roll the cake (without the towel). Wrap in plastic wrap and chill for at least 30 minutes.
6. Optional Ganache Topping:
1 Heat cream until just simmering. Pour over chopped chocolate and butter.
2 Let sit 1 minute, then stir until glossy.
3 Let cool slightly, then pour over chilled cake roll. Let set before slicing.
🔸 Tips:
• Don’t overbake the sponge or it will crack when rolling.
• Use a serrated knife for clean slices.
• Dust with powdered sugar or cocoa if skipping the ganache.