Chocolate Cake Roll
A delightful dessert that combines the rich texture of chocolate cake with a whipped cream filling, elegantly rolled and topped with chocolate ganache.
Ingredients
For the Cake
- 3/4 cup all-purpose flour Light and fluffy, creating the perfect base for the cake.
- 1/4 cup unsweetened cocoa powder Rich and chocolatey, bringing deep flavor.
- 1 tsp baking powder For that perfect rise.
- 1/4 tsp salt Enhancing the chocolate flavor.
- 4 large eggs Providing structure and stability.
- 3/4 cup granulated sugar Sweetening up the cake.
- 1 tsp vanilla extract Adding warmth and depth of flavor.
- 2 tbsp vegetable oil Keeping the cake moist.
- 1/4 cup powdered sugar (for rolling) Ensuring an easy release.
For the Filling
- 1 cup heavy whipping cream For a luxurious filling.
- 1/4 cup powdered sugar (for filling) Sweetness in the filling.
- 1 tsp vanilla extract (for filling) Harmonizing with the whipped cream.
For the Ganache Topping
- 1 cup semi-sweet chocolate chips Melting into a delightful ganache.
- 1/2 cup heavy cream (for topping) Creating a luscious chocolate layer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper, lightly greasing the paper.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in the vanilla extract and vegetable oil, mixing until well combined.
- Gradually fold in the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Pour the batter onto the prepared baking sheet and bake for about 12-15 minutes or until it springs back when pressed.
- Dust a clean kitchen towel with powdered sugar to prepare for rolling.
- Invert the baked cake onto the towel, peel away the parchment paper, and roll the cake tightly in the towel. Let it cool completely.
Filling & Ganache
- Prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- For the ganache, heat the heavy cream in a saucepan until it simmers, then stir in the chocolate chips until smooth.
- Once the cake is cooled, carefully unroll it, spread the whipped cream filling over the surface, and roll it back up tightly.
- Pour the chocolate ganache over the cake, allowing it to drip down the sides.
Serving
- Slice the cake with a sharp knife and serve.
Notes
Consider adding a layer of fruit like strawberries or raspberries between the cake and the filling. Using a clean, damp cloth during rolling can help avoid cracks. Practice makes perfect!