Decadent Chocolate Cake Roll Recipe

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This Chocolate Cake Roll, also known as a Swiss Roll, is a classic dessert that combines rich, moist chocolate sponge cake with a luscious, creamy filling. With its beautiful swirl and impressive presentation, it’s the perfect dessert for special occasions or a treat to satisfy your chocolate cravings. Despite its elegant appearance, making a chocolate cake roll is easier than you might think, and the end result is a delightful dessert with a melt-in-your-mouth texture!

Ingredients

For the Chocolate Sponge Cake:

• All-purpose flour (3/4 cup) – Provides the structure for the cake while keeping it light.
• Cocoa powder (1/4 cup) – For a rich chocolate flavor; use high-quality cocoa powder for the best taste.
• Baking powder (1/2 teaspoon) – Helps the cake rise and remain fluffy.
• Salt (1/4 teaspoon) – Enhances the chocolate flavor.
• Eggs (4 large, at room temperature) – Adds volume and helps create a light, airy texture.
• Granulated sugar (1/2 cup) – Sweetens the cake and stabilizes the egg foam.
• Vanilla extract (1 teaspoon) – Enhances the flavor of the chocolate.
• Vegetable oil (2 tablespoons) – Adds moisture, keeping the cake soft and easy to roll.

For the Cream Filling:

• Heavy whipping cream (1 cup) – Whips into a light, fluffy filling.
• Powdered sugar (1/4 cup) – Sweetens the cream without making it gritty.
• Vanilla extract (1 teaspoon) – Adds a touch of flavor to the filling.

For the Chocolate Ganache (Optional):

• Chocolate (4 ounces, chopped) – Creates a glossy, indulgent topping.
• Heavy cream (1/2 cup) – Combines with chocolate for a smooth, creamy ganache.

How to Make Chocolate Cake Roll

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment as well. This will prevent the cake from sticking and make it easy to roll.

Step 2: Mix the Dry Ingredients

In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures there are no lumps and makes the cake lighter.

Step 3: Beat the Eggs and Sugar

In a separate large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, or until the mixture is pale, thick, and fluffy. This step is crucial for a spongy, airy texture.

Step 4: Add the Wet Ingredients

Gently fold in the vanilla extract and vegetable oil, being careful not to deflate the egg mixture.

Step 5: Combine the Wet and Dry Ingredients

Gradually fold the dry ingredients into the egg mixture until just combined. Avoid over-mixing to keep the batter airy.

Step 6: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Do not overbake, as this can make the cake too dry and hard to roll.

Step 7: Roll the Cake

While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake up in the towel from the short end. Let it cool completely in this rolled position, which will help it keep its shape.

Step 8: Make the Cream Filling

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.

Step 9: Unroll and Fill the Cake

Once the cake is completely cool, carefully unroll it. Spread the whipped cream filling evenly over the surface, then gently re-roll the cake without the towel.

Step 10: Prepare the Chocolate Ganache (Optional)

To make the ganache, heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Drizzle the ganache over the cake roll for an extra indulgent touch.

Step 11: Chill and Serve

Refrigerate the cake roll for at least 1 hour to set. Slice and serve with a dusting of powdered sugar or additional chocolate shavings if desired.

Frequently Asked Questions

Can I make this cake roll in advance?

Yes, this cake roll can be made a day in advance and stored in the refrigerator. Just cover it with plastic wrap to keep it fresh.

What if my cake cracks while rolling?

A few cracks are normal, especially for first-time cake roll makers! If you encounter cracks, you can cover them with ganache or whipped cream for a beautiful finish.

How do I prevent the cake from sticking to the towel?

Dusting the towel with powdered sugar helps prevent sticking. Alternatively, you can use a silicone baking mat for rolling.

Can I use a different filling?

Absolutely! You can try a chocolate mousse, cream cheese filling, or even fruit jam for a different flavor profile.

Do I have to add the ganache topping?

No, the ganache is optional. The cake roll is delicious with just the whipped cream filling, but the ganache adds an extra layer of richness.

Can I freeze the cake roll?

Yes, wrap the cake roll tightly in plastic wrap, then place it in an airtight container and freeze for up to one month. Thaw it in the fridge before serving.

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