Description
A rich chocolate sponge cake rolled up with a fluffy cream filling and drizzled with chocolate ganache for an irresistible treat.
Ingredients
Scale
- For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- For the Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache (Optional):
- 4 ounces chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment, and grease parchment.
- Sift flour, cocoa powder, baking powder, and salt together.
- In a separate bowl, beat eggs and sugar on high for 5 minutes until thick and fluffy.
- Fold in vanilla and oil gently.
- Fold in dry ingredients until just combined.
- Pour batter into the prepared pan; bake for 10-12 minutes until springy.
- Roll the warm cake in a powdered-sugar-dusted towel; cool completely.
- Beat cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cooled cake, spread with filling, and re-roll.
- (Optional) For ganache, pour hot cream over chocolate; stir until smooth, then drizzle over cake.
- Chill for 1 hour before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Ganache adds a richer taste but is optional.
- You can freeze the cake roll wrapped in plastic for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 12 minutes