This Decadent Chocolate Cake Roll is the ultimate dessert for any occasion. A rich, fluffy chocolate cake is rolled up with a sweet whipped cream filling and topped with a smooth ganache, making every bite a chocolate lover’s delight. It’s a show-stopping dessert that’s surprisingly easy to make!
Ingredients:
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 tsp vanilla extract
- 2 tbsp milk
- Powdered sugar (for dusting the towel)
For the Filling:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Ganache Topping (Optional):
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
Instructions:
Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper, allowing the paper to hang over the edges for easy removal. Lightly grease the parchment paper.
Mix Dry Ingredients:
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Whip the Egg Whites:
- In a large, clean bowl, beat the egg whites on medium-high speed until soft peaks form.
- Gradually add ¼ cup of the granulated sugar and continue beating until stiff peaks form. Set aside.
Make the Yolk Mixture:
- In another large bowl, beat the egg yolks with the remaining ½ cup sugar until pale and thick (about 2-3 minutes).
- Add the vanilla extract and milk, mixing until well combined.
Combine the Mixtures:
- Gently fold the dry ingredients into the egg yolk mixture.
- Then, carefully fold in the whipped egg whites in thirds, ensuring you don’t deflate the batter.
Bake the Cake:
- Pour the batter into the prepared pan and spread evenly with an offset spatula.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
- While the cake is still hot, turn it out onto a clean kitchen towel generously dusted with powdered sugar.
- Peel off the parchment paper and, starting from a short end, gently roll the cake (with the towel) into a tight log.
- Let the cake cool completely in its rolled shape.
Make the Filling:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fill the Cake:
- Once the cake has cooled, carefully unroll it.
- Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
- Re-roll the cake (without the towel) into a log.
Optional Ganache Topping:
- For the ganache, heat the heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and pour over the chocolate chips in a heatproof bowl.
- Let sit for 2 minutes, then stir until smooth.
- Spread the ganache over the rolled cake.
Chill and Serve:
- Refrigerate the cake roll for at least 1 hour before slicing.
- Dust with powdered sugar or decorate as desired.
Tips:
- Make-Ahead: You can make this cake a day in advance and keep it refrigerated for even more flavor.
- Ganache Options: For a thicker topping, double the ganache recipe!
- Decorate: Add some fresh berries or whipped cream for an extra elegant touch when serving.
This Decadent Chocolate Cake Roll is a perfect balance of rich chocolate flavor, fluffy cake, and a creamy filling. Whether you’re celebrating a special occasion or just satisfying your chocolate cravings, this dessert is sure to impress. Enjoy every indulgent bite!