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Chocolate Cake Roll

A delightful dessert that combines rich chocolate cake with creamy filling, perfect for celebrations or indulging at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chocolate Sponge
  • ¾ cup Cake flour or all-purpose flour
  • ¼ cup Unsweetened cocoa powder, plus extra for rolling Plus extra for dusting the baking sheet
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 4 large Eggs, separated, room temperature Separate the yolks from the whites
  • ¾ cup Granulated sugar, divided Use half for yolk mixture and half for egg whites
  • ¼ cup Vegetable oil
  • ¼ cup Buttermilk or whole milk
  • 1½ teaspoons Vanilla extract
  • 1 teaspoon Espresso powder, optional Enhances chocolate flavor
For the Whipped Cream Filling
  • 1 cup Cold heavy cream
  • 3 tablespoons Granulated or confectioners' sugar
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Marshmallow creme, optional For additional sweetness and flavor
For the Chocolate Ganache
  • ½ cup Heavy cream For heating
  • 4 ounces Semi-sweet chocolate, finely chopped
  • 1 teaspoon Light corn syrup, optional For a glossy finish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, dusting it with cocoa powder.
  2. Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
  3. In another bowl, beat the egg yolks and half of the sugar until pale and thick, then stir in oil, buttermilk, vanilla, and espresso powder.
Combining Ingredients
  1. Gradually mix the dry ingredients into the wet ingredients until just combined.
  2. In a separate bowl, whip the egg whites until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form.
  3. Gently fold the egg whites into the chocolate batter.
Baking and Rolling
  1. Spread the batter evenly in the prepared baking sheet and bake for 12-15 minutes.
  2. Remove the cake from the oven, invert it onto a clean kitchen towel, peel off parchment and roll tightly in the towel to cool.
Filling and Ganache
  1. Whip cold heavy cream with sugar and vanilla until soft peaks form, optionally mixing in marshmallow creme.
  2. Unroll the cake carefully, spread the whipped cream filling, then roll it back up.
  3. Heat heavy cream until simmering, pour over chocolate and corn syrup, stir until smooth for ganache.
Serving
  1. Slice the Chocolate Cake Roll and drizzle with chocolate ganache, optionally serving with fresh berries or ice cream.

Notes

To keep your roll fresh, wrap in plastic wrap or place in an airtight container; lasts in fridge for 3-4 days or can be frozen for up to a month. Make sure all ingredients are at room temperature for better mixing.