Description
This classic Chocolate Cake Roll features a light and fluffy cocoa sponge rolled with a luscious whipped cream filling and topped with a rich chocolate ganache. Perfect for celebrations or a special dessert, it balances a delicate texture with intense chocolate flavor, finished with a smooth ganache that adds a glossy, decadent touch.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar (for rolling)
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan thoroughly and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl to ensure even distribution and to avoid lumps.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes thick, pale, and fluffy. Then, gently mix in the vanilla extract and vegetable oil.
- Combine Batter: Gradually fold the sifted dry ingredients into the egg mixture. Be careful to fold gently to maintain the batter’s airiness. Then, spread the batter evenly into the prepared pan.
- Bake the Cake: Transfer the pan to the preheated oven and bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still hot, sprinkle powdered sugar over a clean kitchen towel. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel. This prevents cracking as it cools. Allow it to cool completely rolled up.
- Prepare the Filling: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be your light and fluffy filling.
- Fill and Re-roll: Carefully unroll the cooled cake and spread the whipped cream filling evenly over it. Then roll the cake up again, this time without the towel, placing the seam side down on a serving plate.
- Make the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt the chocolate, then whisk together until smooth and glossy.
- Finish the Cake: Pour the prepared ganache over the rolled cake, spreading it evenly to cover the entire surface. Chill the cake in the refrigerator for at least 1 hour to set the ganache before slicing and serving.
Notes
- For best results, ensure the eggs and sugar are beaten thoroughly for a light sponge texture.
- Rolling the cake while warm prevents cracking and makes it easier to shape.
- Use a clean dish towel and generous powdered sugar when rolling to avoid sticking.
- The ganache should be poured warm, not hot, to achieve a smooth finish.
- Chill the cake well before slicing to get clean, neat slices.
- Optional garnish ideas include fresh berries, a dusting of powdered sugar, or chocolate shavings.
