Maria
Indulge in the delightful and fluffy Chocolate Cake Roll recipe, a sweet treat that combines soft sponge cake with creamy whipped cream filling. This dessert is perfect for any occasion, whether it’s a special celebration or a cozy evening at home.
Why Make This Recipe
This Chocolate Cake Roll is a quick and easy dessert that will impress your family and friends. It’s a versatile recipe that can be customized with different fillings and toppings, making it a crowd-pleaser for all tastes.
How to Make Chocolate Cake Roll
Ingredients:
- 3 large eggs, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 70 grams (1/2 cup) plain flour or all-purpose flour
- 20 grams (1/4 cup) natural cocoa powder or Dutch-processed cocoa powder
- 20 ml (1 tablespoon + 1 teaspoon) vegetable oil
- 1/2 teaspoon vanilla extract
- 300 ml (1 and 1/4 cups) thickened cream or heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon icing sugar or powdered sugar
Directions:
- Preheat oven and prepare baking pan.
- Beat eggs and sugar until thick and foamy.
- Fold in flour and cocoa powder gently.
- Add oil and vanilla, then bake the cake.
- Roll up the cake with cocoa powder-dusted tea towel.
- Whip cream and assemble the cake roll.
- Chill before serving.
How to Serve Chocolate Cake Roll
Serve the Chocolate Cake Roll sliced into elegant swirls on a platter. Dust with powdered sugar or cocoa powder for a finishing touch. Pair with a cup of coffee or tea for a delightful dessert experience.
How to Store Chocolate Cake Roll
Store the Chocolate Cake Roll in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before serving.
Tips to Make Chocolate Cake Roll
- Be gentle when folding the flour and cocoa powder into the egg mixture to maintain a light and fluffy texture.
- Ensure the cake is just baked until no longer sticky to the touch to prevent overdrying.
- When rolling the cake, use a tea towel generously dusted with cocoa powder to prevent sticking.
Variation
For a twist on the classic Chocolate Cake Roll, you can try filling the cake with raspberry jam or chocolate ganache instead of whipped cream. You can also add chopped nuts or sprinkles for extra texture and flavor.
Chocolate Cake Roll
Ingredients
Cake Roll
- 3 large eggs, room temperature
- 100 g caster sugar or granulated sugar
- 70 g plain flour or all-purpose flour
- 20 g natural cocoa powder or Dutch-processed cocoa powder
- 20 ml vegetable oil
- 1/2 tsp vanilla extract
Whipped Cream Filling
- 300 ml thickened cream or heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp icing sugar or powdered sugar
Instructions
- Preheat the oven to 180°C and line a baking pan with parchment paper.
- In a mixing bowl, beat eggs and sugar until thick and foamy.
- Gently fold in the flour and cocoa powder into the egg mixture until just combined.
- Mix in the vegetable oil and vanilla extract, then bake the cake in the prepared pan until set.
- Carefully roll up the cake into a log using a tea towel dusted with cocoa powder to prevent sticking.
- Whip the cream with vanilla and sugar, then unroll the cake and spread the whipped cream filling evenly before rolling it back up.
- Chill the Chocolate Cake Roll in the refrigerator for 30 minutes before slicing and serving.
