Chocolate Roll Cake Recipe
This chocolate roll cake recipe features a light, airy sponge made with cocoa powder, eggs, and sugar. After baking, the cake is rolled while warm to shape. Once cooled, it's filled with whipped cream or frosting, then re-rolled and chilled. Finished with a dusting of powdered sugar or chocolate ganache, it's a rich, elegant dessert perfect for any occasion.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan (approximately 10×15 inches)
- Parchment paper
- Clean kitchen towel
- Saucepan
- Whisk
- Offset spatula or knife
Ingredients
For the Sponge Cake:
- 4 large eggs room temperature
- ½ cup + 2 tablespoons 125g granulated sugar
- ½ cup 71g all-purpose flour
- ¼ cup 21g unsweetened cocoa powder (plus extra for dusting)
- 3 tablespoons 45ml sunflower oil (or vegetable/canola oil)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pure vanilla extract
For the Dark Chocolate Ganache:
- 1 cup 240g whipping cream
- 1½ cups 250g semi-sweet or dark chocolate (around 50% cocoa)
For the Vanilla Whipped Cream Filling:
- 1 cup 240ml cold heavy whipping cream
- 3 tablespoons 38g granulated sugar or powdered sugar
- 2 tablespoons marshmallow creme Fluff
- 1 teaspoon pure vanilla extract
Instructions
Preheat & Prep
- Begin by preheating your oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking tray with parchment paper. Lightly dust the parchment with cocoa powder to prevent sticking. This will help with rolling the cake later.
Make the Sponge Batter
- In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer for about 5–7 minutes, until the mixture becomes thick, pale, and fluffy. Add vanilla extract and sunflower oil, and gently mix to combine.
Fold in Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry mixture into the egg mixture using a spatula. Do not overmix—just combine until you see no dry streaks.
Bake the Sponge
- Pour the batter into the prepared baking pan and spread it evenly. Tap the pan lightly to remove air bubbles. Bake for 10 to 12 minutes or until the cake springs back when touched lightly in the center.
Roll the Cake
- While the cake is baking, lay out a clean kitchen towel and dust it generously with cocoa powder. As soon as the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Roll the cake up gently with the towel from the short side and let it cool completely rolled up.
Prepare the Ganache
- Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Let the ganache cool until it thickens to a spreadable consistency.
Make the Vanilla Whipped Cream
- In a chilled mixing bowl, whip the cold heavy cream with sugar until soft peaks form. Add marshmallow creme and vanilla extract, and continue whipping until stiff peaks form. Chill until ready to use.
Assemble the Roll Cake
- Carefully unroll the cooled sponge cake. Spread an even layer of chocolate ganache over the surface, followed by the whipped cream. Gently roll the cake back up (without the towel). Trim the edges for a clean look. Chill in the fridge for at least 30 minutes before serving. Dust with cocoa powder or powdered sugar before slicing.
Notes
Notes: Rolling the cake while warm prevents cracks. Ganache can be made ahead and reheated slightly if it gets too thick. Marshmallow creme adds stability and lightness to the whipped cream. Letting the cake chill before serving improves texture and flavor.
Nutrition Facts Of Chocolate Roll Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 360 kcal |
| Fat | 24g |
| Carbohydrates | 30g |
| Protein | 6g |
| Sugar | 20g |
| Fiber | 2g |
