Chocolate Cake Roll Recipe

There's something undeniably magical about a Chocolate Cake Roll. From the moment you slice into its delicate swirls of rich, chocolate sponge and creamy filling, it’s pure dessert bliss. Whether you're making it for a special occasion or simply to satisfy a chocolate craving, this treat never disappoints.

this Recipe

I first made this cake roll for a family gathering, and it was an instant hit. The combination of soft, airy cake and luscious filling created a dessert that disappeared within minutes! Now, it has a permanent place in my recipe collection, perfect for birthdays, holidays, or just a sweet weekend indulgence.

Why You'll Love This Chocolate Cake Roll

Get ready to fall in love with this classic chocolate dessert. This Chocolate Cake Roll isn’t just beautiful to look at—it’s a delight to eat and surprisingly easy to make at home.

First, it’s light and airy. The sponge cake is made without butter or oil, giving it a delicate, melt-in-your-mouth texture that pairs perfectly with the creamy filling.

Second, it’s a showstopper. The elegant swirl makes it look like something straight out of a bakery. Yet, with a few simple techniques, you can achieve the same professional results in your own kitchen.

It’s also customizable. While a classic vanilla cream filling is always a winner, you can switch things up with chocolate ganache, coffee-flavored cream, or even a festive peppermint filling during the holidays.

Finally, it’s easier than you think. Though rolling a cake may seem intimidating, I'll guide you through every step to ensure success—even if it’s your first time making a rolled cake!

Ingredients Notes

The magic of this Chocolate Cake Roll lies in its simple, carefully chosen ingredients. Each one plays a key role in creating the perfect balance of flavor and texture.

The cocoa powder is the star of the show, providing a deep, rich chocolate flavor. I recommend using high-quality Dutch-process cocoa for a smoother taste, but natural cocoa powder works well too.

Eggs are essential for structure. Since this is a sponge cake, the eggs get whipped to incorporate air, giving the cake its light and fluffy texture. Be sure to use room-temperature eggs for the best results.

A touch of granulated sugar sweetens the cake while also helping to stabilize the egg foam. This ensures a balanced sweetness without being overpowering.

The filling is made with heavy cream, powdered sugar, and vanilla extract. Whipping the heavy cream until stiff peaks form creates a luscious, fluffy filling that perfectly complements the soft sponge.

Lastly, a dusting of powdered sugar on the outside adds a beautiful, snowy finish. Not only does it look elegant, but it also prevents the cake from sticking to your hands when rolling.

How To Make This Chocolate Cake Roll

Making this delicious cake roll may seem tricky, but follow these steps and you’ll have a flawless, bakery-worthy dessert in no time.

Start by preparing your baking pan. Line a jelly roll pan with parchment paper and lightly grease it to ensure easy release. Preheat your oven to 350°F (175°C).

In a large bowl, beat the eggs and sugar together until light and fluffy. This step is crucial, as it incorporates air into the batter, giving the cake its soft texture. Sift in the cocoa powder and flour, gently folding them into the mixture to keep the batter airy.

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, just until the cake springs back when lightly pressed. Overbaking can cause the cake to crack when rolling, so keep an eye on it!

While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake, towel and all, from one short end to the other. Let it cool completely in this rolled shape to prevent cracks later.

Once cooled, unroll the cake and spread the filling evenly across the surface. Gently roll it back up (without the towel), making sure it stays tight but not too tight to squeeze out the filling.

Chill the cake for at least 30 minutes before slicing. This helps it hold its shape and makes cutting easier.

Storage Options

A Chocolate Cake Roll stores beautifully, making it a great make-ahead dessert.

For short-term storage, keep it in the refrigerator for up to 3 days, covered tightly in plastic wrap to prevent it from drying out.

If you'd like to freeze it, wrap the entire roll in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 2 months. When ready to serve, thaw in the fridge overnight before slicing.

To keep leftovers fresh, store slices in an airtight container in the fridge and enjoy within a few days.

Variations and Substitutions

One of the best things about this Chocolate Cake Roll is its versatility! Here are a few ways to switch things up:

• Chocolate Ganache Filling: Replace the whipped cream with a rich, silky chocolate ganache for a double chocolate experience.
• Coffee-Infused Cake Roll: Add a teaspoon of instant espresso powder to the batter for a mocha twist.
• Peppermint Swirl: Mix crushed peppermint candies into the filling for a festive holiday version.
• Berry Delight: Spread a thin layer of raspberry or strawberry jam before adding the cream for a fruity surprise.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free treat.

Experimenting with flavors is half the fun—don’t be afraid to get creative and make this cake roll your own!

With its light, airy sponge and creamy filling, this Chocolate Cake Roll is a dessert that's as fun to make as it is to eat. Whether you’re serving it at a gathering or just treating yourself, it’s sure to impress. Give it a try, and enjoy every bite of this delightful, swirled creation!

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