Chocolate Cake Roll

The Chocolate Cake Roll is a timeless dessert that combines the richness of chocolate with the creaminess of a luscious filling, creating a stunning swirl of flavors and textures. Perfect for celebrations or as an elegant treat for family and friends, this dessert is not only delicious but also visually impressive. Despite its sophisticated appearance, it’s surprisingly easy to make and customize.

Chocolate Cake Roll

Ingredients:

For the Chocolate Sponge Cake:

• 3/4 cup (90g) all-purpose flour
• 1/4 cup (30g) cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk

For the Filling:

• 1 1/2 cups (360ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 tsp vanilla extract

For the Ganache Topping:

• 1 cup (180g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream

Optional Garnish:

• Chocolate shavings or sprinkles

Instructions:

1. Prepare the Chocolate Sponge Cake:

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat the eggs and granulated sugar on high speed until pale and fluffy (about 3-4 minutes).

Add the vanilla extract and milk, mixing until combined. Gently fold in the dry ingredients, being careful not to deflate the batter.

Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

1. Roll the Cake:

While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Roll the cake tightly with the towel from the short end, creating a spiral. Allow it to cool completely while rolled.

Prepare the Filling:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake Roll:

Unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a 1/2-inch border.

Gently roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.

Prepare the Ganache Topping:

Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 2-3 minutes, then whisk until smooth.

Pour the ganache over the cake roll, spreading it evenly.

Garnish and Serve:

Sprinkle chocolate shavings or sprinkles on top for decoration. Refrigerate for at least 1 hour before slicing and serving.

Conclusion:
The Chocolate Cake Roll is a delightful blend of rich chocolate and creamy filling, making it a standout dessert for any occasion. Its elegant appearance belies its simplicity, and it’s sure to impress both in taste and presentation. Whether served at a festive gathering or as a sweet indulgence after dinner, this dessert guarantees to satisfy chocolate lovers.

Tips:

1. Prevent Cracking: Roll the cake while it’s warm to prevent cracks. Cooling it in the rolled shape helps it hold its form.
2. Customize Filling: Add a twist by incorporating fruit jams, Nutella, or mascarpone cheese to the whipped cream filling.
3. Make Ahead: Prepare the cake roll a day in advance and refrigerate. The flavors meld beautifully over time.
4. Clean Slices: Use a warm knife to slice the cake for a clean and professional look.
5. Storage: Store the cake roll in an airtight container in the refrigerator for up to 3 days.