Decadent Chocolate Cake Roll Recipe!

Here’s a Decadent Chocolate Cake Roll Recipe, a dessert showstopper with a moist chocolate sponge cake rolled around a luscious filling. Perfect for holidays, celebrations, or any time you crave indulgence!

Ingredients:

For the chocolate sponge cake:

3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup (150g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons (30ml) whole milk
Powdered sugar (for rolling)

For the filling:

1 1/4 cups (300ml) heavy cream, cold
1/4 cup (30g) powdered sugar
1 teaspoon vanilla extract
Optional: 1/4 cup (30g) mini chocolate chips or grated chocolate

For the ganache topping (optional):

1/2 cup (90g) semi-sweet chocolate chips
1/4 cup (60ml) heavy cream

Instructions:

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the egg yolks with 1/2 cup (100g) of the sugar until thick and pale. Stir in the vanilla extract and milk.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) of sugar and beat until stiff peaks form.
Gently fold the dry ingredients into the yolk mixture. Then fold in the egg whites in three additions, being careful not to deflate the batter.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the top springs back when touched.

2. Roll the cake:

While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper.
Roll the cake tightly with the towel (starting from the short side) and let it cool completely.

3. Make the filling:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fold in mini chocolate chips or grated chocolate if desired.

4. Assemble the cake roll:

Gently unroll the cooled cake. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
Re-roll the cake tightly (without the towel) and place it seam-side down on a serving plate. Chill for at least 1 hour.

5. Prepare the ganache topping (optional):

Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Pour the ganache over the chilled cake roll, letting it drip down the sides. Smooth with a spatula if needed.

6. Serve and enjoy:

Slice the roll and serve with a dusting of powdered sugar or a dollop of whipped cream.

Tips:

Prevent cracks: Roll the cake while it’s warm to keep it pliable.
Customization: Swap the filling with cream cheese frosting, chocolate mousse, or fruit preserves for variety.
Storage: Keep the cake roll refrigerated in an airtight container for up to 3 days.

This Chocolate Cake Roll is a decadent treat with the perfect balance of rich chocolate and creamy filling. It’s as impressive as it is delicious!