Chocolate Birthday Cake Roll

This Chocolate Birthday Cake Roll is a delightful dessert combining rich chocolate sponge, creamy filling, and festive decorations. Perfect for celebrating in style!

Ingredients

For the Chocolate Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) cocoa powder (unsweetened)
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 3/4 cup (150g) granulated sugar, divided
• 1 tsp vanilla extract
• 2 tbsp milk

For the Filling:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Sprinkles or mini chocolate chips (optional)

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Optional Decorations:

• Sprinkles, chocolate shavings, or piping gel
• Birthday candles

Instructions

1. Prepare the Sponge Cake:

1. Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper.
2. Sift together flour, cocoa powder, baking powder, and salt.
3. In a clean bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.
4. In another bowl, beat egg yolks with the remaining sugar until pale and thick. Mix in vanilla and milk.
5. Gently fold the dry ingredients into the egg yolk mixture, then fold in the beaten egg whites until just combined.
6. Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.

2. Roll the Cake:

1. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.
2. Carefully peel off the parchment paper.
3. Roll the cake tightly from one short end to the other, along with the towel, and let it cool completely.

3. Make the Filling:

• Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in sprinkles or mini chocolate chips if desired.

4. Fill the Cake:

1. Unroll the cooled cake carefully and spread the whipped cream filling evenly.
2. Re-roll the cake (without the towel) and place it seam-side down on a serving platter.

5. Prepare the Ganache:

1. Heat the heavy cream in a small saucepan or microwave until steaming (but not boiling).
2. Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy.

6. Decorate the Cake Roll:

1. Pour the ganache over the cake roll, letting it drip down the sides.
2. Add sprinkles, chocolate shavings, or birthday candles for decoration.

7. Chill and Serve:

• Refrigerate for at least 1 hour to set the ganache. Slice and serve with candles blazing for a festive touch!

Tips:

• For Extra Flavor: Add a tablespoon of espresso powder to the cake batter for a mocha twist.
• Make It Ahead: The cake roll can be made a day in advance—just keep it chilled until serving.
• Customize It: Use fruit preserves, cream cheese filling, or Nutella for a fun variation.

This cake roll is a surefire way to make birthdays deliciously memorable!