Chocolate Cake Roll Recipe, also known as a Swiss roll, is a delectable dessert that combines the rich flavor of chocolate cake with a creamy filling, all rolled into one irresistible treat. Despite its elegant appearance, making a chocolate cake roll is surprisingly simple and requires just a few basic ingredients.
Ingredients Required for Chocolate Cake Roll Recipe
To prepare a chocolate cake roll, you will need the following ingredients:
- Flour
- Cocoa powder
- Baking powder
- Salt
- Eggs
- Sugar
- Vanilla extract
- Heavy cream
- Powdered sugar
Preparation Steps for Chocolate Cake Roll Recipe
Making the Cake Batter
To begin, preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Mixing Dry Ingredients
In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk together until well combined and set aside.
Beating Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar and continue beating until glossy peaks form.
Combining Wet and Dry Ingredients
Gently fold the egg yolk mixture into the beaten egg whites until just combined. Then, fold in the dry ingredients until the batter is smooth and uniform in texture.
Baking the Chocolate Cake Roll Recipe
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly touched.
Rolling the Chocolate Cake Roll Recipe
Once the cake is baked, remove it from the oven and immediately loosen the edges with a knife. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly with the towel, starting from one short end to the other. Allow the cake to cool completely while rolled up.
Making the Filling
While the cake is cooling, prepare the filling by whipping the heavy cream until stiff peaks form. Add powdered sugar and vanilla extract, and continue whipping until the filling is smooth and creamy.
Spreading the Filling
Carefully unroll the cooled cake and spread the prepared filling evenly over the surface, leaving a small border around the edges.
Final Touches for Chocolate Cake Roll Recipe
Once the filling is evenly spread, carefully roll the cake back up, this time without the towel. Place the rolled cake seam-side down on a serving platter and dust with powdered sugar for a decorative finish.
Serving Suggestions
To serve, slice the chocolate cake roll into individual portions using a sharp knife. Serve slices with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent touch.
Tips for Success the Chocolate Cake Roll Recipe
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking.
- Don’t overbake the cake, as it may become dry and difficult to roll.
Conclusion
In conclusion, mastering the art of making a chocolate cake roll is easier than you might think. With just a few simple ingredients and some basic kitchen skills, you can create a stunning dessert that’s sure to impress friends and family alike. So why wait? Try your hand at making a chocolate cake roll today and indulge in a slice of sweet satisfaction.
FAQs about Chocolate Cake Roll Recipe
- Can I use a different filling for my chocolate cake roll?
- Absolutely! While a classic whipped cream filling is traditional, you can experiment with different fillings like chocolate ganache, fruit preserves, or even peanut butter.
- How far in advance can I make a chocolate cake roll?
- You can prepare the cake and filling a day in advance and assemble the roll just before serving for best results.
- Can I freeze a chocolate cake roll?
- Yes, you can freeze a chocolate cake roll for up to a month. Just be sure to wrap it tightly in plastic wrap and thaw in the refrigerator before serving.
- What should I do if my cake cracks when rolling?
- If your cake cracks while rolling, don’t worry! Simply cover the cracks with extra filling or a dusting of powdered sugar for a decorative touch.
- Can I use gluten-free flour for this recipe?
Chocolate Cake Roll Recipe
Ingredients
Chocolate Cake
- 2/3 cup 79.2 g all-purpose flour
- 1/4 cup 21 g unsweetened cocoa powder
- 1 1/2 teaspoons 6 g baking powder
- 1/2 teaspoon 1.4 g kosher salt
- 1/4 teaspoon 0.57 g espresso powder
- 4 large 200 g eggs
- 3/4 cup 148.5 g sugar
- 1 1/2 teaspoons 6.9 g vanilla extract
- 1/4 cup 49.5 g vegetable oil, or melted coconut oil
- 1/4 cup 56.7 g milk
Cream Filling
- 1 cup 227 g heavy cream
- 1/4 cup 28.3 g confectioners’ sugar
- 1 teaspoon 4.7 g vanilla extract
Ganache Frosting
- 1 cup 227 g heavy cream
- 2 tablespoons 28.2 g butter
- 2 cups 340 g chocolate chips, milk, semi-sweet, or dark
- 2 tablespoons 30 g brewed coffee, optional
- pinch 0.35 g kosher salt
Instructions
- Prep. Preheat oven to 350ºF. Line a baking sheet (17×12) with parchment paper and spray with nonstick baking spray or grease well with butter and dust with cocoa powder.
- Mix dry ingredients. Whisk together flour, cocoa powder, baking powder, salt, and espresso powder in a medium mixing bowl.
- Mix the wet ingredients. Beat the eggs with a whisk or an electric mixer until pale and thick. Then, mix in sugar and vanilla followed by the oil and milk until combined.
- Combine the wet and dry ingredients. Slowly, mix in the flour mixture until well combined.
- Bake the cake. Spread the cake batter in an even layer onto the prepared baking sheet and bake until the top springs back when touched about 10 to 12 minutes. Take care not to overbake.
- Cool the cake. Remove the cake from the oven and let it cool for about 2 minutes. Loosen the bottom parchment with a knife. Top the cake with another piece of parchment paper and turn the cake out onto the new piece of parchment paper. Carefully remove the piece of parchment paper that the cake was baked on and discard it. Roll the cake into a loose roll and allow it to cool completely.
Make the Cream Filling
- As the cake cools, beat together the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl until stiff peaks form, about 5 minutes.
Assemble the Chocolate Cake Roll
- Carefully unroll the chocolate cake roll onto a serving platter and discard the parchment paper. Spread with the cream filling and carefully roll the cake.
- Frost with ganache frosting. Refrigerate the cake until ready to serve.
Frost the Chocolate Cake Roll
- Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout. Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely. Stir briskly to combine and until smooth.
- Once cooled, use an electric mixer or a wire whisk, to whip the ganache to incorporate air and increase the volume of the ganache. Spread on the outside of the chocolate cake roll.
