Chocolate Cake Roll
A delightful dessert with rich chocolate flavor and creamy filling, perfect for any occasion.
Servings 10 servings
Calories 240kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour A foundation for a soft and tender cake.
- 1/4 cup unsweetened cocoa powder For that deep, rich chocolate flavor.
- 1 tsp baking powder Ensuring the cake rises perfectly.
- 1/4 tsp salt Enhancing the chocolate's sweetness.
- 4 large eggs Adding richness and structure.
- 3/4 cup granulated sugar For sweetness and moisture.
- 1 tsp vanilla extract Infusing warmth and depth of flavor.
- 1/4 cup milk Making the batter smooth and creamy.
Whipped Cream Filling
- 1 cup heavy cream For a luscious whipped filling.
- 2 tbsp powdered sugar To sweeten the cream.
- 1 tsp vanilla extract For flavor in the whipped cream filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 10×15” jelly roll pan with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
- In a separate bowl, beat the eggs until thick and pale. Gradually add sugar and vanilla extract, mixing until well combined.
- Gently fold in the dry ingredients and milk. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 10-12 minutes.
- Once done, roll the warm cake in parchment paper and let it cool completely.
Filling and Assembly
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling evenly, and re-roll gently.
- Chill before slicing and optionally dust with cocoa or powdered sugar before serving.
Notes
Ensure all ingredients are at room temperature for better incorporation. Store leftovers in an airtight container in the refrigerator for up to three days.