Chocolate Cake Roll
introduction
Indulging in a Chocolate Cake Roll is like diving into a cloud of decadence that marries the richness of chocolate with the delight of sweet, creamy filling. This elegant dessert is a showstopper at any gathering, perfect for celebrations or a sweet treat after dinner. Its captivating appearance and delicious taste make it a beloved choice for chocolate lovers of all ages.
why make this recipe
Making a Chocolate Cake Roll brings the joy of baking right into your kitchen. This recipe allows you to create a stunning dessert that looks like you’ve spent hours preparing, yet it’s fairly straightforward. With its rolled shape and luscious cream filling, this cake not only tastes divine but also impresses visually. The combination of light, chocolate sponge and creamy filling offers a delightful textural contrast that is hard to resist. Plus, sharing a slice with loved ones enhances the experience, making dessert a memorable occasion.
how to make Chocolate Cake Roll
Ingredients:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup Dutch-process cocoa such as Hershey’s dark or Ghirardelli
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, room temperature (1/2 stick)
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 1 package cream cheese, 8 ounces, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1 teaspoon light corn syrup (optional for shine)
- 1 bar good quality chocolate, 4 ounces, such as Ghirardelli
Directions:
- Preheat oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan. Line the pan with parchment paper, allowing the parchment to hang at least 1 to 2 inches over the long sides for easy removal. Lightly butter the parchment paper and the inside edges of the pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
- In a stand mixer bowl fitted with the paddle attachment, mix the sugar and butter on medium speed for 30 seconds, then on high for an additional 30 seconds until well combined. Add the eggs and vanilla, mixing for another 30 seconds until well combined. Gradually incorporate the dry ingredients on medium-low speed until somewhat mixed, then switch to medium speed and mix until thoroughly combined, about 30 more seconds. Be careful not to over-mix.
- Spread the batter in the prepared jelly roll pan, ensuring even coverage into the corners. Shake the pan gently to level out the batter. Bake until the cake springs back when touched, about 10 to 12 minutes. Let the cake cool for 1 minute, then run a sharp knife along the edges. Lift the cake out using the parchment overhang and place it on a heatproof surface.
- Starting at a short end, roll the cake up with the paper as tightly as possible. It’s essential to do this while the cake is warm to prevent cracking later. Place the seam-side down in the refrigerator to cool completely.
- Whip the heavy cream in the mixer with the whisk attachment until stiff peaks form, about 1 minute. Set aside in a medium bowl.
- In the same mixing bowl, add cream cheese and whip until smooth and lump-free. Add powdered sugar and vanilla, mixing until combined. Gently fold the whipped cream into the cream cheese mixture until just incorporated.
- Carefully unroll the cooled cake. Spread the filling over the top, leaving 1/2 inch from the edges. Roll the cake and filling back into a roll, removing the parchment paper as you go. Wrap it tightly in plastic wrap to maintain its shape and chill for at least 30 minutes.
- For the ganache, chop the chocolate and set aside. Heat cream and corn syrup in a microwave until bubbling around the edges. Remove from the microwave and add chocolate, letting it sit for 1 minute. Blend until smooth and refrigerate until cooled.
- Remove the cake from the plastic wrap and place on a wire rack over a parchment-lined cookie sheet. Pour the cooled ganache over the cake and refrigerate for at least 30 minutes to set the ganache.
- Slice the cake into 1-inch pieces with a sharp knife, cleaning the knife between cuts.
how to serve Chocolate Cake Roll
Slice the Chocolate Cake Roll into individual servings, allowing each slice to showcase the beautiful swirls of chocolate cake and cream filling. You can serve it plain or garnished with fresh berries or a dusting of powdered sugar for an extra touch. If desired, drizzle a bit more chocolate ganache or whipped cream on top to enhance the presentation.
how to store Chocolate Cake Roll
To store your Chocolate Cake Roll, cover it tightly with plastic wrap or place it in an airtight container in the refrigerator. This will keep the cake moist and fresh. Enjoy the cake roll within three days for the best taste, although it can last up to a week under proper storage conditions.
tips to make Chocolate Cake Roll
- Ensure all your ingredients, especially eggs and butter, are at room temperature for better mixing.
- Roll the cake while it’s warm to prevent cracks; this technique is crucial for maintaining its shape.
- Use a sharp knife and avoid a sawing motion when slicing to ensure clean cuts.
- Experiment with different fillings, such as fruit preserves or flavored whipped cream, for a unique twist.
variation
Feel free to customize your Chocolate Cake Roll! Consider adding a layer of fruit, such as strawberries or raspberries, between the cake and the filling for a delightful contrast. You could also infuse the whipped cream with flavors like peppermint or espresso to create a different taste experience. For a festive touch, sprinkle chopped nuts or chocolate shavings over the ganache before it sets.
Enjoy making and sharing this Chocolate Cake Roll; it’s sure to be a hit!