Chocolate Cake Roll Recipe

There's something undeniably nostalgic about a Chocolate Cake Roll—a soft, airy chocolate sponge wrapped around a luscious cream filling, finished with a dusting of powdered sugar or a glossy chocolate glaze. Each slice reveals the perfect swirl, making it as visually stunning as it is delicious.

this Recipe

I remember the first time I made this cake roll; I was intimidated by the thought of rolling a cake without cracking it. But once I learned a few simple tricks, it became one of my favorite go-to desserts for special occasions and casual gatherings alike.

Why You'll Love This Chocolate Cake Roll

Get ready to fall in love with this classic dessert that’s as fun to make as it is to eat.

First, it’s surprisingly easy to make with just a handful of pantry staples. The sponge cake bakes quickly, and the filling comes together in minutes.

It’s also incredibly versatile—swap out the vanilla cream for a chocolate mousse or add a layer of fruit preserves for a flavor twist.

Not to mention, this cake roll is a showstopper. Whether you’re serving it at a holiday dinner or a weekend get-together, it’s guaranteed to impress.

And if you love make-ahead desserts, this one’s for you! It can be prepared in advance and stored in the fridge until ready to serve.

Ingredients Notes

The magic of this Chocolate Cake Roll comes from a few simple yet essential ingredients.

The cocoa powder is the star of the sponge cake, giving it a rich, deep chocolate flavor. Be sure to use unsweetened cocoa powder for the best results.

Eggs play a crucial role in creating a light and airy texture. They need to be whipped until pale and fluffy to incorporate enough air into the batter.

For the filling, heavy cream and powdered sugar create a smooth, creamy texture. If you prefer a tangy contrast, you can add a bit of cream cheese or mascarpone.

A dusting of powdered sugar or a drizzle of melted chocolate on top adds the perfect finishing touch. If you want to go all out, a chocolate ganache coating will make it extra indulgent.

A jelly roll pan is essential for baking the sponge cake. Its shallow depth allows the cake to bake evenly and roll up smoothly without breaking.

How To Make This Chocolate Cake Roll

Making a Chocolate Cake Roll is easier than you think. Follow these steps for the perfect swirl!

Start by preheating your oven to 350°F (175°C) and greasing your jelly roll pan. Line it with parchment paper, ensuring there’s an overhang to help lift the cake out later.

Next, prepare the batter. Whisk the eggs and sugar together until pale and fluffy. This step is key to achieving a light sponge. Sift in the cocoa powder, flour, and baking powder, then fold gently to maintain the airy texture.

Spread the batter evenly into the prepared pan and bake for about 10-12 minutes, or until the top springs back when lightly touched. While it bakes, lay out a clean kitchen towel and dust it with powdered sugar.

Once the cake is out of the oven, immediately invert it onto the towel and peel off the parchment paper. Roll the cake, towel and all, starting from the short end. Let it cool completely in this shape to prevent cracks.

For the filling, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently unroll the cooled cake, spread the filling evenly, then roll it back up.

Chill the cake roll for at least an hour before slicing to set the shape. Finish with a dusting of powdered sugar or drizzle of chocolate for extra flair.

Storage Options

A Chocolate Cake Roll stores beautifully, making it a fantastic make-ahead dessert.

Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. The flavors actually improve as it chills, making it even more delicious the next day.

For longer storage, freeze the cake roll. Wrap it in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

To keep the texture perfect, slice with a sharp knife and clean between cuts to maintain that beautiful swirl.

Variations and Substitutions

This Chocolate Cake Roll is incredibly adaptable. Here are a few ideas to switch things up!

For a richer filling, replace the whipped cream with chocolate ganache or Nutella. This adds an extra layer of indulgence.

Looking for a fruity twist? Spread a thin layer of raspberry or strawberry jam before adding the cream filling for a delightful contrast.

For a mocha version, add a teaspoon of espresso powder to the cake batter. The coffee enhances the chocolate flavor without overpowering it.

If you’re a fan of mint chocolate, mix peppermint extract into the whipped cream filling and top with crushed candy canes for a festive touch.

Don’t be afraid to experiment—this cake is the perfect canvas for creativity!

Whether you’re making this Chocolate Cake Roll for a celebration or just treating yourself, it’s a dessert that never disappoints. Enjoy every chocolatey, creamy bite!

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