Chocolate Cake Roll Recipe

There's something undeniably special about a Chocolate Cake Roll. The delicate sponge cake, rich cocoa flavor, and luscious creamy filling create a dessert that's both elegant and comforting. Every slice reveals a beautiful spiral of cake and filling, making it a showstopper for any occasion.

I first fell in love with this recipe when my grandmother made it for the holidays. The light, airy cake paired with a velvety filling was an instant hit, and soon, it became a staple in our family celebrations. What I love most is how surprisingly simple it is to make—though it looks like a bakery masterpiece, you can create this stunning dessert with just a few basic ingredients.

Why You'll Love This Chocolate Cake Roll

This dessert is more than just visually stunning—it's absolutely delicious! Here’s why it’s going to become one of your favorite recipes:

First, it's incredibly moist and fluffy. The sponge cake is light yet rich, thanks to the perfect balance of cocoa powder and eggs, making each bite melt in your mouth.

It’s also easier to make than it looks. While a cake roll might seem intimidating, the process is straightforward, and I'll walk you through every step to ensure success.

Plus, it's highly customizable. Whether you prefer a classic vanilla cream filling, a decadent chocolate ganache, or even a festive peppermint twist, this recipe adapts beautifully to your favorite flavors.

Finally, it's perfect for special occasions. Whether you're celebrating a birthday, holiday, or just treating yourself, this elegant dessert always impresses.

Ingredients Notes

The magic of this Chocolate Cake Roll comes from a few carefully chosen ingredients that work together to create the perfect texture and flavor.

Eggs are the key to a light and airy sponge cake. They provide structure and stability while keeping the cake soft and flexible enough to roll without cracking.

Cocoa powder gives this cake its deep chocolate flavor. Be sure to use high-quality unsweetened cocoa powder for the best taste.

Sugar sweetens the cake and helps maintain its delicate texture. Granulated sugar works best for this recipe.

Flour provides structure, but since this is a sponge cake, we only need a small amount. A combination of all-purpose flour and cornstarch ensures a tender, delicate crumb.

Heavy cream and powdered sugar are essential for the filling. Whipping them together creates a light yet indulgent cream that complements the cake perfectly.

You'll also need a clean kitchen towel for rolling the cake while it's warm. This step ensures the cake holds its shape and prevents cracking.

How To Make This Chocolate Cake Roll

Making a Chocolate Cake Roll is easier than you might think. Follow these steps for a perfect result every time.

Start by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. Grease the paper lightly to prevent sticking.

In a mixing bowl, whisk together the eggs and sugar until pale and fluffy. This step is crucial for incorporating air into the batter, which keeps the cake light.

Next, sift in the cocoa powder, flour, and baking powder, folding gently to keep the batter airy. Pour the batter into the prepared pan, spreading it evenly to the edges.

Bake for about 10-12 minutes, just until the cake springs back when touched. While it's baking, lay out a clean kitchen towel and dust it with powdered sugar.

As soon as the cake is done, carefully invert it onto the towel, peel off the parchment, and roll it up with the towel inside. Let it cool completely to set its shape.

For the filling, whip the heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake, spread the filling evenly, and gently roll it back up.

Chill the cake roll for at least an hour before serving. Dust with powdered sugar or drizzle with chocolate for a beautiful finishing touch.

Storage Options

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

For short-term storage, wrap it tightly in plastic wrap and refrigerate for up to 3 days. This keeps the cake moist while allowing the flavors to meld together.

To freeze, wrap the cake roll in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. When ready to serve, thaw overnight in the fridge before slicing.

For best results, always store the cake roll in an airtight container to prevent it from drying out.

Variations and Substitutions

One of the best things about this Chocolate Cake Roll is how easily you can customize it to your liking.

For a mocha twist, add a teaspoon of instant coffee granules to the cocoa powder. This enhances the chocolate flavor with a subtle coffee note.

Prefer a fruit-filled cake roll? Spread a thin layer of raspberry or strawberry jam over the cake before adding the whipped cream for a fruity contrast.

If you're a fan of chocolate overload, swap the whipped cream filling for a rich chocolate ganache. The result is an ultra-decadent treat that chocolate lovers will adore.

For a festive holiday version, add crushed peppermint candies to the filling and sprinkle more on top for a peppermint chocolate delight.

However you choose to make it, this Chocolate Cake Roll is a foolproof, elegant dessert that’s sure to impress!

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