Description
Indulge in the rich and decadent flavors of this Chocolate Cake Roll. A moist, chocolatey cake filled with sweet whipped cream, all topped off with a luxurious ganache. Perfect for any occasion!
Ingredients
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line with parchment paper.
- Prepare cake batter: In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and sugar until thick. Mix in vanilla and milk. Gently fold in dry ingredients. Pour batter into pan, spread evenly, and bake for 10–12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar. Turn the hot cake onto the towel, peel off parchment paper, and roll the cake up in the towel. Let it cool.
- Make the filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Unroll the cake, spread whipped cream, and re-roll without the towel. Chill for at least 1 hour.
- Prepare ganache: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Pour over chilled cake roll and slice to serve.
Notes
- Chilling the rolled cake helps maintain shape and makes slicing easier.
- Store leftovers in the refrigerator for up to 3 days.
