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Chef Emilia

Chocolate Roll Cake

This soft and flexible chocolate roll cake delivers deep cocoa flavor without cracking. Its airy sponge wraps around a rich whipped cream filling, making it an impressive yet beginner-friendly dessert.
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Prep Time 25 minutes
Cook Time 11 minutes
Total Time 2 hours 40 minutes
Servings: 10 slices
Course: dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Unsweetened cocoa powder (preferably Dutch process)
  • Baking powder
  • Salt
  • Granulated sugar
  • Large eggs (room temperature)
  • Pure vanilla extract
  • Neutral oil (sunflower or canola)
  • Dark chocolate (50–70% cocoa solids), finely chopped
  • Whipping cream (at least 35% milk fat), chilled

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Flat baking tray
  • Parchment paper
  • Wire rack
  • Plastic wrap
  • Serrated knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a flat baking tray with parchment paper and grease it lightly.
  2. In a large bowl, beat eggs on high speed for several minutes until light and foamy.
  3. Slowly add sugar while continuing to whisk. Mix until thick and airy, with soft folds forming.
  4. Add vanilla and salt, then pour in oil. Mix just until smooth to keep batter airy.
  5. In a separate bowl, mix and sift flour, cocoa powder, and baking powder.
  6. Gently fold dry mixture into egg batter in two parts using a spatula. Stop when just combined.
  7. Pour batter into tray, spread evenly, tap to remove bubbles. Bake 9–11 min. Cake should spring back when pressed.
  8. Place parchment or towel on top, flip cake, remove old paper. While warm, roll it from the short side and cool.
  9. Warm a small amount of cream and pour over chopped chocolate. Let sit, then stir until smooth. Cool it.
  10. Whip remaining cream until stiff. Fold in cooled chocolate mixture gently to create filling.
  11. Unroll cake, spread filling evenly, and roll it back up. Wrap in plastic and chill for 2 hours.

Notes

Roll the cake while still warm to prevent cracks. Chill thoroughly before slicing for clean cuts. For a lighter version, reduce sugar or use low-fat cream. Top with ganache or dust with cocoa powder for a finished look.