Chocolate roll cake – An elegant and eye-catching dessert

Chocolate roll cake, also known as a chocolate Swiss roll or chocolate roulade, is a sponge cake that is baked and then rolled into a log shape. It is often made of a light and fluffy chocolate sponge cake that is filled with whipped cream, chocolate ganache, or buttercream before being rolled up tightly.

Especially, chocolate roll cakes are infused with cocoa powder, giving them a rich chocolate flavor that appeals to chocolate lovers. The cocoa powder can be enhanced with other chocolate ingredients like melted chocolate or chocolate chips for added depth of flavor.

The result is a cylindrical cake with visible filling swirls when sliced. Chocolate roll cakes are frequently served as a dessert or sweet treat, and they can be topped with powdered sugar, cocoa powder, chocolate shavings, or more frosting to enhance flavor and visual appeal. They are a popular choice for special events and holiday celebrations.

Making a chocolate roll cake can be a fun and rewarding baking project. While it may seem intimidating at first, the process of rolling the cake is straightforward with a little practice. It’s a great opportunity to hone baking skills and impress friends and family with a homemade dessert.

Here’s a basic recipe that you can try to make your own chocolate roll cake at home:

Ingredients:

For the cake:

4 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup all-purpose flour

For the filling:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For garnish (optional):

Powdered sugar
Cocoa powder
Chocolate shavings

Instructions:

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides for easy removal later.
In a large bowl, beat the egg yolks and granulated sugar together until pale and thick. Stir in the vanilla extract.
Sift the cocoa powder, salt, and flour together, then gradually fold them into the egg yolk mixture until just combined.
In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake is baked, immediately loosen the edges with a knife and invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper from the cake. Starting from one of the short ends, roll the cake up with the towel inside. Allow it to cool completely in this rolled-up form.
Once the cake has cooled, carefully unroll it and spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up, this time without the towel, and place it seam side down on a serving platter.
Dust the top with powdered sugar or cocoa powder, and garnish with chocolate shavings if desired.
Chill the chocolate roll cake in the refrigerator for at least an hour before slicing and serving.