Chocolate Cake Roll

Introduction

Imagine a dessert that perfectly balances light, chocolatey sponge with a rich, creamy filling. This chocolate cake roll is that dreamy combination, impressive to present yet surprisingly approachable to bake at home. You’ll master the technique of rolling a delicate cake, creating a beautiful spiral that’s sure to wow.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes (plus cooling/filling time)

Servings: 10

Ingredients

• 4 large eggs (separated, at room temperature)
• 3/4 cup granulated white sugar (divided)
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/4 cup strong coffee
• 1/2 cup cake flour
• 1/4 cup unsweetened cocoa powder (plus more for dusting)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened at room temperature)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3-4 Tablespoons heavy whipping cream
• 1/2 cup heavy whipping cream
• 3/4 cup semi-sweet chocolate chips (or dark chocolate chips)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it overhang slightly on the short ends for easy removal. Lightly grease the parchment.
2. Make the cake batter: In a large, clean bowl, beat the 4 egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until stiff, glossy peaks form. Set aside.
3. In another large bowl, beat the 4 egg yolks with the remaining 1/2 cup granulated sugar until thick and pale yellow. Beat in 1 teaspoon vanilla extract, vegetable oil, and strong coffee.
4. Sift the cake flour, 1/4 cup cocoa powder, and salt over the yolk mixture. Gently fold until just combined.
5. Take one-third of the whipped egg whites and fold into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain.
6. Bake: Spread the batter evenly into your prepared pan. Bake for 12-15 minutes, or until the top springs back when lightly touched.
7. Roll the cake: While the cake bakes, lay a clean, thin kitchen towel on the counter. Dust it generously with cocoa powder. As soon as the cake comes out of the oven, run a knife around the edges and invert it onto the cocoa-dusted towel. Carefully peel off the parchment paper. Starting from a short end, use the towel to roll the warm cake into a loose log. Let it cool completely, seam-side down, for about 1 hour.
8. Make the fillings: For the buttercream, beat the softened butter until creamy. Gradually beat in the powdered sugar, 1 teaspoon vanilla extract, and 3 tablespoons of heavy cream. Add the extra tablespoon of cream if needed for a spreadable consistency. Set aside.
9. For the chocolate ganache glaze, heat the 1/2 cup heavy cream in a small saucepan until steaming. Pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth. Let it cool and thicken slightly for 10-15 minutes.
10. Assemble: Once the cake is cool, gently unroll it. Spread the buttercream filling evenly over the entire surface, leaving a small border at the edges. Re-roll the cake (without the towel) as tightly as you can.
11. Place the roll seam-side down on a serving platter. Pour or spread the ganache over the top, letting it drip down the sides slightly. Refrigerate for at least 30 minutes to set before slicing.

Variations

• Swirl It: Add a swirl pattern to the inside by mixing a few spoonfuls of the buttercream with raspberry jam or peanut butter and piping lines on the cake before rolling.
• Simplify: Skip the ganache and simply dust the finished roll with powdered sugar and cocoa powder for an elegant, lighter finish.
• Flavor the Cream: Infuse the buttercream with a teaspoon of espresso powder, orange zest, or a splash of your favorite liqueur.
• Mini Rolls: For individual servings, slice the unfilled, cooled cake roll into strips and roll each one with a dollop of filling inside.

Tips for Success

• Room Temperature Eggs are non-negotiable; they whip to a much greater volume, which is key for a light, rollable cake.
• Don’t Overbake! The cake is done when it just springs back. Overbaking leads to cracks when rolling.
• Roll While Hot. Rolling the cake in the towel while it’s warm trains it into the spiral shape and prevents cracking later.
• Cool Completely. Ensure the cake is fully cooled before adding the buttercream, or the filling will melt.

Storage & Reheating

FAQ

What if my cake cracks while rolling?

Small cracks are common and will be hidden inside the roll. To prevent, make sure not to overbake and roll it in the towel while it’s still very warm and pliable.

Can I use all-purpose flour instead of cake flour?

For the most tender texture, cake flour is best. As a substitute, you can use 1/2 cup minus 1 tablespoon of all-purpose flour mixed with 1 tablespoon of cornstarch.

Why is coffee in the recipe?

The coffee enhances the chocolate flavor without making the cake taste like coffee. You can use hot water if preferred.

Do I have to separate the eggs?

Yes, whipping the egg whites separately is crucial for creating the airy structure that makes the cake flexible enough to roll.

Can I make this ahead of time?

Yes, you can bake the cake and roll it in the towel a day ahead. Keep it wrapped in the towel, then unroll, fill, and glaze the next day.

My buttercream is too soft. What happened?

Your butter may have been too warm, or you may have added too much cream. Place the bowl in the refrigerator for 10-15 minutes to firm it up before using.