There’s something undeniably thrilling about a Chocolate Cake Roll — a dessert that feels both classic and daring, like finding a cozy Parisian café tucked into a bustling market square. Rolling a delicate sponge into a swirl of cream isn’t just about baking; it’s about a technique found in kitchens from Switzerland.
At first glance, it may seem intimidating — I get it. But with a few pro tips tucked up your sleeve (like the trick of rolling your sponge in parchment while it’s still warm to prevent cracking), you’ll realize this recipe is more approachable than it looks.
Think of it as the Southern charm of a Sunday cake meet-cute with the precision of European pâtisserie. Ready to roll up some magic? Let’s dive in — and don’t be afraid to experiment. Every swirl tells a story, and yours is just getting started.
Flavor Bomb Alert!
- First Time Wonder: I still remember my first chocolate cake roll attempt — it cracked like crazy, but the taste was pure, nostalgic bliss. If you’re new to it, don’t stress. Imperfections add charm (and honestly, it still tasted phenomenal with coffee).
- Everyday Elegance: Over time, this cake became my go-to “wow” dessert for casual gatherings. It looks fancy, but the relaxed, flexible process makes it totally weekday-doable — like dressing up jeans with a blazer.
- Creative Canvas: I’ve swapped fillings from whipped cream to espresso mascarpone and even did a dulce de leche twist once while craving Latin American flavors. It’s a base recipe that loves to travel.
- Bonus Discovery: Leftover slices freeze beautifully — perfect for those days when you need an emergency chocolate fix without the hassle. Trust me, a frozen slice of this with a little dusting of cocoa powder tastes like a secret bakery stash.
Chocolate Cake Roll Recipe
Equipment
- Jelly roll pan (15½ x 10½ inches)
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Sifter
- Clean kitchen towel
- Measuring cups and spoons
Ingredients
- 3 tbsp unsweetened cocoa powder
- ¼ cup confectioners' sugar for dusting
- ½ tsp cream of tartar
- 1 pint of heavy whipping cream, whipped
- 1 cup white sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 5 eggs
Instructions
- Preheat the oven to 325°F (165°C).
- Line the jelly roll pan with parchment paper and lightly grease and flour it.
- Separate the eggs and beat the egg whites with cream of tartar until stiff, gradually adding ½ cup of the sugar while beating.
- Sift the remaining sugar, cocoa, and flour together.
- In a separate bowl, beat the egg yolks until thick and fold the sifted mixture into them. Stir in vanilla; the mixture will be quite stiff.
- Gently fold this into the whipped egg whites.
- Pour and spread the batter evenly in the prepared pan.
- Bake for 20 minutes.
- Let it cool for 5 minutes and invert the cake onto a clean towel dusted with confectioners' sugar, peel off the parchment, and roll the cake up in the towel.
- Allow it to cool completely.
- Unroll, spread with whipped cream, and roll up again.
- Slice and serve with foamy butter sauce or fudge sauce.
Notes
- Beating the egg whites to stiff peaks is crucial for a light and airy sponge.
- Rolling the cake while still warm helps prevent cracking.
- Dusting the towel with confectioners’ sugar prevents sticking.
| Nutrition | Value |
| Calories | 128kcal |
| Carbohydrates | 12g |
| Fat | 9g |
| Protein | 2g |
| Cholesterol | 66g |
Variations To Help You Customise This Dish!
- Berry Delight: Add a layer of fresh strawberries, raspberries, or blueberries along with the whipped cream for a fruity surprise.
- Mocha Twist: Mix 1 teaspoon of instant coffee into the cocoa for a rich mocha flavor.
- Nutty Crunch: Sprinkle chopped toasted hazelnuts, almonds, or walnuts over the whipped cream before rolling.
- Holiday Flair: Add a touch of peppermint extract to the whipped cream and top the roll with crushed candy canes for a festive touch.
