Description
Indulgent chocolate cake roll from Swiss pastry traditions weaves rich cocoa charm through delicate sponge layers. Sweet spirals of creamy filling invite chocolate enthusiasts to savor each luxurious, silky bite.
Ingredients
Scale
Cake Base:
- 4 large eggs
- 3/4 cup (170 grams) granulated sugar
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Liquid Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup (60 milliliters) milk
Cream and Dusting:
- 1 cup (240 milliliters) heavy whipping cream
- 2 tablespoons powdered sugar
- Powdered sugar (for dusting)
Instructions
- Prepare the oven at 350°F and line a jelly roll pan with parchment paper, ensuring complete coverage.
- Combine flour, cocoa powder, baking powder, and salt in a mixing bowl, whisking thoroughly to eliminate any lumps.
- In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes pale and forms thick ribbons when lifted.
- Incorporate vanilla, oil, and milk into the egg mixture, blending until smooth and uniform.
- Delicately fold dry ingredients into the wet mixture, using gentle circular motions to maintain the batter’s airiness.
- Transfer batter to the prepared pan, using a spatula to spread evenly and create a thin, consistent layer.
- Bake for 10-12 minutes, checking for a springy texture and slight pulling away from pan edges.
- Immediately after removing from oven, dust a clean kitchen towel with powdered sugar and carefully transfer the warm cake onto it.
- Gently roll the cake with the towel, starting from the short end, and allow to cool completely to room temperature.
- Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form, creating a light and airy filling.
- Carefully unroll the cooled cake, spread the whipped cream filling evenly, and re-roll without the towel.
Notes
- Dust the towel generously with powdered sugar to prevent the cake from sticking and make unrolling easier.
- Allow the cake to cool completely before filling to ensure the cream doesn’t melt and maintains its structure.
- For a gluten-free version, swap regular flour with almond or gluten-free flour blend, keeping the same measurements.
- Try different cream fillings like chocolate ganache, fruit preserves, or flavored whipped cream to add variety and personal touch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 214 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg