Description
Rich chocolate sponge cake roll delivers a delightful dessert experience with its elegant spiral design. Creamy filling nestled inside promises pure indulgence for chocolate enthusiasts seeking a classic sweet treat.
Ingredients
Scale
Cake Ingredients:
- 4 large eggs
- 3/4 cup (177 ml) granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (94 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons (30 ml) vegetable oil
- 1/4 cup (30 g) powdered sugar (for rolling)
Filling Ingredients:
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
Instructions
- Craft the foundation by preheating the oven to 350°F and preparing a jelly roll pan with parchment paper. This ensures smooth cake removal and even baking.
- Sift together dry ingredients – flour, cocoa powder, baking powder, and salt – creating a uniform mixture that prevents lumps in the batter.
- Whip eggs and sugar vigorously for 5 minutes until the mixture transforms into a pale, voluminous blend. Incorporate vanilla extract and oil, gently folding to maintain the airy texture.
- Delicately integrate dry ingredients into the egg mixture, ensuring minimal deflation of the whipped base.
- Distribute batter evenly across the prepared pan, creating a thin, uniform layer that will facilitate easy rolling later.
- Bake for 10-12 minutes, watching for the telltale sign of a cake ready to be rolled – a surface that springs back when lightly touched.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, carefully peeling away the parchment paper.
- Roll the cake with the towel from the short end, allowing it to cool completely while maintaining its curved shape.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form, creating a luxurious filling with optimal structure.
- Gently unroll the cooled cake, spreading the whipped cream in a smooth, even layer. Roll the cake again, this time without the towel, positioning it seam-side down on a serving platter.
- Prepare the ganache by heating heavy cream until it just begins to simmer. Pour over chocolate chips and let sit briefly before whisking to silky perfection.
- Cascade the glossy ganache over the cake roll, ensuring an even, appetizing coating.
- Refrigerate for at least an hour to set the filling and topping, which helps stabilize the cake’s structure.
- Optional: Embellish with a dusting of powdered sugar, scattered fresh berries, or delicate chocolate shavings to elevate the visual appeal.
Notes
- Ensure eggs are at room temperature for maximum volume when beating, creating a lighter, fluffier cake texture.
- Use a kitchen scale for precise measurements, especially with flour and cocoa powder, to prevent a dense or dry cake.
- Avoid overmixing when folding dry ingredients to maintain the cake’s delicate, airy structure.
- Quickly roll the hot cake with the towel to help prevent cracking and set the cake’s shape while cooling.
- Whip cream just until stiff peaks form to prevent butter-like separation and maintain a smooth, creamy filling.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Keep the cake roll chilled to maintain its shape and enhance the ganache’s glossy finish.
- Experiment with flavor variations by adding espresso powder to the batter or using flavored whipped cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 332
- Sugar: 30 g
- Sodium: 115 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg