𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹
A light, fluffy chocolate sponge wrapped around sweet vanilla whipped cream, topped with glossy ganache — a true showstopper dessert!
📝 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗮𝗸𝗲:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
¼ cup powdered sugar (for rolling)
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗧𝗼𝗽𝗽𝗶𝗻𝗴 (Ganache):
1 cup semi-sweet chocolate chips
½ cup heavy cream
🧑🍳 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1️⃣ Make the Cake:
Preheat oven to 350°F (175°C). Line a 10x15" jelly roll pan with parchment and grease well.
Sift together the flour, cocoa, baking powder, and salt.
In a large bowl, beat eggs and sugar on high speed for 5 minutes, until thick and pale.
Add vanilla and oil, mixing gently.
Fold in the dry ingredients until just combined. Pour batter evenly into pan.
Bake for 10–12 minutes, or until the top springs back when touched.
While hot, dust a clean towel with powdered sugar. Turn cake out onto towel, peel off parchment, and roll it up (with the towel) from the short end. Let cool completely.
2️⃣ Make the Filling:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently unroll the cake, spread whipped cream evenly inside, and roll back up (without the towel). Place seam-side down.
3️⃣ Ganache Topping:
Heat ½ cup cream until simmering. Pour over chocolate chips and let sit 2 minutes.
Whisk until smooth and glossy. Pour over the cake roll and spread evenly.
4️⃣ Chill & Serve:
Refrigerate for at least 1 hour before slicing.
Garnish with powdered sugar, berries, or chocolate curls for extra flair!
⏱️ Time Breakdown
Prep Time: ~30 minutes
Chill Time: 1 hour
Yields: 8–10 slices
🍰 Pure chocolatey indulgence with a creamy surprise inside!
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