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Chocolate Cake Roll

A nostalgic dessert featuring soft chocolate cake rolled with a luscious cream filling, perfect for special occasions or cozy gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • ¾ cup cake flour or all-purpose flour
  • ¼ cup unsweetened cocoa powder, plus extra for rolling
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, separated, room temperature
  • ¾ cup granulated sugar, divided
  • ¼ cup vegetable oil
  • ¼ cup buttermilk or whole milk
  • 1½ teaspoons vanilla extract
  • 1 teaspoon espresso powder, optional
For the Whipped Cream Filling
  • 1 cup cold heavy cream
  • 3 tablespoons granulated or confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons marshmallow creme, optional
For the Ganache
  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon light corn syrup, optional for glossy shine

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, dusting it with cocoa powder.
  2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, beat the egg yolks and half of the sugar until pale. Stir in the oil, buttermilk, vanilla, and espresso powder.
  4. Add the dry mixture to the wet ingredients until combined.
  5. Whip the egg whites to soft peaks, gradually add the remaining sugar, and beat to stiff peaks. Fold into the batter.
  6. Spread the batter in the prepared baking sheet and bake for 12-15 minutes until springy.
Rolling the Cake
  1. Invert the cake onto a clean towel and roll it up tightly. Allow cooling.
Making the Filling
  1. Whip the heavy cream with confectioners' sugar and vanilla until soft peaks form; fold in marshmallow creme if using.
  2. Unroll the cooled cake, spread with whipped cream filling, and roll it back up.
Preparing the Ganache
  1. For ganache, heat heavy cream and pour over chopped chocolate and corn syrup, stirring until smooth.
Serving
  1. Serve by slicing and drizzling with ganache, optionally pairing with berries or ice cream.

Notes

This cake is best served chilled, with a drizzle of rich chocolate ganache on top. Add fresh berries on the side for a colorful touch. Store the cake tightly wrapped in plastic wrap in the refrigerator for up to 3-4 days.