Description
A rich and delicious chocolate roll cake filled with whipped cream and topped with chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate ganache (optional)
- Crushed chocolate cookies for topping
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
- In a separate bowl, whisk eggs and granulated sugar on high speed until thick and pale. Stir in the vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-12 minutes, or until the cake springs back when touched lightly.
- While the cake is warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Roll the cake with the towel from the short end and let it cool completely.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
- Reroll the cake without the towel and place it seam-side down on a serving platter.
- Drizzle with chocolate ganache and sprinkle with crushed chocolate cookies. Dust with powdered sugar.
Notes
- Ensure eggs are at room temperature for better volume.
- Roll the cake while still warm to prevent cracking.
- Chill the rolled cake for at least an hour before serving for cleaner slices.
- For an extra touch, add a hint of espresso powder to the batter to enhance the chocolate flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice