Chocolate Cake Roll
Prep Time: 25 minutesCook Time: 10–12 minutesCooling & Chilling Time: 2 hoursTotal Time: About 2 hours 40 minutesServings: 8–10 slicesCourse: DessertCuisine: AmericanCalories: Approximately 330 kcal per sliceIngredientsFor the Chocolate Cake4 large eggs¾ cup granulated sugar1 teaspoon vanilla extract½ cup all-purpose flour¼ cup unsweetened cocoa powder1 teaspoon baking powder¼ teaspoon salt2 tablespoons vegetable oilFor the Cream Filling1 cup cold heavy whipping cream¼ cup powdered sugar1 teaspoon vanilla extractFor the Chocolate Ganache4 oz semi-sweet chocolate, finely chopped½ cup heavy creamInstructionsPreheat the oven: Heat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.Make the batter: Beat the eggs and sugar until pale, thick, and fluffy. Mix in the vanilla.Add dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold them into the egg mixture, then fold in the vegetable oil.Bake: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.Roll the cake: Carefully turn the warm cake onto a clean kitchen towel lightly dusted with cocoa powder or powdered sugar. Remove the parchment and gently roll the cake from the short end with the towel inside. Let it cool completely.Make the filling: Beat the cold heavy cream, powdered sugar, and vanilla until medium-to-stiff peaks form.Fill the cake: Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving about a ½-inch border around the edges.Roll again: Gently reroll the cake without the towel. Place it seam-side down.Make the ganache: Place the chopped chocolate in a bowl. Heat the heavy cream until hot, then pour it over the chocolate. Let it sit briefly before stirring until smooth.Decorate and chill: Spread the ganache over the cake roll. Refrigerate for at least 30–60 minutes before slicing.Recipe NotesAvoid overbaking the cake, or it may crack when rolled.Roll the sponge while it's still warm and flexible.Make sure the cake is completely cool before adding the cream filling.Don't overfill the cake, or the cream may squeeze out.Chill before slicing for a cleaner, more defined swirl.Store leftovers covered in the refrigerator for up to 3 days.