Description
Indulge in the rich and decadent flavors of this Chocolate Roll Cake. A light and fluffy chocolate sponge cake rolled with sweet whipped cream, this dessert is perfect for any occasion.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat Eggs and Sugar: In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla extract, vegetable oil, and milk, mixing gently.
- Combine Wet and Dry Ingredients: Fold in the dry ingredients until just incorporated. Pour batter into the prepared pan and bake for 10-12 minutes.
- Roll Cake: Invert the baked cake onto a powdered sugar-dusted kitchen towel, roll it up, and let it cool completely.
- Whip Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Unroll the cooled cake, spread whipped cream, and roll it back up. Dust with powdered sugar before serving.
Notes
- You can add cocoa to the whipped cream for a chocolate filling or use a chocolate ganache for an extra indulgent version.
- Refrigerate before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
