Description
Indulge in the rich and decadent flavors of this Chocolate Roll Cake. A light and airy chocolate sponge cake rolled around a fluffy whipped cream filling, this dessert is perfect for any occasion.
Ingredients
Scale
Cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- Powdered sugar for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a jelly roll pan.
- Mix the cake: Beat eggs and sugar, add vanilla, oil, and milk. Sift cocoa, flour, baking powder, and salt. Fold dry ingredients into egg mixture.
- Bake: Spread batter in pan and bake for 10–12 minutes until set.
- Roll the cake: Invert cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Prepare the filling: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble: Unroll cake, spread whipped cream, roll it back up, and dust with powdered sugar.
Notes
- Roll the cake while warm to prevent cracking.
- Experiment with fillings like chocolate ganache or cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg