Chocolate Cake Roll
Ingredients
For the Cake
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp vegetable oil
1/4 cup powdered sugar (for rolling)
For the Filling
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Topping
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
1. Make the Cake
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the eggs and sugar on high speed for 5 minutes until thick and pale. Add vanilla extract and oil, mixing gently.
Gradually fold the dry ingredients into the egg mixture until fully combined.
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
While the cake is still hot, sprinkle powdered sugar onto a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) starting from the short end. Let cool completely.
2. Prepare the Filling
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently unroll the cooled cake, spread the whipped cream evenly, and roll the cake back up without the towel. Place seam-side down on a serving platter.
3. Make the Chocolate Topping
Heat the heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
Pour the ganache over the cake roll, spreading evenly.
4. Serve
Chill the cake roll for at least 1 hour before slicing.
Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.
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