Description
This classic Chocolate Cake Roll features a light and fluffy cocoa sponge cake rolled with a rich and creamy whipped cream and cream cheese filling. Perfect for special occasions or a decadent dessert, this recipe balances airy cake texture with a smooth, mildly sweet filling, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Cake
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120g) mascarpone cheese or ricotta cheese (optional for richer filling)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper; lightly grease the parchment to prevent sticking.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for easy incorporation.
- Beat eggs and sugar: Using an electric mixer, beat the room temperature eggs with granulated sugar until light and fluffy, about 5-7 minutes. Add vanilla extract and mix briefly to combine.
- Combine batter: Gradually fold the sifted dry ingredients into the egg mixture using a spatula or spoon. Be gentle to keep the batter airy and well incorporated.
- Pour and bake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Roll cake while warm: Immediately after baking, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake with the towel while still hot to prevent cracks. Let it cool completely rolled up.
- Make whipped cream filling: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
- Prepare cream cheese mixture: In another bowl, beat the softened cream cheese and mascarpone cheese (if using) until smooth and creamy.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
- Unroll cooled cake: Once the cake is completely cooled, gently unroll it from the towel, taking care not to tear.
- Spread filling: Evenly spread the whipped cream filling over the entire surface of the unrolled cake.
- Roll filled cake: Carefully roll the cake back up starting from one short end, keeping the filling inside.
- Decorate and chill: Dust the finished cake roll with powdered sugar. Optionally, decorate with chocolate shavings or additional whipped cream for presentation. Refrigerate for at least 30 minutes to set before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracks and keeps it pliable.
- Make sure eggs are at room temperature for a lighter, fluffier cake.
- Use mascarpone or ricotta in the filling for a richer, creamier texture.
- Chilling the cake roll before serving improves sliceability and flavor melding.
- Store leftover cake refrigerated in an airtight container for up to 3 days.
