Chocolate Cake Roll (Printable Format)

A decadent chocolate sponge cake rolled around fluffy whipped cream and topped with glossy chocolate ganache. This showstopping dessert looks complex but is actually simple to make.

# What You'll Gather:

→ For the Cake

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/4 tsp salt
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 1 tsp vanilla extract
08 - 2 tbsp vegetable oil
09 - 1/4 cup powdered sugar (for rolling)

→ For the Filling

10 - 1 cup heavy whipping cream
11 - 1/4 cup powdered sugar
12 - 1 tsp vanilla extract

→ For the Topping

13 - 1 cup semi-sweet chocolate chips
14 - 1/2 cup heavy cream

# Step-by-Step Instructions:

01 - Preheat your oven to 350°F (175°C). Take a 10×15-inch jelly roll pan and grease it lightly. Then line it with parchment paper, leaving a little overhang on the edges to help with removal later.
02 - In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps remove any lumps and ensures the cake has a smooth texture.
03 - In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for a full 5 minutes. This is an important step - the mixture should become thick, pale yellow, and form ribbons when the beater is lifted. Then gently mix in the vanilla extract and vegetable oil.
04 - Using a spatula, gently fold the dry ingredients into the egg mixture. Be careful not to overmix or deflate the batter. Fold just until no streaks of flour remain.
05 - Spread the batter evenly into your prepared jelly roll pan. Bake in the preheated oven for 10-12 minutes. The cake is done when it springs back slightly when touched in the center.
06 - While the cake is baking, lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. This trains the cake to roll without cracking. Set it aside to cool completely, seam-side down.
07 - In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The cream should hold its shape firmly when the beater is lifted.
08 - Once the cake is completely cool, gently unroll it and remove the towel. Spread the whipped cream filling evenly over the cake, leaving about a 1/2-inch border around the edges. Carefully roll the cake back up (without the towel this time), starting from the same short end. Place the cake seam-side down on a serving platter or board.
09 - Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan just until it begins to simmer (don't let it boil). Pour the hot cream over the chocolate chips and let it sit untouched for 2 minutes. Then whisk until the mixture is smooth and shiny.
10 - Pour the ganache over the cake roll, using a spatula to help spread it evenly over the top and sides if needed. Place the cake in the refrigerator to chill for at least 1 hour before slicing. This helps set the ganache and makes for cleaner slices.
11 - When ready to serve, you can dust with additional powdered sugar, add fresh berries, or sprinkle with chocolate shavings for an extra special presentation. Slice with a sharp knife, wiping the blade between cuts for neat slices.

# Important Tips:

01 - Be sure to roll the cake while it's still hot to prevent cracking.
02 - The powdered sugar on the towel prevents the cake from sticking as you roll it.
03 - For a different flavor, you can add 1-2 tablespoons of coffee to the cake batter to enhance the chocolate flavor.
04 - Store any leftover cake roll in the refrigerator for up to 3 days, loosely covered.

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