Chocolate Cake Roll


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream


  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on each end.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the egg yolks and 1/2 cup of granulated sugar until light and fluffy. Stir in the water and vanilla extract.
  4. Gradually stir in the flour mixture until well combined.
  5. In a separate large bowl, beat the egg whites and cream of tartar until soft peaks form.
  6. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff peaks form.
  7. Gently fold the egg whites into the chocolate mixture until just combined.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 12-15 minutes, or until the cake is set and springs back when touched.
  10. Remove the cake from the oven and immediately run a knife around the edges to loosen it from the pan.
  11. Sprinkle a clean kitchen towel with powdered sugar and place it over the cake.
  12. Invert the cake onto the towel and carefully peel off the parchment paper.
  13. Starting at one end, roll the cake and towel together, jelly roll style.
  14. Let the cake cool completely while rolled up.
  15. Make the Chocolate Ganache Filling: In a heatproof bowl, melt the chocolate chips and heavy cream in the microwave or over a double boiler, stirring until smooth.
  16. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  17. Unroll the cake and spread the whipped cream mixture evenly over the surface, leaving a small border around the edges.
  18. Drizzle the chocolate ganache over the whipped cream.
  19. Starting at the same end as before, roll the cake back up, using the towel to help lift and guide the cake.
  20. Place the Chocolate Cake Roll on a serving platter, seam-side down.
  21. Chill the cake in the refrigerator for at least 1 hour, or until ready to serve.
  22. Before serving, dust the cake with powdered sugar, if desired.
  23. Slice and enjoy your delicious Chocolate Cake Roll

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