Chocolate Cake Roll youtu.be 5 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Whip the eggs with vanilla and sugar until they double in size and lighten in color. 2. Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee. 3. Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps. 4. Give the batter a quick mix with the mixer for easier spreading. 5. Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased. 6. Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes. 7. Check the cake with a toothpick at the 10-minute mark, avoid overbaking. 8. Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot). 9. Let the cake cool for about 5 minutes before rolling. 10. Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks. 11. Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly. 12. Carefully roll the cake back up and let it rest for at least two hours in the fridge. 13. Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired. 1. Whip the eggs with vanilla and sugar until they double in size and lighten in color. 2. Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee. 3. Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps. 4. Give the batter a quick mix with the mixer for easier spreading. 5. Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased. 6. Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes. 7. Check the cake with a toothpick at the 10-minute mark, avoid overbaking. 8. Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot). 9. Let the cake cool for about 5 minutes before rolling. 10. Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks. 11. Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly. 12. Carefully roll the cake back up and let it rest for at least two hours in the fridge. 13. Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired. Add Direction Ingredients 60 gr All Purpose Flour 4 tbsp Cocoa Powder 2 tbsp hot milk or hot coffee 3 Eggs 100 gr Sugar 1 tsp Baking Powder 1 tsp Vanilla Extract 0.2 tsp Salt 200 gr Heavy Cream 100 gr Philadelphia Cream Cheese 1 tsp Vanilla 60 gr Fine Sugar - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment hand mixer whisk spatula baking sheet parchment paper or silicone mat toothpick knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe