Chocolate Cake Roll

Chocolate Cake Roll

5 mins
Serves 6
Serves

Directions

  1. 1.

    Whip the eggs with vanilla and sugar until they double in size and lighten in color.

  2. 2.

    Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee.

  3. 3.

    Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps.

  4. 4.

    Give the batter a quick mix with the mixer for easier spreading.

  5. 5.

    Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased.

  6. 6.

    Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes.

  7. 7.

    Check the cake with a toothpick at the 10-minute mark, avoid overbaking.

  8. 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. 9.

    Let the cake cool for about 5 minutes before rolling.

  10. 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. 11.

    Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly.

  12. 12.

    Carefully roll the cake back up and let it rest for at least two hours in the fridge.

  13. 13.

    Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

  13. 13.

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

Equipment

hand mixer whisk spatula baking sheet parchment paper or silicone mat toothpick knife

Tips

How accurate is this recipe?

Extract your Next Recipe!