Description
This classic Chocolate Cake Roll features a light and fluffy cocoa sponge cake filled with a creamy, smooth mixture of whipped cream and cream cheese. Rolled delicately to create a beautiful spiral, this dessert is perfect for celebrations or a delightful treat to impress guests with its rich flavor and elegant presentation.
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 the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then lightly grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside for later use.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture becomes light, fluffy, and pale in color, approximately 5-7 minutes. Add the vanilla extract and mix to combine well.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture using a spatula or spoon, taking care to maintain the airiness of the batter for a light texture.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes or until a toothpick inserted into the center comes out clean.
- Roll Cake While Hot: Once baked, immediately dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel and carefully peel off the parchment paper. Roll the cake up in the towel while still hot to prevent cracking, then allow it to cool completely.
- Prepare Filling: In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese and mascarpone or ricotta (if using) until smooth and creamy.
- Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth to create a luscious filling.
- Assemble Cake Roll: Once the cake has cooled, gently unroll it from the towel. Spread the whipped filling evenly over the surface of the cake.
- Roll and Decorate: Carefully roll the cake back up, starting from one short end to create a tight spiral. Dust with powdered sugar and optionally decorate with chocolate shavings or extra whipped cream.
- Chill Before Serving: Refrigerate the cake roll for at least 30 minutes to set the filling and make slicing easier. Serve chilled for best texture and flavor.
Notes
- Rolling the cake while it’s still warm and using powdered sugar on the towel helps prevent cracks when rolling.
- For an even richer filling, mascarpone cheese can be added or substituted with ricotta cheese.
- Ensure eggs are at room temperature for optimal volume during whipping.
- Use a jelly roll pan approximately 10×15 inches to achieve the perfect cake thickness for rolling.
- The cake roll is best served chilled but can be stored wrapped in plastic wrap in the refrigerator for up to 2 days.
