Description
A rich and indulgent chocolate cake roll filled with creamy frosting.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs in a large bowl for 5 minutes until thick and lemon-colored.
- Gradually add sugar, water, and vanilla extract while beating.
- Combine flour, cocoa powder, baking powder, and salt in a separate bowl.
- Fold dry ingredients into egg mixture until blended.
- Spread batter evenly into prepared pan.
- Bake for 12-15 minutes until top springs back when touched.
- Turn cake onto a clean towel dusted with powdered sugar.
- Roll cake and towel together starting from the short end. Cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cake and spread with whipped cream filling.
- Reroll cake without towel. Chill before serving.
Notes
- Use room temperature eggs for best volume
- Don’t overbake or the cake may crack when rolling
- Chill the bowl and beaters before whipping cream
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: chocolate cake roll, dessert recipe, chocolate dessert, rolled cake