Chocolate Cake Roll

1. Preheat & Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.

2. Make the Chocolate Sponge Cake

1. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In another bowl, beat eggs and sugar until pale and fluffy (about 3 minutes).
3. Stir in oil, vanilla, and milk, then gently fold in dry ingredients.
4. Spread batter evenly in the prepared pan.

3. Bake & Roll the Cake

1. Bake for 10–12 minutes until the cake is set and springs back when touched.
2. While warm, turn the cake onto a clean kitchen towel dusted with cocoa powder.
3. Peel off the parchment paper and roll the cake up in the towel from the short end.
4. Let it cool completely in the rolled shape (prevents cracking).

4. Make the Filling

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. (Optional) Mix in softened cream cheese for extra stability.

5. Assemble the Cake Roll

1. Carefully unroll the cooled cake and spread the filling evenly over the surface.
2. Gently roll the cake back up, using the towel to guide it.
3. Wrap in plastic wrap and chill for at least 1 hour.

6. Make the Chocolate Ganache (Optional Topping)

1. Heat heavy cream until warm (but not boiling).
2. Pour over chopped chocolate and stir until smooth.
3. Let cool slightly before drizzling over the cake roll.

7. Serve & Enjoy!

1. Slice and serve with powdered sugar, whipped cream, or berries.
2. Store in the fridge for up to 3 days.

Tips for the Best Chocolate Cake Roll

 Roll While Warm – Prevents cracks and makes rolling easier.
 Don’t Overbake – A dry cake is harder to roll.
 Chill Before Slicing – Makes clean, even slices.
 Use a Sharp Knife – Wipe the blade between slices for a neat look.

Delicious Variations

Chocolate Strawberry Roll – Add fresh chopped strawberries inside.
Peanut Butter Chocolate Roll – Use a peanut butter cream filling.
Mocha Cake Roll – Add 1 teaspoon espresso powder to the cake batter.
Double Chocolate Roll – Add mini chocolate chips to the filling.

FAQs About Chocolate Cake Roll

1. Can I freeze a chocolate cake roll?
Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

2. Why did my cake crack when rolling?
The cake was either too dry or not rolled while warm. Try again with a slightly underbaked cake.

3. How do I keep the filling from oozing out?
Chill the cake before slicing, and don’t overfill it.

4. What’s the best way to store leftovers?
Wrap tightly and refrigerate for 3 days.

5. Can I make this gluten-free?
Yes! Use gluten-free flour instead of all-purpose flour.

Conclusion

This Chocolate Cake Roll is rich, soft, and filled with a luscious cream filling, making it the perfect dessert for any chocolate lover! Whether for special occasions or a simple treat, it’s always a crowd-pleaser.

Try it today & enjoy a slice of chocolate heaven!