Soft Chocolate Roll Cake
There’s something undeniably magical about a well-crafted chocolate roll cake. With its delicate sponge, luscious whipped cream filling, and a glossy ganache finish, this dessert is the epitome of indulgence. Perfect for celebrations or as a show-stopping treat for loved ones, this recipe strikes the ideal balance between rich chocolate flavors and light, airy textures. Whether you’re an experienced baker or venturing into the world of rolled cakes for the first time, this step-by-step guide will ensure your creation looks as stunning as it tastes. Get ready to wow your guests with this irresistible chocolate roll cake that’s as delightful to make as it is to eat.
Ingredients Breakdown
The ingredients for this chocolate roll cake are carefully selected to ensure a rich, moist sponge, a decadent filling, and a polished finish.
Chocolate Sponge Cake Essentials
A successful sponge starts with six large eggs, separated to create a delicate structure by whipping the whites and yolks individually. White granulated sugar adds sweetness, while Dutch-processed cocoa powder provides a deep chocolate flavor with a balanced bitterness. All-purpose flour combined with cornstarch lightens the batter, ensuring a tender crumb. Baking powder and a pinch of salt enhance the rise and flavor. The blend of full-fat milk and canola oil ensures a moist texture, while a hint of instant coffee elevates the cocoa notes.
Rich Dark Chocolate Ganache
The ganache is a simple yet luxurious component, marrying semi-sweet dark chocolate with heavy cream. The cream softens the chocolate’s intensity, creating a silky texture that is easy to spread. The result is a luscious topping that envelops the roll in a glossy finish.
Whipped Cream Perfection
The whipped cream filling is made with cold heavy cream, powdered sugar, and vanilla extract. The chill of the cream ensures stiff peaks that hold their shape, while the powdered sugar adds just the right amount of sweetness. The vanilla enhances the overall aroma, making the cream an irresistible complement to the sponge and ganache.
Step-by-Step Instructions
Creating this chocolate roll cake involves mastering several techniques, each contributing to its stunning outcome.
Prepping the Sponge Cake
Begin by preheating the oven to 170°C (340°F) and preparing the tray with parchment paper, leaving the long edges exposed for easy removal. Combining the dry ingredients first ensures even distribution of cocoa and leavening agents. Separating the eggs with precision prevents contamination of the whites, which is crucial for achieving a lofty sponge.
The yolks are whipped with sugar and vanilla to create a pale, ribbony mixture, while the whites are whisked to soft peaks with gradual sugar additions for stability. Folding the whites and yolk mixture gently retains air, while the dry ingredients are incorporated carefully to avoid deflation. The milk, oil, and coffee mixture provides the finishing touch, lending a smooth flow to the batter.
Crafting the Ganache
The ganache requires patience and precision. Heating the cream just enough to melt the chocolate ensures a smooth consistency without splitting. Stirring the mixture gently transforms it into a glossy, rich topping. Cooling it to the right thickness is key for effortless spreading later.
Whipping Cream to Stiff Peaks
Cold cream is whipped to stiff peaks, a process that demands close attention. Stiff peaks mean the cream holds its shape when lifted, but overwhipping can lead to a grainy texture. The addition of powdered sugar stabilizes the cream, while vanilla imparts a fragrant undertone.
Assembling the Cake Roll
Unrolling the sponge carefully ensures no cracks disrupt the structure. Spreading the ganache and cream evenly across the surface creates harmonious layers. Rolling the cake tightly yet gently ensures a neat and compact roll, which is then coated in the remaining ganache for an elegant finish.
Recipe Tips & Frequently Asked Questions
- Mastering the Sponge Roll Technique: Roll the sponge while it’s still warm to prevent cracks from forming.
- Achieving Ganache Perfection: Allow the ganache to cool to a spreadable consistency for a smooth application.
- Avoiding Cream Overwhip: Stop whipping the cream as soon as stiff peaks form to maintain a silky texture.
- Can I Use a Different Chocolate? Swap dark chocolate for milk or white chocolate, adjusting sweetness accordingly.
- What if I Don’t Have a Convection Oven? Increase the baking time slightly and rotate the pan halfway through for even cooking.
- Can I Make This chocolate roll cake Recipe Gluten-Free? Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
What to Serve With This Chocolate Roll Cake Recipe
Perfect Pairings for Chocolate Roll Cake
This chocolate roll cake dessert pairs beautifully with freshly brewed coffee, aromatic Earl Grey tea, or a creamy scoop of vanilla ice cream. For an extra indulgent experience, serve with a drizzle of raspberry coulis or a dollop of caramel sauce.
Elegant Dessert Presentation Ideas
Enhance the cake’s presentation by garnishing with fresh berries, edible flowers, or a dusting of powdered sugar. A drizzle of melted chocolate or a sprinkle of cocoa powder adds a sophisticated touch to the plate.
Troubleshooting Common Issues
- Sponge Cake Too Dense? Overmixing the batter or underwhipping the egg whites can cause a dense texture. Whip egg whites to soft peaks and fold gently.
- Ganache Too Runny or Thick? Adjust the consistency by adding cream or gently reheating if it’s too thick.
- Roll Cracking While Assembling? Ensure the sponge is warm when rolled initially and unroll carefully during assembly.
Storage and Make-Ahead Tips
Keeping It Fresh
Store the cake roll in an airtight container in the fridge for up to three days to preserve its moist texture.
Preparing in Advance
Prepare the ganache and sponge a day ahead, storing them separately. Whip the cream and assemble the roll on the day of serving for the best texture and flavor.
Final Touches and Serving Suggestions
Trimming and Decorating the Roll
Trim the ends diagonally for a polished look. Add decorative swirls of leftover whipped cream or ganache for a festive touch.
Serving Tips for Special Occasions
For celebrations, plate the slices with a scoop of ice cream or a garnish of mint leaves. A sparkling wine or dessert champagne complements the chocolate flavors beautifully.
Chocolate Roll Cake
Ingredients
Chocolate Sponge Cake
- 6 large eggs / yolks and whites separated at room temperature
- ⅔ cups 133 g white granulated sugar / for the egg whites
- ⅓ cup 66 g white granulated sugar / for the egg yolk mixture
- ¼ cup 25 g cocoa powder / unsweetened preferably Dutch-processed
- 3½ tbsp 52 g unflavored vegetable oil / canola oil recommended
- ⅔ cups 80 g all-purpose flour
- ½ tsp vanilla extract or essence
- 2 tbsp 16 g cornstarch
- ¼ tsp salt
- ¼ tsp baking powder
- 1 tsp unflavored vegetable oil / for lightly greasing parchment paper after baking
- 3 tbsp 45 g milk / full-fat at room temperature
- 1 tbsp warm water not boiling
- ½ tsp instant coffee powder
Dark Chocolate Ganache
- 1 cup 240 g heavy or whipping cream
- 1½ cups 250 g semi-sweet or dark chocolate / 50% dark chocolate is ideal
Whipped Cream
- 1¾ cups 400 g heavy or whipping cream / cold
- 2 tbsp 17 g powdered sugar icing sugar or confectioners’ sugar
- ½ tsp vanilla extract or essence
Instructions
Chocolate Sponge Cake
- Preheat your oven to 170°C (340°F) on fan/convection mode. If your oven lacks a fan setting, adjust the temperature slightly (see Note 1). Line an 18×13 inch half-sheet baking tray, ensuring the two long edges remain unlined.
- In a mixing bowl, whisk together the flour, cornstarch, cocoa powder, salt, and baking powder. Set aside.
- In a small bowl, stir the milk, vegetable oil, and instant coffee powder until well mixed. Keep this aside.
- Separate the egg whites and yolks carefully. Ensure no yolk contaminates the whites.
- In a large mixing bowl, combine the warm water and ⅓ cup (66 g) sugar designated for the yolk mixture. Stir to moisten the sugar. Add the egg yolks and vanilla. Using a hand or stand mixer on medium speed, whip the mixture until it thickens and becomes pale. The ribbons formed should linger briefly before dissolving, taking approximately 5 minutes. Set aside.
- In another bowl, whip the egg whites with clean beaters until frothy, about 30 seconds. Gradually add the ⅔ cup (133 g) sugar for the whites, beating continuously. Whip until soft peaks form be cautious not to overwhip. This should take roughly 7 minutes, but keep an eye on it.
- Gently fold half of the whipped egg whites into the yolk mixture using a spatula, taking care not to deflate the batter. Sift the dry ingredients into the bowl and fold gently until just combined. Add the remaining egg whites, folding delicately.
- Pour in the milk, oil, and coffee mixture, folding until the batter is smooth and flows slightly. If it feels too thick, fold a bit more.
- Evenly spread the batter into the prepared baking tray. Smooth the top with an offset spatula, tap the tray to release air bubbles, and bake for 18 minutes. The cake is ready when it springs back gently after being touched. Let it cool in the pan for 15 minutes.
- Meanwhile, prepare parchment paper slightly larger than the cake, lightly greasing it with a thin layer of vegetable oil.
- Once the cake has cooled, loosen the edges with a knife and invert the sponge onto the greased parchment. Roll it up gently while warm and set it aside to cool completely.
Dark Chocolate Ganache
- While the sponge cools, prepare the ganache. Combine the chocolate and cream in a microwave-safe bowl. Heat in short intervals, stirring frequently until smooth and fully melted. Avoid overheating the cream. Let it cool and thicken, placing it in the fridge to speed up the process if necessary.
Whipped Cream
- Shortly before assembling the cake, whip the cream. In a large bowl, combine the cream, powdered sugar, and vanilla. Whisk on medium speed until stiff peaks form. Be careful not to overwhip.
Assembly
- Carefully unroll the cooled sponge. Trim the short edges diagonally with a serrated knife for a clean finish.
- Spread half of the cooled ganache evenly across the surface. Follow with a layer of whipped cream, leaving a small gap at one end to prevent overflow.
- Begin rolling the cake from the opposite end of the gap, creating a tight initial roll. Use the parchment paper to guide the sponge into a compact roll without squeezing out the cream.
- Place the roll on a wire rack set over a tray. Remove the parchment paper.
- Pour the remaining ganache over the cake, using a spatula to spread it smoothly. If the ganache thickens too much, gently reheat it to a spreadable consistency.
- Chill the assembled roll in the fridge for 1 hour to set. Before serving, trim both ends for a clean presentation. Transfer to a platter, slice, and enjoy this decadent dessert!