Chocolate Cake Roll or Chocolate Roulade, the ultimate dessert for all the chocoholics out there. Super easy to make, and so delicious, you better grab a slice before it’s gone.
An impressive dessert is all we need for any occasion. But honestly, who has time to waste baking complicated desserts that might end up being a complete disaster?
Not to worry, this chocolate cake roll is the ultimate dessert for all the chocoholics out there. Super easy to make, and so delicious, you better grab a slice before it’s gone.
Is an easy-peasy one that can’t possibly go wrong, it’s in the oven in less than 10 minutes, and the chocolate filling and glaze are ready in no time, just a bit of patience is needed for everything to cool down.
But that’s pretty much it. Some good-quality cocoa powder, some nice milk chocolate (or dark, it’s entirely up to you), and the rest of the ingredients can always be found in the kitchen, l’m sure.
Christmas, New Year, Easter, Valentine’s Day, birthday celebrations? Chocolate Swiss Cake Rolls all the way.
How do you make the sponge for a chocolate cake roll?
We need to get the sponge ready first. It’s super easy to make, nothing complicated.
Just make sure all the ingredients are at room temperature before whipping it up.
- use an electric mixer or a kitchen aid to beat the egg whites with a pinch of salt until they form soft peaks
- add the sugar and continue to beat until you get a shiny, meringue-like consistency
- add the egg yolks, and beat well, then add the flour, oil, cocoa powder and vanilla extract
- grease and flour a rectangle baking tray spread the batter evenly and bake for about 10 minutes
NOTE! You have to be careful with the baking time, if you leave the sponge for too long, it will harden and you won’t be able to roll it without breaking it.
Every oven is different, so l would start checking on it after 8 minutes to be on the safe side. I guess you can still try and roll it even if it breaks a bit, but it won’t look as nice though.
Now, while you wait for the filling and glaze to be ready, gently roll the sponge, and wrap it up in a clean kitchen towel while it’s still warm.
If you roll the sponge when it’s already cool, again, it might break and not look as nice.
How to assemble the chocolate cake roll?
Making the filling and the chocolate glaze is easy peasy. For the filling all you need to do is melt the chocolate and mix it with the cream until smooth, then leave to cool down.
For the glaze, again, mix well the ingredients together, and leave to cool down.
Unroll the sponge, spread the filling evenly, then roll again. Drizzle the glaze all over, and chill in the fridge for at least 1-2 hours.
As with any other chocolate dessert, refrigerating it is a must. The cake will taste so much better once it’s cool, plus you can slice it a lot easier.
And there you have, a beautiful dessert to impress all your guests. If you are in for more chocolate treats, how about some Sheet Chocolate Cake with Nutella Filling?
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- 5 eggs
- a pinch of salt
- 5 tbsp caster sugar
- 5 tbsp self-raising flour
- 1 tbsp cocoa powder
- 5 tbsp sunflower oil
- 1/2 tsp vanilla extract
- 200 g dark or milk chocolate
- 100 g double cream
- 50 g unsalted butter
- 100 g icing or powder sugar
- 3 tbsp cocoa powder
- 4 tbsp boiling water
- 2 tbsp sunflower oil
To make the sponge, make sure that the eggs are at room temperature before you start.
Preheat the oven to 180 degrees C / 375 F.
Separate the egg whites from the yolks, and using an electric mixter, beat the whites with the pinch of salt until it forms soft peaks
Add the caster sugar and continue to beat until it forms stiff peaks and it’s has a shiny meringue-like consistency.
Add the egg yolks one by one and mix well.
No need to use a mixer from now on, a silicone spatula would do just fine.
In go the flour, oil, cocoa powder, baking powder and vanilla extract.
Fold in the ingredients gently, making sure the batter is smooth and lump free.
Line a rectangle baking tray with non-stick baking paper and spread the batter evenly.
Bake for about 10 minutes until the sponge is well risen.
Pour the double cream in a pan and place on a low heat.
Break the chocolate into pieces and add them to the pan.
Stir gently so that the chocolate can melt, then remove from the heat, mix in the butter and leave to cool completely.
For the chocolate glaze, combine all ingredients together, then leave to cool.
Spread the chocolate cream over the sponge, leaving about 1-2 cm around the edges, then carefully roll into a big sausage.
Pour the chocolate glaze over, then refrigerate for at least 3-4 hours.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.