5 from 1 vote
Overhead shot of a white rectangle plate with 3 slices of chocolate cake roll
Chocolate Cake Roll
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Chocolate Cake Roll or Chocolate Roulade, a delightful dessert for all the chocoholics out there.
Course: Dessert
Cuisine: International
Keyword: chocolate dessert
Servings: 1 roulade
Calories: 3701 kcal
Author: Daniela Anderson
Ingredients
For the sponge:
  • 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
For the chocolate filling
  • 200 g dark or milk chocolate
  • 100 g double cream
  • 50 g unsalted butter
For the glaze:
  • 100 g icing or powder sugar
  • 3 tbsp cocoa powder
  • 4 tbsp boiling water
  • 2 tbsp sunflower oil
Instructions
  1. To make the sponge, make sure that the eggs are at room temperature before you start.
  2. Preheat the oven to 180 degrees C / 375 F.

  3. 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
  4. Add the caster sugar and continue to beat until it forms stiff peaks and it’s has a shiny meringue-like consistency.

  5. Add the egg yolks one by one and mix well.
  6. No need to use a mixer from now on, a silicone spatula would do just fine.

  7. In go the flour, oil, cocoa powder, baking powder and vanilla extract.

  8. Fold in the ingredients gently, making sure the batter is smooth and lump free.
  9. Line a rectangle baking tray with non-stick baking paper and spread the batter evenly.
  10. Bake for about 10 minutes until the sponge is well risen.

To make the filling
  1. Pour the double cream in a pan and place on a low heat.

  2. Break the chocolate into pieces and add them to the pan.
  3. Stir gently so that the chocolate can melt, then remove from the heat, mix in the butter and leave to cool completely.
To make the glaze
  1. For the chocolate glaze, combine all ingredients together, then leave to cool.

To assemble
  1. Spread the chocolate cream over the sponge, leaving about 1-2 cm around the edges, then carefully roll into a big sausage.

  2. Pour the chocolate glaze over, then refrigerate for at least 3-4 hours.
Recipe Notes
Nutrition Facts
Chocolate Cake Roll
Amount Per Serving
Calories 3701 Calories from Fat 2412
% Daily Value*
Total Fat 268g 412%
Saturated Fat 107g 535%
Cholesterol 1062mg 354%
Sodium 398mg 17%
Potassium 1287mg 37%
Total Carbohydrates 323g 108%
Dietary Fiber 19g 76%
Sugars 262g
Protein 46g 92%
Vitamin A 78.1%
Calcium 26.9%
Iron 70.4%
* Percent Daily Values are based on a 2000 calorie diet.