How to Make a Chocolate Cake Roll
Rolling up a cake may sound intimidating, but with a few tips and some practice, you’ll master it in no time. The key to a perfect Chocolate Cake Roll is making sure the cake is moist and pliable enough to roll without cracking, while the filling is firm enough to hold its shape but soft enough to complement the cake.
- Make the Chocolate Cake Batter
Begin by preheating your oven to 350°F (175°C). Line a baking sheet or jelly roll pan with parchment paper. In a large bowl, beat the eggs and sugar together until pale and fluffy. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the egg mixture, being careful not to deflate the batter. - Bake the Chocolate Sponge
Pour the batter into the prepared pan, spreading it evenly to ensure a smooth, even layer. Bake for 10-12 minutes until the cake springs back when touched. Do not overbake as this will make rolling difficult. - Roll the Cake
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Gently roll the cake up from one short end, using the towel to help. Let the rolled cake cool completely to set the shape. - Prepare the Filling
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold the whipped cream into the cream cheese mixture. - Fill and Roll the Cake
Once the cake is cooled, unroll it gently. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Carefully roll the cake back up (without the towel), then place it seam-side down on a plate. - Prepare the Ganache
Heat the heavy cream until simmering, then pour it over the chopped semi-sweet chocolate and butter in a bowl. Let it sit for a few minutes, then stir until smooth and glossy. Let the ganache cool slightly before pouring it over the cake roll. - Chill and Serve
Refrigerate the cake roll for at least an hour to set the ganache and allow the flavors to meld together. Slice and serve for a stunning dessert!
How Long to Bake and Roll a Chocolate Cake Roll (Swiss Roll)
The secret to a perfect Chocolate Cake Roll is in the timing. From baking the sponge to rolling it up just right, here’s a guide to ensure your cake turns out flawless every time.
