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Chocolate Roll Cake Recipe
A rich chocolate sponge with chocolate ganache and vanilla cream filling - the ultimate indulgence for chocolate lovers.
Ingredients
For the Chocolate Sponge:
- 4 large eggs
- 80g granulated sugar
- 60g cake flour
- 15g cocoa powder
- 30ml milk
- 20ml vegetable oil
- 1/4 tsp salt
For the Chocolate Ganache:
- 100g dark chocolate, chopped
- 100ml heavy cream
- 1 tbsp honey
For the Vanilla Cream:
- 200ml heavy whipping cream
- 30g powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Chocolate shavings
- Cocoa powder for dusting
- Fresh berries
Instructions
Make the Chocolate Sponge:
- Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan.
- Sift together cake flour, cocoa powder, and salt.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Fold in flour mixture in two additions.
- Mix milk and oil, fold into batter until just combined.
- Spread evenly in pan and bake for 10-12 minutes.
- Turn onto clean towel dusted with cocoa powder.
- Roll up with towel and cool completely.
Make Ganache and Assemble:
- Heat cream until simmering, pour over chocolate and honey.
- Stir until smooth and let cool to room temperature.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Unroll cake and spread ganache evenly.
- Top with whipped cream and re-roll tightly.
- Wrap in plastic and refrigerate 2 hours.
- Garnish with chocolate shavings and dust with cocoa.
Chocolate Roll Mastery
Cocoa Quality
Use high-quality Dutch-processed cocoa powder for the richest chocolate flavor and color.
Ganache Consistency
Let ganache cool to spreadable consistency - it should coat the back of a spoon but not be too thick.
Rolling Tips
Use cocoa powder instead of powdered sugar on the towel to prevent the chocolate cake from sticking.