Introduction
Get ready to create a show-stopping dessert that will bring smiles to faces of all ages! This Chocolate Cake Roll is a perfect blend of soft chocolate sponge, creamy filling, and a decadent chocolate coating that’s sure to become a family favorite. Whether you’re looking to surprise children or impress guests, this recipe is your ticket to dessert success.
Ingredients
For the Chocolate Sponge Cake
- 3 eggs
- 75g (1/3 cup) granulated sugar
- 1 tsp vanilla essence
- 15g (1 tbsp) neutral oil
- 60g (1/2 cup) refined flour
- 15g (2 tbsp) dark cocoa powder
For the Filling
- 120ml (1/2 cup) sweet whipping cream
For the Coating
- 200g milk chocolate
- Colorful sprinkles
Step-by-Step Instructions
- Prepare the Cake Batter:
- Whisk eggs, sugar, and vanilla until fluffy
- Gently fold in oil
- Sift flour and cocoa powder
- Gradually mix dry ingredients in three parts
- Bake the Sponge:
- Preheat oven to 170°C (340°F)
- Grease and line a rectangular baking tray
- Spread batter evenly
- Bake for 12-15 minutes
- Prepare the Filling:
- Whip cream until thick and stable
- Let cake cool slightly
- Remove from tray and butter paper
- Roll cake in a clean kitchen cloth
- Unroll and spread whipped cream
- Roll cake again
- Finish and Decorate:
- Chill rolled cake for 30 minutes
- Melt milk chocolate
- Cover cake roll with melted chocolate
- Sprinkle with colorful decorations
Nutritional Information
- Serving Size: 2-3 slices
- Calories: Approximately 250-300 per slice
- Protein: 4g
- Carbohydrates: 30g
- Fat: 15g
Cooking Time: 20 minutes prep, 15 minutes baking Total Time: 45 minutes Servings: 6-8
Cooking Tips and Tricks
- Use room temperature eggs for better volume
- Sift dry ingredients to prevent lumps
- Roll cake while still warm to prevent cracking
- Use a light touch when folding ingredients
Variations and Substitutions
- Dairy-Free: Use coconut cream and dairy-free chocolate
- Gluten-Free: Replace flour with gluten-free flour blend
- Flavor Variations: Add instant coffee or orange zest
- Nut-Free: Skip nuts, add more sprinkles
Frequently Asked Questions
Q1: Can I make this cake ahead of time? A: Yes, it can be prepared a day in advance and stored in the refrigerator.
Q2: How do I prevent the cake from cracking? A: Roll the cake while it’s still warm and use a clean, soft cloth.
Q3: Can I freeze the cake roll? A: Yes, wrap tightly and freeze for up to 2 weeks.
Q4: What if I don’t have a rectangular tray? A: Use a similar-sized baking sheet or adjust recipe quantities.
Q5: Can I use whipped topping instead of cream? A: Yes, but homemade whipped cream provides better flavor and texture.
Storage and Make-Ahead Tips
- Refrigerate for up to 3 days
- Keep covered to prevent drying
- Let come to room temperature before serving
- Best consumed within 2 days of preparation
Enjoy your magical Chocolate Cake Roll – a dessert that’s sure to create lasting memories!
