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The Ultimate Chocolate Cake Roll: A Deceptively Elegant Dessert Masterpiece

The Ultimate Chocolate Cake Roll: A Deceptively Elegant Dessert Masterpiece
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A Chocolate Cake Roll is the perfect dessert to impress friends while staying surprisingly simple. Soft, fluffy chocolate sponge cake is filled with creamy cream cheese whipped cream, then coated with a shiny chocolate ganache. It’s elegant, indulgent, and irresistible—perfect for chocolate lovers!

Ingredients

Scale

For the Cake

  • 1/2 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 cup Dutch-process cocoa powder

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, room temperature

  • 4 large eggs, room temperature

  • 1 tsp pure vanilla extract

For the Filling

  • 1 cup heavy whipping cream

  • 8 oz cream cheese, room temperature

  • 1/2 cup powdered sugar

  • 1 tsp pure vanilla extract

For the Chocolate Ganache

  • 1/2 cup heavy whipping cream

  • 1 tsp light corn syrup (optional, for shine)

  • 4 oz good-quality chocolate, chopped

Instructions

1. Bake the Cake

  1. Preheat oven to 350°F (175°C). Lightly butter a 10 x 15-inch jelly roll pan and line with parchment paper, leaving 1–2 inch overhang. Butter parchment and edges.

  2. In a bowl, whisk together flour, baking powder, salt, and cocoa powder; set aside.

  3. In a stand mixer, beat sugar and butter for 30 sec on medium, then 30 sec on high. Add eggs and vanilla, mixing 30 sec.

  4. Mix in dry ingredients on medium-low until just incorporated, then medium speed for 30 sec more. Do not overmix.

  5. Spread batter evenly in pan and gently shake to level. Bake 10–12 minutes, until cake springs back when touched.

  6. Cool 1 minute, then lift using parchment overhang. Starting at a short end, roll the cake with parchment while warm. Place seam-side down in fridge to cool completely.

2. Make the Filling

  1. Whip heavy cream on low then high until stiff peaks form; set aside in fridge.

  2. Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.

  3. Gently fold in whipped cream.

  4. Unroll cooled cake, leaving edges slightly uneven. Spread filling evenly, leaving 1/2 inch from edges.

  5. Roll cake with filling tightly, leaving parchment behind. Wrap in plastic wrap and chill at least 30 minutes.

3. Prepare Ganache

  1. Chop chocolate and set aside.

  2. Heat cream and corn syrup (if using) until bubbles form around edges (do not boil).

  3. Pour over chocolate, wait 1 minute, then stir until smooth. Chill until slightly thickened if needed.

4. Assemble

  1. Place chilled cake on wire rack over parchment-lined tray.

  2. Pour ganache evenly over cake, letting it drip down sides.

  3. Refrigerate at least 30 minutes to set.

5. Serve

  • Slice into 1-inch pieces using a sharp knife, wiping clean between cuts.

  • Store leftovers in fridge for up to 3 days.

Notes

  • Roll the cake while still warm to prevent cracks.

  • Use room-temperature ingredients for smooth, lump-free filling.

  • Chill the cake before adding ganache to avoid melting.

  • For clean slices, use a sharp knife and wipe it between cuts.

Find it online: https://chocotune.com/the-ultimate-chocolate-cake-roll-a-deceptively-elegant-dessert-masterpiece/