Delicious Chocolate Roll Cake Recipe

If you’re anything like me, sometimes you just want a show-stopping dessert without all the complicated steps or fancy tools.

This chocolate roll cake is exactly that — soft, fluffy, and perfectly chocolatey, but made with simple ingredients you probably already have in your kitchen.

In just a few easy steps, you can whip up a sponge that’s light and airy, roll it up like a pro, and top it with a silky, indulgent ganache.

Trust me, it looks way fancier than it actually is, and it disappears fast once people get a taste!

Ingredients

For the sponge:

• ½ cup (65 g) all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 tsp cornstarch
• Pinch of salt
• 4 large eggs
• ¾ cup (150 g) granulated sugar
• 2 tbsp boiling water
• 2 tbsp vegetable oil
• 1-2 drops vanilla extract (optional)

For the ganache:

• 100 g dark chocolate (70% cocoa recommended)
• ½ cup (120 ml) heavy cream (35%)

Other:

• Parchment paper

Instructions

1. Prepare dry ingredients

1. In a bowl, combine flour, cocoa powder, cornstarch, and salt.
2. Sift together to prevent clumps and mix evenly.

2. Prepare the baking tray

1. Line a large baking tray with parchment paper.
2. Fold the edges up slightly to create a border to prevent batter from spilling.

3. Whip eggs and sugar

1. Crack eggs into a large bowl and add sugar.
2. Place the bowl over a double boiler (bowl should not touch hot water) and whisk on low speed.
3. Gradually increase speed and continue whipping for ~10 minutes until the mixture is light, fluffy, and forms soft peaks.

4. Make the sponge batter

1. Gently fold the dry ingredients into the whipped eggs using a spatula. Do not overmix — you want to keep it airy.
2. Add 2 tbsp boiling water and fold in gently.
3. Add 2 tbsp vegetable oil and a drop of vanilla extract, stirring lightly to combine.

5. Bake the sponge

1. Pour the batter evenly into the prepared tray, reaching the edges and corners.
2. Bake at 350°F (175°C) for about 12 minutes (check for doneness; adjust time if your batter layer is thicker or thinner).

6. Roll the cake

1. Place a clean parchment paper over the baked sponge, cover with a kitchen towel, and flip the tray.
2. Carefully peel off the parchment it baked on.
3. Roll the sponge immediately while still warm, using a small strip of parchment inside the roll to help shape it evenly. Let it cool.

7. Make the ganache

1. Chop the dark chocolate finely.
2. Heat the heavy cream in a saucepan over medium-low heat until steaming (small bubbles at the edges, do not boil).
3. Pour hot cream over chocolate and let sit for a minute. Stir gently until smooth.

8. Assemble the chocolate roll

1. Unroll the cooled sponge and spread part of the ganache over it.
2. Roll the sponge back up carefully.
3. Spread the remaining ganache over the outside. Use a spatula or silicone brush for a smooth finish.
4. Optional: Chill for a few hours to set ganache, or serve immediately.

Tips

• Whipping eggs over a double boiler makes the sponge extra light.
• Fold gently to keep the batter airy.
• Serve with fresh berries or a dusting of powdered sugar for extra flair.