The Art of Ultimate Chocolate Cake Roll Perfection

Sponge Cake Perfection

Master the technique of creating light, airy chocolate sponge with proper egg separation and folding.

Rolling Method Excellence

Learn the skill of rolling warm cake without cracking for beautiful spiral structure.

Whipped Cream Mastery

Perfect the method of achieving stable, silky whipped cream filling with ideal consistency.

Assembly Technique

Master the art of filling and re-rolling cooled cake for professional appearance.

Presentation Elegance

Learn optimal finishing techniques for stunning visual appeal and clean slicing.

Swiss Roll Mastery Secrets for Perfect Chocolate Cake Roll Creation

Rolling Technique: Roll cake while still warm to prevent cracking - warm cake is flexible and pliable.

Sugar Dusting: Generously dust towel with powdered sugar to prevent sticking during rolling process.

Egg White Success: Ensure bowl is completely clean and grease-free for egg whites to whip properly.

Don't Overbake: Remove cake when just set - overbaking causes cracking when rolling.

Cream Stability: Add mascarpone or stabilized gelatin to whipped cream for longer-lasting filling structure.

Even Spreading: Use offset spatula to spread batter evenly for uniform cake thickness throughout.

Classic Chocolate Cake Roll with Whipped Cream Filling and Cocoa Dusting

Name: Classic Chocolate Cake Roll with Whipped Cream Filling and Cocoa Dusting
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 10 slices
Cuisine: European
Ingredients: For the Chocolate Sponge Cake:; 4 large eggs, separated; 3/4 cup granulated sugar, divided; 1/3 cup unsweetened cocoa powder; 1/3 cup all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; For the Leavening:; 1 teaspoon baking powder; 1/4 teaspoon cream of tartar; For the Whipped Cream Filling:; 2 cups heavy whipping cream, cold; 1/3 cup powdered sugar; 2 teaspoons vanilla extract; 1/4 cup mascarpone cheese (optional); For the Cake Preparation:; 1/4 cup powdered sugar for dusting towel; Extra powdered sugar for rolling; For the Flavor Enhancers:; 1 tablespoon espresso powder; 1/2 teaspoon almond extract (optional); Pinch of cinnamon; For the Chocolate Ganache (Optional):; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream; 1 tablespoon butter; For the Stabilized Cream Option:; 1 tablespoon unflavored gelatin; 2 tablespoons cold water; For the Gourmet Touches:

The ultimate chocolate cake roll featuring a light, spongy chocolate cake rolled around silky whipped cream filling, creating an elegant spiral dessert that's both beautiful and delicious. This sophisticated Swiss roll combines tender cocoa-infused cake with luscious cream filling and a dusting of powdered sugar, creating an unforgettable dessert experience that transforms simple ingredients into an impressive showpiece perfect for holidays, dinner parties, or any time you crave the perfect balance of delicate chocolate cake and billowy cream in every stunning slice.

Prep Time

25 Minutes

Cook Time

12 Minutes

Total Time

37 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Sponge Cake:

4 large eggs, separated

3/4 cup granulated sugar, divided

1/3 cup unsweetened cocoa powder

1/3 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Leavening:

1 teaspoon baking powder

1/4 teaspoon cream of tartar

For the Whipped Cream Filling:

2 cups heavy whipping cream, cold

1/3 cup powdered sugar

2 teaspoons vanilla extract

1/4 cup mascarpone cheese (optional)

For the Cake Preparation:

1/4 cup powdered sugar for dusting towel

Extra powdered sugar for rolling

For the Flavor Enhancers:

1 tablespoon espresso powder

1/2 teaspoon almond extract (optional)

Pinch of cinnamon

For the Chocolate Ganache (Optional):

1/2 cup semi-sweet chocolate chips

1/4 cup heavy cream

1 tablespoon butter

For the Stabilized Cream Option:

1 tablespoon unflavored gelatin

2 tablespoons cold water

For the Gourmet Touches:

Cocoa powder for final dusting

Chocolate shavings for garnish

Fresh berries for serving

Mint leaves for decoration

For the Simple Syrup:

1/4 cup water

2 tablespoons sugar

1 tablespoon liqueur (optional)

For Special Equipment:

15x10 inch jelly roll pan

Parchment paper

Clean kitchen towel

Offset spatula

Fine mesh sieve

Instructions

Preheat oven to 350°F and line 15x10 inch jelly roll pan with parchment paper.

Grease parchment paper thoroughly and dust lightly with cocoa powder for easy release.

Separate eggs carefully, ensuring no yolk gets into whites for proper whipping.

Beat egg yolks with 1/2 cup sugar until thick, pale, and ribbony, about 3 minutes.

Mix in vanilla extract and espresso powder until fully incorporated into yolk mixture.

Sift together cocoa powder, flour, baking powder, and salt in separate bowl.

Gently fold dry ingredients into egg yolk mixture until just combined and smooth.

In clean bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually add remaining 1/4 cup sugar to whites, beating until stiff glossy peaks form.

Carefully fold egg whites into chocolate batter in three additions to maintain airiness.

Pour batter into prepared pan, spreading evenly to edges with offset spatula.

Tap pan gently on counter to remove air bubbles before baking.

Bake for 10-12 minutes until cake springs back when lightly touched in center.

While cake bakes, lay clean kitchen towel flat and dust generously with powdered sugar.

Remove cake from oven immediately when done to prevent overcooking and cracking.

Run knife around edges of pan to loosen cake from sides.

Invert hot cake onto prepared sugared towel in one quick, confident motion.

Carefully peel off parchment paper from bottom of cake while still hot.

Starting from short end, roll cake up tightly with towel inside while still warm.

Let rolled cake cool completely in towel, seam side down, at least 1 hour.

Meanwhile, prepare whipped cream by beating cold heavy cream until soft peaks form.

Add powdered sugar and vanilla to cream, beating until stiff peaks form.

Fold in mascarpone if using for extra stability and richness in filling.

Carefully unroll cooled cake, removing towel and leaving cake flat on surface.

Brush cake lightly with simple syrup if desired for extra moisture and flavor.

Spread whipped cream filling evenly over cake, leaving 1/2 inch border at edges.

Roll cake back up tightly without towel, using parchment to help guide rolling.

Wrap rolled cake in plastic wrap and refrigerate seam side down for 1 hour minimum.

Before serving, trim ends of cake roll for neat, professional presentation.

Dust generously with cocoa powder or powdered sugar using fine mesh sieve.

Optionally drizzle with chocolate ganache and garnish with chocolate shavings.

Slice cake roll with sharp serrated knife, wiping clean between each cut.

Serve slices on their side to showcase beautiful spiral pattern inside.

Store covered in refrigerator for up to 3 days, best served slightly chilled.

Bring to cool room temperature for 10 minutes before serving for best flavor.

Classic Chocolate Cake Roll with Whipped Cream Filling and Cocoa Dusting

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Chocolate Cake Roll Perfection

Classic Chocolate Cake Roll with Whipped Cream Filling and Cocoa Dusting

Ingredients

Instructions