Decadent Chocolate Cake Roll

This Decadent Chocolate Cake Roll is soft, light, and rich with chocolate flavor. The sponge cake is tender and flexible, making it easy to roll without cracking. Filled with a creamy whipped filling and dusted with cocoa or powdered sugar, it’s an elegant dessert perfect for holidays, celebrations, or anytime you want an impressive chocolate treat.

Ingredients

For the Chocolate Cake:

3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar (divided)
1/4 cup vegetable oil (keeps the cake moist)
1/4 cup milk
1 teaspoon vanilla extract

For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For Garnish (optional):
Powdered sugar or cocoa powder
Chocolate shavings

Instructions

1. Prepare the Oven and Pan
   Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients
   In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Beat Egg Yolks
   In a large bowl, beat the egg yolks with 1/2 cup of the sugar until thick and pale. Add the oil, milk, and vanilla extract, and mix until smooth.
4. Combine Batter
   Gradually add the dry ingredients to the yolk mixture and mix until just combined.
5. Beat Egg Whites
   In a separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and beat until stiff peaks form.
6. Fold Gently
   Carefully fold the egg whites into the chocolate batter in batches, using gentle motions to keep the batter light and airy.
7. Bake
   Pour the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
8. Roll While Warm
   Lay a clean kitchen towel on the counter and dust it lightly with cocoa powder or powdered sugar. Turn the warm cake onto the towel, peel off the parchment paper, and gently roll the cake up with the towel inside. Let it cool completely.
9. Make the Filling
   Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Fill and Roll
    Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, then roll it back up tightly (without the towel).
11. Serve
    Dust with powdered sugar or cocoa powder. Chill for at least 30 minutes before slicing for clean, beautiful pieces.

Result: A soft, moist chocolate sponge with a light, creamy filling—rich, elegant, and absolutely irresistible.