Chocolate Roll Cake with Chocolate Sauce
A light and airy chocolate sponge rolled around a creamy filling, topped with a rich chocolate sauce. This impressive dessert is surprisingly simple to make at home.
- Total time
- 40 min
- Servings
- 8
- Calories
- 320
- Protein
- 6g
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ cup semisweet chocolate chips
- 2 tbsp butter
Instructions
- 1
Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
- 2
In a large bowl, beat 4 eggs and 1/2 cup granulated sugar with an electric mixer until thick and pale, about 5 minutes.
- 3
Sift 1/2 cup flour and 1/4 cup cocoa over the egg mixture. Gently fold with a spatula until just combined, no streaks remain.
- 4
Pour batter into the prepared pan, spread evenly. Bake until the top springs back when touched, 10-12 minutes.
- 5
While warm, dust a clean kitchen towel with powdered sugar. Invert cake onto towel, peel off parchment, and roll up with the towel. Let cool completely.
- 6
In a chilled bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Unroll cake, spread cream over, and re-roll without the towel.
- 7
Melt 1/2 cup chocolate chips and 2 tbsp butter in a microwave in 30-second bursts, stirring until smooth. Drizzle over the rolled cake before serving.
Tools you’ll need
- 10x15 inch jelly roll pan
- parchment paper
- electric mixer
- mixing bowls
- spatula
- kitchen towel
- microwave-safe bowl
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