Chocolate Swirl Roll Cake
A light sponge cake rolled with a rich chocolate filling and dusted with red sugar for a festive finish. Perfect for a special treat or celebration.
- Total time
- 45 min
- Servings
- 8
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 large eggs
- ½ cup sugar
- ½ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 cup heavy cream
- ½ cup chocolate chips
- 2 tbsp red sugar
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- 2
In a large bowl, beat 4 eggs and 1/2 cup sugar with an electric mixer until thick and pale, about 5 minutes.
- 3
Sift in 1/2 cup flour, 2 tbsp cocoa powder, and 1 tsp baking powder. Fold gently until just combined.
- 4
Spread batter evenly in the prepared pan. Bake until the cake springs back when touched, about 10-12 minutes.
- 5
While warm, roll the cake with the parchment into a log and let cool completely, about 20 minutes.
- 6
Heat 1 cup heavy cream until steaming, then pour over 1/2 cup chocolate chips. Stir until smooth, then chill for 10 minutes.
- 7
Unroll the cake, spread the chocolate filling over it, and roll up again. Dust with 2 tbsp red sugar before serving.
Tools you’ll need
- jelly roll pan
- parchment paper
- electric mixer
- mixing bowls
- sifter
- spatula
- saucepan
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