Certainly! A chocolate roll, also known as a chocolate Swiss roll or chocolate roulade, is a delightful dessert. Here’s a simple recipe for a homemade chocolate roll:


For the Chocolate Roll Cake:

  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For Dusting (Optional):

  • Powdered sugar or cocoa powder


For the Chocolate Roll Cake:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the longer sides.
  2. Prepare the Batter:
    • In a large bowl, beat the egg yolks and granulated sugar until thick and pale. Stir in the vanilla extract.
  3. Add Dry Ingredients:
    • In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture to the egg yolk mixture, mixing until well combined.
  4. Beat Egg Whites:
    • In another clean, dry bowl, beat the egg whites until stiff peaks form.
  5. Fold Egg Whites into Batter:
    • Gently fold the beaten egg whites into the chocolate batter until no white streaks remain.
  6. Bake:
    • Pour the batter into the prepared jelly roll pan and spread it evenly.
    • Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.
  7. Roll the Cake:
    • While the cake is still warm, carefully lift it using the parchment paper overhang and roll it up, starting from one of the longer sides. Place the seam side down and let it cool completely.

For the Filling:

  1. Prepare the Whipped Cream:
    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Unroll the Cake and Add Filling:
    • Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface.
  3. Roll the Cake Again:
    • Roll the cake back up, this time without the parchment paper. Place the seam side down.
  4. Chill:
    • Wrap the chocolate roll in plastic wrap and refrigerate for at least 1-2 hours to set.
  5. Dust and Serve:
    • Before serving, dust the chocolate roll with powdered sugar or cocoa powder if desired. Slice and enjoy!

This chocolate roll makes a delightful and elegant dessert for any occasion. The light and airy texture of the cake combined with the rich chocolate flavor and creamy filling create a perfect balance.

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