Velvety Chocolate Roll with Whipped Cream Filling

Take your dessert game to the next level with this Velvety Chocolate Roll. Featuring a light and fluffy chocolate sponge cake rolled with a delicate whipped cream filling, this treat is perfect for any occasion, from tea parties to festive celebrations. Let’s dive into the recipe!

Ingredients

For the Chocolate Sponge:

• 4 large eggs
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

For the Whipped Cream Filling:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional: 1 tablespoon cocoa powder for a mocha twist

For Topping:

• Chocolate ganache (made from equal parts heavy cream and dark chocolate)
• Chocolate shavings or sprinkles
• A dusting of powdered sugar

Instructions

1. Make the Chocolate Sponge

1. Preheat your oven to 180°C (350°F) and line a 10×15-inch baking tray with parchment paper.
2. In a bowl, whisk together the eggs and sugar until pale and tripled in volume (about 7 minutes with an electric mixer).
3. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture to keep the batter light and airy. Add vanilla extract.
4. Pour the batter into the prepared tray, spreading it evenly. Bake for 10–12 minutes or until the sponge springs back when touched lightly.

2. Roll and Cool the Sponge

1. While the sponge is still warm, place it on a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the sponge with the towel from one short end to the other. Let it cool completely.

3. Prepare the Whipped Cream Filling

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. For a mocha twist, add 1 tablespoon of cocoa powder to the mixture and whip until stiff peaks form.
2. Refrigerate the filling until ready to use.

4. Assemble the Chocolate Roll

1. Carefully unroll the cooled sponge and spread the whipped cream evenly across the surface, leaving a small margin at the edges.
2. Gently roll the cake back up without the towel, keeping it tight but careful not to squeeze out the filling. Place seam-side down on a serving plate.

5. Add the Final Touches

1. Pour chocolate ganache over the roll, letting it drip down the sides for an elegant look.
2. Decorate with chocolate shavings, sprinkles, or fresh berries for added flair.
3. Chill for at least 1–2 hours before slicing to allow the roll to set properly.

Tips for the Best Results

• Be Gentle: Fold the batter delicately to maintain the sponge’s airy texture.
• Use Chilled Cream: Cold cream whips better and holds its shape longer.
• Add Layers: Spread a thin layer of jam or hazelnut spread before the whipped cream for a flavor boost.

Why You’ll Love This Recipe

This Velvety Chocolate Roll is a classic dessert with a modern twist. The rich chocolate sponge pairs perfectly with the light whipped cream filling, while the ganache topping adds a touch of decadence. Whether for a family dinner or a festive gathering, this roll is sure to impress!