Want to try a delicious dessert? This chocolate roll cake recipe filled with whipped cream is ideal for you! Soft and sweet, ideal to present at any party or special occasion!
This roll cake is perfect for those occasions that you going to receive visits at home and do not know what to do for snack or dessert. It's a roll cake with excellent presentation very easy to prepare!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Chocolate powder - Add color and flavor to the roll cake.
- Eggs and milk - Provides structure and moisture.
- Dark brown sugar and liquid caramel - Sweetness and flavor.
- All-purpose flour - Give consistency and is the base of the dough.
- Margarine - Gives creaminess and flavor to the dough.
- Baking powder - Rising agent.
- Granulated sugar - To sprinkle the roll cake after baking.
- Heavy whipping cream - For the filling.
- Powdered sugar and vanilla extract - To sweeten and flavor the roll cake.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE ROLL CAKE FILLED WITH WHIPPED CREAM
Step 1: Preheat the oven to 180ºC (350ºF).
Step 2: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Step 3: Beat the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
Step 4: Line a baking tray with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 to 20 minutes until slightly golden.
Step 5: When the cake is cooked, remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
Step 6:
For the filling:
Whip the cream with the powdered sugar and the vanilla extract until stiff peaks form.
Step 7: Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). Place the roll cake on a rectangular plate and serve preferably cold. Store in the fridge.
TIPS FOR CHOCOLATE ROLL CAKE FILLED WITH WHIPPED CREAM
1. When preheating the oven, make sure you have all ingredients ready to start making the roll cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed. If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Chocolate roll cake filled with whipped cream
Want to try a delicious dessert? This chocolate roll cake recipe filled with whipped cream is ideal for you! Soft and sweet, ideal to present at any party or special occasion!
5.00 from 2 reviews
- 2 tablespoons chocolate powder
- 4 medium eggs
- 125 grams (3/4 cup) dark brown sugar
- 75 grams (1/2 cup) all-purpose flour
- 50 grams (1/4 cup) softened margarine
- 1 tablespoon liquid caramel
- 1 teaspoon baking powder
- 50 ml (1/4 cup) milk
- Granulated sugar for dusting
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 180ºC (350ºF).
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
- In an electric mixer, beat on medium speed the egg yolks and the brown sugar until obtain a quite creamy mixture. Add the softened margarine, milk, chocolate powder, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
- Line a baking tray (36 x 30 centimeters (14 1/4 x 11 3/4 inches)) with butter and parchment paper and spread the dough over the top with the help of a spatula. Bake for about 15 to 20 minutes until slightly golden (the time depends on the oven).
- When the cake is cooked, remove from oven, let cool slightly and sprinkle with sugar. Place a tea towel over top and flip the cake over the table. Remove the tray and peel carefully the parchment paper. Cut with a knife the edges of the cake. Using the towel, start rolling the cake gently from one short end to the other; set aside.
- For the filling:
Whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. - Unroll the cake and spread the filling with a spatula. Then, re-roll slowly to not break the cake (remove the towel as you rolling). Place the roll cake on a rectangular plate and serve preferably cold. Store in the fridge.
Ingredients
For the filling:
