𝗙𝗼𝗿 𝘁𝗵𝗲 𝗰𝗮𝗸𝗲:
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
𝙁𝙤𝙧 𝙩𝙝𝙚 𝙛𝙞𝙡𝙡𝙞𝙣𝙜:
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗴𝗮𝗻𝗮𝗰𝗵𝗲:
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar together until thick and pale yellow. This may take about 5 minutes of whisking by hand or using an electric mixer.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until well combined. Make sure there are no lumps.
4. Stir in the vanilla extract. Pour the batter into the prepared jelly roll pan and spread it evenly.
5. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
7. Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
8. Starting at one of the short ends, gently roll up the cake and the towel together. Let it cool completely on a wire rack.
9. In the meantime, prepare the filling. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. Once the cake has cooled, carefully unroll it. Spread the whipped cream filling evenly over the surface of the cake.
11. Roll the cake back up without the towel, starting from the same end as before. Place the cake seam-side down on a serving platter.
12. To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour it over the chocolate chips in a separate bowl. Let it sit for a minute, then stir until smooth.
13. Pour the ganache over the rolled cake, allowing it to drip down the sides. Use a spatula or the back of a spoon to spread the ganache evenly over the cake.
14. Refrigerate the cake for at least 1 hour before serving to allow it to set.
15. Slice the chocolate roll cake into pieces and enjoy!
• Use room temperature eggs: It’s best to use eggs at room temperature as they incorporate more air when beaten, resulting in a lighter and fluffier cake.
• Be gentle when folding: When combining the dry ingredients with the egg mixture, use a gentle folding motion with a spatula. Overmixing can deflate the batter and make the cake denser.
• Don’t overbake: Keep a close eye on the cake while it’s in the oven to avoid overbaking. Overbaking can make the cake dry and brittle, making it difficult to roll without cracking.
• Use a kitchen towel or parchment paper: Dusting a clean kitchen towel with powdered sugar or using parchment paper helps prevent the cake from sticking and makes it easier to roll and unroll without tearing.
• Let the cake cool completely: Make sure the cake is completely cooled before adding the filling. This prevents the filling from melting and keeps the cake from becoming too soft.
• Chill the whipped cream: Before whipping the heavy cream for the filling, chill the bowl and beaters in the refrigerator for about 15 minutes. Cold utensils and cream whip up faster and hold their shape better.
• Roll the cake tightly: When rolling the cake with the filling, roll it tightly but gently. This helps create a neat spiral and ensures the filling is evenly distributed.
• Chill before serving: Refrigerating the cake for at least an hour after adding the ganache allows it to set and makes slicing easier. It also enhances the flavors and textures of the cake.