Chocolate Cake Roll

Description:

This Chocolate Cake Roll is a light, spongy cake filled with a creamy, fluffy filling. Its delicate texture and rich chocolate flavor make it a showstopper for any occasion. The cake is perfectly rolled to create an elegant swirl, offering a perfect balance of sweetness and indulgence.

Origin:

The chocolate cake roll is a variation of the classic Swiss roll, which originated in Switzerland in the 19th century. It has since become a popular dessert across the globe, known for its versatility and ease of preparation.

Ingredients:

For the Chocolate Cake:

• 1/2 cup (65g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup (80ml) water, boiled

For the Filling:

• 1 cup (240ml) heavy cream
• 8 oz (225g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract

For the Cocoa Powder Dusting:

• 2 tablespoons unsweetened cocoa powder

Instructions:

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch baking sheet with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs and granulated sugar until light and fluffy, about 3-4 minutes. Add vanilla extract and mix well.
4. Gradually fold the dry ingredients into the egg mixture, mixing just until combined.
5. Add the boiled water into the batter, mixing gently until smooth. The batter will be thin.
6. Pour the batter into the prepared baking sheet and spread it out evenly.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper. While it is still warm, gently roll the cake with the towel, starting from one end. Let it cool completely in the towel (about 30 minutes).

Prepare the Filling:

9. In a large bowl, beat the heavy cream until stiff peaks form.
10. In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
11. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

Assemble the Cake Roll:

12. Once the cake has cooled, carefully unroll it from the towel.
13. Spread the cream filling evenly over the cake, leaving a small border around the edges.
14. Carefully roll the cake back up, starting from the short side.
15. Place the rolled cake seam-side down on a serving platter.

Dust with Cocoa:

16. Dust the top of the cake roll with cocoa powder for a finishing touch.

Serve:

17. Slice into rounds and enjoy your elegant Chocolate Cake Roll!

Tips for Success:

• Roll the cake while it is still warm, as this will help prevent cracking.
• Be gentle when unrolling the cake to avoid breaking the delicate sponge.
• You can chill the rolled cake in the refrigerator for 30 minutes before serving for easier slicing.

Recommendations:

• Garnish with whipped cream or fresh berries for a beautiful presentation.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition (per serving, approximate for 12 servings):

• Calories: ~230
• Protein: 3g
• Fat: 15g
• Carbohydrates: 25g
• Sugar: 19g
• Fiber: 2g
• Sodium: 150mg

This Chocolate Cake Roll is a delicious and visually stunning dessert that combines lightness with richness, perfect for any celebration or a sweet treat after dinner.