Chocolate Cake Roll

5 mins
Serves 6
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Directions

  1. 1Whip the eggs with vanilla and sugar until they double in size and lighten in color.
  2. 2Whip the eggs with vanilla and sugar until they double in size and lighten in color.
  3. 3Whip the eggs with vanilla and sugar until they double in size and lighten in color.
  4. 4Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee.
  5. 5Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee.
  6. 6Bloom the cocoa powder with 1-2 tablespoons of hot milk or coffee.
  7. 7Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps.
  8. 8Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps.
  9. 9Add the dry ingredients (flour, baking powder, and salt) to the egg mixture, sifting them to avoid lumps.
  10. 10Give the batter a quick mix with the mixer for easier spreading.
  11. 11Give the batter a quick mix with the mixer for easier spreading.
  12. 12Give the batter a quick mix with the mixer for easier spreading.
  13. 13Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased.
  14. 14Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased.
  15. 15Pour the batter onto a baking sheet lined with parchment paper or a silicone mat, lightly greased.
  16. 16Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes.
  17. 17Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes.
  18. 18Bake the cake in a preheated oven at 160°C or 320°F for around 10 minutes.
  19. 19Check the cake with a toothpick at the 10-minute mark, avoid overbaking.
  20. 20Check the cake with a toothpick at the 10-minute mark, avoid overbaking.
  21. 21Check the cake with a toothpick at the 10-minute mark, avoid overbaking.
  22. 22Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot).
  23. 23Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot).
  24. 24Gently release the cake from the mat or parchment paper, dust with powdered sugar and cornstarch, and roll it while it's warm (not hot).
  25. 25Let the cake cool for about 5 minutes before rolling.
  26. 26Let the cake cool for about 5 minutes before rolling.
  27. 27Let the cake cool for about 5 minutes before rolling.
  28. 28Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks.
  29. 29Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks.
  30. 30Make the filling by creaming together the cream cheese (or extra heavy cream), sugar, vanilla, and heavy cream until medium to stiff peaks.
  31. 31Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly.
  32. 32Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly.
  33. 33Once the cake has cooled, gently unroll it, brush with milk, and spread the cream filling evenly.
  34. 34Carefully roll the cake back up and let it rest for at least two hours in the fridge.
  35. 35Carefully roll the cake back up and let it rest for at least two hours in the fridge.
  36. 36Carefully roll the cake back up and let it rest for at least two hours in the fridge.
  37. 37Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired.
  38. 38Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired.
  39. 39Cut the ends for a prettier presentation. Dust with powdered sugar or drizzle with melted chocolate if desired.

Ingredients

  • 60 gr All Purpose Flour
  • 60 gr All Purpose Flour
  • 60 gr All Purpose Flour
  • 4 tbsp Cocoa Powder
  • 4 tbsp Cocoa Powder
  • 4 tbsp Cocoa Powder
  • 2 tbsp hot milk or hot coffee
  • 2 tbsp hot milk or hot coffee
  • 2 tbsp hot milk or hot coffee
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 100 gr Sugar
  • 100 gr Sugar
  • 100 gr Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Vanilla Extract
  • 1 tsp Vanilla Extract
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 200 gr Heavy Cream
  • 200 gr Heavy Cream
  • 200 gr Heavy Cream
  • 100 gr Philadelphia Cream Cheese
  • 100 gr Philadelphia Cream Cheese
  • 100 gr Philadelphia Cream Cheese
  • 1 tsp Vanilla
  • 1 tsp Vanilla
  • 1 tsp Vanilla
  • 60 gr Fine Sugar
  • 60 gr Fine Sugar
  • 60 gr Fine Sugar

Equipment

hand mixerwhiskspatulabaking sheetparchment paper or silicone mattoothpickknife