Description
Silky chocolate cake roll from Germany offers a delightful dessert experience with rich cocoa layers and creamy filling. Chocolate lovers can enjoy this elegant treat that combines smooth texture and indulgent flavor in each delectable slice.
Ingredients
Scale
Cake Base:
- 4 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (60 milliliters) vegetable oil
- 1/3 cup (80 milliliters) milk
Dry Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Flavor and Finishing:
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Prepare a jelly roll pan by lining it with parchment paper and heating the oven to 350F (175C).
- Whip eggs and sugar until light and airy, creating a smooth, voluminous mixture.
- Incorporate vanilla, oil, and milk into the egg mixture, blending thoroughly to ensure uniform consistency.
- Gently sift dry ingredients – flour, cocoa powder, baking powder, and salt – into the wet mixture, folding carefully to maintain airiness.
- Distribute batter uniformly across the prepared pan, creating an even layer.
- Bake for 10-12 minutes until the cake springs back when lightly touched.
- Immediately after removing from oven, transfer the warm cake onto a towel generously dusted with powdered sugar.
- Carefully roll the cake with the towel, allowing it to cool completely in this cylindrical shape.
- Whip heavy cream with powdered sugar and vanilla until stiff, glossy peaks form.
- Gently unroll the cooled cake and spread the cream filling evenly across the surface.
- Tightly roll the cake back into its original cylindrical shape, encasing the cream filling.
- Dust the exterior with additional powdered sugar for an elegant finish.
- Refrigerate for at least one hour to set before slicing and serving.
Notes
- Ensure eggs are at room temperature for a fluffier texture and better volume when beating.
- Use a thin kitchen towel or parchment paper when rolling to prevent sticking and cracking.
- Whip cream filling just until stiff peaks form to avoid over-beating, which can make it grainy.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 197 kcal
- Sugar: 13 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 63 mg