A chocolate roll is a classic dessert that’s not only delicious but also surprisingly easy to make.
With its rich cocoa flavor, soft sponge, and creamy ganache, it’s a crowd-pleaser that’s perfect for any occasion.
Here’s a step-by-step guide to help you create this delightful dessert, along with some handy notes and tips to ensure success.
How to Make Chocolate Roll
Ingredients
- For the sponge cake:
- ½ cup (60g) flour (I used cake flour, but all-purpose flour works too)
- 3 tbsp (30g) unsweetened cocoa powder
- 1 tbsp (10g) cornstarch
- a pinch of salt
- 4 eggs (about 240g)
- ½ cup sugar
- 2 tbsp (30ml) boiling water
- 2 tbsp (30ml) vegetable oil
- ½ cup (120g) sugar
- A couple of drops of vanilla extract (optional)
- For the ganache:
- 200g dark chocolate (70% cocoa)
- 1 cup heavy cream (35%)
Baking Instructions
Prepare the Dry Ingredients:
Start by mixing half a cup of flour with 3 tablespoons of unsweetened natural cocoa powder, 1 tablespoon of cornstarch, and a pinch of salt.
Sift these ingredients together to ensure even distribution and to prevent clumps. The cornstarch helps improve the texture of the cake, making it lighter and less dense, while the pinch of salt enhances the flavor.
Whip the Eggs and Sugar:
Crack the eggs into a large bowl and add the sugar. Using a double boiler, pour about a cup of water into a saucepan and bring it to a boil. Once boiling, remove from heat and place the bowl with eggs and sugar on top.
Begin whipping on the lowest speed, gradually increasing to high speed over 10 minutes until the mixture becomes light, fluffy, and forms soft peaks. This process stabilizes the foam and ensures an airy texture.
Dry Ingredients:
Gradually fold the sifted dry ingredients into the whipped eggs, a little at a time, using a spatula.
Stir gently from the bottom to the top to keep the batter light and airy. Be careful not to overmix, as this can cause the batter to lose its volume.
Add Boiling Water and Oil
Pour in 2 tablespoons of boiling water to bring out the flavor and color of the cocoa powder, making the sponge more moist and tender.
Mix in 2 tablespoons of vegetable oil, which helps to keep the sponge soft and moist. Add a couple of drops of vanilla extract for extra flavor, if desired.
Prepare the Baking Tray:
Take a sheet of parchment paper and fold the edges to create a small border, which will prevent the batter from spilling out.
Pour the batter into the center of the prepared baking tray, letting it spread out evenly to the corners and edges.
Bake the Sponge:
Preheat your oven to 180°C (350°F). Bake the sponge for about 10-12 minutes. Baking time may vary depending on the thickness of the batter.
Once done, remove the sponge from the oven and immediately roll it up while it’s still warm to prevent cracking.
Make the Ganache:
While the sponge is cooling, chop the dark chocolate finely and place it in a bowl. Heat the heavy cream over medium heat until it’s steaming with small bubbles around the edges.
Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir gently until the chocolate is fully melted and the ganache is smooth and well combined.
Fill and Cover the Sponge:
Unroll the cooled sponge and spread about three-quarters of the ganache evenly over the surface.
Carefully roll the sponge back up and place it on a serving plate. Pour the remaining ganache over the top, spreading it evenly with a spatula or silicone brush.
Notes and Tips
Whipping Eggs: Using a double boiler to whip the eggs ensures a stable and airy foam, which is crucial for the light texture of the sponge.
Baking Tray: A larger baking tray helps create a thinner layer of batter, making it easier to roll up the sponge without cracking.
Rolling the Sponge: Roll the sponge while it’s still warm to prevent it from cracking. Use parchment paper to help maintain its shape.
Ganache Consistency: If the ganache thickens too much, gently reheat it using a double boiler to make it smooth and easy to spread.
Flavor Variations: For a twist, you can add a splash of coffee to the ganache or sprinkle chopped nuts over the filling for added texture.
With these steps, notes, and tips, you’re all set to create a perfect chocolate roll that’s sure to impress. Enjoy the process, and most importantly, savor every delicious bite!
Try More Delicious Dessert Recipes
Easy Condensed Milk Truffles Chocolates (4 ingredients)
Easy Ube Custard Flan Cake ( No Bake, No Oven)
