Description
A moist chocolate sponge rolled and filled with luscious whipped cream, topped with a glossy chocolate glaze.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup butter
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together until thick and pale.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold this dry mixture into the egg mixture until just combined.
- Pour the batter into your prepared pan and evenly spread it.
- Bake for about 12-15 minutes, or until the cake springs back lightly to the touch.
- Prepare a clean kitchen towel dusted with powdered sugar.
- Invert the cake onto the towel, carefully peel off the parchment paper, and let it cool.
- Roll the cake up with the towel from one short end and allow it to cool completely.
- Whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over its surface. Roll it back up without the towel.
- Melt the chocolate chips and butter together for the glaze, let it cool slightly.
- Pour the chocolate glaze over the rolled cake, letting it drip down the sides.
- Chill in the refrigerator for about 30 minutes before slicing and serving.
Notes
Serve with whipped cream and chocolate shavings. Pair with fresh berries or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg