Few desserts evoke celebration quite like a chocolate cake, and when it’s rolled into a stunning spiral filled with whipped cream, it becomes an unforgettable centerpiece. The Chocolate Birthday Cake Roll isn’t just a treat for the taste buds—it’s a feast for the eyes, combining a moist sponge cake, airy cream filling, and rich chocolate drizzle.
This dessert is perfect for birthdays, anniversaries, or any special occasion that calls for indulgence. The soft sponge cake rolls up beautifully with a creamy filling, making it an elegant choice for any table. Whether you’re an experienced baker or just trying something new, this recipe will guide you to create a showstopper dessert that’s as delightful to make as it is to eat.
Ingredients
For the Cake:
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: Mini chocolate chips or fruit for extra texture
For the Decoration:
- 1/2 cup melted chocolate or ganache
- Sprinkles, whipped cream, or edible flowers (optional)
Instructions
Make the Sponge Cake:
- Preheat and Prepare:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. Ensure the paper extends slightly over the edges for easy removal. - Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. - Whip the Eggs and Sugar:
In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes. Stir in the vanilla extract. - Combine:
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. - Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
- Invert and Roll:
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Using the towel, gently roll the cake from one short side to the other. Allow it to cool completely.
Prepare the Filling:
- Whip the Cream:
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake Roll:
- Fill:
Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Sprinkle with mini chocolate chips or fruit, if desired. - Re-Roll:
Roll the cake back up tightly without the towel and wrap it in plastic wrap. Chill in the refrigerator for at least an hour to set.
Decorate and Serve:
- Decorate:
Drizzle the cake roll with melted chocolate or ganache. Add sprinkles, whipped cream, or edible flowers for a festive touch. - Slice and Serve:
Cut the cake into slices and serve chilled. The spiral of cake and cream will look as impressive as it tastes.
This Chocolate Birthday Cake Roll is sure to become a go-to recipe for your celebrations. Its combination of textures and flavors makes it an irresistible dessert that guests of all ages will love. Whether topped with colorful sprinkles or elegant ganache, this cake roll turns any gathering into a memorable occasion.
Celebrate in Style with a Decadent Chocolate Birthday Cake Roll
Ingredients
- 2 cups all-purpose flour
- 4 cups cocoa powder
- 1 teaspoon baking powder
- 4 teaspoons salt
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 cups melted chocolate or ganache
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Mix well.
- In another bowl, beat together the sugar, eggs, and 1 teaspoon of vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes, then carefully roll it up with the parchment paper, starting from one end. Let it cool completely rolled up.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold in 2 teaspoons of vanilla extract.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Roll the cake back up without the parchment paper and place it seam side down on a serving plate.
- Drizzle melted chocolate or ganache over the top before serving.
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