Description
Rich chocolate Christmas roll cake delivers festive joy with each delightful slice. Smooth cream filling and elegant chocolate sponge create a delectable holiday dessert you’ll savor and share with loved ones.
Ingredients
Scale
Main Cake Ingredients:
- 4 large eggs
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 milliliters) milk
Dry Ingredients:
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Flavoring:
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350°F and lining a jelly roll pan with parchment paper, ensuring a non-stick surface for the delicate sponge.
- Create a light, airy base by whisking eggs and sugar until voluminous and pale, incorporating vanilla and milk to enhance the mixture’s richness.
- Sift together dry ingredients, gently folding them into the egg mixture to maintain the batter’s delicate texture without deflating the incorporated air.
- Distribute the batter uniformly across the prepared pan, creating an even layer that will bake into a flexible, thin sponge.
- Bake for 10-12 minutes, watching carefully to achieve a perfectly cooked cake that’s springy yet not overdone.
- Immediately after baking, transfer the warm cake onto a clean kitchen towel, rolling it carefully to create the signature spiral shape while preventing cracking.
- Allow the rolled cake to cool completely, maintaining its cylindrical form and preventing moisture buildup.
- Whip cream to soft, billowy peaks, blending powdered sugar and vanilla for a light, sweet filling.
- Gently unroll the cooled cake, spreading the whipped cream in a smooth, even layer that covers the entire surface.
- Carefully re-roll the cake, encasing the cream filling and creating a seamless spiral.
- Prepare a luxurious ganache by warming cream and pouring it over chocolate chips, stirring until achieving a glossy, smooth consistency.
- Drizzle or spread the ganache over the rolled cake, allowing it to cascade down the sides and create an elegant finish.
- Refrigerate briefly to set the ganache, then slice and serve this festive dessert.
Notes
- Choose a high-quality cocoa powder for richer chocolate flavor and more intense color.
- Ensure eggs are at room temperature to create a fluffier, more voluminous cake batter.
- When rolling the cake, use a clean kitchen towel dusted with powdered sugar to prevent sticking and cracking.
- For a gluten-free version, substitute all-purpose flour with almond flour or gluten-free flour blend.
- Whip cream just until soft peaks form to maintain a light, airy texture without becoming grainy.
- Create festive variations by adding crushed peppermint or orange zest to the whipped cream filling.
- Cool the cake completely before filling to prevent cream from melting and cake from becoming soggy.
- Store leftover roll cake in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg