Chocolate Cake Roll

A beautiful Chocolate Cake Roll filled with whipped cream. Learn how to make the perfect chocolate swiss roll that doesn’t crack. This light and soft chocolate sponge is surprisingly easy to make, roll and fill.

Ingredients:

Chocolate cake roll

• 3 large eggs, room temperature
• 100 grams (1/2 cup) caster sugar or granulated sugar
• 70 grams (1/2 cup) plain flour or all purpose flour
• 20 grams (1/4 cup) natural cocoa powder or Dutch-processed cocoa powder
• 20 ml (1 tablespoon + 1 teaspoon) vegetable oil
• 1/2 teaspoon vanilla extract

Dusting

• 20 grams (1/4 cup) natural cocoa powder or Dutch-processed cocoa powder, sifted, for dusting only

Cream filling

• 300 ml (1 and 1/4 cups) thickened cream or heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon icing sugar or powdered sugar