I’m not quite sure how 2022 turned into the year of the Jelly Roll Cake on Planet Byn, but here we are. First up was this Lemon Roll Cake, filled with Raspberry Whipped Cream that I re-made for Easter. Next up was a Banana Bread Roll Cake with Cream Cheese Frosting Filling from Smitten Kitchen Every Day that I made randomly for a family dinner in the Summer.

When I started daydreaming about my birthday cake(s), I guess I still had Jelly Rolls on my mind, because this Chocolate Cake Roll I’d seen on Sally’s Baking Addiction was instantly a top contender. It’s a chocolate sponge cake, rolled up with whipped cream, and topped with chocolate ganache.

This recipe has a lot of components and uses a ton of bowls, but it’s worth it. It turned out perfectly, and was light and rich at the same time. Perfectly festive for my second birthday cake once it was topped with a ton of sprinkles.

Chocolate Cake Roll

Source: Sally’s Baking Addiction

Ingredients

Chocolate Sponge Cake

  • 3 eggs whites
  • 1/3 cup sugar
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 3 tbsp cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter (1/2 stick), melted
  • 1 tsp espresso powder (optional)

Vanilla Whipped Cream

  • 1 cup whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla

Chocolate Glaze

  • 1/2 cup whipping cream
  • 4 oz dark or semi-sweet chocolate

Directions

  1. For the cake, preheat the oven to 350 and line a 12×17″ sheet pan with parchment paper, and spray it with non-stick spray.
  2. Get out two medium bowls, and one large bowl.
  3. In medium bowl #1, beat the egg whites and 1/3 cup sugar on high speed until still peaks form. Set aside.
  4. In medium bowl #2, beat the egg yolks, 1/3 cup sugar and vanilla until pale and creamy, about 2 minutes.
  5. Sift the flour, cocoa powder, baking powder and salt into the large bowl.
  6. Pour the egg yolk mixture, melted butter and espresso powder over the dry ingredients. Beat everything together until evenly combined.
  7. Gently fold in the egg whites with a spatula until combined.
  8. Spread the batter into the pan – it will be a really thin layer, but that’s what you want. Bake for 10 minutes.
  9. When the cake comes out of the oven, quickly run a knife around the edges to loosen it. Sift a thin layer of cocoa powder over the top, place a piece of parchment paper on top, place a cooling rack over that and flip the whole thing over. Peel off the parchment paper that was on the bottom of the cake as it baked. Sift a thin layer of cocoa powder over this side too.
  10. Starting with the narrow end, gently but tightly roll up the hot cake with the parchment paper and let it rest on the seam. Let the cake cool completely while it’s all rolled up.
  11. For the whipped cream, whip the cream, sugar and vanilla until medium to stiff peaks form.
  12. Gently unroll the cake and spread the whipped cream evenly over top, leaving a 1/2″ border around the cake. Re-roll the cake (without the parchment inside this time), again letting it rest on its seam. Place the cake on a wire rack set on top of a baking sheet.
  13. For the ganache, place the cream and chocolate in a microwave safe bowl or measuring cup, and heat for 1-2 minutes in the microwave. Whisk until smooth.
  14. Pour the ganache over top of the cake roll, and let set for 10 minutes or so before adding sprinkles.