Chocolate Birthday Cake Roll Recipe

Chocolate Birthday Cake Roll Recipe



Ingredients for the Cake:
¾ cup (95g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup (150g) granulated sugar
1 tsp vanilla extract
2 tbsp milk

Ingredients for the Filling:
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Ingredients for the Ganache (Optional for Decoration):
½ cup (120ml) heavy cream
100g (3.5 oz) dark chocolate, chopped

Instructions:
1. Preheat oven to 175°C (350°F). Line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.

2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.

3. In a separate large bowl, beat the eggs and sugar using an electric mixer until thick and pale (about 5 minutes).

4. Add vanilla extract and milk to the egg mixture and mix gently.

5. Gradually fold in the dry ingredients until just combined.

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 10–12 minutes, or until the cake springs back when lightly touched.

8. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel. Let it cool completely.

9. Meanwhile, prepare the filling: whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

10. Carefully unroll the cooled cake, spread the whipped cream filling evenly over the cake, and then re-roll it (without the towel).

11. For the ganache: Heat the heavy cream until just simmering, then pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Let cool slightly, then pour over the cake roll.

12. Decorate as desired and refrigerate for at least 30 minutes before slicing and serving.