Chocolate Roll
This chocolate roll recipe is a treasured family heirloom, passed down from my beloved grandma. It’s a decadent dessert that evokes memories of cozy gatherings and sweet indulgences. The moist and tender chocolate cake is rolled up with a cloud-like layer of whipped cream, creating a heavenly combination of textures and flavors. Drizzled with a rich homemade chocolate sauce, this dessert is a true masterpiece.
This chocolate roll recipe is easier than you think and a true classic. It’s a dessert that will impress your guests and leave them wanting more. So gather your ingredients and get ready to create a culinary masterpiece that will be cherished for generations to come.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 2 hours (with chill time)
- Yield: 10–12 servings 1x
- Category: Dessert
Ingredients
Chocolate Roll
- 8 eggs, separated
- 3/4 cup sugar
- 3/4 cup flour
- 2 Tbsp cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- powdered sugar (to roll up and cool inside a towel)
- whipped cream (2 cups heavy cream whipped with 4 Tbsp powdered sugar & 1 tsp vanilla)
Chocolate Sauce
- 1 cup milk
- 1 1/2 cup chocolate chips
- 1 cup sugar
- 2 Tbsp butter
- 1/2 tsp vanilla
- pinch of salt
Instructions
- Preheat your oven to 375F.
- In a bowl, beat your egg whites until stiff. Add 1/2 of the sugar and cocoa powder. And mix until combined.
- Fold in your flour, salt and baking powder.
- In a separate bowl, beat your egg yolks until lemon color, add the rest of your sugar and beat until thick.
- Fold in this yolk mixture into your egg white mixture with a spatula until fully combined but do not over mix this – you want to keep it fluffy.
- Line an 11×14 sheet pan with parchment paper. The paper is NECESSARY! Bake for 17 minutes until fully cooked but do not over bake.
- While baking, lay out a clean cloth (larger than you 11×17 sheet pan) on your counter and sprinkle it generously with powdered sugar.
- When your cake comes out – carefully lift out of the pan and upside down onto the powdered sugar lined towel. Peel off the parchment paper. Then carefully roll up from the short end – in the towel. Put into the refrigerator to cool.
- While it is cooling, make your whipped cream by beating 2 cups heavy cream with powdered sugar and vanilla. Put in the refrigerator until your cake is cold.
- When cake is cold, unroll the cake and carefully spread your whipped cream onto the cake. Roll up carefully and not too tight so that you have a generous layer of whipped cream inside your cake.
- Wrap rolled cake in plastic wrap and let it set in the refrigerator until you are ready to serve.
- To make the chocolate sauce, add all ingredients in a saucepan and bring it to a boil on medium high heat. Continue to stir so it doesn’t burn. Let it boil for 8 minutes.
- Serve slices of your chocolate roll with warm chocolate sauce – enjoy!
Notes
Tips and Variations
- For a richer flavor, use bittersweet or semisweet chocolate in the cake batter and frosting.
- Get creative with your fillings! Try adding chopped nuts, fresh berries, or a swirl of caramel sauce.
- Make this dessert ahead of time. The chocolate roll can be made a day or two in advance and stored in the refrigerator.
Keywords: Dessert, Chocolate, Cake, Whipped Cream, Chocolate Sauce
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