This delicious Chocolate Roll is a light and fluffy sponge cake wrapped around a rich cream cheese and whipped cream filling, all topped with a smooth layer of chocolate glaze. Perfect for any special occasion or simply as a decadent treat, this chocolate roll is sure to impress. The subtle hint of coffee enhances the chocolate flavor, making each bite irresistible.
Why You’ll Love This Recipe: You’ll love how light and airy the chocolate sponge is, perfectly balanced with a creamy, sweet filling that melts in your mouth. The chocolate glaze adds a beautiful and rich finishing touch. This recipe is not only delicious but also simple to prepare, making it perfect for beginner bakers and a crowd-pleaser for any event.
Perfect Occasion: This chocolate roll is ideal for family gatherings, birthday celebrations, or a weekend dessert. It can be prepared ahead of time, making it a great choice for entertaining guests or as a sweet ending to a special meal. Pair it with a cup of coffee or tea for an indulgent treat.
Decoration Tips: For an elegant finish, drizzle some melted white chocolate over the top of the roll for contrast, or dust it with powdered sugar. You can also sprinkle chocolate shavings or add a few fresh berries like raspberries for a pop of color. For a festive touch, consider adding a swirl of whipped cream or edible flowers on top.
Recipe:
Ingredients for the Chocolate Sponge:
- 4 eggs
- 100g sugar
- 90g flour
- 20g cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp milk
- 1 tbsp sunflower oil
- 1 tsp instant coffee
Ingredients for the Filling:
- 200g cream cheese
- 150ml whipping cream
- 50g powdered sugar
Ingredients for the Topping:
- 150g chocolate, melted
- 1 tsp oil (to smooth the glaze)
Method:
- Prepare the Sponge Cake: Preheat your oven to 200°C (390°F) and line a 30×40 cm baking pan with parchment paper.
In a large bowl, whisk the eggs and sugar together until light and fluffy. Sift the flour, cocoa powder, baking powder, and salt into the egg mixture, then gently fold it in. Add the milk, sunflower oil, and instant coffee, mixing until just combined. - Bake the Sponge: Pour the batter evenly into the prepared baking pan and spread it out with a spatula. Bake for 10 minutes, or until the sponge is springy to the touch. Once done, remove from the oven and allow the cake to cool slightly. While still warm, carefully roll the cake in the parchment paper to form a log shape. Set aside to cool completely.
- Prepare the Filling: In a medium bowl, beat the cream cheese, whipping cream, and powdered sugar together until smooth and fluffy.
- Assemble the Roll: Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly across the surface. Carefully roll the cake back up, without the parchment paper, to form a filled log. Place the roll seam-side down on a tray.
- Make the Chocolate Topping: Melt the chocolate in a microwave or over a double boiler, stirring in 1 tsp of oil to create a smooth glaze. Pour the melted chocolate over the top of the cake, spreading it evenly.
- Chill and Serve: Refrigerate the chocolate roll for at least 30 minutes to set the glaze before slicing and serving.
Enjoy this rich and indulgent Chocolate Roll with its creamy filling and decadent topping!
