Chocolate Roll Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan (or rimmed baking sheet) with parchment paper, leaving a 1-inch overhang on two opposite sides for lifting. Lightly dust the parchment with powdered sugar to help prevent sticking.

Mix dry ingredients

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

Beat eggs and sugar

In a large mixing bowl, whisk or beat the 4 large eggs with the 3 tbs granulated sugar and 1 tsp vanilla extract using an electric mixer on high speed until the mixture is thick, pale, and has tripled slightly in volume — about 4 to 6 minutes. The batter should fall in a ribbon when the whisk is lifted.

Fold in dry ingredients and liquids

Reduce speed (or switch to a spatula). Sprinkle the dry ingredients over the whipped eggs in two additions, folding gently after each addition to keep as much air as possible. Fold in the milk and vegetable oil in a single addition until just combined and no streaks of flour remain. Do not overmix.

Bake

Spread the batter evenly into the prepared pan with an offset spatula to the corners, smoothing the top. Tap the pan gently on the counter to remove large air pockets. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.

Roll while warm

While the cake bakes, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. As soon as the cake comes out of the oven, loosen the edges and invert the hot cake onto the sugared towel using the parchment overhang to help transfer. Carefully peel off the parchment. Starting from one short end, roll the cake and towel together into a tight spiral. Place seam-side down on a rack and let cool completely while rolled (about 30 minutes). This prevents cracks when later filling and rerolling.

Make chocolate ganache

Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles at the edges) — do not boil. Pour the hot cream over the chocolate and let sit for 1 minute to soften. Gently stir from the center with a spatula or whisk until the chocolate is fully melted and smooth. Stir in the softened butter, powdered sugar (if using), and 1/2 tsp vanilla until glossy. Let the ganache cool at room temperature until spreadable but still soft, about 15 to 25 minutes; if it becomes too firm, warm briefly over a bain-marie or in 5–10 second microwave bursts.

Unroll and fill

Carefully unroll the cooled cake. If the top surface has a thin crust, you may trim a hairline strip from the inside edge to create a clean interior (optional). Spread an even layer of the cooled ganache over the cake, leaving a 1/2-inch border on the long edges to prevent overflow when rolling. Use a spatula to smooth the filling.

Reroll and chill

Using the towel to help, re-roll the cake tightly (without the towel this time) into a neat log, seam-side down. Transfer the roll to a cutting board and wrap loosely in plastic wrap. Chill in the refrigerator for at least 30 minutes to set the filling and help the cake keep its shape.

Finish and serve

Once chilled, remove the plastic wrap. If desired, dust the top lightly with cocoa powder and sprinkle chopped toasted nuts along the seam or ends. Slice with a sharp serrated knife wiped clean between cuts into 10 to 12 even slices. Serve at room temperature or slightly chilled.

For a glossy finish, warm any leftover ganache slightly and drizzle over the top before adding nuts. To make decorative swirls, pipe a thin line of extra ganache along the length of the roll. Store leftover cake covered in the refrigerator for up to 3 days; allow to come to room temperature 20 minutes before serving for best flavor and texture.