Ingredients

For the Cake:

• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate ganache (store-bought or homemade)

For the Ganache Topping:

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tablespoon butter

Instructions

Step 1: Preparing the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper. Lightly grease the paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This will help ensure that the cocoa is well distributed and that there are no lumps.
3. Prepare the Wet Ingredients: In a separate large bowl, beat the eggs and sugar on high speed with an electric mixer until the mixture is thick and pale, about 3–4 minutes. The color should be light, and it should form ribbons when you lift the beaters.
4. Add Oil and Vanilla: Add the vegetable oil and vanilla extract to the egg mixture, mixing just until combined.
5. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
6. Bake: Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched in the center.
7. Roll the Cake: As soon as the cake is out of the oven, carefully lift it out of the pan with the parchment paper and place it on a clean kitchen towel. Gently roll up the cake, starting from a short side, along with the parchment and towel. This step will help shape the cake for rolling later. Allow the cake to cool completely while rolled up.

Step 2: Making the Filling

1. Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
2. Add Chocolate Ganache: Gently fold in the 1/2 cup of chocolate ganache. The ganache should be soft but not too warm, to prevent the cream from melting.
3. Set Aside: Refrigerate the filling until you’re ready to use it, so it stays firm.

Step 3: Assembling the Roll Cake

1. Unroll the Cake: Carefully unroll the cooled cake. Spread the whipped ganache filling evenly over the surface, leaving a small border around the edges to prevent spillage when rolling.
2. Roll It Up: Gently re-roll the cake, peeling away the parchment paper as you go. Place the cake on a serving platter with the seam side down. Cover the roll and refrigerate for at least 30 minutes to allow it to firm up.

Step 4: Prepare the Ganache Topping

1. Heat the Cream: In a small saucepan, heat the 1/2 cup of heavy cream over medium heat until it just starts to simmer. Remove from heat immediately; do not let it boil.
2. Add Chocolate and Butter: Add the chopped semi-sweet chocolate and butter to the hot cream. Let it sit for 1–2 minutes, then stir until the mixture is smooth and glossy.
3. Pour Over the Cake: Let the ganache cool slightly, then pour it over the cake roll, spreading it evenly. You can let it drizzle down the sides for a rustic look.

Nutrition Facts (approximate per slice, based on 12 slices)

• Calories: 285
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 55mg
• Carbohydrates: 28g
• Sugar: 20g
• Protein: 3g

Frequently Asked Questions (FAQs)

Q: Can I make this cake gluten-free?
A: Yes! Substitute all-purpose flour with a gluten-free flour blend. The texture may differ slightly, but it should still be delicious.

Q: What’s the best way to prevent cracking when rolling the cake?
A: Rolling the cake while it’s still warm, along with the parchment paper and a towel, will help avoid cracks and make it easier to roll back up with the filling.

Q: How far in advance can I make this cake?
A: You can make the roll up to 24 hours in advance. Store it in the refrigerator to keep the cream filling stable.

Tips for Success

• Room Temperature Eggs: Using room temperature eggs will help the batter rise more effectively and give the cake a lighter texture.
• Sift the Cocoa: Sifting the cocoa powder with the flour can prevent clumps and ensure a smooth batter.
• Chill the Cream Bowl: For best results when whipping cream, chill the bowl and beaters in the freezer for 10 minutes before you begin.
• Handle with Care: When spreading the filling, don’t press too hard as the cake can be fragile.

Storage Tips

• Refrigerator: Store the cake roll in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
• Freezer: If you’d like to make the cake ahead of time, you can freeze it for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Conclusion

This Chocolate Ganache Roll Cake is an indulgent treat that’s sure to impress your guests or satisfy your sweet cravings. With its creamy filling, soft chocolate sponge, and smooth ganache coating, each bite is rich in flavor and texture. The rolling technique might take a little practice, but the reward is well worth the effort. Whether it’s for a birthday, holiday gathering, or just a weeknight treat, this cake is bound to be a hit. Enjoy your baking, and don’t forget to share your beautiful creation with friends and family!