🍫 Chocolate Sponge Roll Cake Full Recipe

This Chocolate Sponge Roll Cake is a decadent and elegant dessert featuring a light, airy chocolate sponge filled with whipped cream and topped with smooth chocolate ganache. Perfect for special occasions or an indulgent treat, this recipe guarantees both flavor and visual appeal.

Ingredients

For the Sponge

124 g milk
88 g butter
40 g sugar
80 g plain flour
45 g cocoa powder
150 g egg yolks
90 g whole eggs
220 g egg whites
110 g sugar

For the Cream Filling

250 g heavy whipping cream, chilled
40 g powdered sugar
25 g cocoa powder
1 tsp vanilla extract

For the Chocolate Ganache

100 g dark chocolate, chopped
50 g heavy cream

Instructions

Step 1: Make the Chocolate Sponge

Prepare Liquid Mixture: Heat the milk, butter, and sugar in a saucepan over medium heat until boiling.
Scald the Flour: Remove from heat and immediately pour the flour into the hot liquid. Mix thoroughly to create a smooth batter (similar to choux pastry).
Add Eggs: Transfer the batter to a stand mixer fitted with a paddle attachment. Add the egg yolks and whole eggs one at a time, mixing until smooth.
Whip Egg Whites: In a separate bowl, beat the egg whites and sugar together until stiff peaks form.
Combine Batters: Gently fold the whipped egg whites into the yolk mixture until fully incorporated.
Spread Batter: Spread the batter evenly onto a baking sheet (600x400x30mm) to a height of 1 cm.
Bake: Bake at 165°C (330°F) for 15 minutes, or until the sponge springs back when lightly touched. Set aside to cool.

Step 2: Make the Cream Filling

Whip Cream: In a large bowl, whip the chilled heavy cream on high speed until soft peaks form.
Add Sweeteners: Gradually add powdered sugar, cocoa powder, and vanilla extract while continuing to whip until stiff peaks form.
Refrigerate: Cover and store the whipped cream in the refrigerator until ready to use.

Step 3: Make the Chocolate Ganache

Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Melt Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
Mix Smoothly: Stir gently until the chocolate and cream are fully combined, creating a smooth ganache.
Cool: Allow the ganache to cool slightly before use.

Step 4: Assemble the Roll Cake

Spread the Filling: Once the sponge has cooled, spread an even layer of the whipped cream filling across the surface, leaving a small border around the edges.
Roll the Cake: Gently roll the sponge from one short end to the other, using the parchment paper to guide the roll tightly.
Top with Ganache: Pour the slightly cooled ganache over the rolled cake, letting it drip down the sides for a glossy finish.
Chill: Refrigerate the assembled cake for at least 1 hour to set the ganache and cream.

Step 5: Serve

Slice the cake into even pieces using a sharp knife for clean cuts.
Serve with fresh berries, a dollop of cream, or a sprinkle of powdered sugar for extra elegance.

Pro Tips for Success

Room Temperature Ingredients: Ensure the eggs are at room temperature for the best volume when whipping.
Don’t Overmix: Fold the egg whites into the batter gently to avoid deflating the sponge.
Use Chilled Cream: Cold cream whips more easily and holds its shape better.
Cool Sponge Completely: Rolling a warm sponge can cause it to crack. Allow it to cool before assembling.

Frequently Asked Questions

Q1: Can I make the cake ahead of time?

Yes! Assemble the roll cake and refrigerate it for up to 24 hours. Add the ganache topping shortly before serving for the freshest look.

Q2: How do I prevent the sponge from cracking?

Roll the sponge gently while it’s slightly warm, using parchment paper to guide the roll.

Q3: Can I freeze the cake?

Yes, you can freeze the roll cake (without ganache) wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge before topping with ganache and serving.