Chocolate Cake Roll

### **How to Make a Chocolate Cake Roll**

#### **Step 1: Preheat and Prepare**
1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment as well.
2. Dust a clean kitchen towel with powdered sugar and set it aside. This will prevent the cake from sticking when you roll it.

#### **Step 2: Make the Cake Batter**
1. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale and thick, about 3-5 minutes.
3. Add the vanilla extract and milk, mixing until combined. Gradually fold in the dry ingredients, being careful not to overmix.

#### **Step 3: Bake the Cake**
1. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
2. Remove the cake from the oven and immediately loosen the edges with a knife. Invert the cake onto the prepared towel, peel off the parchment paper, and gently roll the cake (with the towel) from the short end. Let it cool completely.

#### **Step 4: Prepare the Filling**
1. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using mascarpone or cream cheese, gently fold it into the whipped cream for a richer texture.

#### **Step 5: Assemble the Cake Roll**
1. Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a ½-inch border around the edges.
2. Gently roll the cake back up, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

#### **Step 6: Add the Topping**
1. Heat the heavy cream in a small saucepan or microwave until just simmering. Pour it over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth.
2. Remove the cake roll from the refrigerator, place it on a serving platter, and pour the chocolate ganache over the top. Let it drip down the sides for a dramatic effect. Garnish as desired.

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### **Serving Suggestions**

– **Slice and Serve**: Use a sharp knife to slice the cake roll into 1-inch pieces. Serve chilled or at room temperature.
– **Pair with Ice Cream**: A scoop of vanilla or raspberry ice cream complements the richness of the cake.
– **Add Fresh Berries**: Serve with strawberries, raspberries, or cherries for a pop of color and flavor.

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### **Tips for Success**

– **Roll While Warm**: Rolling the cake while it’s warm prevents cracks and helps it hold its shape.
– **Don’t Overfill**: Spread the filling evenly but avoid overfilling to prevent it from spilling out when rolling.
– **Chill for Stability**: Letting the cake roll chill before adding the topping ensures it stays firm and easier to slice.
– **Use High-Quality Chocolate**: For the best ganache, choose high-quality chocolate chips or baking chocolate.

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### **Variations to Try**

– **Peanut Butter Dream**: Add a layer of peanut butter to the filling for a chocolate-peanut butter combo.
– **Mocha Delight**: Add 1 tsp of instant coffee granules to the filling for a coffee-infused twist.
– **Berry Bliss**: Mix chopped fresh berries or jam into the filling for a fruity contrast.
– **Mint Chocolate**: Add a few drops of peppermint extract to the filling or ganache for a festive flair.

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### **Why This Recipe Works**

A chocolate cake roll may look fancy, but its approachable ingredients and straightforward steps make it an accessible dessert for any home baker. The combination of light sponge cake, creamy filling, and rich ganache creates a dessert that’s as satisfying as it is stunning.

Make this Chocolate Cake Roll for your next gathering or just as a treat for yourself—it’s sure to impress everyone who takes a bite!