Ingredients
For the Chocolate Sponge:
All-purpose flour – 3/4 cup
Cocoa powder (Dutch-process preferred) – 1/4 cup
Cornstarch – 1 tbsp
Baking powder – 1/2 tsp
Salt – 1/4 tsp
Eggs (room temp) – 6 large
Granulated sugar – 3/4 cup
Vegetable oil – 2 tbsp
Milk – 2 tbsp
Instant coffee powder (optional) – 1/2 tsp
Vanilla extract – 1 tsp
For the Whipped Cream Filling:
Heavy whipping cream – 1 cup
Powdered sugar – 2 tbsp
Vanilla extract – 1 tsp
For the Dark Chocolate Ganache:
Dark chocolate (50–70% cacao) – 6 oz
Heavy cream – 1/2 cup
Instructions
1. Prepare a 12×17-inch baking tray with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
2. Separate the eggs. Beat yolks with sugar, milk, oil, vanilla, and cocoa powder until thick. In a separate bowl, whip egg whites with sugar until soft peaks form.
3. Fold in dry ingredients to the yolk mixture. Then gently fold in egg whites using a spatula.
4. Spread batter into prepared tray and bake for 12–14 minutes until the sponge springs back.
5. Immediately invert the cake onto a towel dusted with cocoa powder and roll up while warm. Let cool rolled.
6. Heat cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then stir to form ganache. Chill until thickened.
7. Whip cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
8. Unroll the cake, spread whipped cream, then a layer of ganache. Roll back up tightly, seam side down. Coat with remaining ganache.
9. Refrigerate 1 hour before slicing. Serve with espresso or berries.
Notes
Roll the sponge while warm to prevent cracks.
Use high-quality Dutch-process cocoa for rich flavor.
Chill the rolled cake before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg