Description
A luxurious French Silk Cake Roll with a cocoa-infused sponge and a silky chocolate cream filling, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 4 ounces bittersweet chocolate, melted
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line your jelly roll pan with parchment paper, allowing some overhang for easy removal.
- Sift together the flour, cocoa powder, baking powder, and salt.
- Beat the eggs and granulated sugar with an electric mixer until pale and fluffy.
- Combine the sifted dry ingredients into the egg mixture, alternating with the milk and vanilla extract.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15-20 minutes, until the cake springs back when touched.
- Cool on a wire rack, then invert onto a powdered sugar-dusted towel.
- Whip the heavy cream until soft peaks form, and fold in the melted chocolate and powdered sugar.
- Spread the filling over the cooled cake, then roll it tightly using the towel.
- Chill the roll in plastic wrap for at least 2 hours before slicing.
- Serve with garnishes like whipped cream or chocolate shavings.
Notes
This cake can be made one day in advance and stored in the refrigerator. Customize with fruit preserves for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg