Moist Chocolate Roll Cake Recipe Easy | Swiss Roll Cake Recipe

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Sift together all-purpose flour, cocoa powder, baking powder, and salt in a bowl.

In a separate bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.

Add vanilla extract and water to the egg mixture, mixing until combined.

Gradually fold the dry ingredients into the wet mixture until just combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes, until the cake springs back when touched.

Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper and roll the cake tightly in the towel, starting from one short end.

Let the rolled cake cool completely at room temperature.

Meanwhile, whip heavy cream with powdered sugar until soft peaks form.

Melt chocolate and butter together in a bowl over simmering water, stirring until smooth.

Unroll the cooled cake and spread the whipped cream evenly over the surface.

Drizzle melted chocolate over the cream and gently re-roll the cake without the towel.

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

Serve slices with a dusting of powdered sugar and a drizzle of chocolate sauce if desired.

Spice Level:

Allergens