Name: Chocolate Birthday Cake Roll
Prep time: 20 min
Cook time: PT-486656H24M15S
Cuisine: American / European Fusion
Ingredients: All-purpose flour; Unsweetened cocoa powder; Baking powder; Salt; Large eggs; Granulated sugar; Vanilla extract; Milk; Heavy whipping cream; Powdered sugar; Vanilla extract; Heavy cream; Dark chocolate, chopped

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Short Description
This Chocolate Birthday Cake Roll features a soft, cocoa-infused sponge cake rolled around a light and fluffy whipped cream filling. Optionally finished with a glossy dark chocolate ganache, it’s a stylish and delicious centerpiece for special celebrations.

Why You’ll Love This Recipe
Light yet indulgent: A tender sponge cake wrapped around creamy filling delivers rich flavor without heaviness.

Festive presentation: The spiral design adds visual appeal—perfect for birthdays and gatherings.

Customizable finish: Enjoy it simply or elevate it with a decadent chocolate ganache topping.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake
All-purpose flour

Unsweetened cocoa powder

Baking powder

Salt

Large eggs

Granulated sugar

Vanilla extract

Milk

For the Filling
Heavy whipping cream

Powdered sugar

Vanilla extract

For the Ganache (Optional)
Heavy cream

Dark chocolate, chopped

Directions
1. Prepare the Cake
Preheat the oven to 180 °C (350 °F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In another bowl, beat the eggs with sugar until pale and fluffy (about 3–4 minutes). Stir in vanilla extract and milk.

Gently fold the dry ingredients into the egg mixture until just combined. Avoid over-mixing to keep the batter light.

Spread batter evenly in the prepared pan and bake for 12–15 minutes—until the cake springs back when touched.

2. Roll the Cake
While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting from one short end, roll the cake and towel together. Allow to cool completely in this rolled position—this helps prevent cracking.

3. Make the Filling
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the Cake Roll
Gently unroll the cooled cake. Spread an even layer of whipped cream over the top, leaving a small border at the edges.

Re-roll the cake (without the towel) into a tight spiral. Transfer it, seam-side down, to a serving platter.

5. Optional Ganache Topping
Heat the ganache cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, stir until smooth, and allow to cool slightly.

Pour the ganache over the cake roll, letting it drip over the sides. Chill briefly to set.

Servings and Timing
Yield: 8–10 slices

Preparation Time: 20 minutes

Baking Time: 12–15 minutes

Assembly & Cooling: 30 minutes (plus extra time if using ganache)

Total Time: Approximately 1 hour

Variations
Fruit inside: Add fresh raspberries or sliced strawberries before rolling for extra flavor and color.

Citrus twist: Fold in 1 teaspoon of lemon or orange zest to the whipped cream filling.

Chocolate cream: Use chocolate-flavored whipped cream (add 1–2 tablespoons of cocoa) instead of plain.

Festive sprinkle: Decorate the ganache-coated roll with sprinkles, chocolate shavings, or chopped nuts.

Storage/Reheating
Storage: Cover and refrigerate for up to 3 days. Consume within this timeframe for best texture.

Serving Tip: Remove from the fridge 10 minutes before serving to soften the whipped filling and enhance flavor.

FAQs
1. How do I prevent cracks when rolling?
Roll the cake while still warm and use a powdered sugar-dusted towel. Allow it to cool rolled to preserve shape.

2. Can I make the whipped cream ahead?
Yes—prepare the whipped cream up to 3 hours in advance; cover and refrigerate until ready to use.

3. What if I don’t have a jelly roll pan?
Use any flat baking sheet (11×15 in). Just adjust baking time slightly until the cake edge springs back.

4. Can I freeze this roll?
Yes—freeze unfilled cake layers tightly wrapped. Thaw before filling and rolling.

5. How do I make a dairy-free version?
Use coconut cream or non-dairy cream for filling and vegan chocolate for the ganache topping.

6. Can I use cream cheese filling instead?
Yes—replace whipping cream with a mixture of cream cheese, powdered sugar, and a splash of cream.

7. Can kids help assemble this?
Absolutely! Rolling, spreading filling, and topping with ganache are fun and easy steps for little helpers.

8. How long before serving should I apply ganache?
Pour ganache about 30 minutes before serving to allow it to set slightly without fully hardening.

9. Can I make it chocolate-heavy?
Add ¼ cup melted chocolate to the whipped cream for a richer filling.

10. How do I get perfectly even slices?
Use a sharp serrated knife and chill the cake briefly after assembly—this makes slicing cleaner.

Conclusion
The Chocolate Birthday Cake Roll offers a beautiful combination of soft sponge cake, light whipped filling, and optional rich ganache. Its spiral appearance and customizable toppings make it a standout dessert for birthdays, celebrations, or anytime you want a show-stopping yet achievable treat.

Chocolate Birthday Cake Roll

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Author: Douaa
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 0 hours
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American / European Fusion

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Description

Chocolate Birthday Cake Roll is a delightful dessert featuring a tender cocoa sponge cake wrapped around fluffy whipped cream, with an optional ganache topping for extra indulgence. Perfect for birthdays and celebrations, this chocolate roll cake is as beautiful as it is delicious.

Instructions

Prepare the Cake:
Preheat oven to 180 °C (350 °F). Line and grease a 10×15-inch jelly roll pan.
Whisk flour, cocoa, baking powder, and salt.
Beat eggs and sugar until pale and fluffy, then mix in vanilla and milk.
Gently fold in dry ingredients until combined.
Spread batter in pan; bake 12–15 minutes until cake springs back.
Roll the Cake:
Turn warm cake onto a towel dusted with powdered sugar.
Peel off parchment and roll cake with the towel. Cool completely.
Make the Filling:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble:
Unroll cooled cake, spread whipped cream, then re-roll tightly.
Place seam-side down on a platter.
Optional Ganache Topping:
Heat cream and pour over chocolate. Let sit, then stir smooth.
Cool slightly and pour over cake. Chill briefly to set.
- Prepare the Cake:
  Preheat oven to 180 °C (350 °F). Line and grease a 10×15-inch jelly roll pan.
  Whisk flour, cocoa, baking powder, and salt.
  Beat eggs and sugar until pale and fluffy, then mix in vanilla and milk.
  Gently fold in dry ingredients until combined.
  Spread batter in pan; bake 12–15 minutes until cake springs back.
- Roll the Cake:
  Turn warm cake onto a towel dusted with powdered sugar.
  Peel off parchment and roll cake with the towel. Cool completely.
- Make the Filling:
  Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble:
  Unroll cooled cake, spread whipped cream, then re-roll tightly.
  Place seam-side down on a platter.
- Optional Ganache Topping:
  Heat cream and pour over chocolate. Let sit, then stir smooth.
  Cool slightly and pour over cake. Chill briefly to set.