Introduction
Tired of complicated desserts that take hours? This 30-minute chocolate cake roll transforms humble ingredients into a decadent treat, perfect for busy weeknights. Forget slaving over a hot stove – this recipe prioritizes speed and deliciousness, delivering a show-stopping dessert without the fuss. Get ready to impress!
Why This Works
This recipe is a game-changer because it uses a simple one-bowl method for the cake, eliminating extra dishes and maximizing efficiency. The fluffy chocolate cake is surprisingly easy to make, and the rich chocolate buttercream filling elevates it to a truly special dessert. It’s perfect for those nights when you crave something sweet but don’t have a lot of time.
Key Ingredients
🍫 1 cup unsweetened cocoa powder
🥚 4 large eggs
🥛 1 cup milk
🧁 1 cup all-purpose flour
☕ 1 teaspoon baking powder
🧂 1/2 teaspoon baking soda
🧈 1/2 cup unsalted butter, melted
🍯 1 cup granulated sugar
🍫 1/2 cup semisweet chocolate chips
🧈 1/2 cup unsalted butter, softened
🥛 1 cup powdered sugar
🍫 1/4 cup unsweetened cocoa powder
🥛 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Grease and flour a 15x10x1-inch jelly roll pan.
2️⃣ In a large bowl, whisk together the cocoa powder, eggs, milk, flour, baking powder, and baking soda until smooth.
3️⃣ Gradually add the melted butter and sugar, mixing until just combined. Stir in the chocolate chips.
4️⃣ Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
5️⃣ While the cake is baking, prepare the buttercream frosting. In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the cocoa powder and vanilla extract.
6️⃣ Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
7️⃣ Starting from one of the short ends, gently roll the cake and the towel together. Let it cool completely.
8️⃣ Once cooled, carefully unroll the cake and spread the buttercream frosting evenly over the surface. Roll the cake back up and dust with powdered sugar.
9️⃣ Slice and serve!
Handy Tips
- Use a good quality cocoa powder for the richest chocolate flavor.
- Don’t overmix the batter; this can make the cake tough.
- Make sure your butter is softened for the frosting – it will whip up better.
- If you don’t have a jelly roll pan, you can use a 9×13 inch pan, but the cake will be thicker.
Heat Control
Baking at 375°F (190°C) ensures the cake cooks through evenly without drying out. Overbaking will result in a dry cake, so keep a close eye on it and test for doneness with a toothpick. The slightly lower temperature prevents burning and promotes a moist, tender crumb.
Crunch Factor
This recipe delivers a delightful balance. The cake itself is soft and moist, while the powdered sugar dusting adds a subtle textural contrast. The buttercream provides a creamy counterpoint to the cake’s softness.
Pro Kitchen Tricks
- For an even faster recipe, use a box cake mix as a base and focus on creating a delicious buttercream filling.
- Add a pinch of salt to the batter to enhance the chocolate flavor.
- Use different types of chocolate chips, like milk chocolate or dark chocolate, for a unique flavor profile.
Storage Tips
Store leftover cake rolls in an airtight container in the refrigerator for up to 3 days. The cake is best served at room temperature, so take it out of the fridge about 30 minutes before serving.
Gift Packaging Ideas
Wrap individual slices in cellophane and tie with a ribbon. Or, present the whole roll in a pretty cake carrier or decorated box. Add a handwritten card for a personal touch!
Flavor Variations
🌟 Raspberry Swirl: Add a layer of raspberry jam between the cake and the frosting.
🌟 Peanut Butter Boost: Mix peanut butter into the buttercream frosting.
🌟 Mint Chocolate Chip: Add crushed Andes mints to the buttercream frosting.
🌟 Espresso Kick: Add 1 tablespoon of instant espresso powder to the cake batter.
Troubleshooting
- Cake cracked during rolling: The cake might have been overbaked or cooled too quickly. Try lowering the oven temperature slightly next time and let the cake cool completely before rolling.
- Cake is dry: You might have overbaked it. Next time, check for doneness earlier.
- Frosting is too thick: Add a teaspoon of milk at a time to thin it out.
FAQ
- Can I make this ahead of time? Yes, the cake can be baked and rolled a day ahead. Store it in the refrigerator and let it come to room temperature before serving.
- Can I freeze this cake roll? Yes, wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- What kind of milk should I use? Whole milk is recommended for the richest flavor and texture.
- Can I use a different type of frosting? Sure! Try cream cheese frosting or even whipped cream.
- Is it gluten-free? No, but you can substitute the all purpose flour with a gluten free substitute.
Conclusion
This 30-minute chocolate cake roll is a delightful solution for busy weeknights. It’s quick, easy, and unbelievably delicious. Try it today and share your creation on [link to Ratemyrecipes] – we can’t wait to see your results!
30-Minute Chocolate Cake Roll: Busy Baker's Bliss
A quick and easy chocolate cake roll recipe that is perfect for busy bakers who want to impress with minimal effort.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 180u00b0C (350u00b0F) and grease a 15x10 inch jelly roll pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs until frothy, then add milk, vegetable oil, and vanilla extract. Mix well.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly pressed.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once baked, remove the cake from the oven and immediately invert it onto the prepared towel.
- Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface.
- Roll the cake back up without the towel and place it seam side down on a serving platter.
- Chill the cake roll in the refrigerator for at least 30 minutes before slicing and serving.
Tips
- Make sure to dust the towel with powdered sugar to prevent the cake from sticking.
- You can add different flavors to the whipped cream, such as almond extract or a splash of coffee for a twist.