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Adjust Servings:
For the Cake
Egg Yolks – 4
Egg Whites – 4
Sugar – 3 ½ oz (100 g)
Chocolate Chips – 1 ½ oz (45 g)
Milk – 1 ⅔ fl oz (50 ml)
Grape Seed Oil – 1 fl oz (30 ml)
Wheat Flour – 2 oz (60 g)
Cocoa Powder – ⅔ oz (20 g)
Baking Powder – 1 tsp
Sugar Syrup – 2 fl oz (60 ml)
For the Filling
Dark Chocolate – 3 oz (90 g)
Cream – 12 ½ fl oz (370 ml)
For the Cream Topping
Milk Chocolate – ⅔ oz (20 g)
Dark Chocolate – 3 ½ oz (100 g)
Grape Seed Oil – ⅔ fl oz (20 ml)

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Chocolate Cake Roll

Chocolate Cake Roll

  • 2h 30 min
  • Serves 8
  • Medium


  • For the Cake

  • For the Filling

  • For the Cream Topping



Swiss roll cakes are a classic with a myriad of possible flavors, fillings, toppings, and even designs. Plus, they are the best when you crave an indulgent treat to accompany your cup of coffee. This masterpiece of a chocolate cake roll is ready to rise to any occasion.

Light and airy, it features a chocolate sponge cake, cream, and topping that will make you swoon with ecstasy. Besides, it looks pretty fancy, so you can proudly serve it anytime you have company coming over. Use this no-fail recipe to create a perfectly gooey, chocolatey dessert to add some oomph to your day.



Prepare the Cake

To begin with, separate the egg yolks from the egg whites.


Beat the egg yolks with half of the sugar with a mixer until completely dissolved.


Beat the egg whites until frothy, add remaining sugar, and continue beating until soft peaks form.


Place chocolate chips inside a separate bowl. Heat milk; pour it over the chips, and mix until the chocolate has dissolved. Add grape seed oil, and stir until incorporated.


Mix the egg yolk mixture with the chocolate mixture, then sift in the flour, cocoa powder, and baking powder and stir. Add the egg white mixture to the mass and mix until combined.


Transfer the dough to a rectangular baking pan lined with parchment. Evenly spread it with a silicone spatula. Bake at 330 °F for 25 minutes.


Prepare the Filling

Break the dark chocolate into pieces and transfer them to a bowl.


Heat a third of the cream and pour it over the chocolate. Mix until melted and let cool for 10 minutes before adding the rest of the cream and beating with a mixer until combined.


Make the Chocolate Cake Roll

Brush the sponge cake with syrup and then with the prepared cream, reserving some for topping. Gently roll the chocolate cake up with the parchment. Pop in the fridge for half an hour.


Melt dark and milk chocolate together in the microwave or in a hot-water-bath. Add grape seed oil and stir.


Brush the chocolate cake roll with the rest of the cream and top with the prepared chocolate glaze. Let cool before serving.

If you ever feel the need to make a decadent dessert for any occasion — this is it. It is just perfect and, without a doubt, the best chocolate cake roll you've ever tried. See for yourself, and don't forget to share your feedback with us and other readers!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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