French Silk Cake Roll Recipe

Introduction

French Silk Cake Roll is a luscious chocolate sponge cake rolled with a rich, silky chocolate filling and topped with fluffy whipped cream. This elegant dessert is perfect for special occasions or any time you crave a decadent chocolate treat.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened Dutch cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs (room temperature)
• 1/2 cup granulated sugar
• 2 tablespoons vegetable oil (or coconut oil)
• 1 teaspoon vanilla extract
• 2 tablespoons coffee (cooled – or water if you do not want to use coffee)
• 3 ounces dark chocolate (chopped, melted, and cooled)
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 2 large eggs (room temperature)
• 2/3 cup heavy whipping cream (cold)
• 1/4 cup powdered sugar
• Chocolate shavings

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, whisk the eggs and granulated sugar until thick. Add the oil, vanilla extract, and coffee, mixing until combined.
4. Step 4: Gently fold the dry ingredients into the wet mixture using a rubber spatula until fully combined, taking care not to overmix.
5. Step 5: Pour the batter into the prepared pan, spreading evenly. Tap the pan lightly on the counter to remove any air bubbles.
6. Step 6: Bake for 10-12 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
7. Step 7: Lay a clean dish towel on the counter and sprinkle it generously with powdered sugar. Remove the cake from the oven and carefully invert it onto the towel.
8. Step 8: Fold about 2 inches of the towel over one edge of the cake and roll it up into a log. Allow it to cool completely at room temperature.
9. Step 9: For the filling, melt the chopped chocolate in 30-second intervals in the microwave, stirring well after each, then set aside to cool slightly.
10. Step 10: Beat the butter and sugar together in a large bowl for 1-2 minutes until light and fluffy. Add the melted chocolate and mix on low until combined, scraping the bowl sides.
11. Step 11: Whisk in the vanilla extract and cocoa powder for about 30 seconds. Add the eggs and beat on high for 10 minutes until the mixture is smooth, shiny, and increased in volume.
12. Step 12: To prepare the whipped cream topping, whip the cold heavy cream in a chilled bowl starting on low speed, gradually rising to medium-high, until soft peaks form. Add powdered sugar and continue whipping until firm peaks form.
13. Step 13: Gently unroll the cooled cake without tearing it. Spread the chocolate filling evenly over the surface, leaving about a 1/4 inch border.
14. Step 14: Carefully roll the cake back into a log. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours.
15. Step 15: Before serving, spread the whipped cream topping over the cake and sprinkle with chocolate shavings for garnish.

Tips & Variations

• Use brewed coffee instead of water to enhance the chocolate flavor in the cake.
• Make sure eggs are at room temperature for better mixing and volume.
• Chill the whipping cream and bowl well before whipping to achieve firm peaks quickly.
• For a nutty twist, add finely chopped toasted nuts to the filling or sprinkle on top.

Storage

Store the cake roll wrapped in plastic wrap in the refrigerator for up to 3 days. The whipped cream topping is best fresh but can be kept chilled. Let the cake sit at room temperature for 10-15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare and assemble the cake up to 2 days in advance and keep it refrigerated. Just be sure to cover it well to prevent it from drying out.

Is it safe to use raw eggs in the filling?

This recipe uses raw eggs in the filling, which are beaten for an extended time to increase volume. If concerned, use pasteurized eggs or pasteurize them at home to reduce any risk.

French Silk Cake Roll Recipe

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★★★★★

4.7 from 106 reviews

• Author: Lila
• Total Time: 42 minutes
• Yield: 8 servings 1x

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Description

This French Silk Cake Roll is a decadent chocolate dessert featuring a light, fluffy chocolate sponge cake rolled with a rich French silk chocolate filling and topped with airy whipped cream and chocolate shavings. Perfect for special occasions or an elegant treat, this recipe combines the smoothness of silky chocolate with the delicate texture of a rolled sponge cake.

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Ingredients

Scale 1x2x3x

Chocolate Sponge Cake

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened Dutch cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs (room temperature)
• 1/2 cup granulated sugar
• 2 tablespoons vegetable oil (or coconut oil)
• 1 teaspoon vanilla extract
• 2 tablespoons coffee (cooled, or water as substitute)

Chocolate French Silk Filling

• 3 ounces dark chocolate (chopped, melted, and cooled)
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 2 large eggs (room temperature)

Whipped Cream Topping

• 2/3 cup heavy whipping cream (cold)
• 1/4 cup powdered sugar
• Chocolate shavings (for garnish)

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Instructions

1. Prepare Chocolate Sponge Cake: Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang for easy cake removal. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk eggs and granulated sugar until thick and pale. Add vegetable oil, vanilla extract, and cooled coffee and whisk until combined.
3. Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, careful not to overmix to keep the batter light.
4. Bake the Sponge: Pour batter evenly into the prepared pan, smooth the surface, and tap to release air bubbles. Bake for 10-12 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
5. Roll the Cake: Sprinkle powdered sugar generously over a clean dish towel. Remove cake from oven, invert immediately onto the towel, and gently peel off parchment paper. Roll the cake up in the towel starting from a short edge, then cool completely at room temperature.
6. Make Chocolate French Silk Filling: Melt the dark chocolate in short bursts in a microwave, stirring between intervals until smooth. Beat butter and sugar in a large bowl until light and fluffy, then add melted chocolate, vanilla, and cocoa powder, mixing until well combined.
7. Incorporate Eggs into Filling: Add eggs one at a time, then beat the mixture on high for 10 minutes until it doubles in volume and is smooth and shiny.
8. Whip the Cream Topping: Whip cold heavy cream in a chilled bowl starting on low speed and increasing to medium-high until soft peaks form. Add powdered sugar and continue whipping to firm peaks.
9. Assemble the Cake Roll: Carefully unroll the cooled cake, spreading the chocolate filling evenly over the surface, leaving a 1/4 inch border. Re-roll the cake without the towel, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
10. Serve: Before serving, spread the whipped cream topping over the chilled cake roll and garnish with chocolate shavings for an elegant finish.

Notes

• Ensure eggs and butter are at room temperature for best results in the filling and sponge.
• If you prefer not to use coffee, substitute with water for a milder chocolate flavor.
• Be gentle when folding in dry ingredients to maintain a light sponge texture.
• Rolling the cake in the towel while warm prevents cracking.
• Allow the cake roll to chill after assembling to firm up the filling for cleaner slices.
• Use a sharp knife for cutting to maintain neat presentation.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: French Silk Cake Roll, Chocolate Sponge Cake, Chocolate Roll Cake, Chocolate Dessert, French Dessert, Silky Chocolate Filling, Whipped Cream Cake