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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
