Few desserts turn heads quite like a roll cake—and this Chocolate Chantilly Roll Cake is no exception. Light, tender sponge rolled around a dreamy chocolate Chantilly cream creates a beautiful swirl in every slice. It’s soft, creamy, and rich, but still airy enough to keep you coming back for more.
Whether you’re prepping for a fancy tea, a holiday table, or just spoiling yourself, this guide will walk you through how to make the perfect roll cake at home. Preheat oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a bit hanging over the edges for easy removal.
Sift together flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, beat eggs and sugar on high speed for 5–6 minutes until pale, thick, and tripled in volume. Gently stir in vanilla and milk. Sift dry ingredients over the egg mixture and fold gently with a spatula.
Be delicate to keep that air in. Optional: Add a tablespoon of hot coffee/water to enhance the chocolate flavor. Pour the batter into your prepared pan, spreading evenly with an offset spatula. Bake for 10–12 minutes, until the cake springs back when touched and pulls slightly from the edges.
Lay a clean kitchen towel on your counter and dust lightly with powdered sugar. Flip the hot cake out onto the towel and peel off the parchment. Starting from the short side, roll the cake up (with the towel inside). Let it cool completely like this—this “trains” the cake to hold its shape.
Melt chocolate and let cool to room temp (still fluid). In a chilled bowl, whip cream (and powdered sugar/vanilla if using) to soft peaks. Gently fold in the cooled melted chocolate until smooth and fluffy. Chill for 30 minutes. Carefully unroll the cooled cake.
Spread the chocolate Chantilly cream evenly, leaving a 1-inch border. Roll the cake back up (without the towel this time), using gentle, even pressure. Wrap in plastic wrap and chill for at least 30 minutes for clean slicing.
Decorate & Serve:
- Dust with cocoa or powdered sugar.
- Add chocolate shavings, whipped cream swirls, or berries.
- Slice with a warm knife for perfect cuts.
Storage Tips:
Fridge: Keep the roll in an airtight container for up to 3 days.
Freezer: Freeze (un-decorated) tightly wrapped for up to 1 month. Thaw in fridge overnight.
Variations to Try:
- Add a thin layer of raspberry jam before the Chantilly for a fruity twist.
- Use white chocolate Chantilly for contrast.
- Fold in chocolate chips or hazelnut spread for extra indulgence.
Your Chocolate Chantilly Roll Cake is a showstopper—both gorgeous and wildly delicious. The swirl of light sponge and silky cream is as dreamy to look at as it is to eat. Whether it’s for a celebration or a “just because” treat, it’s guaranteed to wow.
Ingredients;
Chocolate Sponge:
- 3/4 cup (90g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temp
- 2/3 cup (130g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Optional: 1–2 tbsp hot coffee or hot water (for richer flavor)
Chocolate Chantilly Cream:
- 200g dark chocolate (60–70% cacao)
- 400ml heavy cream (cold)
- 1 tbsp powdered sugar (optional)
- 1 tsp vanilla extract (optional)
Optional Garnish:
- Cocoa powder or powdered sugar (for dusting)
- Chocolate shavings, berries, or edible flowers