Chocolate Roll Cake (Bánh Cuốn Chocolate) 🍫✨
A light, fluffy chocolate sponge rolled with creamy filling—an elegant dessert that melts in your mouth!
Ingredients
- 5 large eggs (room temperature)
- ¾ cup sugar (divided)
- ¼ cup vegetable oil
- ¼ cup milk (whole, low-fat, or alternative)
- 1 tsp vanilla extract
- ¾ cup cake flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cream of tartar
- 2 tbsp powdered sugar (for dusting)
- ¼ cup water
- 2 tsp unflavored gelatin
- 2 cups heavy whipping cream (cold)
- 1 cup powdered sugar
Instructions
- Preheat & Line Pan: Preheat oven to 350°F (177°C). Line a 12×18-inch sheet pan with parchment paper.
- Prepare Batter: Separate egg yolks and whites. Beat yolks with ½ cup sugar until pale and thick. Add oil, milk, and vanilla. Sift flour, cocoa, baking powder, baking soda, and salt; add in thirds. Beat egg whites with cream of tartar until foamy, then add ¼ cup sugar gradually; beat to stiff peaks. Fold whites into batter in thirds.
- Bake: Spread batter evenly in pan. Bake 10–12 minutes until lightly springy. Cool 5 minutes, then transfer to a powdered sugar-dusted towel and roll up to cool completely.
- Prepare Cream Filling: Chill bowl and whisk. Dissolve gelatin in water, cool to 85°F (29°C). Beat cream until thick, add powdered sugar, then add cooled gelatin. Beat to stiff peaks.
- Assemble: Unroll cooled cake, spread cream filling, and re-roll. Chill until ready to serve.
- Serve: Dust with powdered sugar or cocoa. Slice and serve with berries. Store in airtight container up to 1 week or freeze up to 2 months.
Time & Nutritional Information
- Prep Time: 30 minutes
- Cooking Time: 12 minutes
- Resting Time: 1 hour
- Total Time: ~42 minutes
- Calories: ~280 kcal per slice (estimate)
- Yield: 10–12 slices
Tip: For extra flair, drizzle melted chocolate or add shaved chocolate curls on top before serving!