This Chocolate Roll Cake (Bánh Cuốn Chocolate) is a delightful combination of light, fluffy chocolate sponge cake and rich, creamy filling. Inspired by the popular Vietnamese steamed roll cakes but with a decadent chocolate twist, this dessert is perfect for any occasion—whether it’s a family gathering, holiday, or special celebration.
The Story Behind Chocolate Roll Cake (Bánh Cuốn Chocolate)
Bánh Cuốn is a traditional Vietnamese dish made with delicate, thin rice sheets filled with savory ingredients. In this twist, we transform the concept into a dessert, creating a chocolate roll cake that is light, airy, and rolled up with a smooth cream filling. This recipe blends classic chocolate flavors with the elegance of a rolled cake, making it a show-stopping treat.
Key Ingredients and Why They Matter
Cocoa Powder
Cocoa powder gives the sponge cake its rich, chocolatey flavor. Be sure to use unsweetened cocoa powder for the perfect balance of sweetness when combined with the sugar in the batter.
- Pro Tip: For a more intense chocolate flavor, use Dutch-processed cocoa powder.
Eggs
Eggs are essential for creating the light and fluffy texture of the sponge cake. They help the cake rise and provide structure.
- Pro Tip: Make sure to beat the egg whites until stiff peaks form to give the cake its airy texture.
Heavy Cream
Heavy cream is used to make the creamy filling. When whipped, it becomes light and fluffy, making it the perfect contrast to the rich chocolate sponge.
- Substitution Tip: You can substitute heavy cream with coconut cream for a dairy-free option.
How to Make Chocolate Roll Cake (Bánh Cuốn Chocolate)
Step 1: Make the Chocolate Sponge Cake
Ingredients:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the egg yolks and sugar together until pale and fluffy, about 3-4 minutes. Stir in the vanilla extract.
- In another bowl, beat the egg whites until stiff peaks form.
- Gradually fold the dry ingredients into the egg yolk mixture, then gently fold in the beaten egg whites until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched. Do not overbake!
Step 2: Prepare the Filling
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.
- Set the whipped cream filling aside in the refrigerator until ready to use.
Step 3: Roll the Cake
- Once the cake is baked, immediately remove it from the oven and place it on a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper, then roll the cake (with the towel) from the short end while it’s still warm. Let it cool completely rolled up.
Step 4: Fill and Roll the Cake
- Once the cake has cooled, carefully unroll it and spread the whipped cream filling evenly across the surface.
- Gently roll the cake back up, this time without the towel, and place it seam-side down on a serving plate.
Step 5: Decorate and Serve
- Dust the top of the cake with powdered sugar or drizzle with melted chocolate for an extra touch of sweetness.
- Slice and serve the Chocolate Roll Cake chilled or at room temperature.
Serving Suggestions
This Chocolate Roll Cake is perfect on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Garnish with fresh berries or chocolate shavings for an elegant presentation.
Variations and Add-Ins
Chocolate Mocha Roll Cake
For a coffee-flavored twist, add 1 tablespoon of instant espresso powder to the cocoa powder mixture in the sponge cake.
Nutty Chocolate Roll Cake
Fold in chopped hazelnuts or almonds into the whipped cream filling for added crunch and flavor.
Gluten-Free Chocolate Roll Cake
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
Dietary Adaptations
This recipe can be adapted for different dietary needs:
- Gluten-Free: Use a gluten-free flour blend.
- Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free chocolate for the decoration.
- Low-Carb: Use almond flour instead of regular flour and a sugar substitute for the filling.
Frequently Asked Questions
Chocolate Roll Cake (Bánh Cuốn Chocolate) Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can make the cake and refrigerate it for up to 2 days before serving. Just be sure to store it in an airtight container.
Can I freeze the cake?
Absolutely. Wrap the rolled and filled cake tightly in plastic wrap, then freeze for up to 3 months. Thaw in the refrigerator before serving.
What other fillings can I use?
You can fill this roll cake with chocolate ganache, fruit preserves, or even a cream cheese frosting for different flavor profiles.
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