Crunchy Chocolate Cake Roll

A Crunchy Chocolate Cake Roll is a delicious dessert made by combining a soft and moist chocolate sponge cake with a crunchy filling. The contrast in textures makes it a delightful treat for chocolate lovers. The cake is rolled with the crunchy filling, creating a beautiful spiral pattern that’s sure to impress your guests.

Here’s a basic recipe to make a Crunchy Chocolate Cake Roll:

Crunchy Chocolate Cake Roll


  • For the chocolate cake:
  • – 4 large eggs
  • – 3/4 cup granulated sugar
  • – 1 teaspoon vanilla extract
  • – 1/2 cup all-purpose flour
  • – 1/4 cup cocoa powder
  • – 1/2 teaspoon baking powder
  • – 1/4 teaspoon salt
  • For the filling:
  • – 1 cup heavy cream
  • – 1/4 cup powdered sugar
  • – 1 teaspoon vanilla extract
  • – Crushed cookies (chocolate wafers or biscuits) for the crunchy exterior
  • – Optional: powdered sugar for dusting


Get the oven ready and prepare the baking pan:

  • Set the oven’s temperature to 350°F (175°C).
  • Grease a jelly roll pan that measures 10×15 inches, then line the pan with parchment paper, leaving an overhang on the longer edges. Additionally grease the parchment paper.

Make the dough for the chocolate cake:

  • Beat the eggs and granulated sugar together until they are light and frothy in a large mixing dish.
  • Include the vanilla extract and blend thoroughly.
  • Combine the all-purpose flour, salt, baking soda, and cocoa powder in a separate basin.
  • Carefully combine the dry ingredients while integrating the liquid elements in stages. Don’t mix things up too much.

Bake the cake:

  • Use a spatula to spread the cake batter uniformly after pouring it onto the prepared jelly roll pan.
  • Bake for 12 to 15 minutes in a preheated oven, or until the cake bounces back when lightly touched.
  • Prepare a clean kitchen towel by liberally sprinkling it with powdered sugar while the cake bakes.

Make a cake roll:

  • After the cake has finished baking, take it out of the oven and quickly flip it onto the prepared kitchen towel.
  • Carefully remove the cake’s parchment paper.
  • Beginning with one of the shorter ends, tightly roll the cake and towel together. This will help the cake maintain its form and avoid breaking.

On a wire rack, let the rolled cake cool completely.

Make the filling and put the cake roll together:

  • Whip the heavy cream, sugar, and vanilla extract in a mixing bowl until soft peaks form.
  • Carefully unroll the chilled cake, then cover it with an even layer of whipped cream filling, leaving a thin border all around.
  • Completely cover the whipped cream filling with crumbled cookies.
  • Gently reroll the cake, omitting the cloth this time. The cake roll should be placed on a serving tray seam-side down.

Refresh and dish:

  • To help it set and firm up, refrigerate the cake roll for at least one hour.
  • Add a final touch by sprinkling powdered sugar on top of the cake roll just before serving.
  • Using a sharp knife, cut the Crunchy Chocolate Cake Roll into serving-sized pieces.

Discover More: ‘A Step-by-Step Guide to Making: Lemon Pound Cake

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