This yummy cake roll is a perfect blend of fluffy chocolate sponge, creamy vanilla frosting, and crunchy chocolate bark. It’s my favorite dessert to make for my family and friends.
Chocolate Sponge Cake
4 large eggs
1/2 cup granulated sugar
2 tablespoons milk
2 tablespoons cooking oil (I use canola)
1/3 cup all purpose flour
1 1/2 tablespoons unsweetened cocoa powder
Little bit of butter for greasing
Small handful of confectioners sugar for dusting
Vanilla Buttercream Filling
1/2 cup softened butter
1 cup confectioners sugar
1 teaspoon vanilla extract
2 tablespoons milk
Chocolate bark topping
1/3 cup sweetened chocolate chips
Instructions:
- Preheat oven to 400℉. Lightly grease a 10 by 15 jelly roll pan and line with baking parchment. Set aside.
- Separate eggs, put yolks into a medium bowl and whites into a separate bowl. Set aside the whites for now. Whisk the egg yolks with 1/2 of the sugar (1/4 cup).
- Add milk and oil to the sweetened yolks. Whisk until combined.
- Sift the flour and cocoa powder into the wet ingredients and whisk until it’s uniformly smooth, well combined, and glossy.
- Gently roll the cake up in the parchment, into a log shape. Let it cool at room temp, while you start on the buttercream filling.
- Cream the butter with an electric mixer until pale yellow and creamy.
- Add confectioners sugar, vanilla extract, and milk and mix until creamy and fluffy.
- Once your roll is cool, unroll it and spread buttercream in an even layer leaving a bit of buffer so it doesn’t squirt out.
- Reroll and place in the fridge to chill.
- Melt your chocolate in the microwave in short bursts, stirring in between until smooth and all melted (about 1.25 minutes).
- Take a spoon or silicone spatula and spread globs of chocolate sauce on top, until you get a uniform smooth layer.
- Chill again until ready to serve (at least 15 mins to allow chocolate to set).
- Enjoy! It stores well in the fridge for a couple days.