Fluffy Japanese Chocolate Cake Roll Recipe for Sweet Bliss

Soft, delicate layers whisper sweet promises of a chocolate swiss roll that dances between Japanese baking precision and decadent dessert artistry.

Every slice of this Japanese chocolate cake roll tells a story of culinary magic and delicate craftsmanship.

The velvety chocolate sponge melts effortlessly on your tongue, creating a sensational experience that transcends ordinary desserts.

Elegant and light, this roll captures the essence of Japanese pastry techniques with remarkable finesse.

Delicate swirls of rich chocolate cream nestle within a perfectly rolled sponge, promising pure indulgence.

The subtle balance of flavors and textures makes this cake an irresistible treat for anyone seeking a sophisticated dessert.

Get ready to savor a slice of pure bliss that will transport you to the delightful world of Japanese baking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Calories: 275 kcal

Servings: 9

Japanese Chocolate Cake Roll Ingredients

• Cake Flour: Guarantees a delicate, fine texture with soft crumbs perfect for chiffon-style cakes.
• Sugar: Provides sweetness and helps create a tender cake structure.
• Salt: Enhances overall flavor and balances sweetness.
• Baking Soda: Helps cake rise and creates light, airy texture.

• Milk: Adds softness and helps dissolve cocoa for smooth chocolate flavor.
• Cocoa Powder: Delivers deep, rich chocolate essence and beautiful dark color.
• Oil: Ensures moisture and prevents cake from becoming dry.
• Vanilla Extract: Elevates chocolate flavor with warm, aromatic undertones.

• Egg Yolks: Contribute richness, color, and help bind ingredients.
• Egg Whites: Create incredible lightness through whipped meringue technique.
• Cream Of Tartar: Stabilizes egg whites for perfect meringue consistency.

• Heavy Cream: Creates smooth, luxurious whipped filling.
• Chocolate: Adds intense chocolate flavor and creamy texture to filling.

Tools for Rolling a Japanese Cake

• Mixing Bowls: Large for cake batter, separate clean bowl for egg whites, small bowl for chocolate milk mixture.
• Measuring Cups and Spoons: Essential for precise ingredient quantities.
• Saucepan: Small size for heating milk and cocoa, melting chocolate.
• Angled Spatula: Perfect for spreading batter evenly in the pan.
• 8 x 12: Specific size for this recipe.
• Parchment Paper: Crucial for lining pan and rolling cake.
• Cooling Rack: Helps cake cool evenly after baking.
• Electric Mixer: Needed for whipping egg whites and cream.
• Whisk: Useful for combining dry ingredients.
• Skewer or Toothpick: To test cake doneness.
• Knife: For trimming cake edges.

Instructions for Making Chocolate Cake Rolls

• Preparation Surface

Gather all baking tools and create a clean, organized workspace for smooth cake creation.

• Chocolate Liquid Base

Warm milk and cocoa powder together, stirring until smooth and allowing mixture to cool completely.

• Dry Ingredient Blend

Combine flour, sugar, salt, and baking elements in a large mixing bowl, ensuring even distribution.

• Egg White Magic

Whip egg whites gradually, transforming them from frothy to glossy meringue with soft, delicate peaks.

• Batter Creation

Gently fold meringue into chocolate mixture, maintaining airiness and avoiding aggressive mixing.

• Pan Transformation

Pour batter into lined pan, spreading evenly and tapping to release potential air bubbles.

• Baking Performance

Cook cake until center springs back and edges look perfectly golden, watching closely during short baking window.

• Cooling Technique

Roll warm cake carefully with parchment paper, creating soft flexible shape before filling.

• Cream Filling

Prepare silky chocolate cream by melting chocolate into cream, whipping to light and airy consistency.

• Final Assembly

Unroll cake, spread cream smoothly, then re-roll with gentle pressure, trimming edges for elegant presentation.

Tips for Filling or Icing Cake Rolls

• Expert Techniques for Perfect Results
• Roll the cake while it's still warm and flexible to avoid unsightly breaks. Use gentle, consistent pressure when rolling to maintain the cake's delicate structure.
• Chill your mixing bowl and beaters beforehand to help the cream whip faster and become more stable. Watch the cream closely to avoid over-beating, which can turn it grainy.
• Always let chocolate mixtures cool to room temperature before combining with other ingredients. This helps maintain the delicate texture and prevents unwanted separation.
• Experiment with different flavored extracts like almond or coffee to add unique twists to the basic chocolate cake roll. Sprinkle cocoa powder or chocolate shavings on top for an elegant finishing touch.
• Prepare the cake roll a day in advance and store it wrapped in plastic in the refrigerator. The flavors will meld beautifully, making it even more delicious when served.

How to Slice and Serve Cake Rolls

• Sweet Presentation Plate: Dust the cake roll with powdered cocoa for an elegant, sophisticated finish that highlights the rich chocolate flavor and adds a delightful visual contrast.
• Chocolate Lover's Dream Garnish: Top with chocolate shavings, mini chocolate chips, or a drizzle of melted dark chocolate to enhance the decadent chocolate experience and create an irresistible texture.
• Creamy Companion Pairing: Serve alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance the cake's intense chocolate notes and provide a cool, smooth complement.
• Beverage Harmony: Pair with a hot espresso, rich cappuccino, or smooth cold milk to elevate the cake's flavors and create a delightful sensory experience that chocolate enthusiasts will adore.

Storing Cake Rolls Without Drying Out

• Cake Roll Care Guide
• Fridge Longevity: Store cake roll tightly wrapped in plastic film for up to 3 days. Keep refrigerated to maintain cream's freshness and cake's soft texture.
• Room Temperature Timing: Allow cake to sit at room temperature for 15-20 minutes before serving to enhance flavor and soften whipped cream.
• Freezing Strategy: Wrap individual cake roll slices in plastic wrap, then place inside an airtight container. Freeze for maximum 2 weeks. Thaw overnight in refrigerator before enjoying.
• Moisture Magic: Place a paper towel inside storage container to absorb excess moisture and prevent soggy cake edges. This trick keeps cake roll looking and tasting delightful.

Silky Japanese Chocolate Cake Roll Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 36 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

This elegant Japanese chocolate cake roll showcases delicate sponge and silky cream filling. Chocolate lovers will savor each luxurious slice of this classic Asian dessert that delivers rich flavor and refined texture.

---

Ingredients

Scale 1x2x3x

• 120 g semi-sweet chocolate
• 290 mL (9.8 fl oz) whipping cream 33%
• 4 egg whites
• 3 egg yolks
• 50 g granulated sugar (for cake batter)
• 50 g granulated sugar (for egg whites)
• 45 g cake flour
• 50 mL (1.7 fl oz) whole fat milk
• 40 mL (1.35 fl oz) vegetable oil
• 5 tsp Dutch processed cocoa powder
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ½ tsp cream of tartar (for cake batter)
• ¼ tsp cream of tartar (for egg whites)
• ¼ tsp sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Pan: Line an 8 x 12″ rectangular cake pan with parchment paper, securing edges with small batter dabs to prevent shifting.
2. Create Chocolate Base: Warm milk and cocoa powder in a saucepan, stirring until powder dissolves completely. Allow to cool while preparing other ingredients.
3. Combine Dry Ingredients: Sift cake flour, sugar, baking soda, cream of tartar, and salt into a large mixing bowl, creating a central well.
4. Mix Wet Components: Pour egg yolks, oil, vanilla extract, and cooled chocolate milk mixture into the well. Blend gently until just incorporated.
5. Develop Meringue: Whip egg whites from low to high speed, gradually adding remaining cream of tartar and sugar until stiff, glossy peaks form.
6. Fold Batter: Delicately incorporate meringue into chocolate mixture, using a light folding technique to maintain air volume.
7. Bake Cake: Preheat oven to 325°F with rack centered. Pour batter into prepared pan, spreading evenly. Tap pan to release air bubbles. Bake 14-16 minutes until cake springs back when touched.
8. Initial Cooling: Rest cake in pan for 5 minutes, then transfer to cooling rack. Carefully remove parchment paper and surface skin.
9. Shape Cake Roll: While still warm, cover with fresh parchment and gently roll to prevent cracking. Set aside to cool completely.
10. Prepare Chocolate Cream: Melt chocolate pieces with cream over medium heat until smooth. Chill mixture, stirring periodically.
11. Finish Filling: Whip chilled chocolate cream to medium-stiff consistency. Unroll cake and spread cream evenly.
12. Final Assembly: Carefully reroll cake using parchment paper as support, trimming edges before transferring to serving plate.

Notes

• Prevent Cake Cracking: Roll the cake while it’s still warm to maintain flexibility and prevent structural breaks during filling and final rolling.
• Maintain Meringue Integrity: Whip egg whites gradually and incrementally add sugar to create stable, glossy peaks that provide optimal volume and structure.
• Avoid Overmixing Batter: Gently fold meringue into chocolate base using delicate techniques to preserve air bubbles and ensure a light, tender texture.
• Temperature Control Matters: Use room temperature ingredients and precise oven positioning to guarantee even baking and consistent cake performance.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 9
• Calories: 275
• Sugar: 19 g
• Sodium: 50 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg