Dubai Chocolate Roll Cake Recipe
Introduction
The Dubai Chocolate Roll Cake is a delightful and elegant dessert featuring a light chocolate sponge rolled with a rich chocolate cream filling. This treat is perfect for special occasions or any time you want a sophisticated chocolate experience at home.
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1 cup chocolate cream filling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat the eggs and sugar together until the mixture is thick and pale.
- Step 3: Sift together the cocoa powder and flour, then gently fold into the egg mixture until fully combined.
- Step 4: Pour the batter onto the prepared baking sheet and spread evenly to form a thin layer.
- Step 5: Bake for 10-12 minutes or until the sponge springs back lightly when touched.
- Step 6: Remove from the oven and immediately invert the sponge onto a clean towel dusted with cocoa powder or sugar. Peel off the parchment paper.
- Step 7: While still warm, spread the chocolate cream filling evenly over the sponge, then carefully roll it up from one short side to the other.
- Step 8: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
- Step 9: Slice into pieces and serve chilled.
Tips & Variations
- Use high-quality cocoa powder and chocolate cream for the best flavor.
- To prevent cracking when rolling, roll the sponge while it is still warm.
- Try adding a layer of crushed nuts or fresh berries for extra texture and flavor.
Storage
Store the chocolate roll cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze wrapped in foil and plastic for up to one month. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different filling instead of chocolate cream?
Yes, you can substitute with whipped cream, fruit preserves, or any preferred frosting for a different flavor profile.
How do I prevent the sponge cake from cracking when rolling?
Rolling the sponge while it is still warm and pliable helps prevent cracks. You can also roll the cake with a towel immediately after baking and unroll it when ready to add filling.
PrintDubai Chocolate Roll Cake Recipe
The Dubai Chocolate Roll Cake is a decadent and visually appealing dessert featuring a thin, moist chocolate sponge cake filled with creamy chocolate filling. This rolled cake combines rich cocoa flavor with a smooth filling, perfect for special occasions or indulgent treats.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Dubai/International
- Diet: Vegetarian
Ingredients
For the Chocolate Sponge Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder, sifted
- 3/4 cup all-purpose flour, sifted
For the Chocolate Cream Filling
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate, chopped or chips
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Chocolate Sponge Batter: Separate the eggs whites and yolks into two bowls. Beat the egg yolks with half the sugar until pale and creamy. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the sifted cocoa powder and flour into the egg yolk mixture, then carefully fold in the egg whites to create a light and airy batter.
- Bake the Sponge: Line a jelly roll pan or a rimmed baking sheet with parchment paper. Pour the batter evenly into the pan and spread it out smoothly. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the cake springs back lightly when touched.
- Roll the Warm Cake: Once baked, remove from oven and immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off the parchment paper, then roll the cake up gently in the towel starting from one short edge. Let it cool completely rolled up to prevent cracking when filled.
- Prepare the Chocolate Cream Filling: Heat the heavy cream on the stove or microwave until just simmering. Pour over the chopped chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Allow it to cool slightly, then whip in the powdered sugar and vanilla extract until creamy and spreadable.
- Fill and Roll the Cake: Carefully unroll the cooled sponge and spread the chocolate cream filling evenly over the surface. Re-roll the cake tightly without the towel and wrap it in plastic wrap. Chill the roll in the refrigerator for at least 2 hours to set the filling.
- Slice and Serve: Remove the chilled roll from the refrigerator and slice into even pieces using a sharp knife. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use fresh eggs at room temperature for better aeration in the sponge.
- Sifting dry ingredients ensures a lighter sponge texture.
- Cooling the cake rolled in a towel helps prevent cracks when filling.
- Chilling the roll before slicing makes cleaner cuts and helps the filling set.
- The cake can be decorated with powdered sugar or cocoa powder dusting before serving.
Keywords: chocolate roll cake, chocolate sponge cake, rolled cake, chocolate dessert, Dubai cake, cream filled cake
