Why did my chocolate cake roll crack when I unrolled it?

Don't panic - we've all been there! Cracking usually happens if the cake cooled too long before first rolling, or if it overbaked even slightly. Next time, roll it in the towel immediately after baking while it's still warm and flexible. And remember - tiny cracks can be hidden under whipped cream!

Can I freeze the chocolate cake roll?

Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the fridge - the texture stays perfect. I actually prefer making mine a day ahead because the flavors blend beautifully.

What if my whipped cream filling weeps?

This happens when the cream gets overwhipped or the kitchen's too warm. For foolproof results, chill your bowl and beaters first, and stop mixing the second peaks form. If serving outdoors, you might want to stabilize the cream with a teaspoon of cornstarch.

Can I use a different filling?

Of course! While classic whipped cream is my favorite, chocolate ganache or raspberry jam work beautifully too. Just keep fillings spreadable but not too runny - about 1 cup total works best for easy rolling.

Irresistible Decadent Chocolate Cake Roll Recipe in Under an Hour

Description

A rich chocolate cake rolled with a creamy filling.

Ingredients

4 eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup heavy cream
2 tbsp powdered sugar

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Instructions

Preheat oven to 375°F.
Beat eggs, sugar, and vanilla until fluffy.
Sift flour, cocoa, baking powder, and salt.
Fold dry ingredients into egg mixture.
Spread batter onto lined baking sheet.
Bake for 12 minutes.
Roll cake with a towel while warm.
Cool completely.
Whip cream and powdered sugar.
Unroll cake, spread filling, and reroll.

Notes

Use room-temperature eggs.
Dust with cocoa or powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American