Description
A light chocolate sponge rolled around whipped strawberry cream and coated in glossy melted chocolate.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 cup strawberries, sliced
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a mixing bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk eggs and vanilla until light and fluffy. Gradually add dry ingredients to the egg mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean from the center. Let it cool in the pan for 5 minutes before rolling the cake with the parchment paper.
- Whip the heavy cream until soft peaks form and fold in the sliced strawberries. Unroll the cooled cake, spread the strawberry cream mixture on top, then roll it back up tightly.
- Melt chocolate chips until smooth and coat the rolled cake with the melted chocolate. Let it set before slicing and serving.
Notes
Store covered in the refrigerator for up to 3 days or freeze for up to 1 month. Use room-temperature eggs for better volume and avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 37g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg