Japanese Chocolate Cake Roll

Japanese Chocolate Cake Roll Recipe: A Decadent Delight

If you’re in the mood for a light yet decadent dessert, this Japanese Chocolate Cake Roll is the perfect choice. Combining the fluffy texture of a classic chiffon cake with a rich, airy chocolate whipped cream, this dessert is a showstopper for any occasion. Let’s dive into the step-by-step process to create this delightful treat.

Japanese Chocolate Cake Roll Recipe

Ingredients:

For the Japanese Style Chocolate Chiffon Cake:

• 50 ml whole fat milk
• 5 teaspoon Dutch processed cocoa powder (e.g. Fry’s Cocoa Powder)
• 20 grams granulated sugar
• 45 grams cake flour
• ¼ teaspoon baking soda
• ½ teaspoon cream of tartar (divided)
• ¼ teaspoon sea salt (see substitutions in notes)
• 3 egg yolks
• 40 ml vegetable oil (e.g. canola)
• ½ teaspoon vanilla extract
• 4 egg whites
• 50 grams granulated sugar

For the Light and Airy Chocolate Whipped Cream:

• 290 ml whipping cream (33% fat)
• 120 grams semi-sweet chocolate

Directions:

1. Prepare the Chiffon Cake:

1. Line an 8 X 12″ rectangular cake pan with parchment paper.
2. In a small saucepan, heat the milk and cocoa powder on medium heat until the cocoa powder is fully dissolved. Be sure to stir continuously and avoid letting the milk boil. Once dissolved, set the mixture aside to cool.
3. Preheat your oven to 325°F (165°C).
4. In a large mixing bowl, combine 20 grams of sugar, baking soda, the first portion of cream of tartar, and salt. Sift in the cake flour and stir to combine.
5. Create a well in the center of the dry ingredients and add the egg yolks, vegetable oil, vanilla extract, and cooled chocolate milk mixture. Stir until fully incorporated, but avoid over-mixing. Set aside.
6. In a clean, dry mixing bowl, whip the egg whites on slow speed until frothy, then add the remaining cream of tartar.
7. Increase the speed to medium. Once the egg whites become opaque and the bubbles tighten, gradually add the 50 grams of sugar. Continue whipping until stiff peaks form.
8. Gently fold ⅓ of the meringue into the chocolate-flour mixture to lighten it. Once incorporated, carefully fold in the remaining meringue. Do not stir—folding is key to keeping the batter light and airy.
9. Pour the batter into the prepared cake pan and spread it evenly using an angled spatula. Tap the pan on the counter to release any large air pockets.
10. Bake for 14-16 minutes at 325°F (165°C) until a skewer inserted into the center comes out clean and the cake springs back to the touch.
11. Allow the cake to cool in the pan for 5 minutes, then invert it onto a cooling rack. Gently remove the parchment paper from the cake and let it cool for another 5 minutes.

2. Prepare the Chocolate Whipped Cream:

1. Place a mixing bowl and beaters in the freezer to chill for about 10 minutes.
2. Chop the semi-sweet chocolate into small pieces and place it in a small saucepan along with the whipping cream.
3. Heat the mixture over medium heat until the chocolate is fully melted, stirring constantly. Avoid bringing it to a boil.
4. Let the mixture cool to room temperature, then place it in the fridge to chill. Stir gently every 10-15 minutes until it’s cold but not too stiff to whip.
5. Once chilled, transfer the chocolate mixture to the chilled mixing bowl and beat on low speed, gradually increasing to medium, until the cream begins to stiffen. Be careful not to over-whip.

3. Assemble the Cake Roll:

1. Carefully unroll the cooled cake.
2. Spread an even layer of the chocolate whipped cream over the surface of the cake.
3. Gently roll the cake back up, using the parchment paper to guide it and prevent cracking. Apply a bit more cream along the starting edge for a smoother roll.
4. Trim the ends for a clean presentation and transfer the roll to a serving plate.

Enjoy this elegant dessert as the perfect conclusion to any meal or a delightful treat with your afternoon tea!

Prep Time: 20 minutes
Cooking Time: 16 minutes
Total Time: 36 minutes
Calories: 220 kcal per serving
Servings: 6 servings

This Japanese Chocolate Cake Roll is sure to impress with its delicate layers and rich chocolate flavor. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this recipe is a must-try!

Japanese Chocolate Cake Roll

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• Author: Dulcia
• Total Time: 36 minutes
• Yield: 6 1x

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Ingredients

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Japanese Style Chocolate Chiffon Cake

50 ml whole fat milk
5 teaspoon Dutch processed cocoa powder (e.g. Fry’s Cocoa Powder)
20 grams granulated sugar
45 grams cake flour
¼ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt (see substitutions in notes)
3 egg yolks
40 ml vegetable oil (e.g. canola)
½ teaspoon vanilla extract
4 egg whites
50 grams granulated sugar
¼ teaspoon cream of tartar
Light and Airy Chocolate Whipped Cream

290 ml whipping cream 33%
120 grams semi-sweet chocolate

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Instructions

Japanese Style Chocolate Chiffon Cake

Line an 8 X 12″ rectangular cake pan with parchment paper.
In a small saucepan, heat the milk and cocoa powder on medium heat until the powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set the chocolate milk mixture aside to cool.
Preheat oven to 325°F.
In a large mixing bowl, add sugar, baking soda, the first portion of cream of tartar, and salt. Sift in the cake flour and stir to combine.
Create a well in the center. Inside it, add yolks, oil, vanilla extract, and chocolate milk mixture.
Stir to combine until fully incorporated, but do not over mix. Set this chocolate-flour mixture aside.
In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, then add the second portion of cream of tartar.
Increase speed to medium. Once the whites become opaque and bubble size has tightened up, add sugar a little bit at a time.
Increase speed to medium-high and whip until stiff peaks form. You’ve now made a meringue.
Gently fold ⅓ of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.
Pour into the lined cake pan from one spot, and spread out the batter evenly with an angled spatula.
Tap the pan on the counter to release large air pockets.
Bake for 14-16 minutes at 325°F until a skewer pulls out clean and the cake springs back in the center.
Let cool for 5 minutes in the pan before removing.
Place a cooling rack over the cake pan.
Flip the cake over onto the rack and gently remove the paper. The side facing up will eventually become the top of the cake roll. Try to remove as much of the “skin” as possible since the cake will look better with exposed crumbs. Let it sit on the cooling rack for 5 minutes.
Place a piece of new parchment paper on top.
Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It’s important to roll the cake before it cools completely; otherwise, it will crack while rolling.
Let it cool in this wrapped condition while making the chocolate whipped cream.
Light and Airy Chocolate Whipped Cream

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
Chop up chocolate into small pieces.
Place chocolate in a small pot along with the cream.
Heat over medium heat until the chocolate is fully melted. Do not bring to a boil.
Let cool to room temperature, then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping, but do not let it cool for too long as it will become too stiff to whip.
Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed, slowly increasing to medium. Stop when it starts to get stiff. Do not over whip.
Assembly

Very carefully unroll the cake.
Gently add one even layer of the chocolate whipped cream onto the unrolled cake.
Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 16 minutes

Nutrition

• Calories: 220 Kcal