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Smoked Chocolate Cake Roll

This chocolate cake roll combines a light, airy sponge with a rich, chocolate filling enhanced by a subtle smoky depth from smoked sea salt. The final dessert features a moist, tender crumb that is rolled into a elegant spiral and dusted with cocoa, offering a contrast between crunchy and silky textures. Its appearance is a sleek, dark swirl with a smooth filling inside.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Modern Dessert
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated into yolks and whites
  • 1/2 cup granulated sugar divided between yolks and whites
  • 1/4 cup unsweetened cocoa powder sifted
  • 1/2 cup all-purpose flour sifted
  • 1/2 teaspoon smoked sea salt finely ground
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream for filling
  • 1/4 cup powdered sugar for filling

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Baking sheet with parchment paper
  • Kitchen towel or clean cloth
  • Sifter

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Separate the eggs carefully into yolks and whites, placing them in separate bowls.
  2. Whisk the egg yolks with half of the sugar and vanilla extract until the mixture turns pale and slightly thickens. Sift in the cocoa powder and flour, then gently fold to combine without deflating the mixture.
  3. In a separate clean bowl, beat the egg whites until soft peaks form, then slowly add the remaining sugar and continue beating until stiff, glossy peaks are achieved.
  4. Fold a third of the whipped egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites until fully incorporated, being careful not to deflate the batter.
  5. Pour the batter onto the prepared baking sheet and spread evenly with a spatula. Bake for 12-15 minutes, until the sponge is springy to the touch and a toothpick inserted comes out clean.
  6. Once baked, immediately invert the sponge onto a clean kitchen towel dusted with cocoa powder or powdered sugar. Carefully peel off the parchment paper.
  7. Gently roll the warm sponge lengthwise with the towel from one short end to shape it into a tight spiral. Allow it to cool completely in this rolled shape.
  8. Prepare the filling by whipping the heavy cream with powdered sugar until soft peaks form. Chill the mixture if needed to firm up slightly for easier spreading.
  9. Unroll the cooled sponge carefully. Spread the whipped cream evenly over the surface, leaving a small border around the edges.
  10. Re-roll the sponge tightly, using the towel as a guide if needed. Place the rolled cake seam-side down on a serving platter.
  11. Dust the top generously with cocoa powder or powdered sugar for an elegant finish. Slice into pieces and serve to reveal the spiral with a moist, tender crumb.

Notes

For an extra smoky flavor, sprinkle a tiny pinch of smoked sea salt on the filling before re-rolling. Make sure to handle the sponge carefully during rolling to prevent cracks. This cake tastes best when consumed within 24 hours for optimal freshness.