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This Strawberry Chocolate Cake Roll is as delightful as it sounds! Imagine a light, fluffy chocolate sponge cake wrapped around a creamy, dreamy strawberry filling. Each slice reveals a beautiful swirl, making it as much a feast for the eyes as it is for the taste buds. Perfect for celebrations or when you just want to treat yourself, this cake combines the rich, comforting flavors of chocolate with the fresh, fruity essence of strawberries. It’s fancy yet approachable, promising a sweet finish to any occasion.
Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper.
In a medium bowl, sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and a pinch of salt.
In a large bowl, beat 4 eggs with 1 cup of granulated sugar until thick and pale. Stir in 1 teaspoon of vanilla extract.
Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading evenly.
Bake for 12-15 minutes or until the cake springs back when touched lightly in the center.
While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.
Once baked, turn the cake out onto the powdered towel, carefully peel away the parchment paper, and roll the cake up with the towel (from the short end). Let it cool completely.
For the filling, whip 1 cup of heavy cream with 1/4 cup powdered sugar until soft peaks form. Stir in 1/2 cup finely chopped fresh strawberries.
Unroll the cooled cake and spread the strawberry cream filling evenly over the surface. Re-roll the cake without the towel.
Melt 1/4 cup dark chocolate and drizzle over the top of the cake roll. Chill in the refrigerator for at least 30 minutes before serving.
