Moist & Fluffy Japanese Chocolate Roll Cake (melts in your mouth!)

Incredibly soft, moist, and simply the best chocolate roll cake I've ever had. Try it for yourself if you're tired of dry, dense chocolate rolls!

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The Ultimate Chocolate Roll Cake

Do you like fluffy sponge cake and chocolate desserts? - Then this recipe is for you!!

A fluffy, cloud-like chocolate sponge cake filled with chocolate whipped cream. The Japanese chocolate roll cake melts in your mouth.

4 reasons why you'll love this recipe:

So Fluffy: It's the fluffiest, most delicate chocolate sponge cake.
Ultra Moist: I'm revealing my secret for making the fluffy yet moist chocolate sponge cake.
Simple Steps: Rolling a cake might seem intimidating, but the steps and ingredients are surprisingly simple, just like my vanilla roll cake recipe !
Perfectly Chocolatey: This is the triple chocolate roll cake - chocolate sponge cake, chocolate filling, and chocolate glaze (optional)! You can also use my dark chocolate mirror glaze recipe which adds much darker color.

The Secret to The Chocolate Roll Cake

Talking about types of sponge cake, this cake is a biscuit sponge cake. But unlike a regular one, you'll notice it contains a generous amount of milk and oil, similar to chiffon cake. Usually, this amount of cocoa powder and liquids makes the sponge cake batter very loose. But not this recipe. Why?

The trick is to combine milk, oil, and cocoa powder altogether to create "the chocolate sauce" and not to add them separately.

When they are added separately, the acid and oil in cocoa powder directly touch the air bubbles in the whipped eggs, making them pop more easily. This results in a loose cake batter.

When cocoa powder is emulsified with milk and oil, the batter remains thicker because the cocoa powder does not interact with the air bubbles as directly as in the first method. The mixture turns into a smooth chocolate sauce, which is more ideal than adding liquids directly. This makes this recipe a beginner-friendly chocolate sponge cake.

I first discovered this when I was testing my basic genoise chocolate sponge cake recipe. Now, my chocolate sponge cakes are not just fluffy, but also moist, thanks to the method!

Compared to the basic chocolate genoise sponge cake, this recipe contains less cake flour, and eggs are whipped separately, which creates a more delicately soft and slightly more bendable sponge cake. It is perfect for a thin, chocolate sponge cake for a roll cake.

5 Important Tips for Making Fluffy Chocolate Roll Cake

Whip meringue well.

It's important to whip the meringue until very fluffy to make an airy, fluffy sponge cake. When the meringue is too loose, the cake gets flatter and denser. However, avoid whipping it too much until it becomes too thick and separates; this prevents it from incorporating well with other ingredients and causes lumps easily.

Use cake flour.

Cake flour creates a more delicate and light sponge cake texture that's essential for this recipe. It's typically sold at regular grocery stores, but you can also try online sites if you're unable to find it in your area.

Use the meringue immediately.

Once the meringue is made, it's essential to use it immediately and start folding it while the condition is the best, before it starts separating and gets fragile.

Fold the cake batter.

When combining the meringue with the whipped yolks and later with the flour and chocolate mixture, mix with a folding technique instead of mixing vigorously. It'll keep the batter airy.

Avoid over-mixing.

It's essential not to overmix the batter, especially for chocolate sponge cake, as the acid and oil in cocoa powder can quickly form air bubbles. This causes the cake batter to lose its structure more quickly than a regular sponge cake. Stop folding as soon as everything is evenly incorporated.

Tips for The Roll Cake Ingredients

Egg whites: Ensure the egg yolks do not slip in when separating eggs, as the oil in yolks prevents the egg whites from whipping well!
Granulated sugar: Use white sugar, such as caster sugar and granulated sugar to create the lightest and fluffiest chocolate sponge cake texture.
Yolks: It adds richness to the cake.
Sugar for yolks: Adding sugar helps the egg yolks whip more easily.
Cake flour: I highly recommend using cake flour to create a fluffy cake texture. It won't feel the same with all-purpose flour, to be completely honest.
Baking powder: I often omit baking powder from the basic sponge cake, as it's possible to achieve a fluffy sponge cake without it by using just whipped eggs. However, I tend to add it to chocolate sponge cakes, as the acid and oil in cocoa powder help pop the air bubbles, making the batter looser. Baking powder is a good supplement to ensure the sponge cake gets fluffy, even when you mess up some minor steps.
Milk: Use whole milk for the best result.
Oil: I used olive oil, but you can use other regular oils, such as canola oil, vegetable oil, and avocado oil.
Cocoa powder: I used natural cocoa powder today, but you can also use Dutch-processed cocoa powder. The flavor of the cake becomes slightly richer, and the color becomes darker.

How to Bake The Chocolate Sponge Cake

Preparation: Line a half-sheet pan with parchment paper. Sift cake flour to remove lumps. Preheat the oven to 350ºF (176ºC).
Make the chocolate mixture: Whisk together milk, oil, and cocoa powder until smooth. Set aside.

Whip egg yolks: Separate egg whites and yolks. In a large bowl, whip the yolks and sugar together until pale and foamy.
Whip egg whites: Meanwhile, start whipping egg whites until fluffy, then gradually add sugar in two stages. Lower the speed at the end to create a more stable, shiny meringue with smaller air bubbles.

Add all the meringue to the egg yolk mixture and fold with a rubber spatula until about 50% is combined. Do not mix all the way at this point, as we want to keep the batter light and airy.
Add the sifted flour to the egg mixture and fold until you don't see any flour. Flip the batter on the bottom of the bowl, as flour is often hiding there!

Aya's Quick Tip💡

If you don't have both a stand mixer and a hand mixer, start by whipping egg yolks as the meringue separates easily as it sits. Wash the whisk attachment as yolks prevent the egg whites from whipping well. Or you can whip the egg yolks by hand with a whisk!

Add the chocolate mixture: Take a large scoop of the egg mixture and whisk it into the chocolate mixture until roughly combined. Pour the tempered chocolate mixture back into the main egg mixture and fold until evenly incorporated. Be careful not to overmix.
Bake: Pour the batter into the prepared pan and spread it evenly with a dough scraper or offset spatula. Bake at 350ºF (176ºC) for about 10 minutes, or until the surface bounces back gently when touched.

Let the cake cool: Transfer the cake to a cooling rack. Seal the hot surface with plastic wrap to remove the baked skin once cooled easily. Set it aside until it is cooled completely.
Prepare the cake for rolling: Peel off the plastic wrap fast to remove the baked skin. You can roll the whole cake, but I prefer to cut it in half when possible, as it's easier to roll when the cake is smaller. (I also share a half batch of the recipe in the printable recipe in case you want to bake a ¼ sheet cake.) Optionally, slice one edge diagonally for a tighter fit when rolling.

Aya's Quick Tip💡

By sealing the surface of the sponge cake while it's hot, you can remove the baked skin easily after it has cooled. I like doing this as the skin feels sticky and a bit hard to frost over.

Chocolate Whipped Cream Filling

Melt dark chocolate.
Gradually add cold heavy cream to the warm melted chocolate, mixing well after each addition.

Chill it completely in the fridge. (1 hour - )
Whip the cream: Once chilled, whip the chocolate cream until very fluffy and stiff.

Aya's Quick Tip💡

I highly recommend starting with making this chocolate whipped cream before baking the chocolate sponge cake. It'll ensure that the cream is completely chilled by the time the sponge cake is cooled and ready to be rolled.

How to Roll The Cake Successfully

Spread the whipped cream evenly over the sponge cake, leaving about 1 inch unfrosted from the edges.
Gently curl the edge of the sponge by hand to create a "c" shape. Gently push the edge inward to do this, and avoid pressing it from the top as it can lead to a cracked surface.

Roll the cake: Once you create the "c" shape, move the parchment paper as close as you can to your stomach, and you can roll the cake much easier this way. Next, hold the parchment paper on the other side to ensure it won't move at all. And pull the parchment paper upward, letting the cake roll on its own. Ensure that the end line is on the bottom.
Chill the cake: Wrap the surface with plastic wrap and transfer it to a baking sheet. Chill it in the fridge for more than a few hours to set the cream. Use loaf pans for other supports to maintain its shape. Be careful not to press the cake from the top to avoid a cracked surface.

Aya's Quick Tip💡

In general, chocolate sponge cake cracks more easily than regular sponge cake due to the cocoa powder inside. Try not to press it down from the top, as it can cause the sponge cake to crack.

The key is to treat the sponge cake very gently, as if it were a very sensitive baby. And remember, the cake tastes farbulous even with a few cracks, and there is nothing to get stressed about! Pouring the chocolate glaze is also a great way to hide the imperfection😉.

Chocolate Ganache Glaze (optional)

Melt the dark chocolate.
Gradually add the warm heavy cream to the melted chocolate, mixing well after each addition, like when making the chocolate whipped cream.

Add honey and mix. Set it aside to let it cool.
Pour the glaze over the chilled cake. It should be slightly thickened, yet loose to create the dripping look.

Aya's Quick Tip💡

Heat the ganache slightly in the microwave if it's thickened too much.

Tips for Serving

Although chocolate ganache still feels soft when chilled, it becomes firmer when refrigerated. For a melty texture, pour it right before serving.
Slice the cake with a hot knife for a clean look.
Because whipped cream filling is sensitive to heat, I recommend taking the cake out right before serving. The filling can get loose at room temperature after a few hours.

How To Store The Cake

To store the rolled cake, wrap the surface tightly to prevent it from drying out. You can store it in the refrigerator for 4 - 5 days or a few months in the freezer.

Now, enjoy! The softest roll cake melts in your mouth. This light yet chocolatey dessert will surely satisfy your family and friends!

Happy baking,

Aya xx

Watch How To Make It!

Watch the video tutorial to learn how to make the chocolate cake roll and deeply understand each step and technique!

Don't forget to subscribe to me on YouTube if you liked it 😉

FAQ

Should I soak the sponge cake with cake syrup?

You absolutely can, but the cake feels very moist without it. To apply, mix 2 tablespoons of hot water with 1.5 tablespoons of granulated sugar, then gently brush the mixture over the sponge cake.

Can I make a half batch of the recipe?

YES! I'll leave the amount in the note section in the printable recipe below.

Can I use buttercream as the filling?

Yes, you can use chocolate buttercream or your favorite one!

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💬 Did you try this recipe? I'd like to hear your feedback! I also love hearing how you enjoyed it for your special occasion. If you have a question, leave it in the comment section below, and I'll get back to you as soon as possible!