Decadent 5-Step Chocolate Roll Cake (Banh Cuon Chocolate)

Summary

Experience the rich, velvety delight of the Chocolate Roll Cake (Banh Cuon Chocolate)—a soft, airy sponge cake rolled around a luscious chocolate cream filling. Perfect for special occasions or an indulgent treat, this classic dessert combines the elegance of a Swiss roll with the deep flavors of fine cocoa. Whether you’re a seasoned baker or a beginner, this step-by-step guide ensures a flawless roll every time.

Prep Time: 25 minutes

Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 8 slices
Calories per serving: 290 kcal

Course: Dessert

Cuisine: Vietnamese, International

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs (room temperature)
• 100g granulated sugar
• 90g all-purpose flour
• 30g unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 60ml whole milk
• 60ml vegetable oil
• 1 tsp vanilla extract

For the Chocolate Cream Filling:

• 250ml heavy whipping cream
• 80g powdered sugar
• 30g cocoa powder
• 100g dark chocolate (melted and cooled)

For Decoration:

• Powdered sugar (for dusting)
• Chocolate shavings or fresh berries (optional)

Equipment

• Electric mixer or hand whisk
• Mixing bowls
• 10×15-inch baking tray
• Parchment paper
• Sifter
• Spatula
• Clean kitchen towel

Instructions

1. Prepare the Sponge Cake:

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Sift the mixture to remove lumps.
3. In a separate bowl, beat the eggs and granulated sugar until pale and fluffy (about 5 minutes).
4. Gradually fold the dry ingredients into the egg mixture.