Chocolate Cake Roll – A Decadent Flourless Delight

Serving:
Slice into rounds and serve with fresh berries or a dusting of cocoa powder.
Pair with a cup of espresso or herbal tea for a perfect dessert experience.
Storage:
Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Variations
Mocha Cake Roll: Add 1 teaspoon espresso powder to the batter for a coffee kick.
Nutty Twist: Spread a thin layer of almond or hazelnut butter before adding the whipped cream.
Dairy-Free Version: Use coconut cream for the filling and dairy-free dark chocolate for the drizzle.
Berry Infused: Add a layer of mashed raspberries or strawberry puree inside the roll for a fruity contrast.
FAQ
1. Can I make this cake ahead of time?
Yes! It’s best made a day ahead to allow the flavors to meld.

2. My cake cracked while rolling—how do I fix it?
No worries! Simply drizzle with extra melted chocolate or dust with cocoa powder to conceal cracks.

3. Can I use a different sweetener?
Yes! Powdered erythritol or honey (if not strictly sugar-free) works well.

4. How do I make it extra chocolatey?
Add a tablespoon of melted dark chocolate to the cake batter for deeper flavor.

5. What’s the best way to get a smooth roll?
Rolling the cake while it’s warm and letting it cool in that shape helps prevent cracks.