Name: Chocolate Cake Roll with Chestnut Whipped Cream Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 6 h
Cuisine: French
Ingredients: 2 tablespoons unsalted butter (softened, softer than room temperature but not melted); 2½ tablespoons granulated sugar; ¼ cup cake flour (sifted); 3 tablespoons Dutch-processed cocoa powder (sifted); 1 large egg white (34g); 3 large eggs (separated); 6 tablespoons granulated sugar (divided); 1 tablespoon vegetable oil; 1½ tablespoons whole milk; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; ½ cup cake flour (sifted); 2 tablespoons cocoa powder (sifted); pinch cream of tartar; powdered sugar and cocoa powder (for dusting); ¾ cup heavy whipping cream (cold); 1 tablespoon powdered sugar; ½ teaspoon unflavored powdered gelatin; 3 tablespoons sweetened chestnut paste; 1½ teaspoons amaretto liqueur (optional)

If you’re craving something that’s both elegant and utterly comforting, wait until you try this **Chocolate Cake Roll with Chestnut Whipped Cream Recipe**. Honestly, it’s one of those recipes that took me a minute to perfect, but once I did, my whole family couldn’t get enough. The subtle rich cocoa flavor paired with the smooth, sweet chestnut cream is just magic rolled into one gorgeous dessert. Stick around because I’m sharing all my little tips and tricks so you can nail this impressive but surprisingly doable treat in your own kitchen.

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Why You’ll Love This Recipe

Beautiful Presentation: The wood grain stencil design baked right into the cake makes every slice look like a work of art.
Balanced Flavors: The deep chocolate pairs perfectly with the sweet, nutty chestnut whipped cream for a sophisticated taste.
Perfect Texture: Light and airy sponge cake combined with a silky, gel-stabilized whipped cream filling that holds up beautifully.
Make-Ahead Friendly: Chill it overnight and have a stunning dessert ready when you need it.

A chocolate roll cake sits on a white plate, showing two layers: the outer layer of soft, dark brown chocolate sponge cake with a light dusting of powdered sugar and dark chocolate drizzle on top, and the inner layer of thick, smooth white cream rolled in a spiral pattern with the cake. Two slices are cut from the roll and placed in front, revealing the swirl shape clearly. Some green leaves are placed around the cake for decoration on the plate, which rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Cake Roll with Chestnut Whipped Cream, chocolate chestnut cake, elegant chocolate dessert, rolled chocolate cake recipe, festive chestnut cake

Ingredients You’ll Need

Each ingredient here plays a key role, from the Dutch-processed cocoa that gives a richer chocolate flavor, to the gelatin that helps your chestnut whipped cream hold its shape. I always recommend using fresh, high-quality eggs and cold heavy cream for best results. And if you can find sweetened chestnut paste, you’re in for a real treat!

Flat lay of a soft pat of unsalted butter, a small white ceramic bowl holding granulated sugar, a small white ceramic bowl with sifted cake flour, a small white ceramic bowl filled with dark Dutch-processed cocoa powder, three large whole eggs with clean shells, a large whole egg white with a clean shell, a small white ceramic bowl containing vegetable oil, a small white ceramic bowl with whole milk, a small white ceramic bowl of vanilla extract, a small white ceramic bowl with kosher salt, a small white ceramic bowl holding cream of tartar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of unflavored powdered gelatin, a small white ceramic bowl with sweetened chestnut paste, a small white ceramic bowl containing amaretto liqueur, and a small white ceramic bowl of heavy cold whipping cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Cake Roll with Chestnut Whipped Cream, chocolate chestnut cake, elegant chocolate dessert, rolled chocolate cake recipe, festive chestnut cake

Unsalted butter: Softer than room temp is crucial here for the design paste to spread smoothly, but don’t let it melt.
Granulated sugar: Divided use for different textures in the paste and cake batter.
Cake flour: Sifted—keeps the sponge light and tender.
Dutch-processed cocoa powder: For a deeper and less acidic chocolate flavor in both paste and batter.
Egg white & whole eggs: Fresh eggs separate carefully—the egg whites give volume and lift.
Vegetable oil: Keeps the cake moist without weighing it down.
Whole milk: Adds tenderness and richness to the batter.
Vanilla extract: A subtle aroma that complements the chocolate beautifully.
Kosher salt: Just a pinch to balance sweetness and intensify flavors.
Cream of tartar: Stabilizes egg whites for fluffy meringue.
Powdered sugar & cocoa powder: For dusting and that finishing touch on your cake roll.
Heavy whipping cream: Must be cold to whip properly and hold peaks.
Unflavored powdered gelatin: Key to giving the chestnut whipped cream a nice, stable texture for rolling.
Sweetened chestnut paste: Adds that irresistibly nutty sweetness in the filling.
Amaretto liqueur (optional): I love how this adds a subtle almond warmth, but it’s totally fine to skip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this Chocolate Cake Roll with Chestnut Whipped Cream Recipe depending on the season or my mood— and you should too! Don’t hesitate to swap in flavors or adjust textures to suit your personal taste. Here are a few ways I’ve played around with it.

Hazelnut Twist: Once, I swapped the chestnut paste for hazelnut praline paste—my family went crazy for that nutty upgrade!
Alcohol-Free Version: Leave out the amaretto and add a splash of vanilla extra or some chestnut extract for a kid-friendly version.
Seasonal Berries: Adding fresh raspberry sauce or sliced strawberries complements the chocolate and chestnut beautifully during summer months.
Decaf and Gluten-Free: If you use gluten-free cake flour blend, this recipe stays just as fluffy and decadent for your friends with sensitivities.

How to Make Chocolate Cake Roll with Chestnut Whipped Cream Recipe

Step 1: Create the Stunning Wood Grain Design Paste

Start by preheating your oven to 350°F and greasing a 15×10-inch jelly roll pan. What I’ve found that really elevates this cake is the wood grain design baked right into the sponge. To make the design paste, mix softened butter and sugar until smooth, then stir in flour and cocoa powder until partially combined. Add the egg white last, mixing until you get a thick paste that feels like buttercream. Spreading this paste over a wood grain stencil placed on parchment is the trick that makes your cake look like it came straight from a fancy patisserie. Go a bit thick when spreading – don’t scrape off the excess!

Step 2: Whip Up the Airy Chocolate Sponge Batter

Next, whisk the egg yolks with sugar until pale and slightly thickened. Slowly add vegetable oil, milk, vanilla, and salt for a smooth batter base. Sift in cake flour and cocoa, folding gently to keep the batter tender. In a clean bowl, beat egg whites with cream of tartar until frothy, gradually adding the remaining sugar and whipping to medium-stiff peaks. Folding the meringue into your batter in two parts keeps that lovely light texture. Pour this batter evenly over the stenciled design in your pan and give it a few taps on the counter to level it out.

Step 3: Bake and Roll While Warm

Bake your cake about 10 minutes until it’s springy to the touch and just starting to brown on the edges. This part is key—don’t overbake, or your roll will crack later! Carefully invert the warm cake onto parchment dusted with powdered sugar and cocoa. Peel off the backing parchment to reveal your beautiful wood grain pattern. Lay a powdered sugar-dusted towel on top, flip the cake so the design faces down, and roll it gently starting from the plain side. This “muscle memory” roll while warm helps prevent cracking when you fill the cake later. Let it cool fully wrapped before unrolling for the filling.

Step 4: Whip the Chestnut Whipped Cream Filling

While your cake cools, soften gelatin in cold water, then melt briefly in the microwave—be careful not to let it firm back up. Meanwhile, whip cold heavy cream gradually with powdered sugar until it starts to thicken, then carefully mix in the gelatin to stabilize the cream. Add in the chestnut paste and amaretto, blending gently until silky and smooth. I learned the hard way that making this filling a little firmer by chilling it briefly before spreading makes rolling so much easier and less messy.

Step 5: Assemble and Chill Your Chocolate Cake Roll

Unroll your cooled cake gently and spread the chestnut whipped cream evenly, leaving about ½ inch bare on the edges. Roll it back up snugly—but don’t press too hard or the cream will squeeze out! Wrap the roll tightly in plastic wrap and refrigerate at least 2 hours or overnight to let everything set perfectly. Pro tip: placing the roll inside a cylindrical tube (like the cardboard from a whiskey bottle) prevents the bottom from squashing—a neat little trick I swear by.

Pro Tips for Making Chocolate Cake Roll with Chestnut Whipped Cream Recipe

Stencil Patience: Make sure your stencil is taped securely, or the design paste will blur and you’ll lose the beautiful wood grain effect.
Egg Whites at Room Temperature: For fluffiest meringue, bring egg whites to room temp before whipping—that extra step is worth it.
Roll While Warm: Rolling the cake before it cools completely prevents cracks—don’t skip this!
Gelatin Timing: Make sure the gelatin cream isn’t too firm before spreading, or it’ll crack the sponge when rolling.

How to Serve Chocolate Cake Roll with Chestnut Whipped Cream Recipe

A chocolate roll cake with a dark brown outer layer that has a wood-grain pattern in dark chocolate lines and is dusted lightly with powdered sugar. The roll is cut to show two slices on a white plate, revealing a swirl pattern of creamy white filling inside the soft cake. The whole roll and slices rest on a black rectangular plate with green leaves as decoration, placed on a white marbled surface. Nearby, two golden forks lay crossed on a light green cloth next to the white plate holding the slices. There are shiny gold Christmas ornaments on the surface for a festive look. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Cake Roll with Chestnut Whipped Cream, chocolate chestnut cake, elegant chocolate dessert, rolled chocolate cake recipe, festive chestnut cake

Garnishes

For garnishes, I usually keep it simple—dusting extra powdered sugar and cocoa powder adds elegance without competing flavors. Toasted chestnuts or a few whole candied chestnuts placed on top make for a beautiful, thematic touch. Fresh mint leaves bring a pop of color and light freshness that contrast nicely with the richness.

Side Dishes

This chocolate cake roll makes a perfect dessert after a warm, cozy meal. I love pairing it with a scoop of vanilla bean ice cream or a simple fresh berry salad to cut through the richness. For drinks, a smooth espresso or a glass of port adds a delightful finish.

Creative Ways to Present

For special occasions, try slicing the roll into neat pinwheels and arranging them on a platter with edible flowers or gold leaf flakes. You could also drizzle a bit of dark chocolate ganache over the top for extra drama. Another fun idea I tried once was serving mini individual rolls in clear shot glasses layered with extra chestnut cream—such a showstopper!

Make Ahead and Storage

Storing Leftovers

I always wrap leftovers tightly in plastic wrap and store them in the fridge—it helps keep the cake moist and the whipped cream fresh. This cake stays lovely for up to 3 days, so it’s great for prepping desserts ahead of time.

Freezing

If you want to freeze this cake roll, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When I’ve done this, the texture of the whipped chestnut cream is mostly preserved, but I recommend eating it within a month for the best flavor and texture.

Reheating

Reheating isn’t really necessary for this dessert, but I like to let sliced pieces come to room temperature for about 15 minutes before serving so the cream softens slightly and the flavors open up more.

FAQs

Can I make the Chocolate Cake Roll with Chestnut Whipped Cream Recipe ahead of time?

Absolutely! In fact, I recommend making the roll and filling the day before serving. The chilling time lets the flavors meld and the gelatin stabilize the whipped cream so your slices hold their shape perfectly when cut.
What if I don’t have a wood grain stencil?

No worries—if you don’t have the stencil, the cake will still taste amazing. You can skip the design paste entirely or create your own stencil using parchment and a freehand pattern. The swirl of the roll is beautiful all on its own!
Can I substitute chestnut paste with something else?

Yes! Hazelnut paste or praline cream work beautifully if you want a different nutty flavor. Just keep it sweetened and smooth for easy folding into the whipped cream.
How do I avoid cracking when rolling the cake?

Rolling gently while the cake is still warm right after baking is my secret. Plus, the powdered sugar-dusted towel helps prevent sticking and cracking. Letting it cool fully rolled also “trains” the cake so it won’t break later when filled.

Final Thoughts

This Chocolate Cake Roll with Chestnut Whipped Cream Recipe genuinely holds a special place in my heart. It’s the kind of dessert that looks impressive but feels homey, perfect for celebrations or cozy family dinners. If you’ve been intimidated by cake rolls before, trust me—once you try this method and get the hang of the warm rolling and that dreamy chestnut filling, you’ll want to make it again and again. So grab your ingredients, have some fun in the kitchen, and treat yourself to a slice of this rich, elegant, and utterly satisfying cake roll.