If you have a serious sweet tooth and love a dessert that wows both the eyes and the palate, the 16-Layer Brazilian Chocolate Cake Roll Recipe is going to become your new favorite indulgence. Imagine sixteen delicate, paper-thin layers of rich chocolate cake lovingly rolled with a smooth, luscious ganache, creating a stunning visual and a divine taste experience that melts in your mouth. This cake roll is the perfect way to celebrate any special occasion or just treat yourself to a truly unforgettable slice of Brazilian dessert magic.
Ingredients You’ll Need
Don’t let the number of layers fool you; the ingredients for this recipe are wonderfully straightforward yet absolutely essential. Each element brings its own magic—like butter for that silky softness, cocoa for deep chocolate flavor, and fresh eggs for lightness. Put these together, and you have a cake that’s as rich in taste as it is in tradition.
- Unsalted butter (45 tbsp): The base of the batter that keeps each layer tender, plus extra to grease your pans so the cake doesn’t stick.
- Granulated sugar (3 cups + 1 1/2 tbsp): Sweetens the cake and balances the bitterness of the cocoa beautifully.
- Large eggs (9, separated): Yolks add richness, while the whipped whites bring airiness vital for those thin layers.
- All-purpose flour (4 1/2 cups): Provides structure without weighing down your delicate layers.
- Baking cocoa powder (1 cup): Sifted for that smooth chocolate taste and gorgeous color.
- Heavy whipping cream (1 3/4 cups): For creating the silky ganache that envelopes each layer in creamy goodness.
- Bittersweet or milk chocolate chips (2 1/2 cups): Melts into the cream to form an irresistibly smooth chocolate filling.
- Strawberries (5, halved, optional): A fresh, vibrant garnish that adds a pop of color and subtle tartness.
How to Make 16-Layer Brazilian Chocolate Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F to get everything ready. Then, cream the butter in your mixer until it’s luxuriously smooth. Slowly add sugar and beat until your mixture is creamy and dreamy—this is the secret to a tender crumb. Incorporate the egg yolks one at a time for richness. Next, gently mix in your sifted flour and cocoa powder, ensuring your batter stays light and uniform.
Step 2: Whip the Egg Whites and Fold Gently
In a separate bowl, whip the egg whites till they hold stiff peaks, which lend those layers their delicate softness. Carefully fold these whites into your batter—this step calls for gentle hands to maintain the airy texture without deflating your mixture.
Step 3: Bake Thin Cake Layers
Grease and flour eight 10 x 15-inch jelly roll pans. Pour about one cup of batter into each pan and spread it thinly and evenly using an offset spatula. Bake each layer for just 3 1/2 to 4 1/2 minutes ensuring the cake doesn’t brown; you want tender, pliable layers perfect for rolling. Keep the other pans of batter ready as you bake each individually.
Step 4: Make the Chocolate Ganache Filling
While your cakes are baking, warm the heavy cream until it’s nearly boiling, then pour it over your chocolate chips. Stir until the mixture is velvety smooth, forming a luscious ganache that will bring each layer to life with intense chocolate flavor.
Step 5: Roll Each Cake Layer with Ganache
Once a cake layer comes out of the oven, loosen its edges carefully with a butter knife. Place a clean kitchen towel on top, sandwich the cake between two baking sheets, then flip to release the cake onto the towel. Spread a thin layer of ganache and roll gently but firmly from one short edge, using the towel to guide the roll. Repeat this wonderful process for each cake sheet, rolling each new layer into the last, slowly building that gorgeous 16-layer effect.
Step 6: Final Touches
Trim the rough edges for a clean look, then decide how you want to top your masterpiece — either by extra ganache, a sprinkle of sugar, or those vibrantly fresh strawberries. Your cake is now ready to chill, slice, or serve right away depending on your preference!
How to Serve 16-Layer Brazilian Chocolate Cake Roll Recipe
Garnishes
Adding halved fresh strawberries not only decorates this cake beautifully but provides a refreshing, slightly tangy contrast that complements the richness of the chocolate ganache. You could also try a dusting of powdered sugar or delicate chocolate shavings for extra flair.
Side Dishes
Serve alongside a strong cup of coffee or a rich espresso to balance the sweet and creamy flavors. For a more indulgent experience, a scoop of vanilla or coconut ice cream creates a delightful contrast with the chilled cake slices.
Creative Ways to Present
Slice the 16-layer cake roll into ultra-thin ribbons to showcase the astonishing layers, stacking them creatively on a plate. Or present as a roulade with a drizzle of chocolate sauce and fresh berries artistically scattered, turning your dessert into a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
This chocolate cake roll holds up beautifully when stored in an airtight container in the refrigerator. It stays moist and flavorful for up to 4 days, making it a perfect make-ahead dessert for celebrations.
Freezing
You can freeze the cake roll wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. When ready, thaw it overnight in the refrigerator for a fresh and forgiving slice of homemade delight.
Reheating
This cake is best enjoyed chilled or at room temperature. However, if you prefer it slightly warmed, gently heat individual slices in the microwave for about 10 to 15 seconds, then pair with ice cream for an irresistible dessert experience.
FAQs
Can I use other types of chocolate for the ganache?
Absolutely! While bittersweet or milk chocolate chips are traditional, you can experiment with dark or even white chocolate to alter the flavor profile. Just ensure your chocolate melts smoothly with the cream to maintain the ganache texture.
Is it necessary to separate the eggs?
Yes, separating eggs is key in this recipe. Egg yolks enrich the batter, while whipped egg whites add lightness and volume, which is crucial to achieving those delicate layers that roll so easily.
What if my cake layers crack while rolling?
If cracks appear, don’t worry! While the cake is still warm, gently press the cracks together with your fingers—they tend to “seal” nicely. Rolling when warm helps keep layers pliable and less prone to breaking.
Can I use a different pan size?
The traditional 10 x 15-inch jelly roll pans allow you to get the right thinness per layer, which is essential. If you don’t have that size, try to use something close and adjust your baking time carefully to avoid browning or undercooking.
How thin should the cake layers be?
The thinner, the better for this 16-layer cake roll! About a quarter-inch or less thickness per layer is ideal; this ensures each layer bakes quickly, stays flexible for rolling, and stacks beautifully for the final impressive look.
Final Thoughts
There is something truly special about sharing a dessert that feels both elegant and homemade, and this 16-Layer Brazilian Chocolate Cake Roll Recipe fits the bill perfectly. Layer upon layer of tender chocolate cake with silky ganache will not only impress your friends and family but also make your taste buds sing. I can’t wait for you to give this recipe a try and experience the joy of slicing into those beautiful, rich layers. Trust me, every bite is worth the effort!
Print
16-Layer Brazilian Chocolate Cake Roll Recipe
- Total Time: 1 hour
- Yield: 16 servings
Description
This 16-Layer Brazilian Chocolate Cake Roll is a decadent, multi-layered chocolate dessert featuring ultra-thin cake layers rolled with a luscious chocolate ganache filling. Each delicate cake layer is baked briefly to avoid browning, then quickly rolled warm, layered with rich ganache, and assembled into a stunning rolled cake. Finished with optional fresh strawberries and sugar dusting, this cake offers an indulgent, visually impressive treat perfect for special occasions or chocolate lovers looking for a unique dessert experience.
Ingredients
Cake Layers
- 45 tbsp unsalted butter (5 sticks + 5 tbsp), at room temperature, plus more for greasing baking sheets
- 3 cups granulated sugar, plus 1 1/2 tbsp
- 9 large eggs, at room temperature, separated yolks and whites
- 4 1/2 cups all-purpose flour, sifted, plus more for flouring baking sheets
- 1 cup baking cocoa powder, sifted
Filling and Garnish
- 1 3/4 cups heavy whipping cream
- 2 1/2 cups bittersweet or milk chocolate chips
- 5 strawberries, halved (optional, for garnishing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for quick baking of the cake layers.
- Prepare Cake Batter: In a mixer with paddle attachment, beat the butter at medium speed for about 2 minutes until creamy. Gradually add 3 cups sugar at slow speed, then beat for 3 to 5 minutes until the mixture is smooth and homogeneous.
- Add Yolks and Dry Ingredients: Beat in egg yolks one at a time at low speed until just incorporated. Gradually add sifted flour and cocoa powder while mixing at low speed, scraping sides occasionally to create a smooth batter.
- Fold in Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula without deflating them.
- Prepare Pans and Bake Layers: Grease and flour eight 10 x 15-inch jelly roll pans. Pour about 1 cup of batter into each and spread into a very thin, even layer with an offset spatula. Bake each layer for 3 1/2 to 4 1/2 minutes, ensuring the cakes do not brown. Reserve baked layers.
- Make Chocolate Ganache Filling: Heat heavy cream in the microwave until just before boiling. Pour over chocolate chips in a bowl and stir until smooth and melted. Keep warm to prevent hardening.
- Loosen and Flip Cake Layers: After baking each layer, run a butter knife around edges to loosen. Place the hot cake on a clean kitchen towel, top with another towel, then set a larger pan on top. Flip the assembly over so the cake releases from the pan onto the towel.
- Roll Cake Layers with Ganache: Quickly spread a thin layer of warm chocolate ganache over the cake, then roll using the towel by pulling up the two adjacent corners along the short side to start rolling. Support the rolling edge with the towel beneath until fully rolled. Keep rolled cake layers covered with a towel to prevent drying.
- Stack and Roll Multiple Layers: Continue baking and rolling each layer, then roll each subsequent rolled layer into the next layer spread with ganache, building a multi-layered roll.
- Seal Any Cracks: If cracks appear, gently press them with fingers while the cake is still warm to seal.
- Trim and Garnish: Once assembled, slice off the rough edges on both ends of the cake roll. Optionally, use any leftover ganache to top the cake or sprinkle with the reserved 1 1/2 tbsp sugar. Garnish with halved strawberries if desired.
- Serve: Slice the cake roll thinly and serve chilled or at room temperature alone, or warmed with a scoop of vanilla or coconut ice cream and a cup of coffee.
Notes
- Ensure the cake layers do not brown by closely monitoring the short baking time.
- Rolling the cake while warm prevents cracking and makes rolling easier.
- Use an offset spatula to spread batter thinly and evenly for consistent cake layers.
- Keep chocolate ganache warm during assembly to avoid hardening and ensure smooth spreading.
- Press any cracks in the cake gently while warm to keep the roll neat.
- Fresh strawberries add a bright contrast but are optional.
- This recipe requires multiple jelly roll pans or working in batches.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
