Chocolate Chestnut Roll with Whipped Cream Filling Recipe

If you’re on the hunt for a show-stopping dessert that’s both elegant and comforting, let me share something truly special with you. This Chocolate Chestnut Roll with Whipped Cream Filling Recipe is one of those gems that instantly become a family favorite. Imagine a delicate chocolate sponge cake with a beautiful wood grain design baked right in, rolled around a luscious chestnut whipped cream filling—it’s like a hug on a plate. Stick with me, and I’ll walk you through every step to nail this recipe perfectly, even if you’ve never rolled a cake before.

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Ingredients You’ll Need

Each ingredient in this Chocolate Chestnut Roll with Whipped Cream Filling Recipe was carefully chosen to create a perfect balance of texture and flavor. I always recommend using fresh, quality chestnut paste and cold heavy cream — they really elevate this recipe.

• Unsalted butter: Softer than room temperature but not melted for easy mixing.
• Granulated sugar: Divided to sweeten both the cake and the paste.
• Cake flour: Provides a tender crumb that’s perfect for rolling.
• Dutch-processed cocoa powder: Gives a rich, smooth chocolate taste; sifted to avoid lumps.
• Egg whites and yolks: Beaten separately to maximize fluffiness and structure.
• Vegetable oil and whole milk: For moistness without weighing down the cake.
• Vanilla extract and kosher salt: Enhances flavor and balances sweetness.
• Cream of tartar: Stabilizes egg whites so they whip perfectly.
• Powdered sugar and cocoa powder (for dusting): Adds a finishing touch and prevents sticking.
• Heavy whipping cream: Cold, so it whips up light and airy.
• Unflavored powdered gelatin: Ensures the whipped cream filling sets beautifully.
• Sweetened chestnut paste: The star of the filling—choose a smooth, rich one for best results.
• Amaretto liqueur (optional): Adds a subtle nutty warmth that pairs so well with chestnuts.

Variations

I love that this Chocolate Chestnut Roll with Whipped Cream Filling Recipe is incredibly adaptable. Over time, I’ve played with flavors to match the seasons or everyone’s preferences—feel free to get creative with your own twist!

• Nut-Free Version: Skip the amaretto or replace it with a splash of vanilla extract if you or your guests avoid nuts.
• Chocolate Lovers’ Boost: Add mini chocolate chips into the filling for an extra surprise in every bite – my family goes crazy for this!
• Fruit-Infused Filling: Mix in some finely chopped candied orange peel or dried cherries into the chestnut cream for a bright, festive touch.
• Vegan Adaptation: Try a coconut cream whipped filling and substitute the eggs with aquafaba for a vegan-friendly roll (takes a bit more practice, but absolutely doable!).

How to Make Chocolate Chestnut Roll with Whipped Cream Filling Recipe

Step 1: Creating that Stunning Wood Grain Design Paste

This step is where your cake gets that eye-catching faux-bois look. When I first tried this, I was amazed at how a simple paste with butter, sugar, flour, cocoa, and egg white could create such an elegant pattern. Use a wood grain stencil if you have one, tape it securely on parchment paper, and spread the paste thickly—but don’t over-scrape, or the design won’t be vibrant. Once it’s evenly spread, gently peel away the stencil and place the parchment in your buttered jelly roll pan. It’s like painting without the mess!

Step 2: Whipping Up the Chocolate Cake Batter

Mix the egg yolks with sugar until they’re light and fluffy—this step creates a tender crumb. Slowly whisk in the oil, milk, vanilla, and salt to keep it silky smooth. Then fold in sifted cake flour and cocoa powder for that deep chocolate flavor. Meanwhile, whip your egg whites with cream of tartar until frothy, add sugar, and beat until medium-stiff peaks form. Folding the whites into the batter gently is key here; it keeps the texture airy and light. I always fold carefully, saving some whites for a final gentle mix to avoid deflating the batter.

Step 3: Baking and Rolling the Cake

Pour the batter right over your beautifully designed paste and smooth it evenly. A little shake or tap will help pop air bubbles for a flawlessly smooth top. After about 10 minutes in a 350°F oven, your cake should spring back gently and have a faint golden edge. Here’s a trick I learned: dust the cake with a mix of powdered sugar and cocoa, then invert it onto parchment paper and carefully peel off the backing. Roll it up in a sugar-dusted towel while still warm—this “muscle memory” saves you from cracks later.

Step 4: Making the Silky Chestnut Whipped Cream Filling

Bloom the gelatin in cold water and gently melt it—avoid overheating to keep it from firming too soon. Whip cold heavy cream with powdered sugar until soft peaks form, then temper the gelatin in a bit of cream before folding everything together. This little gelatin addition is what keeps the filling stable yet fluffy, which I didn’t realize until I had a filling that drooped everywhere. Mix in your chestnut paste and a splash of amaretto, if you like that extra cozy note. Pop it in the fridge for 5–10 minutes to set slightly before spreading.

Step 5: Filling and Final Rolling

Carefully unroll your cooled cake and remove the towel. Spread the filling evenly, leaving a small edge so it won’t squish out when rolled. Roll the cake tightly but gently, wrapping it in plastic to chill for at least 2 hours, or overnight if you’re prepping early. Keeping the cake wrapped well is essential to prevent drying out—I even use a cardboard tube sometimes to preserve the shape.

How to Serve Chocolate Chestnut Roll with Whipped Cream Filling Recipe

Garnishes

I like to dust the top generously with powdered sugar for that classic snowy look, sometimes mixing in a touch of cocoa powder for contrast. When serving, a few shaved chocolate curls or a sprinkle of crushed roasted chestnuts add lovely texture and a hint of decadence. Fresh mint leaves can brighten the presentation and add a pop of color on the side.

Side Dishes

This roll pairs beautifully with a simple fruit compote—think warm spiced pears or orange-ginger marmalade—to cut through the richness. A scoop of vanilla bean ice cream or a drizzle of salted caramel sauce takes it to the next level if you want to impress. For drinks, my go-to is a light, aromatic black tea or a small glass of amaretto, matching the flavors inside the cake.

Creative Ways to Present

For special occasions, I’ve wrapped the chilled roll in cocoa-dusted parchment and tied with twine for a rustic look. Cutting into spirals and arranging slices in a circle on a serving plate looks stunning. Alternatively, you can slice thin rounds and layer them alternating with fresh berries for a trifle-style dessert—an unexpected and festive way to enjoy this Chocolate Chestnut Roll with Whipped Cream Filling Recipe.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover slices or the entire roll in plastic wrap and store it in the fridge, where it stays moist and fresh for up to 3 days. I’ve learned the hard way that exposure to air dries these cakes quickly, so don’t skip this wrapping step.

Freezing

This roll freezes surprisingly well. I wrap it tightly with plastic wrap and then aluminum foil before freezing. When I’m ready to enjoy it, I let it thaw overnight in the fridge—still tasting almost as good as fresh! Just note the chestnut whipped cream filling may soften slightly, but that’s easy to fix with a brief chill.

Reheating

Since this is a chilled dessert, I don’t recommend reheating. Instead, slice it straight from the fridge and let it sit a few minutes at room temperature for the texture to soften and the flavors to bloom. This little step makes each bite melt in your mouth.

FAQs

Final Thoughts

This Chocolate Chestnut Roll with Whipped Cream Filling Recipe holds a special place in my heart, partly because of the wow-factor of that swirled wood grain design, but mostly because it’s just so delicious and comforting without being heavy. It’s a dessert I’m proud to share with friends and family, and I hope you’ll love making it as much as I enjoy eating it. Give it a try, follow the steps carefully, and I promise you’ll be rewarded with smiles and maybe a few “can I have seconds?” after your first slice!

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