why make this recipe

A Chocolate Cake Roll is a delightful blend of rich chocolate cake and creamy filling, making it a perfect dessert for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply treating yourself, this cake roll is sure to impress. It combines a light, airy chocolate cake with a luscious cream filling, all topped with glossy chocolate ganache. This dessert not only tastes amazing, but it also stands out visually, making it a showstopper for your dessert table.

how to make Chocolate Cake Roll

Ingredients :

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup Dutch-process cocoa such as Hershey’s dark or Ghirardelli
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature (1/2 stick)
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 1 package cream cheese, 8 ounces, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream
• 1 teaspoon light corn syrup (optional for shine)
• 1 bar good quality chocolate, 4 ounce, such as Ghirardelli

Directions :

1. Preheat the oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan. Line the pan with parchment paper, allowing the parchment to hang over the long sides by 1 to 2 inches. Lightly butter the parchment paper and the edges of the pan. Set aside.
2. In a medium bowl, whisk or sift together the flour, baking powder, salt, and cocoa powder. Set aside.
3. In a stand mixer, combine the sugar and butter. Mix on medium speed for 30 seconds, then on high for another 30 seconds until well combined. Add the eggs and vanilla, mixing for about 30 seconds until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just incorporated. Increase to medium speed for another 30 seconds but avoid over-mixing.
5. Spread the batter evenly in the prepared jelly roll pan using an offset spatula. Bake for 10 to 12 minutes until the cake springs back when touched.
6. Remove the cake from the oven and cool for 1 minute. Run a knife along the edges, then lift the cake using the parchment overhang and place it on a heatproof surface. Roll the cake tightly from a short end with the parchment paper. Place seam side down in the refrigerator to cool completely.
7. Whip the cream in a stand mixer until stiff peaks form, then set aside. In the same mixer bowl, blend cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Fold in the whipped cream gently.
8. Once cooled, unroll the cake and spread the cream filling over it, leaving a 1/2 inch border. Roll the cake back up, wrapping it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
9. For the ganache, chop the chocolate. Heat cream and corn syrup in a microwave until bubbles form. Pour over chocolate and let sit for a minute. Stir until smooth, place in the fridge to cool.
10. Once ganache is ready, place the chilled cake on a wire rack over a parchment-lined cookie sheet. Pour ganache over the cake, letting it run down the sides. Refrigerate until set.
11. Slice the cake into 1-inch pieces with a large knife, cleaning the knife between cuts. Enjoy!

how to serve Chocolate Cake Roll

Serve your Chocolate Cake Roll chilled or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, garnish with fresh berries or a dusting of powdered sugar. Slice it into beautiful rolls to showcase the filling, making it both a treat for the taste buds and the eyes!

how to store Chocolate Cake Roll

Store any leftovers of your Chocolate Cake Roll in an airtight container in the refrigerator. It will stay fresh for about 3 days. If you plan to make it ahead of time, you can freeze the unfilled cake roll tightly wrapped in plastic wrap for up to 2 months. Just be sure to thaw it in the fridge overnight before filling and serving.

tips to make Chocolate Cake Roll

• Make sure your ingredients are at room temperature for easier mixing.
• Roll the cake while it is warm; this helps prevent cracks when you unroll it later.
• If you find that your cake is cracking, you can use a bit more filling to cover any breaks when you roll it up.

variation

Consider adding a layer of fruit preserves or pureed fruit to the filling for a different flavor profile. You can also switch out the cocoa for flavored powders like matcha for a unique twist.

FAQs

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

How can I make the cake less sweet?
You can reduce the amount of sugar in the cake and filling to suit your taste.

Can I make this cake roll ahead of time?
Absolutely! You can prepare the cake a day or two in advance and store it in the refrigerator until you’re ready to serve. Just add the ganache right before serving for the best presentation.

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Chocolate Cake Roll

A delightful blend of rich chocolate cake and creamy filling, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 54 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

Ingredients

  

Cake Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup Dutch-process cocoa such as Hershey’s dark or Ghirardelli
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature (1/2 stick)
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Filling Ingredients

• 1 cup heavy whipping cream
• 1 package cream cheese, 8 ounces, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy whipping cream
• 1 teaspoon light corn syrup (optional for shine)

Ganache Ingredients

• 1 bar good quality chocolate, 4 ounce such as Ghirardelli

Instructions

 

Preparation

• Preheat the oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan and line it with parchment paper, allowing the parchment to hang over the long sides by 1 to 2 inches. Lightly butter the parchment paper and the edges of the pan. Set aside.
• In a medium bowl, whisk or sift together the flour, baking powder, salt, and cocoa powder. Set aside.
• In a stand mixer, combine the sugar and butter. Mix on medium speed for 30 seconds, then on high for another 30 seconds until well combined.
• Add the eggs and vanilla, mixing for about 30 seconds until combined.
• Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just incorporated. Increase to medium speed for another 30 seconds but avoid over-mixing.
• Spread the batter evenly in the prepared jelly roll pan using an offset spatula. Bake for 10 to 12 minutes until the cake springs back when touched.

Cooling and Filling

• Remove the cake from the oven and cool for 1 minute. Run a knife along the edges, then lift the cake using the parchment overhang and place it on a heatproof surface.
• Roll the cake tightly from a short end with the parchment paper. Place seam side down in the refrigerator to cool completely.
• Whip the cream in a stand mixer until stiff peaks form, then set aside. In the same mixer bowl, blend cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Fold in the whipped cream gently.
• Once cooled, unroll the cake and spread the cream filling over it, leaving a 1/2 inch border. Roll the cake back up, wrapping it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Ganache Preparation

• For the ganache, chop the chocolate. Heat cream and corn syrup in a microwave until bubbles form. Pour over chocolate and let sit for a minute. Stir until smooth, place in the fridge to cool.
• Once ganache is ready, place the chilled cake on a wire rack over a parchment-lined cookie sheet. Pour ganache over the cake, letting it run down the sides. Refrigerate until set.

Serving

• Slice the cake into 1-inch pieces with a large knife, cleaning the knife between cuts. Serve chilled or at room temperature, pairing perfectly with vanilla ice cream or whipped cream.

Notes

Make sure your ingredients are at room temperature for easier mixing. Roll the cake while it is warm to help prevent cracks. You can use more filling to cover any breaks when rolling it up.

Keyword Cake Roll, Chocolate Cake Roll, Chocolate Dessert, Cream Filling, Ganache