Quick overview of this chocolate cake roll
This Chocolate Cake Roll is a light, soft chocolate sponge filled with whipped cream and topped with glossy chocolate ganache. It looks fancy but is easy to make at home. If you want a quick guide to similar recipes, check this page for more tips: Chocolate Cake Roll guide.
Why you’ll want to bake this dessert
This roll is a great choice when you want a show-stopping dessert without hours of work. The sponge is tender, the filling is fresh, and the ganache makes it look elegant. It’s perfect for gatherings or a cozy weekend treat.
Step-by-step: How to make the Chocolate Cake Roll
Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar (for rolling)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for topping)
Directions:
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high speed for about 5 minutes, until thick and pale.
- Add vanilla and oil, mixing gently.
- Gradually fold in the dry ingredients until smooth.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the top springs back when touched.
- While hot, sprinkle powdered sugar over a clean towel, turn the cake onto it, peel off the parchment, and roll it up (with the towel). Let it cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Carefully unroll the cooled cake, spread the cream evenly, and roll it back up (without the towel). Place it seam-side down on a platter.
- Heat heavy cream until just simmering, then pour over chocolate chips and let sit for 2 minutes.
- Whisk until smooth and glossy.
- Pour the ganache over the cake roll and spread evenly.
- Chill for at least 1 hour before slicing.
- Decorate with powdered sugar, chocolate curls, or fresh berries.
- Slice and serve with coffee or vanilla ice cream.
For a slightly different take on a rolled cake, you can see a fun variation here: Gooey chocolate peanut cake roll.
Best ways to present and serve the cake roll
Slice the roll with a sharp serrated knife. Wipe the knife between cuts for clean slices. Serve pieces on small dessert plates with a dollop of whipped cream or a scoop of vanilla ice cream for a classic pair.
How to keep the cake fresh
Store the cake in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 3 days. For longer storage, you can freeze wrapped slices for up to 1 month; thaw in the fridge before serving.
Quick tips for perfect results
- Beat the eggs and sugar well — that gives the sponge its lift.
- Roll the cake while it’s hot using the towel to form the shape without cracking.
- Chill the cake before slicing so the filling and ganache set.
- Use room-temperature eggs for better volume.
- If your sponge cracks, it still tastes great — hide small cracks with ganache or extra whipped cream.
Also try ideas from this simple dessert list for inspiration: Brownie dump cake ideas.
Small changes you can try
- Add a spoonful of espresso powder to the batter for a richer chocolate flavor.
- Swap the whipped cream filling for chocolate mousse or mascarpone filling.
- Add chopped toasted nuts or berries inside before rolling.
For more layered chocolate-cake inspiration, see this recipe: Brownie cheesecake with creamy layer.
Nutrition snapshot (approximate per slice, 10 slices)
- Calories: 320
- Fat: 22 g
- Saturated fat: 12 g
- Carbohydrates: 28 g
- Sugar: 18 g
- Protein: 4 g
These values are estimates and will vary with portion size and exact ingredients.
Family-friendly serving ideas
- Cut into small slices for a dessert tray at parties.
- Serve warm with vanilla ice cream for kids and adults alike.
- Add fresh berries on the plate for color and freshness.
What pairs well with this roll
- Hot coffee or espresso balances the sweet cream.
- A glass of cold milk for kids.
- A light red wine or dessert wine for adults.
- Fresh berries or a scoop of vanilla or coffee ice cream.
FAQs
Q: Can I make the sponge ahead of time?
A: Yes. Bake and roll the sponge, then cool completely. Wrap tightly and store in the fridge for a day before filling and decorating.
Q: What if my cake cracks when I roll it?
A: Small cracks are fine. Use whipped cream or ganache to hide them. Chill the roll to help it hold shape.
Q: Can I use a different filling?
A: Yes. Chocolate mousse, cream cheese filling, or fruit preserves all work well.
Q: Can I make this dairy-free?
A: You can use dairy-free cream and chocolate, and a neutral oil. Texture will vary but it will still be tasty.
Conclusion
If you want more ideas and step-by-step photos for a classic chocolate roll, check this helpful recipe: Chocolate Cake Roll (Swiss Roll) – Sally’s Baking. For a richer double-chocolate version with extra tips, see SOFTEST Double Chocolate Swiss Roll Cake – Scientifically Sweet. For another take on a decadent rollout, try this recipe: Decadent Chocolate Cake Roll – Cakes by MK.
Chocolate Cake Roll
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs use room-temperature eggs for better volume
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 1/4 cup powdered sugar for rolling
For the Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar for filling
- 1 tsp vanilla extract for filling
For the Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high speed for about 5 minutes, until thick and pale.
- Add vanilla and oil, mixing gently.
- Gradually fold in the dry ingredients until smooth.
- Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the top springs back when touched.
- While hot, sprinkle powdered sugar over a clean towel, turn the cake onto it, peel off the parchment, and roll it up (with the towel). Let it cool completely.
Filling
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Carefully unroll the cooled cake, spread the cream evenly, and roll it back up (without the towel). Place it seam-side down on a platter.
Ganache
- Heat heavy cream until just simmering, then pour over chocolate chips and let sit for 2 minutes.
- Whisk until smooth and glossy.
- Pour the ganache over the cake roll and spread evenly.
- Chill for at least 1 hour before slicing.
Serving
- Slice and serve with coffee or vanilla ice cream.
- Decorate with powdered sugar, chocolate curls, or fresh berries.
