Chocolate Cake Roll

A soft and moist chocolate sponge rolled with creamy whipped filling and topped with a luscious chocolate ganache. This Chocolate Cake Roll is elegant enough for special occasions yet simple enough to enjoy as an indulgent treat at home.

Why You’ll Love This Recipe

It’s visually stunning and perfect for entertaining or gifting.

The soft sponge cake is incredibly moist and flavorful.

Whipped cream filling adds a light and airy texture.

Chocolate ganache topping gives it a decadent, rich finish.

Customizable toppings let you add a personal touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

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

1 tsp vanilla extract

For the Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Directions

Make the Cake:

Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large bowl, beat the eggs and sugar on high speed for 5 minutes until the mixture is thick and pale. Add the vanilla extract and vegetable oil, mixing gently.

Gradually fold the dry ingredients into the egg mixture until fully combined.

Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.

While the cake is still hot, sprinkle powdered sugar onto a clean kitchen towel. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) starting from the short end. Let it cool completely.

Prepare the Filling:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Unroll the cooled cake, spread the whipped cream evenly across the surface, and roll the cake back up without the towel. Place it seam-side down on a serving platter.

Make the Chocolate Topping:

Heat the heavy cream until it just starts to simmer. Pour it over the chocolate chips in a bowl. Let it sit for 2 minutes, then whisk until smooth.

Pour the ganache over the cake roll, spreading it evenly.

Serve:

Chill the cake roll for at least 1 hour before slicing. Garnish with powdered sugar, fresh berries, or chocolate shavings if desired.

Servings and Timing

Servings: 10 slices

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 1 hour 30 minutes

Calories: Approximately 290 kcal per slice

Variations

Flavor Twist: Add a tablespoon of espresso powder to the sponge for a mocha flavor.

Fruit Filling: Spread a thin layer of raspberry or strawberry jam under the whipped cream for a fruity surprise.

Nutty Topping: Sprinkle chopped toasted hazelnuts or almonds over the ganache before it sets.

Dark Chocolate: Substitute semi-sweet chocolate chips with dark chocolate for a more intense flavor.

Holiday Touch: Add peppermint extract to the filling and garnish with crushed candy canes.

Storage/Reheating

Refrigerator: Store the cake roll in an airtight container in the refrigerator for up to 3 days.

Freezer: Wrap the cake roll tightly in plastic wrap and store in the freezer for up to 1 month. Let it thaw in the refrigerator overnight before serving.

Reheating: This dessert is best served chilled, so reheating is not necessary.

Related Recipes:

• Japanese Strawberry Sponge Cake (Strawberry Shortcake)
• Easy Vanilla Sponge Cake
• Peanut Butter Ganache

FAQs

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracks. Make sure not to overbake the sponge.

Can I make this cake roll ahead of time?

Yes, the cake roll can be made a day in advance. Store it in the refrigerator and add the ganache topping right before serving.

Can I use milk chocolate instead of semi-sweet chocolate for the ganache?

Absolutely! Milk chocolate will create a sweeter ganache, which pairs beautifully with the light whipped cream filling.

How do I keep the whipped cream filling stable?

Using cold heavy cream and beating it to stiff peaks ensures stability. You can also add a teaspoon of gelatin dissolved in water if you’re serving in warm conditions.

Can I use a different filling?

Of course! Cream cheese frosting, chocolate mousse, or even a light buttercream work well as alternative fillings.

Conclusion

This chocolate cake roll is a showstopper dessert that’s both stunning and delicious. Its moist sponge, creamy filling, and rich ganache topping create a delightful balance of flavors and textures. Whether you’re celebrating a special occasion or treating yourself, this recipe is sure to impress.

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