Chocolate Cake Roll Recipe
If you’re searching for a showstopping dessert that combines indulgence with nostalgia and pure, cloud-like cake, look no further than this Chocolate Cake Roll. Picture a tender, chocolatey sponge wrapped around swirls of pillowy whipped cream and topped (if you want to go all out) with a glossy ganache; this is the kind of treat that brings smiles to every table. Whether you’re baking for a special occasion or simply craving an everyday pick-me-up, this recipe is destined to become a keep-forever favorite.
Ingredients You’ll Need
It’s genuinely amazing how a handful of ordinary ingredients can come together to create the magic that is the perfect Chocolate Cake Roll. Each component plays its part, from making the sponge irresistibly moist and fluffy to giving the filling its dreamy lightness and the ganache its luxurious gleam.
- All-purpose flour: The very foundation of your cake—gives the roll its delicate, light structure.
- Unsweetened cocoa powder: Delivers the rich, chocolate flavor and deep color you crave in every bite.
- Baking powder: Lifts the cake for that lovely, soft sponge texture.
- Salt: Just a touch sharpens the chocolate flavor and balances the sweetness.
- Large eggs: Whipped to airy heights, they create the cake’s light, flexible crumb—essential for rolling!
- Granulated sugar: Brings the perfect sweetness and helps stabilize the eggs for a tender cake.
- Vanilla extract: Rounds out the chocolate and adds a warm, comforting aroma.
- Whole milk: Keeps the cake moist and soft, making it easier to roll without cracks.
- Powdered sugar (for dusting): Prevents the cake from sticking to the towel and adds a delicate sweetness.
- Heavy whipping cream: The secret behind the decadent, cloud-like filling.
- Powdered sugar (for filling): Lightly sweetens the whipped cream without weighing it down.
- Semisweet chocolate chips (for ganache): Optional, but they turn your roll into a true chocolate lover’s dream.
- Heavy cream (for ganache): Makes the ganache silky-smooth and spreadable.
How to Make Chocolate Cake Roll
Step 1: Prepare the Pan and Preheat
Begin by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and give it a gentle greasing—this little step saves the day when you roll out your cake later, ensuring nothing sticks or tears. Having your pan prepped and ready before mixing ensures a smooth, stress-free process.
Step 2: Mix Dry Ingredients
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This not only evenly distributes the leavening and salt but keeps the cocoa from clumping. Taking a minute here really pays off in the final texture of your Chocolate Cake Roll.
Step 3: Whip the Eggs
In a large mixing bowl, use an electric mixer on high speed to beat the eggs for a full 5 minutes, until they’re thick and pale. Don’t skimp—this is where the cake gets its airy lift, so let those eggs triple in volume for best results.
Step 4: Sweeten and Flavor
Gradually add the granulated sugar and the vanilla extract to your whipped eggs, mixing just until combined. Follow with the whole milk and beat just until incorporated—your batter should look creamy and light.
Step 5: Combine and Bake
Gently fold the dry ingredients into your wet mixture. Take your time and use a gentle hand; you want to keep as much airy volume as possible. Once incorporated, pour the batter into your prepared pan and spread it into an even layer. Bake for 10 to 12 minutes—don’t walk away! The cake should spring back when touched, and overbaking will make rolling tricky.
Step 6: Roll While Warm
Here’s the fun—and slightly nerve-wracking—part. Lay out a clean kitchen towel and sprinkle it generously with powdered sugar, then quickly invert your hot cake onto the towel. Peel off the parchment paper and immediately roll the cake up from the short end, towel and all. Let it cool, rolled up, so it forms that signature Chocolate Cake Roll spiral.
Step 7: Make the Whipped Cream Filling
While your cake cools, whip up the filling by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form. You’re looking for a strong, pillowy texture that will hold up as you reroll the cake.
Step 8: Fill and Reroll
Once the cake has cooled, unroll it gently. Spread the whipped cream filling evenly over the entire surface, all the way to the edges. Then, roll it back up (this time without the towel) into a tight, even log. That spiral is so satisfying every time!
Step 9: Ganache Topping (Optional but Highly Recommended)
For the grand finale, make the ganache by heating heavy cream until steaming and pouring it over your chocolate chips. Wait a couple of minutes, stir until smooth and glossy, then pour or spread over your rolled cake. Chill to set the ganache before serving for that picture-perfect finish.
How to Serve Chocolate Cake Roll
Garnishes
Sometimes it’s those finishing touches that really turn a dessert into a celebration. Dust each slice with extra powdered sugar, add a few fresh berries, or scatter some delicate chocolate curls on top—each one brings a unique flair and irresistible appeal to every piece of your Chocolate Cake Roll.
Side Dishes
This treat pairs beautifully with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even a splash of hot espresso for a sophisticated touch. Fruit salad or tart raspberries on the side can provide a lovely, fresh contrast to the rich, chocolatey roll.
Creative Ways to Present
Cut the Chocolate Cake Roll into thick or thin slices and layer them on a platter, or stand slices upright for a modern, playful display. For parties, try slicing into mini pinwheels for bite-sized elegance, or serve on decorative plates with artistic drizzles of ganache for a special occasion wow-factor.
Make Ahead and Storage
Storing Leftovers
If you have leftover slices, simply wrap your Chocolate Cake Roll tightly in plastic wrap and keep it chilled in the fridge. It stays perfectly fresh and tender for up to three days, making it easy to sneak a decadent bite whenever you please.
Freezing
Good news: this cake roll freezes like a dream! You can wrap individual slices (or the whole roll) in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator and it’s as luscious as the day you made it.
Reheating
There’s really no need to reheat the Chocolate Cake Roll, as it’s at its best when served chilled or at cool room temperature. If you prefer a slightly warmer cake, let it sit out for 10 to 15 minutes before serving, which softens the ganache and makes every bite melt-in-your-mouth delicious.
FAQs
Can I use a different filling instead of whipped cream?
Absolutely! Sweetened cream cheese or fruit preserves both make wonderful alternatives. Choose what you love; the key is spreading it in an even layer so your Chocolate Cake Roll rolls up neatly.
Why did my cake crack when rolling?
Cracks usually happen when the cake is overbaked or cooled too long before rolling. Roll the cake up in the towel right away while it’s hot, and don’t worry—any small cracks can be cleverly hidden under ganache or powdered sugar.
Do I need to use a jelly roll pan?
Yes, for best results use a 10×15-inch jelly roll pan. This size creates the perfect thickness for a flexible sponge that rolls easily without breaking.
Can I make the Chocolate Cake Roll ahead of time?
Definitely! Prepare it up to a day in advance, keep it tightly wrapped in the fridge, and add ganache just before serving for the freshest flavor and best presentation.
Is ganache topping necessary?
Not necessary, but highly recommended! Ganache gives your Chocolate Cake Roll an ultra-rich finish. You can also simply dust with powdered sugar or drizzle with melted chocolate for a lighter touch.
Final Thoughts
Baking a Chocolate Cake Roll is pure joy—a swirl of rich chocolate, luscious cream, and a bit of kitchen fun all wrapped up in one decadent dessert. You don’t need a special occasion to whip this up, but it certainly turns any table into a celebration. Give it a try, share it with loved ones, and savor the happy faces around you!
Print
Chocolate Cake Roll Recipe
- Total Time: 1 hour (including cooling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Chocolate Cake Roll is a decadent dessert that features a moist chocolate sponge cake filled with sweet whipped cream and topped with a rich chocolate ganache. It’s a perfect treat for any chocolate lover!
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- Powdered sugar (for dusting)
For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the ganache topping (optional):
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Prepare the cake batter: Whisk together flour, cocoa powder, baking powder, and salt. Beat eggs until thick, add sugar, vanilla, and milk. Fold in dry ingredients. Bake for 10–12 minutes.
- Roll the cake: Turn the warm cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Make the filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread whipped cream, and re-roll tightly.
- Prepare the ganache: Heat cream, pour over chocolate chips, stir until smooth. Pour over the cake roll and chill.
Notes
- Chill the rolled cake before slicing for cleaner cuts.
- You can swap in sweetened cream cheese filling or fruit preserves for variety.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
