If you’re craving a showstopper dessert that’s as fun to make as it is to eat, look no further than this Chocolate Cake Roll. Imagine a light, spongy chocolate cake wrapped around clouds of sweet whipped cream, all finished with a dreamy chocolate ganache. This recipe delivers big flavor and stunning presentation with simple ingredients and straightforward steps. It’s perfect for parties, holidays, or anytime you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
Every component of this Chocolate Cake Roll plays its part in creating a dessert that’s tender, rich, and impossible to resist. The ingredients are pantry staples, but together, they work magic—each one adding its own note to the final symphony of flavor and texture.
- All-purpose flour: The base for our cake, bringing structure without making it dense.
- Unsweetened cocoa powder: Gives the cake its deep chocolate flavor and beautiful dark color.
- Baking powder: Helps the cake rise, making it fluffy enough to roll.
- Salt: Just a pinch enhances all the other flavors.
- Large eggs: Whipped until pale and thick, they create that airy texture essential for rolling.
- Granulated sugar: Sweetens the cake and helps achieve a delicate crumb.
- Vanilla extract: Brings warmth and balances the chocolate notes.
- Milk: Adds moisture, ensuring the cake stays tender.
- Heavy whipping cream (for filling): Whips up light and billowy for the luscious middle layer.
- Powdered sugar (for filling): Dissolves beautifully to sweeten the whipped cream.
- Vanilla extract (for filling): Another layer of cozy aroma in the creamy filling.
- Semi-sweet chocolate chips (for topping): Melted for a glossy ganache that takes this roll over the top.
- Heavy cream (for topping): Combines with chocolate for a perfectly pourable finish.
How to Make Chocolate Cake Roll
Step 1: Prepare Your Pan and Ingredients
Start by setting yourself up for success: preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to ensure the cake releases effortlessly. Gather all your ingredients so you can move smoothly from one step to the next. Trust me, a little prep work here makes the rolling process a breeze later.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. This simple step ensures even distribution, so every bite of your Chocolate Cake Roll is balanced and delicious. Don’t skip the whisking—it’s key to a lump-free, tender crumb!
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs with an electric mixer for about 4–5 minutes until they’re thick, pale, and full of air. This is where the magic happens—the eggs will give your cake that signature lightness. Add the granulated sugar and vanilla extract, then beat again until everything’s beautifully combined.
Step 4: Combine and Bake
Gently fold the dry ingredients into the egg mixture, being careful not to deflate all that precious air. Once nearly combined, pour in the milk and give it a gentle mix just until everything’s together. Spread the batter evenly in your prepared pan, smoothing it out with a spatula. Bake for 10–12 minutes, or until the cake springs back when lightly touched. Keep a close eye—it bakes quickly!
Step 5: Roll the Cake While Warm
As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel away the parchment paper. Starting from the short side, roll the cake up in the towel (yes, while it’s still warm—this helps it hold its shape later). Let it cool completely while you whip up the dreamy filling.
Step 6: Make the Whipped Cream Filling
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. It should be fluffy and hold its shape, but be careful not to overwhip. This creamy filling is what makes every bite of the Chocolate Cake Roll so irresistible.
Step 7: Fill and Roll Again
Gently unroll the cooled cake. Don’t worry if you see a few small cracks—they’ll be hidden by the filling and topping. Spread the whipped cream filling evenly over the cake, then carefully roll it back up (minus the towel this time). Take your time; slow and steady gets the prettiest spiral.
Step 8: Make the Chocolate Ganache Topping
Heat the heavy cream until just simmering, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Wait 1–2 minutes, then stir until the mixture is silky, smooth, and glossy. Drizzle the ganache over your rolled cake, letting it drip down the sides for that irresistible bakery look.
Step 9: Chill and Serve
Transfer your masterpiece to the fridge and chill for at least 30 minutes—this helps the ganache set and makes slicing easier. When you’re ready to serve, use a serrated knife for clean, beautiful slices that show off those gorgeous swirls.
How to Serve Chocolate Cake Roll
Garnishes
A Chocolate Cake Roll is stunning on its own, but a few simple garnishes can make it extra special. Try a dusting of powdered sugar for a snowy finish or a sprinkle of cocoa powder for a rich, rustic look. Fresh berries, a dollop of whipped cream, or even a few chocolate curls can add color and flair to every slice.
Side Dishes
This cake roll shines alongside a scoop of vanilla ice cream or a handful of fresh strawberries. For a grown-up twist, serve with a shot of espresso or a cup of bold coffee—the bitterness pairs beautifully with the sweet, creamy filling and rich chocolate cake.
Creative Ways to Present
For a festive touch, slice the Chocolate Cake Roll at a diagonal and fan out the pieces on a platter. You can even cut it into mini rolls for an elegant dessert tray. If you’re feeling adventurous, drizzle with white chocolate or add a ribbon of raspberry sauce for a pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chocolate Cake Roll tightly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh and moist for up to three days, making it a great make-ahead dessert for busy weeks or special occasions.
Freezing
You can absolutely freeze this cake roll! Wrap it well in plastic and then foil, and freeze for up to two months. Thaw overnight in the fridge before serving. For best texture, add the ganache topping after thawing, just before serving.
Reheating
This dessert is best enjoyed chilled or at room temperature, so there’s really no need to reheat. If you prefer a slightly softer ganache, let each slice sit out for 10–15 minutes before serving.
FAQs
Why did my cake crack when I rolled it?
A few small cracks are totally normal and nothing to worry about—they’ll be covered by the filling and ganache. Rolling the cake while it’s still warm and moist helps prevent major cracks, so work quickly once it comes out of the oven.
Can I add flavors to the whipped cream filling?
Absolutely! Try folding in a little espresso powder, orange zest, or even a splash of liqueur for a fun twist on the classic Chocolate Cake Roll. Just be careful not to add too much liquid, which can make the filling too soft.
What can I use instead of a jelly roll pan?
If you don’t have a jelly roll pan, a rimmed baking sheet of similar size (about 10×15 inches) will work. Just make sure the cake layer is thin enough to roll without breaking.
How do I get clean slices?
Use a sharp serrated knife and wipe it clean between cuts. For the neatest presentation, chill the cake thoroughly before slicing—it helps the filling and ganache stay in place.
Is this recipe kid-friendly?
Definitely! Kids love helping with spreading the filling and rolling up the cake. Just supervise the baking and ganache-making steps, as they involve hot pans and cream.
Final Thoughts
If you’re looking for a dessert that feels both nostalgic and impressive, this Chocolate Cake Roll is a must-try. It’s the kind of recipe that’s sure to make memories—and to disappear quickly from the dessert table. Gather your favorite people, roll up your sleeves, and enjoy every chocolatey, creamy bite!
Print
Chocolate Cake Roll Recipe
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A rich and moist Chocolate Cake Roll filled with fluffy whipped cream and topped with a smooth chocolate ganache. This rolled dessert is perfect for celebrations or any special occasion, combining the deep flavor of cocoa with a light, creamy filling.
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs: In a large bowl, use an electric mixer to beat the eggs for 4–5 minutes until they are thick, pale, and fluffy, which helps create a light cake texture.
- Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract to the beaten eggs and continue beating until fully incorporated.
- Combine Ingredients: Gently fold the dry ingredients into the egg mixture, followed by the milk, mixing carefully until just combined to maintain airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- Roll the Cake: As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel starting from the short side to shape it without cracking. Allow to cool completely.
- Make the Filling: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling.
- Fill and Re-roll: Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then roll it back up carefully without the towel to preserve the shape.
- Prepare the Topping: Heat the heavy cream until it just begins to simmer, then pour it over the semi-sweet chocolate chips. Let it sit for 1–2 minutes, then stir until smooth and glossy.
- Finish and Chill: Drizzle the chocolate ganache over the rolled cake. Chill the cake roll in the refrigerator for at least 30 minutes before slicing and serving to set the topping and enhance flavors.
Notes
- For a lighter finish, dust the top with extra powdered sugar or cocoa powder instead of using the ganache topping.
- Use a serrated knife when slicing the roll to achieve clean and neat slices.
- This dessert can be made a day in advance and stored covered in the refrigerator to allow flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
