If you’re searching for a dessert that feels like a warm hug and impresses every time, this Chocolate Cake Roll Recipe is exactly what you need. Delightfully light yet decadently chocolatey, it combines a spongy cocoa cake with a luscious whipped cream filling and a glossy, rich chocolate ganache that brings it all together. This roll cake is elegant but approachable, perfect for sharing with friends or treating yourself on a cozy night in. Once you get the hang of it, it’s bound to become a treasured staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Chocolate Cake Roll Recipe plays a crucial role, from building the cake’s tender crumb to creating the silky filling and that irresistible chocolate topping. These simple, pantry-friendly ingredients come together to deliver a dessert that’s as stunning to look at as it is delightful to eat.
- 3/4 cup all-purpose flour: Provides the structure for the cake, keeping it light and fluffy.
- 1/4 cup unsweetened cocoa powder: The star that gives the cake its deep chocolate flavor and beautiful color.
- 1 tsp baking powder: Helps the cake rise and achieve its perfect spongy texture.
- 1/4 tsp salt: Balances sweetness and enhances the chocolate’s richness.
- 4 large eggs: Whipped to aerate the batter, creating a delicate, airy cake.
- 3/4 cup granulated sugar: Sweetens the cake and aids in achieving that tender crumb.
- 1 tsp vanilla extract: Adds warmth and depth, elevating all the flavors.
- 2 tbsp vegetable oil: Keeps the cake moist without weighing it down.
- 1/4 cup powdered sugar (for rolling): Prevents sticking when rolling the cake while adding a touch of sweetness.
- 1 cup heavy whipping cream: Whipped to create the smooth, creamy filling that complements the cocoa notes perfectly.
- 1/4 cup powdered sugar: Sweetens the whipped cream filling delicately.
- 1 tsp vanilla extract: Infuses the cream with a gentle, aromatic flavor.
- 1 cup semi-sweet chocolate chips: The base for the silky ganache topping.
- 1/2 cup heavy cream: Heated to melt the chocolate chips, forming a glossy, decadent ganache.
How to Make Chocolate Cake Roll Recipe
Step 1: Prepare and Bake the Cake
Begin by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure the cake releases easily. Then, sift together the flour, cocoa powder, baking powder, and salt—this keeps the dry ingredients lump-free and well combined for an even batter.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture turns thick, pale, and creamy. This aeration is essential for creating that beautifully light sponge. Gently fold in the vanilla extract and vegetable oil, taking care not to deflate the airy batter you just whipped up.
Step 3: Fold in the Dry Ingredients and Bake
Slowly and gently fold your sifted dry ingredients into the wet mixture with a spatula, making sure to preserve as much air as possible. Spread the batter evenly in the jelly roll pan, smoothing the surface. Bake for 10 to 12 minutes until the cake springs back lightly to the touch—just enough to hold together without drying out.
Step 4: Roll the Cake While Warm
Right after removing the cake from the oven, sprinkle powdered sugar generously over a clean kitchen towel. Carefully invert the hot cake onto the towel, peel away the parchment paper, and roll the cake up in the towel from the short edge. This step is crucial—it helps the cake “train” to roll without cracking once cooled.
Step 5: Prepare the Whipped Cream Filling
While the cake cools completely wrapped, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This luscious filling brings refreshing lightness and a hint of sweetness, perfectly balancing the rich chocolate sponge.
Step 6: Assemble the Cake Roll
Unroll the cooled cake gently and spread the whipped cream filling evenly over its surface. Then, carefully roll it back up—this time without the towel—to form a neat, compact log with the seam tucked underneath to maintain its shape.
Step 7: Make the Chocolate Ganache Topping
Heat the remaining heavy cream until it just simmers, then pour it over the semi-sweet chocolate chips. Let it sit for 2 minutes to melt the chocolate, then whisk until the mixture is smooth, shiny, and irresistibly glossy. Pour this ganache lovingly over the cake roll, smoothing it evenly over every nook and cranny.
Step 8: Chill Before Serving
Refrigerate the cake roll for at least 1 hour. Chilling helps set the ganache and allows the filling’s flavor to meld with the chocolate sponge for an unforgettable, melt-in-your-mouth bite.
How to Serve Chocolate Cake Roll Recipe
Garnishes
Adding a little extra flair to your Chocolate Cake Roll Recipe is so easy and fun. Dust the top with powdered sugar for a snowy effect, scatter fresh berries for bursts of freshness, or sprinkle delicate chocolate shavings to echo the ganache. These touches make the dessert feel even more special and inviting.
Side Dishes
Pairing this cake roll with a dollop of whipped cream or a scoop of vanilla ice cream elevates the experience. A cup of freshly brewed coffee or a rich hot chocolate also complements the dessert’s chocolatey notes perfectly, creating a comforting and indulgent treat time.
Creative Ways to Present
For a festive occasion, slice the cake roll into thick rounds and serve each piece on a decorative plate with a drizzle of raspberry coulis around it. Or, create a layered dessert by crumbling slices of cake roll into individual parfait glasses with whipped cream and berries layered attractively on top. Presentation is half the pleasure, so don’t be shy about getting creative!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chocolate Cake Roll tightly in plastic wrap and store in the refrigerator for up to 3 days. Keeping it chilled preserves the freshness of the whipped cream and prevents the cake from drying out.
Freezing
This cake roll freezes beautifully if you want to prepare it in advance. Wrap it securely in plastic wrap and then aluminum foil before freezing. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator for best texture before serving.
Reheating
Since this dessert features a cream filling and ganache, it’s best enjoyed chilled or at room temperature. If you prefer it slightly less cold, allow the cake roll to sit at room temperature for 20-30 minutes before slicing and serving. Avoid reheating as it can affect the texture of the cream and ganache.
FAQs
Can I use a different type of flour for this Chocolate Cake Roll Recipe?
All-purpose flour works best for a tender yet sturdy crumb, but you can experiment with cake flour for a lighter texture. Just keep in mind cake flour absorbs less moisture, so the batter consistency and baking time may vary slightly.
What alternatives can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter or even light olive oil for a subtle flavor twist. Butter will add richness, but oil typically keeps the cake more moist and tender.
Is it possible to make this cake roll gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum or add a bit separately for the right structure and texture.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and covered with a powdered sugar-dusted kitchen towel is key. This ‘training’ step helps the cake bend without breaking once cooled. Also, don’t apply too much pressure when rolling it up after filling.
Can I prepare the ganache in advance?
Yes, you can make the ganache a day ahead and refrigerate it. Before spreading, warm it gently until pourable again. This also helps with smoother application on the cake roll.
Final Thoughts
Baking this Chocolate Cake Roll Recipe is such a rewarding experience, from the fragrant kitchen as it bakes to the joyful moment of slicing into that perfectly layered slice. It’s a wonderful way to showcase your baking skills and treat loved ones with a dessert that feels both effortless and elegantly impressive. Don’t wait to make this your next celebration centerpiece—you’re going to love every bite!
Print
Chocolate Cake Roll Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
Description
This decadent Chocolate Cake Roll features a light and airy chocolate sponge cake rolled with a fluffy whipped cream filling and topped with a rich chocolate ganache. Perfect for special occasions or an elegant dessert, this recipe combines tender cake, creamy filling, and luscious ganache for a delightful chocolate treat that serves 10.
Ingredients
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)
Whipped Cream Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 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 to ensure easy removal.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. This helps achieve a smooth batter free of lumps.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick, pale, and fluffy. Then gently mix in the vanilla extract and vegetable oil.
- Fold Dry Ingredients: Gradually fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter. Spread the resulting batter evenly into the prepared pan.
- Bake the Cake: Bake in the preheated oven for 10–12 minutes, until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Roll the Cake: Immediately after removing from the oven, sprinkle powdered sugar on a clean kitchen towel. Turn the warm cake out onto this towel, peel off the parchment paper, and carefully roll the cake with the towel inside. Let it cool completely rolled up to maintain shape and prevent cracking.
- Prepare the Filling: Whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable and airy filling.
- Unroll and Fill: Gently unroll the cooled cake, spread the whipped cream filling evenly over the surface, and then re-roll the cake without the towel. Position the roll seam-side down on a serving platter for neat presentation.
- Make the Ganache: Heat the heavy cream until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let sit for 2 minutes to melt. Then whisk together until the ganache is smooth and glossy.
- Apply Ganache and Chill: Pour the ganache evenly over the cake roll, using a spatula to spread it smoothly. Chill the cake for 1 hour to set the ganache before slicing and serving. Optionally, garnish with additional powdered sugar, fresh berries, or chocolate shavings.
Notes
- Rolling the cake while warm with a towel prevents cracks during the final rolling with filling.
- Ensure the ganache is slightly cooled before pouring to avoid melting the whipped cream filling.
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- This cake roll can be stored in the refrigerator for up to 3 days, covered tightly.
- Make sure to whip the cream to stiff peaks; otherwise, the filling may be too soft and runny.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
