Chocolate Cake Roll

why make this recipe

This Chocolate Cake Roll is soft, chocolatey, and filled with a creamy filling. It looks fancy but is simple to make. It works for special days or a quick dessert. If you like easy sweet treats, also try 3-ingredient banana pancakes for a fast breakfast idea.

introduction

This cake roll uses a thin sponge baked in a jelly roll pan, rolled warm, and filled with a light cream cheese filling. You get a tender cake and a smooth filling. The ganache on top adds a glossy finish and rich chocolate flavor.

how to make Chocolate Cake Roll

Make the cake, chill it rolled, then fill and re-roll. Finish with a chocolate ganache. Work in steps: bake, roll while warm, chill, fill, chill again, then pour ganache. Keep tools and ingredients ready before you start.

Ingredients :

1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup Dutch-process cocoa powder, 1/2 cup granulated sugar, 1/4 cup unsalted butter, room temperature, 4 large eggs, room temperature, 1 teaspoon pure vanilla extract, 1 cup heavy whipping cream, 8 ounces cream cheese, room temperature, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/2 cup heavy whipping cream, 1 teaspoon light corn syrup (optional), 4 ounces good quality chocolate

Directions :

1. Preheat oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan and line it with parchment paper. Butter the parchment and edges. Set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside.
3. In a stand mixer, cream together sugar and butter at medium speed for 30 seconds, then high for 30 seconds. Add eggs and vanilla, mixing for 30 seconds.
4. Add dry ingredients to the mixer, mixing on medium-low until combined, then on medium for 30 seconds.
5. Spread batter evenly in the prepared pan and bake for 10-12 minutes until it springs back when touched.
6. After baking, cool for 1 minute. Using the parchment, lift the cake out and roll it up while warm in a clean towel or parchment. Chill to set.
7. For the filling, whip 1 cup cream until stiff peaks form and set aside. Then whisk cream cheese until smooth, add powdered sugar and vanilla. Fold in whipped cream.
8. Gently unroll the cooled cake, spread filling, and roll it back without the parchment. Wrap in plastic wrap and chill.
9. For the ganache, heat 1/2 cup cream and corn syrup until bubbles form. Pour over chopped chocolate, let sit for 1 minute, then stir until smooth. Chill until cool and whisk again.
10. Remove the cake from the wrap, place it on a wire rack, and pour ganache over it, spreading to the edges. Refrigerate to set.
11. Slice when set and serve.

how to serve Chocolate Cake Roll

Slice the roll with a sharp knife. Serve chilled or at cool room temperature. Add a dusting of cocoa or powdered sugar if you like. Serve with fresh berries or a small scoop of ice cream.

how to store Chocolate Cake Roll

Store in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It keeps well for 3 to 4 days. You can freeze sliced pieces in a sealed container for up to 1 month; thaw in the fridge before serving.

tips to make Chocolate Cake Roll

• Use room temperature eggs and butter for a smooth batter.
• Roll the cake while warm to avoid cracking.
• Chill the rolled cake to set the shape before filling.
• Warm the ganache slightly if it hardens, then pour when pourable but not hot.
• For a breakfast and dessert mix, pair small slices with savory muffins like high-protein pancake sausage muffins for a full spread.

variation (if any)

• Replace cream cheese filling with whipped mascarpone for a richer taste.
• Add a teaspoon of espresso to the ganache for deeper chocolate flavor.
• Use raspberry jam and whole whipped cream for a fruity filling.

FAQs:

Q: Can I make the cake roll ahead?
A: Yes. Bake and roll the cake, then chill. You can fill and finish it the next day.

Q: Why did my cake crack when rolling?
A: The cake likely cooled too long before rolling. Roll it warm right after baking to avoid cracks.

Q: Can I use a different chocolate for ganache?
A: Yes. Use any good quality chocolate you like. Dark chocolate gives a richer ganache; milk chocolate gives a sweeter finish.

Q: How do I get clean slices?
A: Chill the roll well, use a sharp serrated knife, and wipe the knife between cuts.

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