About this recipe

This cake roll is light and soft. It has a thin chocolate sponge and a sweet cream filling. You can make it for a small party or a weeknight treat. If you want a similar look and feel, see our chocolate cake roll guide.

Why make this recipe

You make this because it is fast and fun. The cake bakes in minutes. You roll it while it is warm, so it keeps a nice shape. The cream filling is simple and fresh. Try a twist from a related German cake roll for more ideas.

How to make Chocolate Cake Roll

Work in simple steps. Read all steps first. Prepare the pan and the towel. Whip whites and yolks in two bowls. Fold dry mix into yolks, then fold in whites. Bake, roll, cool, fill, and top.

You can also mix ideas from a rich double chocolate cake if you like more chocolate.

Ingredients :

3/4 cup all-purpose flour
1/4 cup cocoa powder (unsweetened)
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
3/4 cup granulated sugar (divided: 1/2 cup for yolks, 1/4 cup for whites)
1 tsp vanilla extract
2 tbsp milk
1 cup heavy cream, chilled
2 tbsp powdered sugar
1/2 cup semi-sweet chocolate, melted
2 tbsp heavy cream (for topping)

See also an idea with banana and chocolate in the chocolate banana cake for new flavor blends.

Directions :

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Sift together the flour, cocoa powder, baking powder, and salt; set aside.
Beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form; set aside.
In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar until thick and pale. Mix in the vanilla extract and milk.
Fold the dry ingredients into the yolk mixture until just combined. Gently fold in the whipped egg whites in three additions.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until the cake springs back when touched.
Turn out the warm cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel. Let it cool completely.
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up tightly without the towel. Place seam-side down on a plate.
Mix the melted chocolate with heavy cream to create a ganache and drizzle over the cake.
Refrigerate for at least 1 hour before slicing. Serve chilled.

How to serve Chocolate Cake Roll

Slice the roll with a sharp knife. Wipe the knife between cuts. Serve chilled on a small plate. Add a dust of cocoa or a few berries if you like.

How to store Chocolate Cake Roll

Cover the roll with plastic wrap. Keep it in the fridge for up to 3 days. Do not freeze after you fill it; the cream will change texture if frozen.

Tips to make Chocolate Cake Roll

Use room temp eggs for better volume.
Beat whites until stiff peaks form but do not overbeat.
Fold the whites in with a light hand to keep the cake air.
Roll the cake while it is warm to make a neat roll.
Warm the ganache slightly so it pours smooth.

For another topping idea, see a crunchy caramel toffee cake.

Variation (if any)

Add a thin layer of jam under the cream for a sweet twist.
Use chocolate whipped cream by folding in melted, cooled chocolate.
Add a pinch of instant coffee to the ganache for a mocha touch.

FAQs

Q: Can I make the cake a day ahead?
A: Yes. Bake and roll the cake, then wrap and keep in the fridge. Fill and top it the next day.

Q: Can I use light cream instead of heavy cream?
A: Heavy cream gives the best whip. Light cream may not hold firm.

Q: How do I stop cracks when I roll the cake?
A: Roll while warm and use a towel dusted with powdered sugar. Do not overbake.

Q: Can I freeze the unfilled cake?
A: Yes. Freeze the unfilled sponge. Thaw fully before filling.

Q: How thick should the ganache be?
A: It should pour slowly. Use 2 tbsp cream with 1/2 cup chocolate as given.

Conclusion

If you want another clear guide or more tips on this roll, check the original recipe at Chocolate Cake Roll (Swiss Roll) – Sally’s Baking.