If you’ve ever wanted to impress your friends with a dessert that looks complicated but is secretly simple, this Chocolate Cake Roll is your go-to showstopper! Beneath its elegant swirls and glossy ganache lies a soft, chocolatey sponge filled with fluffy whipped cream cheese filling — a treat that’s just as delightful to make as it is to eat.
Perfect for holidays, birthdays, or any chocolate lover in your life, this cake roll is pure decadence in every bite.
Why You’ll Love This Recipe
- Looks fancy, tastes incredible — but it’s surprisingly easy!
- Rich chocolate flavor with a creamy, not-too-sweet filling.
- Perfect for entertaining — make it ahead and chill until ready to serve.
- Customizable — swap the filling for marshmallow cream for a classic Swiss Roll twist.
Ingredients
For the Cake
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup Dutch-process cocoa powder (Hershey’s Dark or Ghirardelli)
- ½ cup granulated sugar
- ¼ cup unsalted butter, room temperature (½ stick)
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
For the Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, room temperature
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
For the Chocolate Ganache
- ½ cup heavy whipping cream
- 1 tsp light corn syrup (optional, for shine)
- 4 oz good-quality chocolate (like Ghirardelli), chopped
Instructions
Step 1: Bake the Cake
- Preheat the oven to 350°F (177°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang for easy lifting.
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- In a stand mixer, beat the butter and sugar until combined, then mix in the eggs and vanilla. Add the dry ingredients and mix until smooth — don’t overmix!
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until it springs back when lightly touched.
Step 2: Roll the Cake
- Once baked, let the cake cool for 1 minute, then loosen the edges with a knife.
- Using the parchment paper, carefully lift the cake from the pan.
- Starting from a short end, roll the warm cake (with the parchment) into a tight spiral.
- Let it cool completely — refrigerating for 15 minutes helps it set its shape.
Step 3: Make the Filling
- Whip the heavy cream on high speed until stiff peaks form. Set aside.
- In the same bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Fold in the whipped cream gently until combined.
Step 4: Fill and Roll
- Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a small border at the edges.
- Re-roll the cake tightly, peeling away the parchment as you go.
- Wrap in plastic wrap and chill for at least 30 minutes before topping with ganache.
Step 5: Make the Ganache
- Warm the cream (and corn syrup, if using) until bubbles form around the edges — don’t boil.
- Pour over the chopped chocolate and let sit for 1 minute.
- Stir slowly until smooth and glossy. Chill slightly until thickened.
Step 6: Glaze and Chill
- Remove the plastic wrap and place the cake on a wire rack over parchment paper.
- Pour the ganache over the roll, letting it drip beautifully down the sides.
- Chill for 30 minutes or until the chocolate sets. Slice and serve!
Pro Tips
- Don’t overbake the cake — it should be soft and flexible for rolling.
- Roll while warm to prevent cracks.
- Make ahead and store covered in the fridge for up to 3 days.
Why This Cake Roll Steals the Show
This Chocolate Cake Roll is light, creamy, and rich all at once — with a gorgeous swirl and shiny ganache that make it look like something from a bakery window. Whether you call it a Chocolate Swiss Roll or a Chocolate Log Cake, one thing’s certain: everyone will call it delicious.