Chocolate Roll Cake Recipe is a soft, rich, and moist chocolate sponge cake rolled around a creamy whipped filling, then topped with smooth chocolate ganache.
It tastes incredibly delicious, with a balanced sweetness and deep cocoa flavor that melts in the mouth.
This Chocolate Roll Cake Recipe is popular in many parts of the world and often enjoyed during holidays or special gatherings.
I was inspired to make Chocolate Roll Cake Recipe one quiet evening when I craved something indulgent yet homemade.
Now I will guide Chocolate Roll Cake Recipe from start to finish, creating a beautiful swirl and delightful texture everyone will enjoy.
What Is Chocolate Roll Cake?
A chocolate roll cake is a light and fluffy sponge cake infused with rich cocoa flavor, baked in a thin layer and then carefully rolled with a creamy filling inside.
This dessert is beloved for its delicate texture and visually appealing spiral shape, often topped with chocolate ganache or powdered sugar.
It combines the perfect balance of moist cake and smooth, sweet filling, making it a classic and elegant treat for special occasions or everyday indulgence.
How To Prepare Chocolate Roll Cake Recipe?
Recipe Info
Preparation Time: 25 minutes
Cooking Time: 12 minutes
Total Time: 1 hour (includes cooling and assembling)
Course: Dessert
Cuisine: Western
Calories: ~280 per slice (based on 10 servings)
Yield: 1 roll cake (10 servings)
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan or baking sheet (10×15 inch)
- Parchment paper
- Clean kitchen towel
- Saucepan
- Offset spatula (optional)
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tbsp cornstarch
- ½ tsp instant coffee powder
- 4 large eggs
- ⅔ cup white granulated sugar
- 1 tbsp warm water
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
Step 2: Dry Ingredients
Sift together flour, cocoa powder, baking powder, salt, cornstarch, and instant coffee powder in a bowl. Set aside.
Step 3: Beat the Eggs and Sugar
In a separate large bowl, beat the eggs, granulated sugar (⅔ cup), and 1 tbsp warm water using an electric mixer until the mixture is pale, fluffy, and triples in volume (about 5–7 minutes).
Step 4: Combine Wet Ingredients
Mix milk, vegetable oil, and vanilla extract in a small bowl. Slowly fold into the beaten egg mixture using a spatula.
Step 5: Add Dry to Wet
Gradually fold in the sifted dry ingredients in batches. Be gentle to keep the batter airy.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 10–12 minutes until the cake springs back when touched lightly.
Step 7: Roll and Cool
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up gently with the towel (starting from the short end). Let it cool completely.
Step 8: Fill and Finish
Unroll the cooled cake. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly on the cake and re-roll it. For ganache, heat heavy cream to a simmer and pour over chopped chocolate. Stir until smooth. Pour ganache over the roll and chill before serving.
Nutrition Facts For Chocolate Roll Cake Recipe
Each serving of this chocolate roll cake (assuming 8 servings) contains approximately:
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 22g |
| Cholesterol | 85mg |
| Sodium | 70mg |
| Total Carbohydrates | 30g |
| Sugars | 23g |
| Protein | 4g |
Serving Suggestions For Chocolate Roll Cake Recipe
1. With Fresh Berries: Serve each slice of Chocolate Roll Cake Recipe with a handful of fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries complements the rich chocolate, adding a refreshing contrast.
2. Drizzled with Caramel Sauce: For an extra indulgence, drizzle warm caramel sauce over the cake slices just before serving. The combination of chocolate, cream, and caramel is simply divine.
3. Accompanied by a Scoop of Ice Cream: Pair a slice of Chocolate Roll Cake with a scoop of vanilla or coffee ice cream. The cold, creamy texture of the ice cream contrasts beautifully with the soft, rich cake.
4. Topped with Whipped Cream and Chocolate Shavings: Add a dollop of freshly whipped cream on top of each slice, then sprinkle with chocolate shavings or cocoa powder for an elegant presentation.
5. With a Dusting of Powdered Sugar and Mint Leaves: Keep it simple yet elegant by dusting the cake with powdered sugar and garnishing with fresh mint leaves. This adds a touch of sweetness and a pop of color, perfect for a sophisticated dessert.
How To Make More Delicious Chocolate Roll Cake?
1. Infuse the Cake with Flavor:
Enhance the chocolate sponge by adding a hint of orange zest or a splash of your favorite liqueur, like Grand Marnier or Kahlua, to the batter. These flavors pair wonderfully with chocolate and add a sophisticated twist to your cake.
2. Layer with Chocolate Mousse:
Instead of just whipped cream, try filling the roll with a rich chocolate mousse. This adds an extra layer of indulgence and makes the cake even more luscious and creamy.
3. Incorporate a Surprise Crunch:
Add a layer of crushed chocolate cookies, toffee bits, or caramelized nuts inside the roll. This creates a delightful contrast between the soft sponge and the crunchy filling, making each bite more exciting and satisfying.
Tips For Success
➢ Whip the eggs and sugar until the mixture is very light, fluffy, and pale in color. This aeration is key for a soft, spongy cake that rolls easily without cracking.
➢ Rolling the cake immediately after baking and while it’s still warm helps it “remember” the shape, preventing cracks when you fill and re-roll it later.
➢ Always bake on parchment paper and use a clean kitchen towel dusted with cocoa powder for rolling the cake. This prevents sticking and helps with easy handling.
➢ When folding in the dry ingredients and wet oil/milk mix, gently fold until just combined to keep the batter airy and light.
➢ After assembling and pouring the ganache, chill the cake for at least 30 minutes. This firms up the filling and ganache, making clean slices easier.
Why Does My Chocolate Roll Crack?
A Chocolate Roll Cake Recipe might crack when rolling it if the cake is over baked or not rolled while it’s still warm. Over baking dries out the cake, making it less flexible and more prone to cracking.
Additionally, if you wait too long to roll the cake after it comes out of the oven, it cools down and loses its elasticity.
To prevent cracking, make sure to bake the cake just until it’s set and immediately roll it up in a towel while it’s warm. This helps the cake retain its shape without breaking.
How Do I Store This Cake?
To store the Chocolate Roll Cake Recipe, wrap it tightly in plastic wrap or place it in an airtight container. Keep it refrigerated to maintain freshness and prevent the cream filling from spoiling.
Chocolate Roll Cake Recipe will stay good for up to 3-4 days. Before serving, you can let it sit at room temperature for a few minutes to soften slightly.
Conclusion
My Chocolate Roll Cake Recipe was a sweet success rich in flavor, beautifully rolled, and enjoyed by everyone. I’m proud of how it turned out, from the soft sponge to the creamy filling and glossy ganache.
I hope you will try making Chocolate Roll Cake Recipe soon and experience the same joy and satisfaction I did. Happy baking!
More Delicious Chocolate Cake Recipes
Moist Banana Chocolate Chip Cake
Chocolate Cherry Cake – A Sweet Treat
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Vegan Molten Chocolate Cake || A Gooey Delight
Chocolate Roll Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Fine mesh sieve
- Rubber spatula
- Jelly roll pan or baking sheet (10×15 inch)
- parchment paper,
- Clean kitchen towel
- Saucepan
- Offset spatula (optional)
Ingredients
For the Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 2 tbsp cornstarch
- ½ tsp instant coffee powder
- 4 large eggs
- ⅔ cup white granulated sugar
- 1 tbsp warm water
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
Step 1: Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
Step 2: Dry Ingredients
- Sift together flour, cocoa powder, baking powder, salt, cornstarch, and instant coffee powder in a bowl. Set aside.
Step 3: Beat the Eggs and Sugar
- In a separate large bowl, beat the eggs, granulated sugar (⅔ cup), and 1 tbsp warm water using an electric mixer until the mixture is pale, fluffy, and triples in volume (about 5–7 minutes).
Step 4: Combine Wet Ingredients
- Mix milk, vegetable oil, and vanilla extract in a small bowl. Slowly fold into the beaten egg mixture using a spatula.
Step 5: Add Dry to Wet
- Gradually fold in the sifted dry ingredients in batches. Be gentle to keep the batter airy.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 10–12 minutes until the cake springs back when touched lightly.
Step 7: Roll and Cool
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up gently with the towel (starting from the short end). Let it cool completely.
Step 8: Fill and Finish
- Unroll the cooled cake. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly on the cake and re-roll it. For ganache, heat heavy cream to a simmer and pour over chopped chocolate. Stir until smooth. Pour ganache over the roll and chill before serving.