A timeless dessert that balances elegance, indulgence, and irresistible chocolate flavor

Few desserts deliver the same visual drama and melt-in-your-mouth satisfaction as a Chocolate Cake Roll with Creamy Filling & Rich Ganache. With its delicate sponge wrapped around a smooth, cloud-like filling and finished with a luxurious chocolate ganache, this dessert feels bakery-level impressive yet surprisingly achievable at home.

Cake rolls—often called chocolate Swiss rolls—have stood the test of time for a reason. They transform simple pantry ingredients into something show-stopping, making them ideal for holidays, birthdays, dinner parties, or those moments when only chocolate will do. This recipe focuses on balance: a soft, flexible chocolate sponge that won’t crack, a lightly sweetened creamy filling that doesn’t overpower, and a ganache that adds richness without heaviness.

Unlike dense layer cakes, this chocolate roll cake feels light and refined while still delivering deep cocoa flavor. Each slice reveals a beautiful spiral that looks intricate but comes together with straightforward techniques. Whether you’re baking for guests or simply elevating your dessert repertoire, this recipe delivers consistent results and unforgettable flavor.

Why This Chocolate Cake Roll Recipe Works

What sets this recipe apart is its attention to texture and structure. The sponge cake is designed to roll easily while warm, preventing cracks and dryness. The filling is stabilized just enough to hold its shape without becoming stiff. The ganache is poured at the perfect consistency—fluid enough to coat smoothly, thick enough to cling beautifully.

This recipe also avoids overly sweet results. The cocoa-forward sponge and bittersweet ganache complement the creamy filling, creating a dessert that feels indulgent yet balanced. It’s rich without being heavy, elegant without being fussy.

Ingredients

For the Chocolate Sponge Cake

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp neutral oil or melted butter

For the Creamy Filling

1 cup heavy whipping cream, cold
½ cup powdered sugar
1 tsp vanilla extract
4 oz cream cheese, softened

For the Rich Chocolate Ganache

¾ cup heavy cream
6 oz semi-sweet or dark chocolate, finely chopped
1 tbsp unsalted butter (optional, for extra shine)

Instructions

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (approximately 10×15 inches) with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 4–5 minutes until pale, thick, and doubled in volume. The mixture should fall in ribbons when lifted.
Gently fold in the vanilla extract and oil or melted butter.
Sift the dry ingredients over the egg mixture and fold carefully using a spatula, preserving as much air as possible.
Spread the batter evenly into the prepared pan, smoothing the top gently.
Bake for 10–12 minutes, just until the cake springs back lightly when touched. Do not overbake.
While the cake is warm, dust the surface lightly with cocoa powder and cover with a clean kitchen towel. Place a second baking sheet on top and flip the cake out.
Carefully peel off the parchment paper and, starting from the short end, roll the cake up with the towel inside. Allow it to cool completely rolled.
For the filling, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
In a separate bowl, whip the heavy cream to soft peaks, then fold gently into the cream cheese mixture.
Unroll the cooled cake carefully. Spread the filling evenly, leaving a small border at the edges.
Re-roll the cake tightly (without the towel) and place seam-side down on a wire rack. Chill for at least 30 minutes.
Heat the cream for the ganache until just steaming. Pour over chopped chocolate and let sit 2 minutes, then stir until smooth. Add butter if using.
Pour the ganache over the chilled cake roll, allowing it to drip naturally down the sides. Let set before slicing.

Pro Tips for a Perfect Cake Roll

Roll while warm: This trains the cake to hold its shape and prevents cracking.
Don’t overbake: Even an extra minute can dry out the sponge.
Use room-temperature eggs: They whip better and create more volume.
Chill before ganache: A cold cake helps the ganache set smoothly.

Flavor Variations

Mocha Roll: Add espresso powder to the sponge and ganache.
Raspberry Cream: Swirl raspberry preserves into the filling.
Peppermint Chocolate: Add peppermint extract to the filling and ganache.
Nutty Crunch: Sprinkle finely chopped hazelnuts or almonds over the filling.

Serving Suggestions

Serve slices lightly chilled or at cool room temperature with fresh berries, whipped cream, or a dusting of cocoa powder. This cake pairs beautifully with coffee, espresso, or a glass of cold milk. For special occasions, garnish with gold leaf, chocolate curls, or fresh mint.

Storage & Make-Ahead Tips

This chocolate cake roll stores beautifully. Wrap tightly and refrigerate for up to three days. You can also freeze the un-ganached roll for up to one month. Thaw overnight, then glaze with ganache before serving.

A Classic with Modern Appeal

Chocolate cake rolls have roots in European baking traditions but have become a global favorite thanks to their versatility and visual charm. This version honors the classic while elevating it with a rich ganache finish, making it equally suited for casual family dinners or elegant celebrations.

Chocolate Cake Roll with Creamy Filling & Rich Ganache

A soft chocolate sponge cake rolled with creamy vanilla filling and finished with glossy chocolate ganache.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Total Time 1 7

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320

Ingredients Equipment Method Notes