Chocolate Cake Roll
This chocolate cake roll is pure decadence—a rich, chocolatey sponge that’s incredibly soft and melts in your mouth, wrapped around a fluffy, creamy filling. The smooth ganache on top adds a beautiful, glossy finish that makes each slice irresistible.
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Servings: 12 Slices
Calories: 267kcal
Ingredients
The cake roll
- ¾ cup spooned and leveled all-purpose or cake flour
- ¼ cup unsweetened Dutch-process or natural cocoa powder (save some for rolling)
- ¾ cup granulated sugar (used separately)
- 4 large eggs, room temperature (egg whites and yolks separated)
- ¼ cup vegetable oil
- ¼ cup buttermilk (or whole milk)
- 1 tsp baking powder
- ⅓ tsp salt
- 1 ⅓ tsp pure vanilla extract
- 1 tsp espresso powder (optional)
Vanilla whipped cream
- 1 cup cold heavy whipping cream or heavy cream
- 3 tbsp confectioners’ sugar or granulated sugar
- 1 tsp pure vanilla extract
- 2 tbsp marshmallow creme (optional)
Chocolate topping
- ½ cup heavy whipping cream or heavy cream
- 4 oz semi-sweet chocolate (1 bar), finely chopped
- ¾ tsp light corn syrup (optional)
Instructions
- Preheat to 350°F (177°C). Grease a 12×17-inch baking pan, line it with parchment, and spray again to prevent sticking.
- Combine cake flour, cocoa powder, baking powder, and salt by sifting them together in a bowl.
- Beat egg whites with 1/4 cup sugar until medium peaks form, then transfer to another bowl.
- In the same bowl, beat egg yolks with remaining sugar for 1 minute, then add oil, milk, vanilla, and espresso powder. Mix until bubbly.
- Gently fold in egg whites to keep the batter airy.
- Sift and fold in the dry ingredients carefully.
- Spread batter evenly in the pan. Bake for 12–14 minutes until the top springs back lightly.
- Dust parchment or a thin towel with cocoa powder, then invert the warm cake onto it, peeling off the original parchment. Roll up with the towel and let it cool.
- Beat heavy cream, sugar, and vanilla (add marshmallow creme for extra flavor) until medium peaks form.
- Unroll the cooled cake, spread the cream, and gently roll it back up. Set on a wire rack over a baking sheet.
- Pour heated cream over chopped chocolate, let sit, then stir until smooth. Glaze the ganache over the roll, catching drips. Chill for 30–60 minutes. Slice and serve!
Notes
- Roll the cake while it’s still warm on a cocoa-dusted towel to keep it flexible. Use oil for extra moisture, avoid over-baking, and unroll gently to prevent cracks.
- Try cream cheese, marshmallow fluff, or chocolate mousse for the filling. Add warmth with cinnamon in the batter, or try a flavored filling like coffee or peppermint for a fun twist.
- For a thicker roll, use a smaller 10×15-inch pan, or make mini rolls by cutting and rolling four sections.
Nutrition
Calories: 267kcal | Carbohydrates: 25.1g | Protein: 4.1g | Fat: 17.6g | Saturated Fat: 8.5g | Cholesterol: 103mg | Sodium: 107mg | Potassium: 132mg | Fiber: 0.8g | Sugar: 17.3g | Calcium: 56mg | Iron: 1mg
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