Name: Chocolate Roll Cake
Prep time: 20 min
Cook time: 11 min
Total time: 90 min
Ingredients: 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs (room temperature recommended); 1/2 cup granulated sugar; 2 tablespoons melted butter (cooled slightly); 1 teaspoon vanilla extract; 8 ounces brick cream cheese (room temperature); 1 cup powdered sugar (for filling); 4 tablespoons unsalted butter (softened for filling); 1 teaspoon vanilla extract (for filling); 2/3 cup dark or semi-sweet chocolate morsels; 2 tablespoons heavy whipping cream (for ganache); 4 tablespoons powdered sugar (for ganache); 3-4 tablespoons milk (for ganache; use as needed for consistency); 2 tablespoons powdered sugar (for dusting tea towel)

Jump to Recipe

Creamy, chocolatey, and delightfully nostalgic — this Chocolate Roll Cake is the kind of dessert that instantly lifts the mood. Light sponge, rich cream cheese filling, and a glossy chocolate ganache come together in a show-stopping spiral that’s easier to make than it looks. Fun fact: many cake rolls are variations of the classic Swiss roll, which became wildly popular when home bakers realized you could make an elegant dessert without complicated piping or layers.

This recipe is special because it’s simple, quick to prepare, and totally family-friendly — great for birthdays, potlucks, or a cozy weeknight treat. If you love the soft, tender crumb of our banana cake roll, you’ll find this version equally comforting and a bit more indulgent; try pairing techniques from our banana cake roll post when rolling for even smoother results. Ready to make something impressive with minimal fuss? Let’s bake.

What is Chocolate Roll Cake?

What’s in a name? Chocolate Roll Cake gets its charm from the dramatic spiral you see when you slice it — like a little chocolate-y treasure chest. Why is it called a “roll” cake? Because you bake the sponge thin, spread it with a creamy filling, and roll it up tight — simple as that. Ever wonder who first thought of rolling cake and cream together and declared it a national dessert? Probably someone who believed that “the way to a man’s heart is through his stomach.” Maybe a bit cheeky, but the sentiment explains why this treat is beloved by so many. Give this recipe a try and see how quickly it becomes a household favorite.

Why You’ll Love This

Irresistible main highlight: a tender, chocolate sponge wrapped around a silky cream cheese filling and finished with a glossy chocolate ganache — every bite balances light cake and rich cream.
Cost-saving benefits: homemade dough, filling, and ganache use pantry staples and cost a fraction of a store-bought specialty cake. You’ll get a bakery-quality result without the bakery price.
Flavorful toppings and add-ins: the chocolate ganache adds depth and shine, while a dusting of powdered sugar or a sprinkle of cocoa can elevate the presentation and taste.

If you enjoyed the warming spices and swirl of our Big Mama’s Cinnamon Roll Cake, this chocolate roll is the decadent cousin — equally comforting but leaning into chocolate over spice. Make it at home tonight and watch it disappear.

How to Make

Quick Overview

This Chocolate Roll Cake is easy, delicious, and satisfying. The sponge is light and springy, the filling is creamy and tangy, and the ganache gives a professional finish. Prep is straightforward: whisk dry ingredients, whip eggs and sugar, fold, bake for a quick 11 minutes, then roll and fill. Total time: about 30–45 minutes active and a bit of chilling time.

Prep and cook time

Active prep: 20 minutes
Bake time: 11 minutes
Chilling/setting time: 1 hour
Total time: about 1 hour 30 minutes (including chilling)

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs (room temperature recommended)
1/2 cup granulated sugar
2 tablespoons melted butter (cooled slightly)
1 teaspoon vanilla extract
8 ounces brick cream cheese, room temperature
1 cup powdered sugar (for filling)
4 tablespoons unsalted butter, softened (for filling)
1 teaspoon vanilla extract (for filling)
2/3 cup dark or semi-sweet chocolate morsels
2 tablespoons heavy whipping cream (for ganache)
4 tablespoons powdered sugar (for ganache)
3-4 tablespoons milk (for ganache; use as needed for consistency)
2 tablespoons powdered sugar (for dusting tea towel)

Directions

Preheat the oven to 350°F and coat a jelly roll pan with nonstick cooking spray and parchment paper. Make sure the parchment fits snugly so the batter spreads evenly.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Sift or whisk well to remove lumps.
In another bowl, whisk together eggs and granulated sugar until thickened and pale — about 3 to 4 minutes by hand or 2 minutes with a mixer. The mixture should ribbon when the whisk is lifted.
Add melted butter and vanilla to the egg mixture and whisk until combined. Ensure the butter is not piping hot so it doesn’t deflate the eggs.
Fold in the flour mixture gently until just combined. Avoid overmixing to keep the sponge light. Spread the batter evenly into the prepared jelly roll pan using an offset spatula.
Bake for 11 minutes until the top springs back lightly to the touch and a toothpick inserted into the center comes out clean. Watch carefully; this sponge bakes quickly.
While the cake bakes, dust a clean kitchen towel with the 2 tablespoons powdered sugar. As soon as the cake comes out, invert it onto the towel and peel off the parchment, then roll the cake up in the towel starting from the short side. Cool completely rolled up — this helps prevent cracks.
For the filling, beat together cream cheese, 1 cup powdered sugar, 4 tablespoons softened butter, and 1 teaspoon vanilla extract until smooth and fluffy. Chill briefly if too soft to spread.
Unroll the cooled cake carefully, spread the cream cheese filling in an even layer, and re-roll the cake tightly without the towel. Wrap in plastic and refrigerate for at least 30 minutes to set.
Refrigerate the rolled cake until firm enough to trim the ends and handle.
Make the ganache by melting 2/3 cup chocolate morsels with 2 tablespoons heavy whipping cream in short bursts in the microwave or over a double boiler, stirring until smooth. Whisk in 4 tablespoons powdered sugar and 3–4 tablespoons milk as needed until pourable and glossy.
Trim the ends of the roll for a neat presentation, place the cake on a serving plate, and pour the ganache over the top, letting it drip down the sides. Smooth as desired.
Let the ganache set in the refrigerator for 10–20 minutes, then slice and enjoy. Serve chilled or at room temperature.

Chocolate Roll Cake

What to Serve With

Fresh raspberries or strawberries to cut through the richness with bright acidity.
A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Espresso or strong coffee to balance the sweetness and emphasize the chocolate notes.
A light green salad with citrus vinaigrette if serving as part of a larger meal — the contrast is refreshing.

Top Tips for Perfecting

Ingredient substitutions: Use light cream cheese instead of full-fat for fewer calories, but expect a slightly tangier, softer filling. Swap milk with oat or almond milk in the ganache for a dairy-free option (use dairy-free chocolate).
Timing: Don’t overbake the sponge; 11 minutes is key. A dry sponge will crack when rolling.
Flavor boosts: Fold a teaspoon of instant espresso into the ganache for a mocha depth. Add a tablespoon of cocoa powder to the filling for richer chocolate flavor.
Common mistakes to avoid: Rolling the cake while still hot can cause tearing; always cool slightly and dust the towel to prevent sticking. Overwhipping the egg mixture can cause collapse — whisk until thick but not dry.

Storing and Reheating Tips

Refrigeration: Store the assembled cake, covered, in the refrigerator for up to 4 days. The ganache and filling keep it moist.
Freezing: You can freeze the rolled cake (wrapped tightly in plastic and foil) for up to 2 months. Thaw overnight in the refrigerator before serving.
Shelf life details: Best enjoyed within 48 hours for peak texture and flavor, though it remains good for up to 4 days refrigerated.
Reheating: Serve chilled or bring slices to room temperature for 20–30 minutes before serving. Avoid heating in the microwave, which can make the filling runny.

FAQs

Can I make this cake ahead of time?
Yes. You can assemble the cake and store it in the refrigerator up to 24 hours ahead. For longer storage, wrap tightly and freeze for up to 2 months.

What if my cake cracks when rolling?
Small cracks are normal. Roll while slightly warm and use a moist filling to conceal imperfections. If large cracks form, trim and press gently as you re-roll, or slice into a loaf-style presentation.

Can I use whipped cream instead of cream cheese filling?
Yes, but whipped cream is lighter and less stable. Stabilize it with a bit of mascarpone or instant pudding mix, and keep the cake chilled until serving.

How do I get a shiny ganache?
Heat the cream just until steaming, pour over the chocolate, let sit for a minute, then stir gently until smooth. Adding a tablespoon of corn syrup (optional) can increase shine.

Is it possible to make this sugar-free or low-sugar?
You can use sugar substitutes suited for baking in the sponge and powdered sugar alternatives for the filling and ganache, but texture and sweetness levels will change. Test small adjustments first.

Conclusion

This Chocolate Roll Cake is a deceptively simple dessert that looks like a bakery masterpiece but comes together with everyday ingredients and a handful of straightforward steps. It’s comforting, crowd-pleasing, and flexible enough to adapt to your pantry. If you want a reference for a classic technique and inspiration, check out Chocolate Cake Roll (Swiss Roll) – Sally’s Baking for another take on the beloved cake roll. Try it, share it, and watch friends and family ask for seconds.