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–+ servings
Delicious Chocolate Roll Cake garnished with whipped cream and chocolate shavings
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Chocolate Roll Cake

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.
Prep Time20 minutes
Cook Time11 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 8 servings

Equipment

  • Jelly Roll Pan
  • Mixing Bowl
  • Offset Spatula

Ingredients

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 4 large eggs room temperature recommended
  • 1/2 cup granulated sugar
  • 2 tablespoons melted butter cooled slightly
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 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

Ganache Ingredients

  • 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

Instructions

  • 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.

Notes

Store the assembled cake, covered, in the refrigerator for up to 4 days. The ganache and filling keep it moist.