Chocolate Roll Cake

Delicious chocolate roll cake

Delicious chocolate roll cake

Oh those chocolate cake cravings!  They will not relent until they are satisfied with the real thing.  I’ve tried eating a piece of candy or cocoa-covered almonds but to no avail….a chocolate cake craving must be met with the real thing and quickly too.  No store-bought cake will do and there are no decent bakeries or pastry shops in this city so I needed a recipe that was fairly quick to make but rich in taste.  My favorite baking book came through once again but with a few adjustments.  The roll cake recipe in the book calls for marshmallow creme in the filling but since I didn’t have enough left in the cupboard and I certainly didn’t want to waste time running to the store, I decided on something even better…a whipped ganache filling.   I’ve made ganache in the past but only the type used to pour over a cake or pastry so whipped ganache was new to me.  This baking book did not have a whipped ganache recipe so in my hurry to get this cake made and silence those chocolate demons, I failed to thoroughly research whipped ganache and used a faulty recipe from  Ganache must NOT be overwhipped.  The recipe I used failed to mention this so mine turned out a bit grainy……I tried fixing it by cooling it and re-whipping….Fail.  I tried to warm the ganache and re-whip it…..Fail.  Lessons learned: there is no way to rescue over-whipped ganache and always take the time to do the proper research when it comes to making something new.  So the filling was darker than what it should have been and not so smooth but it tasted so good.

Chocolate Roll Cake with Ganache Filling

Adapted from the America’s Test Kitchen Family Baking Book and from an assortment of whipped ganache recipes found on the Internet


– 8 ounces semisweet chocolate, chopped

– 1 cup heavy cream


– 3/4 cup (3.75 ounces) all-purpose flour

– 1/4 cup (3/4 ounce) Dutch-processed cocoa powder

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 5 large eggs, room temperature

– 3/4 cup (5.25 ounces) granulated sugar

– 1/2 teaspoon vanilla extract

For the filling:

1.  Place the semisweet chocolate in a large heat-proof bowl.  Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.

2. Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.  This happens in just a few seconds so keep a close eye on the mixer and stop it when it lightens in color.

For the cake:

1.  Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F.  Grease an 18 by 13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the parchment.  Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.

2.  In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar and then the vanilla, about 1 minute.  Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes.

3.  Sift the flour mixture over the egg mixture and fold in with a rubber spatula until incorporated.  Make sure you check the very bottom of the bowl in case some of the dry ingredients have not been mixed thoroughly.

4.  Scrape the batter into the prepared baking sheet and spread out to an even layer.  Bake the cake until it feels firm and springs back when touched, 12 to 17 minutes, rotating the pan halfway through baking.

5.  Remove the cake from the oven, run a knife around the edge of the cake to loosen it, then flip the hot cake out onto a large sheet greased parchment or waxed paper or use a large, clean kitchen towel dusted with cocoa powder.  Peel off and discard the parchment paper baked onto the cake.  Starting from a short end, roll the cake and paper or towel snugly into a log and let cool for 15 minutes.  (Video how-to)

6.  Gently unroll the cake.  Spread the filling over the cake, leaving a 1/2-inch border at the edges.  Reroll the cake gently but snugly around the filling, leaving the paper or towel behind as you roll.  Trim the ends of the cake, then let it cool completely, about 30 minutes.  Dust with powdered sugar if you like and transfer to a cake platter.

Store in fridge and serve with whipped cream, ice cream or strawberries.


8 comments on “Chocolate Roll Cake

  1. jo says:

    I’ve had some wins and also misses with jelly rolls but I love eating it because it’s really light. Think it’s time to bake one soon. Love your chocolate version with the cream – sure looks yummy!

    • tortatebukura says:

      It’s true that Roll Cakes are lighter….they have no fat except for the eggs. The rich ganache in this roulade balances the lightness of the cake.

  2. Mrs Ergül says:

    I’m already craving for these!

  3. Cheryl says:

    My gosh that is beautiful, I am going to try to make one for Thanksgiving!

    • tortatebukura says:

      Thank you, Cheryl. It’s not a difficult cake to make. Just be careful and don’t over whip the ganache like I did. If you want the original filling recipe that was made with marshmallow creme, let me know.

  4. llamaqueen says:

    I picked your recipe as a base for something I call the Chocolate Beast.
    I used your cake recipe, however I used cake flour and beat the eggs separately. I made chocolate whipped cream with almond extract for the filling, then covered the whole thing in ganache.
    The cake itself (when flat) is almost an inch thick and has a distinct texture which remains even after sitting in the fridge with the cream and ganache.
    I chose your recipe because the cake looked nice and densely dark and delicious in the photo you provided…and it is. Thanks.

  5. Mei says:

    I wanted to let you know that there is a way to save over-beat ganache filling (and over-beaten whipped cream, and even over beaten egg whites!).
    You have to add a bit more cream (or another egg white, if dealing with eggs) and slowly beat them together to incorporate the 2 mixtures.
    I’m really excited to try your chocolate roll cake- all the other recipes I found require separating the eggs- and this recipe seems sooo much easier- I’ve never made a jelly roll before so wish me luck 😉

    • Marissa C says:

      Wow–adding an extra 1/3 cup of cream at the end like you said did just the trick. It gave it the whipped cream like texture I was looking for. Maybe I overbeat it, but I don’t think it got there at all. Thanks!

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