Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe

If you are craving a dessert that is both visually stunning and irresistibly delicious, this Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe is the perfect indulgence to try. With its moist, airy chocolate sponge cake enveloping a luscious whipped cream filling, and finished with a silky chocolate ganache, every bite offers a symphony of textures and rich flavors that melt in your mouth. This homemade cake roll is a fantastic way to impress friends or simply treat yourself to something truly special without needing hours in the kitchen.

Ingredients You’ll Need

This chocolate cake roll relies on simple, high-quality ingredients that each bring something crucial to the table—whether it’s the delicate crumb of the cake, the airy lightness of the filling, or the glossy richness of the ganache. Using these essentials thoughtfully guarantees the perfect balance and texture in your final dessert.

• All-purpose flour: The base that provides structure and holds the cake together with just the right density.
• Unsweetened cocoa powder: Brings deep, authentic chocolate flavor and a beautiful dark color without extra sweetness.
• Baking powder: Gives the cake a gentle rise for that soft and springy texture.
• Salt: A small amount to enhance all the chocolatey flavors without overpowering.
• Large eggs: Essential for binding ingredients and creating a light, airy sponge when whipped properly.
• Granulated sugar: Sweetens the cake and, when beaten with eggs, adds volume and tenderness.
• Vanilla extract: Adds warmth and rounds out the rich cocoa flavors in both cake and filling.
• Vegetable oil: Keeps the cake moist and supple without affecting the flavor.
• Powdered sugar: Dusting for rolling the cake to prevent sticking and sweetening the whipped cream filling.
• Heavy whipping cream: The heart of the creamy filling and ganache, lending richness and luxurious texture.
• Semi-sweet chocolate chips: Melted into the ganache for that glossy, decadent chocolate topping.

How to Make Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper—it will make it easy to release the cake later. In a medium bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt. This ensures no lumps and an even distribution of leavening agents.

Step 2: Whip Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes. This step incorporates air, creating a thick and pale mixture that is the secret to a light, fluffy sponge cake. Fold in vanilla extract and vegetable oil gently to preserve all the air you’ve just created.

Step 3: Combine Dry and Wet Ingredients

Now, gradually fold the dry ingredients into the egg mixture using a spatula. Take your time with this step; folding gently maintains the airy texture that’s key to a soft cake roll. Make sure everything is just combined for a smooth batter without over-mixing.

Step 4: Bake the Cake

Pour the batter evenly into your prepared pan. Spread it out smoothly so it bakes evenly. Bake in the preheated oven for 10 to 12 minutes — the cake will be set but still springy and soft. You’ll want to remove it promptly so it doesn’t dry out.

Step 5: Roll the Cake While Warm

This is a crucial step to avoid cracks when you form the roll later. Lay a clean kitchen towel on your workspace and sprinkle it generously with powdered sugar. Immediately after taking the cake out of the oven, invert it onto the sugared towel, peel off the parchment paper carefully, and roll the cake up with the towel inside. Let it cool completely in this rolled shape.

Step 6: Prepare the Whipped Cream Filling

While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This fluffy filling adds the perfect airy contrast to the chocolate sponge and balances the richness of the ganache.

Step 7: Assemble the Cake Roll

Gently unroll the cooled cake and spread the whipped cream filling evenly across the surface. Be generous but careful not to overfill. Then, re-roll the cake delicately without the towel this time, placing it seam side down on your serving dish to keep that beautiful spiral intact.

Step 8: Make the Chocolate Ganache

For the ganache, heat heavy cream just until it begins to simmer, then pour it over the semi-sweet chocolate chips. Let it sit for about 2 minutes allowing the chocolate to soften and melt, then whisk until the mixture becomes glossy and smooth. This luscious ganache will elevate your cake roll to the next level of chocolate heaven.

Step 9: Glaze the Cake

Pour the ganache over the cake roll, using a spatula to spread it evenly over the top and sides. This shiny coating not only looks elegant but adds a rich final touch of chocolate flavor that complements the whipped cream perfectly.

Step 10: Chill and Serve

Place the cake roll in the refrigerator for at least an hour to let it set. Chilling helps the ganache firm up and allows the flavors to meld beautifully, making slicing easier and the presentation even more impressive.

How to Serve Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe

Garnishes

Garnishing this cake roll can be an opportunity to add color and texture. Powdered sugar dusting creates a delicate snowy look, fresh berries add bursts of brightness and tartness, and chocolate shavings or curls enhance the chocolate intensity while providing a decorative touch that is both rustic and refined.

Side Dishes

Serve this cake roll alongside a scoop of vanilla ice cream or a dollop of extra fresh whipped cream for the ultimate decadent experience. Coffee or a bold espresso make a lovely pairing, cutting through the chocolate richness with their slight bitterness and balancing the sweetness perfectly.

Creative Ways to Present

For special occasions, try slicing the cake roll and arranging it on a platter with mixed berries and edible flowers for a stunning centerpiece dessert. Alternatively, wrap individual slices in parchment paper tied with twine for charming party favors, or serve slices with a drizzle of caramel or raspberry sauce to add extra flair and flavor complexity.

Make Ahead and Storage

Storing Leftovers

Leftover cake roll should be kept covered in the refrigerator to preserve its fresh texture and prevent the whipped cream filling from drying out. An airtight container or wrapping tightly with plastic wrap works best, keeping the cake moist and the ganache glossy for up to 3 days.

Freezing

If you want to save your Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe for longer, you can freeze it. Wrap the whole cake securely in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator to maintain its creamy texture and flavor.

Reheating

This cake roll is best served cold or at room temperature since the whipped cream filling and ganache don’t respond well to heat. Avoid reheating as it may cause the filling to melt and the ganache to lose its shine and firmness. Instead, allow the cake to come to room temperature for 15 to 20 minutes before serving if it has been refrigerated.

FAQs

Can I use a different type of chocolate for the ganache?

Absolutely! Semi-sweet chocolate chips are standard, but you can substitute dark or milk chocolate depending on how intense or sweet you want your ganache. Just keep the ratio of cream to chocolate consistent to maintain that smooth texture.

Is it necessary to roll the cake while it’s still warm?

Yes, rolling the cake while warm prevents cracking when you form the roll. The warm cake is more pliable, so rolling it gently with a powdered sugar-dusted towel helps set the shape as it cools.

Can I make the whipped cream filling in advance?

Definitely. You can whip the cream and prepare the filling a few hours ahead and keep it refrigerated. Just be sure to re-whip lightly before assembling if it starts to lose volume.

What if my cake cracks when rolling?

A small crack won’t affect the flavor, but if it occurs, you can patch it with a dab of whipped cream when spreading the filling or cover it with ganache to disguise imperfections beautifully.

Does this recipe work with a gluten-free flour substitute?

Yes, you can try a gluten-free all-purpose blend, but be sure it contains xanthan gum or another binder to mimic the structure provided by gluten. The texture might be slightly different but still delightful.

Final Thoughts

Making the Chocolate Cake Roll with Chocolate Ganache and Whipped Cream Filling Recipe is such a rewarding experience—you get to create a dessert that looks impressive but still feels comforting and homemade. Whether you’re celebrating a special occasion or simply craving something chocolatey and delightful, this cake roll is sure to become a cherished favorite that brings smiles with every bite. So gather your ingredients and give it a go; you won’t regret having this luscious treat in your dessert repertoire!

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