A light, fluffy chocolate sponge cake rolled with vanilla whipped cream and draped in silky chocolate ganache—an elegant dessert that’s easier than it looks!
Why You’ll Love This Recipe:
✔ Airy chocolate sponge that rolls without cracking
✔ Luscious whipped cream filling (not too sweet)
✔ Professional-looking with minimal effort
✔ Perfect for special occasions or weekend baking projects
Ingredients
For the Chocolate Sponge Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- ¼ cup powdered sugar (for rolling)
For the Filling
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Step-by-Step Instructions
1️⃣ Make the Chocolate Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper (grease the pan first so paper sticks).
- Sift together flour, cocoa powder, baking powder, and salt.
- Beat eggs and sugar on high speed for 5 mins until pale and thick (ribbon stage).
- Gently fold in vanilla and oil, then dry ingredients.
- Spread batter evenly in pan. Bake 10-12 mins until springy.
2️⃣ Roll the Cake (Key Step!)
- Immediately dust a clean kitchen towel with powdered sugar.
- Flip hot cake onto the towel, peel off parchment.
- Roll cake + towel together from the short end. Cool completely.
3️⃣ Prepare the Filling
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Unroll cooled cake, spread cream evenly, leaving ½-inch border.
- Re-roll gently (without towel). Place seam-side down on a platter.
4️⃣ Add Chocolate Ganache
- Heat ½ cup cream until simmering, pour over chocolate chips.
- Let sit 2 mins, then whisk until smooth.
- Pour over cake roll, letting it drip down sides.
5️⃣ Chill & Serve
- Refrigerate 1+ hours before slicing.
- Garnish with berries, chocolate curls, or mint.
Pro Tips for Success
🎂 Avoiding Cracks
- Roll while hot: The cake “memorizes” its shape.
- Don’t overbake: 12 mins max—overbaked cakes crack.
- Use room temp eggs: They whip up fluffier.
💡 Flavor Variations
- Mocha: Add 1 tsp espresso powder to batter
- Peppermint: Swap vanilla for peppermint extract in filling
- Raspberry: Spread jam under whipped cream
FAQs (Troubleshooting)
1. My cake cracked when rolling!
➡️ Fix: Trim edges, cover cracks with ganache. Next time:
- Roll tighter while hot
- Reduce bake time by 1-2 mins
2. Can I make this ahead?
✅ Yes! Assemble (without ganache) up to 1 day ahead. Add ganache 2 hours before serving.
3. No jelly roll pan?
➡️ Use a rimmed baking sheet (adjust bake time—may cook faster).
4. Why is my whipped cream runny?
⚠️ Ensure:
- Cream is very cold
- Bowl/beaters are chilled
- Don’t overwhip (stop at stiff peaks)
5. Can I freeze this?
❄️ Freeze un-ganached roll for 1 month. Thaw in fridge, then add ganache.
Serving Suggestions
🍽 Pair with:
- Fresh berries + mint
- Coffee or dessert wine
- Vanilla ice cream (for extra indulgence)
Nutritional Info (Per Slice)
⏰ Prep Time: 25 mins | Bake Time: 12 mins | Chill Time: 1 hr
🔥 Calories: ~320 kcal | Servings: 10
Final Thoughts
This Chocolate Cake Roll looks impressive but is surprisingly simple—the perfect dessert to wow guests without stress!
Tried it? Tag us in your cake roll masterpieces! 📸👇
Happy baking! 🍰💖
