Chocolate Cake Roll with Creamy Filling & Rich Ganache

Decadent, Elegant & Surprisingly Easy

Few desserts feel as impressive and indulgent as a chocolate cake roll with creamy filling and rich ganache. With its elegant spiral, tender chocolate sponge, cloud-like cream filling, and glossy chocolate finish, this dessert delivers bakery-level results while being completely achievable at home.

This recipe is designed to be foolproof, flexible, and deeply satisfying. The sponge stays moist and pliable, the filling is smooth and balanced, and the ganache adds a luxurious final touch that turns a simple roll cake into a showstopping centerpiece.

Whether you’re baking for holidays, birthdays, dinner parties, or simply to satisfy a chocolate craving, this chocolate cake roll is guaranteed to impress.

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What Makes a Perfect Chocolate Cake Roll

A great cake roll is all about balance. The sponge must be light yet strong, the filling creamy but not heavy, and the ganache rich without overpowering everything else.

This recipe succeeds because:

• The sponge uses whipped eggs for structure
• Cocoa powder adds deep chocolate flavor without dryness
• Rolling technique prevents cracking
• Cream filling stays stable and smooth
• Ganache sets beautifully without becoming hard

Every component works together to create clean slices and a beautiful swirl.

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The Origin of Roll Cakes

Cake rolls—often called Swiss rolls—have been enjoyed for centuries across Europe and beyond. While versions vary by region, the concept remains the same: a thin sponge cake rolled with a soft filling.

Chocolate versions became especially popular thanks to cocoa’s ability to add richness without weight, making it ideal for rolled cakes.

Today, chocolate cake rolls are beloved worldwide for their elegance and versatility.

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Ingredients

Chocolate Sponge Cake

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Creamy Filling

• 1 cup heavy whipping cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Rich Chocolate Ganache

• ¾ cup dark chocolate, chopped
• ½ cup heavy cream
• 1 tablespoon unsalted butter

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Instructions

Make the Chocolate Sponge

1. Preheat & Prepare
   Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Whip Eggs & Sugar
   Beat eggs and sugar on high speed for 5–7 minutes until pale, thick, and tripled in volume. Mix in vanilla.
3. Fold Dry Ingredients
   Sift flour, cocoa powder, baking powder, and salt together. Gently fold into egg mixture in batches.
4. Bake
   Spread batter evenly in prepared pan. Bake 10–12 minutes until springy to the touch.
5. Roll While Warm
   Turn cake onto a clean kitchen towel dusted with cocoa powder. Peel parchment and gently roll cake (with towel) from the short side. Let cool completely.

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Prepare the Creamy Filling

6. Whip the Cream
   Beat heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form.
7. Unroll & Fill
   Carefully unroll cooled cake. Spread cream evenly, leaving a small border.
8. Re-Roll
   Roll cake back up tightly (without towel). Chill for 30 minutes.

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Make the Ganache

9. Heat Cream
   Heat cream until just steaming. Pour over chopped chocolate and butter.
10. Stir Until Smooth
    Let sit 2 minutes, then stir until glossy and smooth.
11. Finish the Cake
    Pour ganache over chilled cake roll. Allow to set slightly before slicing.

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Why This Chocolate Sponge Doesn’t Crack

Cracks are the biggest fear with cake rolls—but this recipe avoids them by:

• Whipping eggs properly for elasticity
• Baking just until set (not dry)
• Rolling while warm to “train” the cake
• Using cocoa powder instead of melted chocolate

These steps create a sponge that bends instead of breaking.

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The Cream Filling: Light but Luxurious

The filling is intentionally simple. Heavy cream and powdered sugar create a light, stable filling that balances the rich chocolate without overpowering it.

You can also add:

• Espresso powder for depth
• Mascarpone for richness
• Cream cheese for tang

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Ganache That Looks Bakery-Perfect

The ganache adds elegance and richness while sealing moisture into the cake. Butter gives it a soft sheen and prevents it from becoming brittle.

For a thicker ganache, let it cool slightly before pouring.

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Serving Suggestions

Serve this chocolate cake roll:

• With fresh berries
• With a dusting of cocoa powder
• With whipped cream on the side
• With coffee or espresso

It slices cleanly and holds its shape beautifully.

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Make-Ahead & Storage

• Refrigerate up to 3 days
• Best served slightly chilled
• Not freezer-friendly once filled

For best appearance, slice with a warm knife.

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Flavor Variations

Mocha Roll

Add espresso powder to sponge and filling.

Chocolate Raspberry Roll

Add raspberry jam beneath the cream.

Chocolate Orange Roll

Add orange zest to the filling and ganache.

Triple Chocolate Roll

Add chocolate chips to the filling.

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Common Mistakes to Avoid

• Overbaking the sponge
• Under-whipping eggs
• Rolling when cold
• Overfilling the cake

Small details make all the difference.

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Why Everyone Loves This Dessert

This cake roll is loved because it’s:

• Visually stunning
• Rich yet light
• Perfectly balanced
• Customizable
• Celebration-worthy

It looks fancy but tastes comforting.

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A Dessert That Feels Special

Chocolate cake roll with creamy filling and ganache is the kind of dessert that makes moments memorable. It’s nostalgic, indulgent, and impressive—everything a great dessert should be.