Go Back

Chocolate Roll with Cream and Ganache

An indulgent dessert featuring a light chocolate sponge cake filled with whipped cream and topped with rich chocolate ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour Gives the cake its structure while keeping it light and fluffy.
  • 1/4 cup cocoa powder Provides deep chocolate flavor.
  • 1 tsp baking powder Adds volume and keeps the roll fluffy.
  • 1/4 tsp salt Enhances the flavors and balances the sweetness.
  • 4 large eggs Essential for moisture and richness.
  • 1/2 cup granulated sugar Sweetens the cake and helps achieve perfect texture.
  • 1 tsp vanilla extract Enhances the chocolate flavor.
For the Filling
  • 1 cup heavy cream Provides a luscious texture.
  • 3 tbsp powdered sugar Sweetens the whipped cream.
  • 1 tsp vanilla extract Added for extra flavor.
For the Ganache
  • 1/2 cup heavy cream High-fat content for a silky chocolate topping.
  • 6 oz semi-sweet chocolate, chopped The main ingredient for the ganache.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a small bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, beat the eggs and granulated sugar on high speed until pale and fluffy, about 5 minutes. Add the vanilla extract and mix until combined.
Baking
  1. Gradually fold the sifted dry ingredients into the egg mixture until just combined.
  2. Pour the batter into the prepared pan and bake for 10-12 minutes or until the cake springs back when lightly pressed.
  3. Invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Remove the parchment paper and roll the cake up with the towel inside. Let it cool completely.
Filling and Ganache
  1. Whip the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl until stiff peaks form.
  2. For the ganache, heat the 1/2 cup heavy cream in a saucepan until it simmers. Pour over the chopped chocolate, let sit for 1 minute, then stir until smooth.
Assembly
  1. Once the cake has cooled, unroll it and remove the towel. Spread the whipped cream filling evenly over the cake.
  2. Roll the cake back up gently and place it seam-side down on a serving plate.
  3. Pour the ganache over the rolled cake, allowing it to drizzle down the sides.
  4. Slice into generous servings and enjoy.

Notes

For extra sweetness, increase the powdered sugar in the whipped cream. Consider adding raspberries or strawberries for a fruity twist.