Chocolate Cake Roll with Cream Cheese Filling and Chocolate Ganache

Chocolate Cake Roll

If you have ever thought a cake roll looks too fancy to make at home, I am here to tell you it is totally doable. This chocolate cake roll looks impressive, but it comes together without any special skills.

I remember the first time I made one for a family birthday. I was nervous about the rolling step, but it turned out beautifully, and everyone thought I had spent hours in the kitchen.

The truth is, it is one of those desserts that delivers a wow factor with surprisingly little effort. I have made this cake roll for countless gatherings, and it never fails to impress.

The best part is that you can customize the filling or the ganache to suit your taste.

Cake rolls can be made in so many flavors. We have shared a pumpkin roll and a lemon cake roll before, and both are reader favorites.

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When it comes to chocolate, my friends are always asking for more, so this version is topped with a rich chocolate ganache instead of a simple dusting of powdered sugar. That ganache takes it to a whole new level of deliciousness.

You might hear this called a Chocolate Swiss Roll, but there is a difference. A traditional Swiss roll often has a marshmallow filling.

This one uses a filling made with whipping cream and cream cheese, which gives it a tangy, creamy contrast to the chocolate cake. The filling is so good that you could even adapt it to make a Swiss roll if you wanted to.

Now, let us talk about what goes into this cake. The cake roll itself uses simple ingredients: 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup Dutch process cocoa (I like Hershey’s dark or Ghirardelli), 1/2 cup granulated sugar, 1/4 cup unsalted butter at room temperature, 4 large eggs at room temperature, and 1 teaspoon pure vanilla extract.

The filling brings together 1 cup heavy whipping cream, one 8 ounce package of cream cheese at room temperature, 1/2 cup powdered sugar, and 1 teaspoon pure vanilla extract.

For the ganache, you will need 1/2 cup heavy whipping cream, 1 teaspoon light corn syrup (optional, for shine), and one 4 ounce bar of good quality chocolate such as Ghirardelli.

This recipe makes 8 slices, with a prep time of about 1 hour and a cook time of 10 minutes, so total time is roughly 1 hour and 10 minutes.

It is perfect for birthdays, dinner parties, or any time you want to treat someone special. The combination of the light chocolate cake, the tangy cream cheese filling, and the glossy ganache is incredibly scrumptious.

I have made this for potlucks, and it always disappears quickly. People cannot believe it is homemade. You can also make the cake and filling a day ahead and add the ganache the next day. Just keep everything refrigerated.

A quick tip: do not skip the step of rolling the cake while it is hot. That is the secret to a roll that does not crack.

BAKING THE CAKE ROLL

The right pan is crucial. Use a 10 x 15 x 1 inch jelly roll pan. If the pan is too small, the cake will be too thick to roll.

If it is too large, the cake will be too thin and may crack. I learned this the hard way once when I used a smaller pan and ended up with a thick cake that cracked. So stick with the correct size.

Line the pan with parchment paper, leaving at least a 1 to 2 inch overhang on the long sides. This overhang will help you lift the cake out after baking. Lightly butter the pan, the parchment, and the inside edges. Preheat your oven to 350 degrees F.

In a medium bowl, whisk or sift together the flour, baking powder, salt, and cocoa powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and butter on medium speed for 30 seconds, then on high for another 30 seconds until well combined.

Make sure your butter and eggs are at room temperature for best results. Add the eggs and vanilla and mix for about 30 seconds.

Add the dry ingredients and mix on medium low until somewhat incorporated, then turn to medium and mix until thoroughly incorporated, about 30 more seconds. Do not over mix. The batter will be thin, which is normal. It will bake into a light, flexible cake.

Spread the batter into the prepared pan with an offset spatula, making sure it reaches the corners. Gently shake the pan to level the batter.

Bake for 10 to 12 minutes, until the cake springs back when touched or a toothpick inserted in the center comes out clean. Do not overbake, as that makes the cake more prone to cracking when you roll it.

ROLLING THE CAKE

As soon as the cake comes out of the oven, let it cool for just 1 minute. Run a sharp knife along the edges of the short ends of the pan.

Using the parchment overhang, gently lift the cake out of the pan and place it on a flat heatproof surface. It helps to have a second person assist with this step.

While the cake is still very warm, start at a short end and roll the cake up with the parchment paper still in place. Roll it as tightly as you can. This step is critical.

Rolling the cake while hot shapes it and prevents cracking later when you re roll it with the filling. If you wait until the cake is cold, it will crack and break apart.

Place the rolled cake seam side down in the refrigerator to cool completely. You can speed this up by refrigerating for about 15 minutes.

While the cake cools, make the filling. In a stand mixer fitted with the whisk attachment, or with a hand mixer, whisk the heavy whipping cream on low for a few seconds until it thickens enough not to splatter.

Turn to high and whisk until stiff peaks form, about 1 minute. Transfer the whipped cream to a medium bowl and refrigerate.

In the same mixing bowl, no need to wash it, add the cream cheese and whisk on high until smooth and free of lumps. Add the powdered sugar and vanilla and mix to combine.

Remove the bowl from the mixer and gently fold in the whipped cream with a spatula until just incorporated. Note that this filling quantity is more than enough for the cake roll.

If you want to avoid it oozing from the ends, you can use about two thirds of the filling.

Once the cake is completely cool, gently unroll it. The ends will not lay totally flat, and that is okay. Spread the filling over the cake with an offset spatula, leaving a 1/2 inch border around the edges.

Slowly roll the cake back up, leaving the parchment paper behind as you go. Some filling may ooze out of the ends; just remove it.

Wrap the roll tightly in plastic wrap, keeping it as rounded as possible. Refrigerate for at least 1/2 hour, or until chilled, before adding the chocolate ganache.

CHOCOLATE GANACHE

Do not make the ganache until the filled cake roll has chilled for at least 1/2 hour.

Chop the 4 ounce bar of chocolate into small pieces and set aside. Small pieces melt more easily. In a microwave safe bowl, combine the 1/2 cup heavy whipping cream and the 1 teaspoon light corn syrup if using.

The corn syrup is optional but gives the ganache a beautiful shine. Microwave for about 90 seconds, until you see small bubbles forming around the edges. It should not be boiling or bubbling on top. Do not overheat.

Add the chopped chocolate to the hot cream, using a spoon to make sure all the chocolate is covered. Let it sit for 1 minute. Then, using a spatula, slowly stir the chocolate into the cream until it is completely melted. Whisk until smooth.

Place the ganache in the refrigerator until completely cooled. Whisk it again until smooth. If it seems thin, chill it for another 5 minutes.

Remove the plastic wrap from the chilled cake roll and place the cake on a wire rack set over a cookie sheet lined with parchment paper. Pour the cooled ganache evenly over the cake, spreading it to the edges so it runs down the sides. Refrigerate the cake roll for at least 1/2 hour to let the ganache set.

To serve, use a large sharp knife to slice the cake into 1 inch slices. Wipe the knife clean between each slice. Cut straight down and avoid a sawing motion. This gives you clean, beautiful slices.

Cover and refrigerate any leftovers for up to 3 days. The filling is a simple combination of cream cheese and whipping cream, and it pairs perfectly with the chocolate ganache.

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Chocolate Cake Roll

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Chocolate Cake Roll If you have ever thought a cake roll looks too fancy to make at home, I am here to tell you it is totally doable. This chocolate cake roll looks impressive, but it comes together without any special skills.

• Total Time: 70 min
• Yield: 8 slices 1x

Ingredients

Scale 1x2x3x

CAKE ROLL
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-process cocoa
1/2 cup granulated sugar
1/4 cup unsalted butter, room temperature (1/2 stick)
4 large eggs, room temperature
1 teaspoon pure vanilla extract

FILLING
1 cup heavy whipping cream
1 package cream cheese, 8 ounces, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract

CHOCOLATE GANACHE
1/2 cup heavy whipping cream
1 teaspoon light corn syrup
1 bar good quality chocolate, 4 ounce, such as Ghirardelli

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Instructions

CAKE ROLL
1-Preheat oven to 350 degrees: Preheat oven to 350 degrees. Lightly butter a 10 x 15-inch jelly roll pan. Line the pan with parchment paper, allowing the parchment paper to hang at least 1 to 2 inches over the long sides of the pan. This is to allow you to lift the cake out of the pan once it’s baked. Lightly butter the parchment paper and inside the edges of the pan. Set aside.
2-In a medium bowl, whisk or sift: In a medium bowl, whisk or sift together the flour, baking powder, salt, and cocoa powder. Set aside.
3-Add the sugar and butter to the: Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 30 seconds, then on high for an additional 30 seconds until well combined. Add the eggs and vanilla and mix for about 30 seconds until well combined. Add the dry ingredients and mix on medium-low speed until the dry ingredients are somewhat incorporated. Turn to medium speed and mix until the dry ingredients are thoroughly incorporated, about 30 more seconds, but do not over-mix.
4-Using an offset spatula, spread the batter: Using an offset spatula, spread the batter in the prepared jelly roll pan, making sure you spread it into the corners. Gently shake the pan back and forth on a flat surface to level out the batter. Bake until the cake springs back when touched, 10 to 12 minutes. Remove the cake from the oven and allow it to cool for 1 minute. Run a sharp knife along the edges of the short ends of the pan. Grabbing the over hang of the parchment paper, gently lift the cake out of the pan and place on a flat heatproof surface. It’s easier to have a second person help you do this. Starting at a short end, roll the cake up, with the paper, rolling it as tightly as you can. It’s important to roll the cake while it’s still very warm, so that it doesn’t crack later when you re-roll it with the filling. Place the cake roll seam side down in the refrigerator to completely cool.

FILLING
5-Add the whipping cream to the bowl: Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Whisk the cream on low speed for a few seconds until it thickens enough to not splatter. Turn mixer to high and whisk until the cream forms stiff peaks, about 1 minute. Transfer the whipping cream to a medium bowl and refrigerate while whisking the cream cheese.
6-To the same mixing bowl, (no need: To the same mixing bowl, (no need to wash bowl), add the cream cheese and whisk on high speed until the cream cheese is smooth, creamy and free of any lumps. Add the powdered sugar and vanilla and mix to combine. Remove the bowl from the stand mixer. Using a spatula, fold in the whipped cream, just until it’s incorporated.
7-Gently unroll the cooled cake roll: Gently unroll the cooled cake roll. The ends will not lay totally flat but that’s okay. Using an offset spatula, spread the filling over the cake, stopping 1/2 inch from the edges. Slowly roll the cake and filling up into a roll, leaving the parchment paper behind as you go. Some of the filling will ooze out of the ends. Just remove it. Wrap the roll tightly in plastic wrap, keeping it as rounded as possible. Refrigerate the roll for at least 1/2 hour or until it’s chilled before covering with chocolate ganache.

CHOCOLATE GANACHE
8-Chop the chocolate into pieces and set: Chop the chocolate into pieces and set aside.
9-Add the cream and corn syrup (if: Add the cream and corn syrup (if using) to a microwave safe bowl or measuring cup and microwave for approximately 90 seconds or until you see bubbles forming around the edges. It should not be bubbling on top. Don’t overheat.
10-Add the chocolate to the hot whipping: Add the chocolate to the hot whipping cream, using a spoon to cover all of the chocolate with the hot cream. Allow the mixture to sit for 1 minute. Using a spatula, slowly mix the chocolate into the hot cream until it has completely melted. Whisk the ganache until it’s smooth. Place the ganache in the refrigerator until it’s completely cooled. Whisk again until it’s smooth. If it’s thin, place it back in the fridge for another 5 minutes.
11-Remove the plastic wrap from the cooled: Remove the plastic wrap from the cooled cake and place the cake on a wire rack over a parchment lined cookie sheet. Pour the chocolate ganache evenly over the cake, spreading it to the edges as needed to ensure that it runs down the sides of the cake. Refrigerate the cake roll for at least 1/2 hour to allow the ganache to set up.
12-Using a large sharp knife, slice the: Using a large sharp knife, slice the cake into 1-inch slices, wiping the knife clean between each slice. Cut straight down each time with the knife. Do not use a sawing motion.
13-Cover and refrigerate leftovers for up to: Cover and refrigerate leftovers for up to 3 days.

Last Step:

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• Prep Time: 60 min
• Cook Time: 10 min
• Method: bake

Nutrition

• Serving Size: 1 slice