Few desserts feel as elegant yet comforting as a Chocolate Cake Roll with Creamy Filling & Rich Ganache. With its soft sponge cake, smooth spiral of vanilla-kissed cream, and luxurious chocolate ganache coating, this dessert looks like it came straight from a bakery window. The best part? It is surprisingly achievable at home, even if you have never rolled a cake before.

This chocolate cake roll recipe combines classic techniques with practical tips that ensure success. The sponge stays flexible, the filling remains light and stable, and the ganache adds indulgence without overpowering the delicate cake. Whether you are baking for a holiday table, a birthday celebration, or simply to satisfy a chocolate craving, this recipe delivers both visual impact and deep chocolate flavor.

Cake rolls, also known as chocolate Swiss rolls, have a long history across European and American baking traditions. Their appeal lies in contrast: airy cake paired with creamy filling and finished with a rich topping. This version leans into that contrast fully, creating a dessert that slices beautifully and tastes even better the next day.

Why This Chocolate Cake Roll Recipe Works

Many home bakers feel intimidated by rolled cakes, fearing cracks or collapsed fillings. This recipe avoids those issues through balanced ingredients and smart technique. The cake uses whipped eggs for structure rather than heavy flour, giving it flexibility. Rolling the cake while warm “trains” it to hold its shape. The creamy filling is rich yet light, and the ganache seals in moisture while adding a professional finish.

This recipe is ideal for:

Make-ahead entertaining
Holiday dessert tables
Chocolate lovers who want something lighter than layer cake
Anyone looking to master a classic bakery-style dessert at home

Ingredients

Chocolate Sponge Cake

Eggs
Granulated sugar
Unsweetened cocoa powder
All-purpose flour
Baking powder
Salt
Vanilla extract

Creamy Filling

Heavy whipping cream
Powdered sugar
Vanilla extract
Cream cheese (optional for stability)

Rich Chocolate Ganache

Dark chocolate (chopped)
Heavy cream
Butter (for shine)

Instructions

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and lightly grease it.
In a large bowl, beat eggs and granulated sugar until pale, thick, and tripled in volume.
Sift cocoa powder, flour, baking powder, and salt together in a separate bowl.
Gently fold the dry ingredients into the egg mixture, followed by vanilla extract, taking care not to deflate the batter.
Spread the batter evenly into the prepared pan, smoothing the top.
Bake for 10–12 minutes until the cake springs back lightly when touched.
While warm, invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment.
Carefully roll the cake (with the towel) from the short end. Let cool completely.
Whip cream with powdered sugar and vanilla until soft peaks form. Fold in cream cheese if using.
Unroll the cooled cake, spread filling evenly, and gently roll it back up without the towel.
Heat cream until just steaming. Pour over chopped chocolate and butter, stirring until smooth.
Pour ganache over the cake roll, allowing it to drip naturally down the sides.
Chill for at least 30 minutes before slicing and serving.

Pro Tips for a Perfect Cake Roll

Do not overbake. A dry cake will crack when rolled.
Roll while warm to prevent breaking.
Use parchment and cocoa powder, not flour, to prevent sticking.
Chill before slicing for clean, professional-looking cuts.

Flavor Variations

Add espresso powder to the ganache for mocha flavor.
Use peppermint extract in the filling for a holiday twist.
Swap vanilla filling for chocolate whipped cream.
Add fresh berries inside for brightness.

Serving Suggestions

Serve slices with:

Fresh raspberries or strawberries
A dusting of powdered sugar
Espresso or cappuccino
Vanilla ice cream for extra indulgence

This chocolate cake roll also stores beautifully in the refrigerator for up to three days, making it perfect for advance preparation.

Fun Fact

The Swiss roll is not actually Swiss. The name became popular in England during the 19th century, while similar rolled cakes appeared across Europe under different names. Today, variations exist worldwide, from Japanese matcha rolls to classic American chocolate versions like this one.

Chocolate Cake Roll with Creamy Filling & Rich Ganache

A soft chocolate sponge cake rolled with creamy vanilla filling and topped with glossy chocolate ganache.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Total Time 37

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 280