This melt in your mouth chocolate cake roll is so light and creamy, you’ll be going back for seconds (and thirds!). A light and airy chocolate sponge is filled with a fluffy whipped cream filling and dark chocolate ganache, which is then rolled into a beautiful log, and coated with more dark chocolate ganache – YUM!
Why You’ll Love This Chocolate Cake Roll
This chocolate cake roll (sometimes called a chocolate Swiss roll cake) is one of the best I’ve had, and here’s why.
Light & Airy Sponge
Firstly, the chocolate sponge for this cake roll is super light and fluffy, and it’s due to a few different things. Firstly, I substitute some of the all purpose flour with cornstarch. If you’ve been a member of my blog for a while now, then you’ve probably already noticed that I use cornstarch in a lot of my cake recipes (like my super popular vanilla cake recipe and traditional Swiss roll cake).
The main reason I’ve used it for this recipe is because cornstarch doesn’t contain any gluten in it, and so by substituting some of the flour with cornstarch, it’ll give you a softer cake.
For more information on why I use cornstarch in my recipes, click here.
Whipped Eggs
The base cake for this cake roll is a sponge cake. Sponge cakes are very light due to the delicate foam created when whipping egg whites and yolks. This recipe calls for whipping both the egg whites and yolks separately, which helps to incorporate heaps of air into the batter, resulting in a super light sponge.
The Use of Fats
Most traditional sponge cake recipes do not use any additional fats in them like butter or oil (the only fat is in the egg yolks). I’ve opted to add a small amount of oil to my sponge cake (this is typical for chiffon cakes – a type of sponge), as this adds additional moisture to the cake and helps to create a softer sponge.
Chocolate Ganache
One of my favorite elements of this chocolate cake roll is the dark chocolate ganache. Chocolate ganache adds a wonderful pop of flavor to the cake roll, and really amplifies the chocolate flavor. What sets this cake roll apart is that it doesn’t only have chocoate ganache on the top of the cake roll, but it has it inside the cake roll too, so that you’re sure to get a little bit of ganache in every bite!
How to Make Chocolate Cake Roll
This cake roll may look intimidating, but I promise it’s not that difficult to make!
Preparing The Sponge
Preheat oven to 170 °C (340°F) with the fan on/convection mode and line an 18×13 inch (half-sheet) baking tray. Only line the tray longways, leaving two of the edges of the pan exposed (see video below for demonstration). If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 185°C/365°F.
In a bowl combine the flour, cornstarch, cocoa powder (use unsweetened cocoa powder), baking powder and salt. Using a whisk or fork, mix until well combined (there’s no need to sift it just yet). Set aside for now.
In a small bowl combine milk, oil and instant coffee powder. Give it a mix and then set aside for now as well.
Next separate the yolks and whites from your eggs. Ensure no egg yolks get into the egg whites. Set aside.
In a large bowl add in 1 tbsp of warm water, and a ⅓ cup (66g) of white sugar (the portion of sugar assigned for the egg yolks) and mix so that the sugar is coated in the water. Next add in the 6 egg yolks and vanilla extract or essence, and using an electric mixer on a medium speed, whip until the mixture is thick and pale. You should be able to create ribbons with it that settle on the top of the mixture for a few seconds before being absorbed back in. This should roughly take 5 minutes but will vary depending on your mixer. Once done set aside for now.
In another large bowl add in the 6 egg whites. Using a hand or stand mixer (if using a stand mixer use the whisk attachment), whip for 30 seconds until it’s frothy, and then gradually add in ⅔ cups (133g) of white sugar while continuously mixing. Once the sugar is mixed in, continue to whip until you reach soft peaks. This should take about 7 minutes, but will vary depending on your mixer. We don’t want stiff peaks so keep checking the egg whites to check they aren’t being overwhipped (see video demonstration).
Add half of the whipped egg whites into your egg yolk mixture and using a rubber spatula, gently fold until it’s just combined. Fold gently as we want to try and retain as much air in the batter as possible. Next sift the dry ingredients into the bowl and fold until just combined. Once done, add in the remaining egg whites and fold until just combined.
To finish off, add in the milk/oil/coffee mixture and fold until just combined. Your mixture should be thick and flowy once done (see video demonstration). If the batter is too thick, it just means you need to fold the batter a little more.
Distribute the batter evenly into the prepared pan and using an offset spatula (or anything that has a straight edge), even out the batter as much as possible. Once done, shake the tray to even out the batter further, and then drop the tray on the counter a few times to remove any large air bubbles. I also like to tap the bottom of the tray with my hands a few times.
Bake for 18 minutes, or until the top is set. You know it’s ready when you touch the top of the sponge gently with your finger, and it makes an indent which slowly springs back. Allow to cool in the tray for 15 minutes.
While it’s cooling, prepare some parchment paper that we are going to be using to roll the cake roll. If your parchment paper isn’t large enough, then overlap two sheets. Lightly grease the parchment paper with unflavoured vegetable oil, by dabbing your fingers into the oil and then spreading it onto the parchment paper. We only want a very thin layer.
After 15 minutes, run a knife along the edges of the sponge that are stuck to the baking tray to help release the sponge, and then turn the sponge out onto the parchment paper.
Roll the sponge up using the parchment paper while its still slightly warm. Set aside to cool (we will unroll it again later).
Dark Chocolate Ganache
While the cake roll is cooling, prepare the ganache. In a microwave safe bowl combine chocolate and cream. Heat in the microwave (or you can use a double boiler) until the cream becomes hot and the chocolate begins to melt. Be sure not to overheat the cream. Mix until the chocolate is completely melted and the mixture is smooth. Set aside to cool and thicken – I like to pop my ganache into the fridge to speed up the process.
Whipped Cream
10 minutes before assembling the cake roll, whip the cream.
In a large bowl add in the cream, powdered sugar and vanilla. Whip on a medium speed until you reach stiff peaks. Be careful not to overwhip the cream, so keep a close eye on it once it starts to thicken up.
Assembly
Once the cake roll is cool, unroll it gently. Using a serrated knife, trim off the short edges at an angle (see video demonstration).
Spread half of the cooled ganache evenly over the top of the cake roll. We will save the other half for later. Next spread a layer of the cream on the sponge, leaving a small gap at the end.
To roll, lift up the edge of the sponge (that is opposite to the end that has the small gap) with the parchment paper, and push the top edge of the sponge into the cream to create an initial tight roll, and then using the parchment paper, continue to roll the sponge until you reach the end. You want to push gently while rolling so you have a tight roll, but don’t push too hard otherwise you may push too much of the cream out.
Once you get to the end, use the parchment paper to help lift the cake roll and place it onto a wire rack with a tray underneath. Carefully remove the parchment paper.
Pour the remaining ganache over the top of the cake roll, using an offset spatula or knife to help spread out the ganache. If the ganache is too thick (this usually happens if it has been setting for too long), simply heat it up a little until it becomes a more spreadable consistency.
Allow the cake roll to set in the fridge for 1 hour before transferring to a serving platter. Slice a small piece off of each edge to reveal a wonderful clean chocolate cake roll. Enjoy!
Commonly Asked Questions
Why is my cake roll cracking?
Keeping a cake roll from breaking can be challenging, but with the right recipe and some careful techniques, you can prevent or minimize cracks. Here are some tips to help you avoid cracking your cake roll:
Use Correct Ingredient Quantities: The first step is to make sure you’re using the right quantities of the ingredients listed. Baking is a science, and when it comes to roll cakes, you need to create a soft enough sponge that will roll, but still firm enough to hold it’s shape. This key to achieving this is in the ingredients and techniques used. As always, I would recommend using the gram measurements provided for accuracy 🙂
Don’t Overbake: Avoid overbaking the sponge cake. It should be just set and springy to the touch. Overbaking can lead to a dry and brittle cake that is more likely to crack when rolled.
Roll While Warm: After baking, roll the cake while it’s still warm. Gently lift the parchment paper with the cake and roll it into a log shape. Rolling while warm helps the cake remember its shape and prevents cracks.
Let It Cool: Allow the cake to cool in its rolled-up shape. This helps set the roll and makes it easier to unroll, fill, and re-roll without cracking.
Be Gentle When Re-Rolling: When it’s time to fill and re-roll the cake, be gentle and patient. Don’t rush the process. Use the parchment paper to help lift and guide the cake while rolling. Avoid pressing too hard, as this can cause cracking.
Chill Before Serving: Refrigerate the cake roll for atleast an hour. Chilling helps the flavors meld and firms up the filling, making it easier to slice without cracking.
How do you store a chocolate cake roll?
Due to the whipped cream filling, it’s best to keep this cake roll refrigerated. You can slice the leftover cake roll and place the slices into an airtight container and refrigerate, or if you prefer to keep the cake roll whole, then either place it into a large enough airtight container and refrigerate, or cover with plastic wrap as best you can and refrigerate.
Decadent Chocolate Cake Roll
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Sponge Cake
- ⅔ cups (80 g) all purpose flour
- 2 tbsp (16 g) cornstarch
- ¼ cup (25 g) cocoa powder - unsweetened, Dutch processed preferred
- ¼ tsp baking powder
- ¼ tsp salt
- 3 tbsp (45 g) milk - full fat, room temperature
- 3½ tbsp (52 g) unflavoured vegetable oil - I use canola oil
- ½ tsp instant coffee powder
- 6 large eggs - whites and yolks separated, room temperature
- 1 tbsp warm water - not boiling
- ⅓ cup (66 g) white granulated sugar - for the egg yolk mixture
- 2 tsp vanilla essence/extract
- ⅔ cups (133 g) white granulated sugar - for egg whites
- 1 tsp unflavoured vegetable oil - for lightly greasing the baking paper after the sponge is cooked.
Dark Chocolate Ganache
- 1½ cups (250 g) semi-sweet or dark chocolate - I use 50% dark chocolate
- 1 cup (240 g) whipping cream or heavy cream
Whipped Cream
- 1¾ cups (400 g) cold whipping cream or heavy cream
- 2 tbsp (17 g) powdered sugar - also known as icing or confectioners sugar
- ½ tsp vanilla essence/extract
Instructions
Chocolate Sponge Cake
- Preheat oven to 170 °C (340°F) with the fan on/convection mode (see note 1 if you don't have a fan function) and line an 18x13 inch (half-sheet) baking tray. Only line the tray longways, leaving the two long edges of the pan exposed (see video for demonstration).
- In a bowl combine the flour, cornstarch, cocoa powder, baking powder and salt. Using a whisk or fork, mix until well combined (there's no need to sift it just yet). Set aside for now.
- In a small bowl combine milk, oil and instant coffee powder. Give it a mix and then set aside for now as well.
- Next separate the yolks and whites from your eggs. Ensure no egg yolks get into the egg whites. Set aside.
- In a large bowl add in 1 tbsp of warm water, and a ⅓ cup (66g) of white sugar (the portion of sugar assigned for the egg yolks) and mix so that the sugar is coated in the water. Next add in the 6 egg yolks and vanilla, and using a hand or stand mixer on a medium speed, whip until the mixture is thick and pale. You should be able to create ribbons with it that settle on the top of the mixture for a few seconds before being absorbed back in. This should roughly take 5 minutes but will vary depending on your mixer. Once done set aside for now.
- In another large bowl add in the 6 egg whites. Using a hand or stand mixer (with clean attachments - see note 2), whip for 30 seconds until it's frothy, and then gradually add in ⅔ cups (133g) of white sugar while continuously mixing. Once the sugar is mixed in, continue to whip until you reach soft peaks. This should take about 7 minutes, but will vary depending on your mixer. We don't want stiff peaks so keep checking the egg whites to check they aren't being overwhipped (see video demonstration).
- Add half of the whipped egg whites into your egg yolk mixture and using a spatula, gently fold until it's just combined. Fold gently as we want to try and retain as much air in the batter as possible. Next sift the dry ingredients into the bowl and fold until just combined. Once done, add in the remaining egg whites and fold until just combined.
- To finish off, add in the milk/oil/coffee mixture and fold until just combined. Your mixture should be thick and flowy once done (see video demonstration). If the batter is too thick, it just means you need to fold the batter a little more.
- Distribute the batter evenly into the lined baking tray and using an offset spatula (or anything that has a straight edge), even out the batter as much as possible. Once done, shake the tray to even out the batter further, and then drop the tray on the counter a few times to remove any large air bubbles. I also like to tap the bottom of the tray with my hands a few times.
- Bake for 18 minutes, or until the top is set. You know it's ready when you touch the top of the sponge gently with your finger, and it makes an indent which slowly springs back. Allow to cool in the tray for 15 minutes.
- While it's cooling, prepare some parchment paper that we are going to be using to roll the cake roll. If your parchment paper isn't large enough, then overlap two sheets. Lightly grease the parchment paper with unflavoured vegetable oil, by dabbing your fingers into the oil and then spreading it onto the parchment paper. We only want a very thin layer (see note 3).
- After 15 minutes, run a knife along the edges of the sponge that are stuck to the baking tray to help release the sponge, and then turn the sponge out onto the parchment paper.
- Roll the sponge up using the parchment paper while its still slightly warm. Set aside to cool (we will unroll it again later).
Dark Chocolate Ganache
- While the cake roll is cooling, prepare the ganache. In a microwave safe bowl combine chocolate and cream. Heat in the microwave (or you can use a double boiler) until the cream becomes hot and the chocolate begins to melt. Be sure not to overheat the cream. Mix until the chocolate is completely melted and the mixture is smooth. Set aside to cool and thicken - I like to pop my ganache into the fridge to speed up the process.
Whipped Cream
- 10 minutes before assembling the cake roll, whip the cream.
- In a large bowl add in the cream, powdered sugar and vanilla. Whip on a medium speed until you reach stiff peaks. Be careful not to overwhip the cream, so keep a close eye on it once it starts to thicken up.
Assembly
- Once the cake roll is cool, unroll it gently. Using a serrated knife, trim off the short edges at an angle (see video demonstration).
- Spread half of the cooled ganache evenly over the top of the cake roll. We will save the other half for later.
- Next spread a layer of the cream on the sponge, leaving a small gap at the end (see note 4).
- To roll, lift up the edge of the sponge (that is opposite to the end that has the small gap) with the parchment paper, and push the top edge of the sponge into the cream to create an initial tight roll, and then using the parchment paper, continue to roll the sponge until you reach the end. You want to push gently while rolling so you have a tight roll, but don't push too hard otherwise you may push too much of the cream out.
- Once you get to the end, use the parchment paper to help lift the cake roll and place it onto a wire rack with a tray underneath. Carefully remove the parchment paper.
- Pour the remaining ganache over the top of the cake roll, using an offset spatula or knife to help spread out the ganache. If the ganache is too thick (this usually happens if it has been setting for too long), simply heat it up a little until it becomes a more spreadable consistency.
- Allow the cake roll to set in the fridge for 1 hour before transferring to a serving platter (see note 5). Slice a small piece off of each edge to reveal a wonderful clean chocolate cake roll. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
28 Comments
I made this roll today. It is absolutely stunning and probably one of the best I have ever made -and I have made a few!😄 The rich chocolate aroma is driving me crazy. I cannot wait to try it.
I think the instructions are so well explained and I made it exactly as stated. I only made a very small change in that I whipped the egg whites first before whipping the yolk mixture. I think it would not affect anything and needed the beaters clean for the whites so that is why I usually always do that with a recipe calling for beating egg whites and yolk.
I will be checking out the other recipes you offer. I would love to try more like this!😊😊♥️
So so happy to hear you loved the recipe Carol! 😀
So glad you found the instructions well explained and yes whipping the egg whites first shouldn’t be an issue – sounds like you nailed the recipe 😀
Thank you for the wonderful feedback and hope you enjoy the other recipes just as much Carol 🙂
This is the third cake I have made using your recipes! Absolutely fantastic! Everyone says the cakes are the nicest that they have had. Thank you for sharing your amazing recipes. I will have to work my way through all of them 😝
Aww yay! So so happy to hear you’ve loving the recipes Ryan 😀 really appreciate the wonderful feedback 🙂
Your recipes are incredible! . So happy you share them with us . ❤️
Aww thank you so so much for the wonderful feedback 😀 so happy to hear you’re enjoying the recipes 🙂
Would this recipe be suitable for black cocoa?
Hi Adria 🙂 I haven’t tried this recipe using black cocoa myself so I’m not too sure sorry!
I just want to say you’re an amazing baker your recipes haven’t failed me and make amazing cakes. I feel like I’ve learnt so much 🙂 thank you x
Aww thank you so so much for your wonderful message Zoe! It really means a lot 😀 and I’m so happy to hear you’re loving the recipes 🙂
This is the best swiss roll I have ever made, thank you.
Thank you so much for your feedback Rasha! So happy to hear you loved the recipe 😀
beautiful cake! 4 days later and it is still moist. I followed every direction in the recipe!
Awesome! So happy to hear you enjoyed it Sherri 🙂
I am so very happy to read this comment! There is only my husband and myself (stepson and his grilfriend might be in on this, not too sure yetLOL) for Thanksgiving here in Canada this coming weekend. So I was thinking that I might have this cake roll for a day or two and I was hoping it would be ok for that long. It sounds like one awfully delicious dessert so I don’t think it will last long but just in case…
And I have to say these recipes are just beautiful. I cannot get enough of them and the instruction is so good!
Hi Carol! 🙂 Yes this cake roll should keep well for a few days (just be sure to pop it into an airtight container before refrigerating to prevent it from drying out).
So glad to hear you’re loving the recipes 😀 and hope you had a wonderful thanksgiving and enjoyed the cake roll Carol 🙂
Assalamoalikum ! my name is Amama naveed and i am from pakistan.i have tried so many recipes since 2019 and failed at most but i tried your recipe of red velvet cake and this chocolate swiss roll and they turned out so amazing soft and yummy i am so thankful to you for the recipe and full guidance . i am gonna try more recipes soon inshaallah .
Wassalaam Amama! So happy to hear you’ve been finding success with my recipes 😀 really appreciate the feedback and hope you enjoy the other recipes just as much 😀
My cake sticks to the parchment paper once I unroll it. Parchment paper is oiled. My cake also cracks. What am i doing wrong?
Hi Paula! 🙂 Hmm there could be a few reasons as to why the cake is cracking, and could also be the same reasons causing the cake to stick to the parchment paper. The most common reason for cracking is either to do with the meringue being under or over whipped, or the sponge being over baked. I would recommend checking the consistency of your meringue against the recipe video, and also perhaps check the cake roll slightly earlier than the stated cooking time when baking. You also want to retain as much air in the batter as possible so overmixing can cause a more dense, less bendable sponge. Lastly, I would also recommend using the gram measurements if possible (if you didn’t already) as a bit too much flour can cause a drier sponge which results in cracks. Hope that helps! 🙂
The best Swiss roll ever!
Thanks so much! So happy you enjoyed it 🙂
Can’t wait to make this at Christmas! Well | might have a trial run before just for me!
Haha thanks Linda! Hope you enjoy it 😀