This chocolate cake roll is a dependable showstopper: light, flexible sponge wrapped around a cloud of whipped cream and finished with a glossy chocolate ganache. It’s one of those desserts that feels elegant but is straightforward once you break it into clear steps. I made a few tweaks over the years to make the process forgiving — you’ll find those in the tips below.
Work steadily and don’t overthink the sponge: the eggs and technique are the structure here, not a complicated batter. The instructions below follow a precise order and exact amounts so the texture comes out right. Make sure you have your parchment lined and cocoa-dusted before you begin.
Plan a bit of chill time — for the roll to set and the ganache to firm. This is a great make-ahead dessert: assemble it a few hours in advance or the day before, keep it chilled, and slice with a hot knife for clean slices.
Ingredients
- 2/3 cup (79.2 g) all-purpose flour — provides the light structure for the sponge.
- 1/4 cup (21 g) unsweetened cocoa powder — gives chocolate flavor without extra moisture.
- 1 1/2 teaspoons (6 g) baking powder — gentle lift to keep the cake tender.
- 1/2 teaspoon (1.4 g) kosher salt — balances sweetness and enhances cocoa.
- 1/4 teaspoon (0.57 g) espresso powder — optional depth for the chocolate flavor.
- 4 large (200 g) eggs — the eggs create the sponge’s volume and stability.
- 3/4 cup (148.5 g) sugar — sweetens and helps achieve a pale, ribboned egg mixture.
- 1 1/2 teaspoons (6.9 g) vanilla extract — flavor for the cake batter.
- 1/4 cup (49.5 g) vegetable oil, or melted coconut oil — keeps the sponge tender and flexible for rolling.
- 1/4 cup (56.7 g) milk — adds moisture and a bit of richness to the batter.
- 1 cup (227 g) heavy cream — for the whipped cream filling; whip to stiff peaks.
- 1/4 cup (28.3 g) confectioners’ sugar — sweetens the whipped cream smoothly.
- 1 teaspoon (4.7 g) vanilla extract — flavor for the whipped cream.
- 1 cup (227 g) heavy cream — separate portion for the ganache; heats into the chocolate.
- 2 tablespoons (28.2 g) butter — added to ganache for sheen and richness.
- 2 cups (340 g) chocolate chips, milk, semi-sweet, or dark — the base of the ganache; choose based on preferred sweetness.
- 2 tablespoons (30 g) brewed coffee, optional — accentuates chocolate flavor in the ganache if you choose to add it.
- pinch (0.35 g) kosher salt — rounds out the ganache’s flavor.
What to Buy
Check your pantry for basic baking staples first: all-purpose flour, sugar, baking powder, and cocoa powder. You’ll need two separate cups of heavy cream — one for the filling and one for the ganache — so pick up a quart if you don’t already have it. Quality chocolate chips make a big difference: choose a flavor you enjoy eating on its own (semi-sweet is a safe bet).
If you don’t usually keep espresso powder or brewed coffee on hand, either is optional but recommended for deepening the chocolate notes. Also grab parchment paper and unsweetened cocoa powder for dusting the lined pan — that little step prevents sticking and avoids tearing when you unroll the cake.
Chocolate Cake Roll in Steps
- Preheat the oven to 350ºF. Line a 17×12-inch baking sheet with parchment paper; lightly grease the parchment and/or pan (nonstick spray or a thin layer of butter) and dust lightly with unsweetened cocoa powder to prevent sticking.
- In a medium bowl, whisk together 2/3 cup (79.2 g) all-purpose flour, 1/4 cup (21 g) unsweetened cocoa powder, 1 1/2 teaspoons (6 g) baking powder, 1/2 teaspoon (1.4 g) kosher salt, and 1/4 teaspoon (0.57 g) espresso powder. Set aside.
- In a large bowl, beat 4 large eggs with a whisk or electric mixer until pale and thick, about 3–5 minutes.
- With the mixer running, add 3/4 cup (148.5 g) sugar to the eggs and continue beating until the mixture is noticeably thicker and ribbon-like, about 1–2 minutes more.
- Mix in 1 1/2 teaspoons (6.9 g) vanilla extract, then add 1/4 cup (49.5 g) vegetable oil (or melted coconut oil) and 1/4 cup (56.7 g) milk; mix until just combined.
- Gently add the dry ingredient mixture to the wet ingredients and fold or stir slowly until no dry streaks remain. Do not overmix.
- Spread the batter in an even layer on the prepared baking sheet, smoothing the top so it is uniform. Bake in the preheated oven until the top springs back lightly when touched and the cake is set, about 10–12 minutes. Take care not to overbake.
- Immediately remove the cake from the oven. Run a knife around the edge to loosen if needed. Place a second piece of clean parchment paper on top of the baked cake and invert the cake onto the new parchment. Peel off and discard the parchment the cake was baked on.
- While the cake is still warm, roll it up gently (with the clean parchment inside) into a loose spiral. Place the rolled cake seam-side down and allow it to cool completely while rolled.
- Meanwhile, make the whipped cream filling: in a large bowl, beat 1 cup (227 g) heavy cream with 1/4 cup (28.3 g) confectioners’ sugar and 1 teaspoon (4.7 g) vanilla extract until stiff peaks form, about 4–5 minutes. Keep chilled until ready to use.
- When the cake is completely cool, carefully unroll it and remove the parchment. Spread the whipped cream evenly over the cake, leaving a small border around the edges to prevent overflow. Re-roll the cake tightly but gently. Place the roll seam-side down on a serving platter or baking sheet and refrigerate while you prepare the ganache.
- Make the ganache: in a small saucepan over low heat, warm 1 cup (227 g) heavy cream with 2 tablespoons (28.2 g) butter until the butter melts and the cream is hot and steaming (do not boil). Place 2 cups (340 g) chocolate chips in a heatproof bowl, pour the hot cream-and-butter mixture over the chips, add 2 tablespoons (30 g) brewed coffee (optional) and a pinch (0.35 g) kosher salt. Let sit 3–5 minutes to soften the chocolate, then stir briskly until smooth.
- Let the ganache cool at room temperature until thickened to a spreadable consistency (you can speed this by chilling briefly). If you prefer a lighter texture, once the ganache has cooled and thickened, beat briefly with an electric mixer or whisk to incorporate a little air.
- Spread the ganache evenly over the outside of the chilled cake roll. Refrigerate the finished cake until the ganache is set and the cake is chilled, then slice and serve.
What Sets This Recipe Apart
Two things make this roll reliable: the whipped egg base for the sponge and the two-step cream approach (one for the filling, one for the ganache). The sponge relies on well-beaten eggs rather than large amounts of flour or butter, which keeps it flexible and thin enough to roll without cracking.
The use of oil instead of melted butter in the batter keeps the sponge tender and pliable after baking, which helps you roll and re-roll without breaking. Separating the heavy cream for filling and ganache ensures each component has the right texture: airy whipped filling and glossy, rich coating.
Quick Replacement Ideas
- Milk — swap with any neutral dairy milk or unsweetened plant milk in equal volume.
- Vegetable oil — use melted coconut oil (as suggested) or a neutral-flavored light olive oil.
- Chocolate chips — use chopped baking chocolate at equal weight if you prefer.
- Brewed coffee (optional) — omit or replace with strong brewed tea for a different accent.
- Confectioners’ sugar — not recommended to replace if you want a smooth whipped cream; avoid granulated sugar here.
Cook’s Kit
Have these on hand before starting: a 17×12-inch rimmed baking sheet, two sheets of parchment, an electric mixer or reliable whisk, a heatproof bowl for ganache, a small saucepan, an offset spatula or bench scraper for spreading, and a sharp knife warmed under hot water for slicing.
Frequent Missteps to Avoid
- Overbaking the sponge — it should spring back lightly; overbaked cake cracks when rolled.
- Not dusting the parchment — the cocoa dust prevents sticking and tearing when you invert and peel.
- Rolling when too hot or too cold — roll while warm for the first roll (to set shape), cool fully while rolled, then unroll to fill; re-roll once cooled to avoid cracking.
- Adding cold ganache — spread ganache when it’s thickened to a spreadable consistency to avoid a runny coating.
Dietary Customizations
Gluten-free: substitute a 1:1 gluten-free flour blend for the all-purpose flour; results vary by blend, so handle batter gently and watch bake time.
Dairy-free: use coconut-based whipped cream alternatives and dairy-free chocolate chips; substitute the heavy cream portions with full-fat coconut cream for both filling and ganache, and use a dairy-free butter alternative for the ganache.
Lower sugar: you can try reducing the 3/4 cup (148.5 g) sugar in the sponge slightly, but expect a change in browning and stability — the sugar helps the egg ribbon stage. For the whipped filling, use a powdered sugar substitute but keep volume and whipping behavior in mind.
If You’re Curious
Why roll while warm? Rolling the warm sponge helps it form the shape without cracking. Cooling it while rolled lets it retain that shape so you can unroll, fill, and re-roll tightly.
Why two cream portions? One cup of heavy cream whipped with confectioners’ sugar becomes the stable, airy filling. The other cup, heated, melts the chocolate into a silky ganache — both are necessary for the intended texture contrast.
Cooling, Storing & Rewarming
Cool the rolled cake completely while rolled, then unroll and fill. After finishing with ganache, refrigerate until the ganache is set and the cake is chilled. Store covered in the refrigerator for up to 3 days. For best slices, remove from the fridge 10–15 minutes before serving to take the chill off slightly.
To slice cleanly, run your knife under hot water, dry it, then slice in a single, decisive motion. Warming the knife between cuts minimizes smearing of the ganache and filling.
Top Questions & Answers
- Can I make the sponge a day ahead? — Yes. Bake, roll while warm, cool completely, then wrap and refrigerate. Unroll, fill, and finish the next day.
- What chocolate should I use? — Any chips (milk, semi-sweet, or dark) listed at 2 cups (340 g) will work; pick based on how sweet or intense you like the ganache.
- My cake cracked when I re-rolled it. Why? — Likely overbaked or rolled after it cooled completely. Ensure the initial roll occurs while the sponge is still warm and flexible.
- Can I freeze slices? — Yes. Wrap tightly and freeze up to 1 month. Thaw in the refrigerator before serving.
Hungry for More?
If you liked the balance of light sponge and rich ganache here, try swapping the filling to a mascarpone whipped cream or adding citrus zest to the whipped cream for contrast. The roll format is forgiving and a great canvas for flavor experiments — just keep the sponge thin and pliable and respect the chill times.
Make it once following the steps exactly, then make it again and play with flavor notes. You’ll find what works best for your palate and serving needs. Now preheat that oven and enjoy the process — and the cake.
Chocolate Cake Roll Recipe
Equipment
- Mixing Bowl
- Whisk (Balloon)
- Baking Sheet17×12 rimmed baking sheet
- Parchment Paper
Ingredients
Ingredients
- 2/3 cup 79.2 gall-purpose flour
- 1/4 cup 21 gunsweetened cocoa powder
- 1 1/2 teaspoons 6 gbaking powder
- 1/2 teaspoon 1.4 gkosher salt
- 1/4 teaspoon 0.57 gespresso powder
- 4 large 200 geggs
- 3/4 cup 148.5 gsugar
- 1 1/2 teaspoons 6.9 gvanilla extract
- 1/4 cup 49.5 gvegetable oil, or melted coconut oil
- 1/4 cup 56.7 gmilk
- 1 cup 227 gheavy cream
- 1/4 cup 28.3 gconfectioners’ sugar
- 1 teaspoon 4.7 gvanilla extract
- 1 cup 227 gheavy cream
- 2 tablespoons 28.2 gbutter
- 2 cups 340 gchocolate chips, milk, semi-sweet, or dark
- 2 tablespoons 30 gbrewed coffee, optional
- pinch 0.35 gkosher salt
Instructions
Instructions
- Preheat the oven to 350ºF. Line a 17×12-inch baking sheet with parchment paper; lightly grease the parchment and/or pan (nonstick spray or a thin layer of butter) and dust lightly with unsweetened cocoa powder to prevent sticking.
- In a medium bowl, whisk together 2/3 cup (79.2 g) all-purpose flour, 1/4 cup (21 g) unsweetened cocoa powder, 1 1/2 teaspoons (6 g) baking powder, 1/2 teaspoon (1.4 g) kosher salt, and 1/4 teaspoon (0.57 g) espresso powder. Set aside.
- In a large bowl, beat 4 large eggs with a whisk or electric mixer until pale and thick, about 3–5 minutes.
- With the mixer running, add 3/4 cup (148.5 g) sugar to the eggs and continue beating until the mixture is noticeably thicker and ribbon-like, about 1–2 minutes more.
- Mix in 1 1/2 teaspoons (6.9 g) vanilla extract, then add 1/4 cup (49.5 g) vegetable oil (or melted coconut oil) and 1/4 cup (56.7 g) milk; mix until just combined.
- Gently add the dry ingredient mixture to the wet ingredients and fold or stir slowly until no dry streaks remain. Do not overmix.
- Spread the batter in an even layer on the prepared baking sheet, smoothing the top so it is uniform. Bake in the preheated oven until the top springs back lightly when touched and the cake is set, about 10–12 minutes. Take care not to overbake.
- Immediately remove the cake from the oven. Run a knife around the edge to loosen if needed. Place a second piece of clean parchment paper on top of the baked cake and invert the cake onto the new parchment. Peel off and discard the parchment the cake was baked on.
- While the cake is still warm, roll it up gently (with the clean parchment inside) into a loose spiral. Place the rolled cake seam-side down and allow it to cool completely while rolled.
- Meanwhile, make the whipped cream filling: in a large bowl, beat 1 cup (227 g) heavy cream with 1/4 cup (28.3 g) confectioners’ sugar and 1 teaspoon (4.7 g) vanilla extract until stiff peaks form, about 4–5 minutes. Keep chilled until ready to use.
- When the cake is completely cool, carefully unroll it and remove the parchment. Spread the whipped cream evenly over the cake, leaving a small border around the edges to prevent overflow. Re-roll the cake tightly but gently. Place the roll seam-side down on a serving platter or baking sheet and refrigerate while you prepare the ganache.
- Make the ganache: in a small saucepan over low heat, warm 1 cup (227 g) heavy cream with 2 tablespoons (28.2 g) butter until the butter melts and the cream is hot and steaming (do not boil). Place 2 cups (340 g) chocolate chips in a heatproof bowl, pour the hot cream-and-butter mixture over the chips, add 2 tablespoons (30 g) brewed coffee (optional) and a pinch (0.35 g) kosher salt. Let sit 3–5 minutes to soften the chocolate, then stir briskly until smooth.
- Let the ganache cool at room temperature until thickened to a spreadable consistency (you can speed this by chilling briefly). If you prefer a lighter texture, once the ganache has cooled and thickened, beat briefly with an electric mixer or whisk to incorporate a little air.
- Spread the ganache evenly over the outside of the chilled cake roll. Refrigerate the finished cake until the ganache is set and the cake is chilled, then slice and serve.
Notes
Key Ingredient Notes
Espresso Powder:
As I recommend with most chocolate recipes, the espresso powder is optional but highly recommended. The espresso powder enhances the flavor of the chocolate, but I do not find that it leaves an aftertaste. If you do not have it, you can omit it.
Eggs and Milk:
Make sure that these ingredients are at room temperature to ensure that they combine well in the cake batter.
Oil:
I recommend using oil in my chocolate cake recipes as the oil coats the cocoa powder and provides for the most tender and moist chocolate cake. You can use your favorite type of oil for baking vegetable oil, canola oil, or even melted coconut oil.
Brewed Coffee:
In the ganache frosting, I use brewed coffee. It is optional. If you’d prefer not to use it, add an equal amount of heavy cream to the recipe.
Storage Tips
To store.
Chocolate cake roll is best the same day but can last up to two days when stored in an airtight container in the refrigerator.
To make ahead.
Prepare the cake through rollings to cool. Wrap in a tea towel and then with plastic wrap. Store in the refrigerator for up to two days. When ready to serve, allow the cake to reach room temperature before unrolling to fill with the whipped cream. Note that the cake roll can easily crack if not stored properly and if it doesn’t reach room temperature before being unrolled.
To freeze.
Store in a freezer-safe, airtight container in the freezer for up to 2 months. To serve, thaw, slice, and serve.
