🍫 Chocolate Cake Roll with Cream Filling
Rich chocolate sponge cake rolled around a smooth vanilla cream filling and finished with a glossy chocolate ganache. This cake looks impressive but uses simple ingredients.
Ingredients
Chocolate Cake
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
Cream Filling
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Directions
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Whisk flour, cocoa powder, baking powder, and salt together.
- Beat eggs and sugar for 4–5 minutes until thick and fluffy. Mix in vanilla and oil. Gently fold in the dry ingredients.
- Spread batter evenly in the pan. Bake 10–12 minutes, until the cake springs back when lightly touched.
- While warm, carefully roll the cake with the parchment paper from a short end. Let cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and whip until thick and fluffy.
- Carefully unroll the cooled cake. Spread the cream filling evenly over it, leaving a small border around the edges. Roll it back up and refrigerate for 30–60 minutes.
- Heat ½ cup heavy cream until steaming. Pour over chocolate chips, wait 2 minutes, then stir until smooth and glossy.
- Pour or spread the ganache over the chilled cake roll. Refrigerate until slightly set, then slice and serve.
🍰 Tip: Chill the finished roll before slicing for cleaner swirls and a thicker, creamier center.
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