The chocolate roll cake recipe is the perfect dessert to show off your baking skills, even if you’re just a beginner in the kitchen.
Chocolate Roll Cake Recipe is super forgiving, so whether you’re making it for the first time or the hundredth, you can rest assured it’ll come out beautifully every time.
Moist Chocolate Roll Cake The light, moist chocolate roll cake pairs perfectly with the creamy filling that melts in your mouth!
It is a Chocolate Roll Cake Recipe I find myself returning to, again and again, when I have guests to entertain or when I need a sweet something just for me. You will never regret trying this delicious take on a traditional favorite!
Why will you love Chocolate Roll Cake Recipe?
These are 5 points that you will find handy with this Chocolate Roll Cake Recipe. I’ve also optimized this post for Google search, and it is also semantic search ready:
1. Rich Chocolate Flavor: Made with unsweetened cocoa powder, this chocolate roll cake boasts a rich density and intense chocolate flavor to satisfy any chocolate lover.
2. Fluffy & Moist Texture: The chocolate roll cake is light, soft, and fluffy, making it great for rolling without cracking and presenting beautifully.
3. 3 Ingredients, Easy to Make: This Swiss roll chocolate cake doesn’t require any fancy equipment or a complex procedure, making it perfect for even baking novices and anyone needing a straightforward yet fancy-looking dessert.
4. Smooth, Indulgent Filling: This soft, whipped cream filling also provides a nice contrast to the rich chocolate pastry, giving you the perfect balance of cake and cream in every bite.
5. For Any Occasion: Whether you need it for a family dinner, a birthday cake, or a sweet treat to enjoy at home, this simple chocolate Swiss roll is easy enough and 100 percent will impress your guests.
How To Make Chocolate Roll Cake Recipe
Recipe Overview
Chocolate Roll Cake Recipe: This moist and decadent chocolate Swiss roll cake is filled with a luscious cream filling and topped with smooth ganache frosting. It’s perfect for any celebration or as a sweet treat after dinner.
- Preparation Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: 8 servings
- Calories per Serving: ~250 calories
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer or Whisk
- Measuring Cups and Spoons
- Rubber Spatula
- Kitchen Towel
- Cooling Rack
- Small Saucepan
- Spatula or Butter Knife
Ingredients
For the Chocolate Cake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp espresso powder (optional, enhances the chocolate flavor)
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup milk
For the Cream Filling
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
For the Ganache Frosting
- 1/2 cup butter
- 1 cup semi-sweet or dark chocolate chips
- 1/4 cup brewed coffee (for added richness)
Instructions
- Heat the Oven and Prep the Pan
Begin by preheating your oven to 350 degrees F (175 degrees C). Line a 15- x 10-inch rimmed baking sheet with parchment paper. This will prevent the cake from sticking, and we want that roll to be nice.
- Make the Cake Batter
Whisk flour, cocoa powder, baking powder, salt , and espresso powder in a medium bowl until smooth.
In a separate bowl, cream the eggs and sugar together until light and fluffy (approximately two minutes).
Add vanilla extract, vegetable oil, and milk, and stir until well combined. Add the flour to the batter at low speed and mix until just combined.
- Bake the Cake
Spread the batter evenly on the prepared baking scio sheet. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Keep a watch to avoid overbaking, as it can become dry.
After 25 minutes, open the door every 2 or 3 minutes and gently rock the cake; it should be set.
- Roll the Cake
When done, take the cake out of the oven and allow it to cool a little. Meanwhile, while it’s still warm, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, remove the parchment paper and roll the cake up with the towel inside. Let it cool completely.
- Make the Cream Filling
As the cake cools, beat the heavy cream and confectioners’ sugar in a chilled bowl until soft peaks form. This will provide your roll with a light and fluffy cream filling.
- Assemble the Cake
Unroll the cooled cake gently and evenly spread the whipped cream over it. Roll it back up, without the towel this time, and transfer it, seam-side down, to a serving platter.
- Make the Ganache Frosting
Melt butter and chocolate chips in a small saucepan over medium heat, stirring constantly until smooth and blended. Stir in the brewed coffee until the ganache is shiny and thick. Spread ganache over rolled cake with a spatula.
- Chill and Serve
Allow the ganache to firm up in the refrigerator for 30 minutes before cutting. This step ensures the cake maintains its nice form and all flavors are nicely incorporated.
My Secret Tricks for the Best Chocolate Roll Cake
- Don’t overbake the cake: The secret to keeping this chocolate roll cake moist is not to overbake it. You want it to be just set enough to roll but still soft and moist inside.
- Room-temperature ingredients: Ensure that your eggs and milk are at room temperature for a smooth batter.
- Chill the ganache: When it sets, it will be firm but pliable enough to spread smoothly onto the roll.
- Make ahead: This cake can be prepared the day before. Please keep it in the refrigerator until you’re ready to serve.
Great flavor,variety, and serving ideas
- Chocolate Cherry Roll Cake: For a fruity flavor, fill it with fresh cherries and a hint of cherry jam.
- Chocolate Mousse Roll Cake: If you’re a fan of mousse, consider substituting the cream filling with a chocolate mousse filling for a richer, more velvety texture.
- With ice cream: Serve a scoop of vanilla or chocolate ice cream alongside this cake to take it over the top!
Frequently Asked Questions
How do you make chocolate cake moist?
The secret to a moist chocolate cake is a perfect combination of the right amount of wet ingredients, such as oil and milk, and not overbaking it. Be sure to test the cake with a toothpick — if it comes out clean, it’s ready.
What cream do you use in a chocolate Swiss roll?
The cream inside a chocolate Swiss roll would usually be a sweetened whipped cream, which is, of course, heavy cream mixed with powdered sugar and beaten until soft peaks form.
May I use a different frosting for the cake other than ganache?
Yes! Buttercream icing or whipped cream may be substituted for the traditional frosting on the roll. The buttercream will yield a sweet, fluffy texture; whipped cream will give it a lighter lift.
Can I freeze the chocolate Swiss roll cake?
Yes! This cake freezes like a dream. Wrap it well in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw it in the refrigerator before serving.
Tips & Tricks for making the best Chocolate Roll Cake Recipe
- Don’t Let the Cake Overbake: The cake should be soft and spring back to the touch. If you overbake the cake, it will become dry and crack when you try to roll it. Watch it and test it with a toothpick for doneness.
- Room-Temperature Ingredients: Use eggs, milk, and cream at room temperature for the best crumb. It helps to incorporate everything better, giving you a cake that is more tender and crumbly.
- Powdered Sugar on Your Towel: As you roll the cake, lightly dust the kitchen towel with powdered sugar to prevent it from sticking to the cake. This will help the cake release from the towel easily when you unroll it.
- Chill the Ganache: Once you pour the ganache over the cake, let it set in the refrigerator for 30 minutes. This makes it easier to slice and leaves the cake with a smooth, shiny surface.
- Gently Roll the Cake: Roll the cake gently while it is still warm. That helps keep it from staggering and potentially cracking. Don’t get ahead of yourself; be patient with the process.
- Advance Preparation: The cake can be prepared a day ahead. (Once it’s all put together, you can pop it in the fridge, and the flavors will take longer to get to know each other.) Just warm it to room temperature before serving.
- Try Fillings: Although whipped cream is traditional, there are also plenty of other options you can test out — chocolate mousse, buttercream, or a fruit filling like raspberry or cherry could add a nice twist.
Don’t Skimp on the Espresso Powder: If you have it, adding some espresso powder to the cake enhances its chocolate flavor without making it taste like coffee. It’s a little thing that adds up!
Video Tutorial
Conclusion
This chocolate roll cake recipe is a lovely treat that you can make to impress anyone you serve. Whether you’re an experienced baker or a newcomer, this is an easy, enjoyable recipe that yields bakery-quality results, tasting and looking just like the fruit-filled scones at a bakery.
The rich cocoa pastry of the moist chocolate roll cake recipe is light and wet, a delicious blend that is complemented by a silken, creamy filling. It’s the sort of dessert that fits in at any event, whether it’s a family dinner or someone’s birthday.
I would love to hear how your roll cake turns out for you – share your experiences, ask questions, and let’s keep the baking fun!
Ingredients
Equipment
Method
- Begin by preheating your oven to 350 degrees F (175 degrees C). Line a 15- x 10-inch rimmed baking sheet with parchment paper. This will prevent the cake from sticking, and we want that roll to be nice.
- Whisk flour, cocoa powder, baking powder, salt , and espresso powder in a medium bowl until smooth.
- In a separate bowl, cream the eggs and sugar together until light and fluffy (approximately two minutes).
- Add vanilla extract, vegetable oil, and milk, and stir until well combined. Add the flour to the batter at low speed and mix until just combined.
- Spread the batter evenly on the prepared baking scio sheet. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Keep a watch to avoid overbaking, as it can become dry.
- After 25 minutes, open the door every 2 or 3 minutes and gently rock the cake; it should be set.
- When done, take the cake out of the oven and allow it to cool a little. Meanwhile, while it’s still warm, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, remove the parchment paper and roll the cake up with the towel inside. Let it cool completely.
- As the cake cools, beat the heavy cream and confectioners’ sugar in a chilled bowl until soft peaks form. This will provide your roll with a light and fluffy cream filling.
- Unroll the cooled cake gently and evenly spread the whipped cream over it. Roll it back up, without the towel this time, and transfer it, seam-side down, to a serving platter.
- Melt butter and chocolate chips in a small saucepan over medium heat, stirring constantly until smooth and blended. Stir in the brewed coffee until the ganache is shiny and thick. Spread ganache over rolled cake with a spatula.
- Allow the ganache to firm up in the refrigerator for 30 minutes before cutting. This step ensures the cake maintains its nice form and all flavors are nicely incorporated.
