Few desserts feel as elegant and indulgent as a Chocolate Cake Roll with Creamy Filling & Rich Ganache. With its delicate sponge cake, smooth whipped filling, and luxurious chocolate coating, this dessert strikes the perfect balance between impressive presentation and comforting flavor. Despite its bakery-worthy appearance, this recipe is surprisingly approachable—even for home bakers who feel intimidated by rolled cakes.

Chocolate cake rolls (also known as chocolate Swiss rolls or chocolate roulades) have been beloved for generations. They originated as a clever way to create visually stunning desserts without stacking layers, and they remain popular because they deliver rich flavor with a light, airy texture. This version leans deeply into chocolate, using cocoa-based sponge cake, a lightly sweetened creamy filling, and a glossy ganache that sets beautifully.

This recipe is ideal for holidays, birthdays, dinner parties, or anytime you want a dessert that feels special without being overly complicated. The cake itself bakes quickly, rolls easily, and stays moist—no cracking disasters here. The creamy filling adds balance, while the ganache elevates the entire dessert into something truly memorable.

Why You’ll Love This Chocolate Cake Roll

This recipe checks all the boxes for a perfect dessert. The sponge cake is light but sturdy, making it easy to roll without tearing. The filling is silky and not overly sweet, which keeps the chocolate flavor from becoming overwhelming. Finally, the ganache adds a rich, glossy finish that makes the cake look straight from a pastry shop.

It’s also incredibly versatile. You can customize the filling, adjust sweetness levels, or add flavor accents like espresso or orange zest. Whether served chilled or slightly softened at room temperature, this cake delivers a melt-in-your-mouth experience every time.

Ingredients

Chocolate Sponge Cake

4 large eggs, room temperature
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
½ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
2 tbsp vegetable oil
1 tsp vanilla extract

Creamy Filling

1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract

Rich Chocolate Ganache

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp unsalted butter

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving slight overhang on the sides.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, beat eggs and granulated sugar until thick, pale, and tripled in volume. This step is crucial for a light sponge.
Gently mix in vanilla extract and oil.
Fold the dry ingredients into the egg mixture carefully, using a spatula to avoid deflating the batter.
Spread batter evenly into prepared pan and smooth the top.
Bake for 10–12 minutes, until the cake springs back lightly when touched.
While hot, turn cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper.
Roll cake gently (with the towel) from the short end and allow it to cool completely.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Carefully unroll the cooled cake and spread filling evenly, leaving a small border.
Re-roll cake tightly and place seam-side down on a serving platter.
Heat cream for ganache until just steaming. Pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth.
Pour ganache over cake roll, allowing it to drip naturally over the sides.
Chill for 30 minutes before slicing for clean, beautiful servings.