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Chocolate Cake Roll with Creamy Filling & Rich Ganache

A light chocolate sponge cake rolled with a smooth creamy filling and finished with a glossy chocolate ganache.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream for ganache

Equipment

  • Mixing bowls
  • Electric mixer
  • Jelly roll pan
  • Offset spatula

Method
 

  1. Preheat oven to 350°F and line a jelly roll pan with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, and salt.
  3. Beat eggs and sugar until thick and pale.
  4. Fold in vanilla, oil, and dry ingredients gently.
  5. Bake for 10–12 minutes until springy.
  6. Roll warm cake in towel and cool completely.
  7. Whip cream, sugar, and vanilla for filling.
  8. Fill, re-roll, and top with ganache.

Notes

Chill before slicing for clean spirals.