Chocolate Cake Roll with Ganache and Cream Filling Recipe

If you’ve ever wanted to make a show-stopping dessert that’s as delicious as it is beautiful, you’re going to adore this Chocolate Cake Roll with Ganache and Cream Filling Recipe. It’s that perfect mix of light, fluffy cake rolled up with a dreamy whipped cream filling and coated in rich, glossy chocolate ganache. Trust me, I absolutely love how this turns out every single time, and you’ll find it’s easier than it looks — perfect for holiday gatherings or any special occasion when you want to impress.

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Ingredients You’ll Need

Every ingredient in this Chocolate Cake Roll with Ganache and Cream Filling Recipe plays a special role. From the eggs that give structure and air, to the espresso powder that deepens the chocolate flavor, you’ll want to pick quality ingredients to get the best results. Don’t worry, it’s a simple list but truly makes a big difference.

• Eggs: Separated for whipping whites for volume and mixing yolks for richness — make sure they’re room temperature for best whipping.
• Granulated sugar: To sweeten and help with moisture.
• Pure vanilla extract: Adds that warm, comforting flavor everyone loves.
• Cake flour: Gives a tender crumb without weighing the cake down.
• Unsweetened cocoa powder: Use a good quality one for that deep chocolate flavor.
• Baking powder: Lightly lifts the cake for that perfect sponge texture.
• Espresso powder: Not to make it taste like coffee, but to really enhance and intensify the chocolate notes.
• Salt: Balances the sweetness and heightens flavor.
• Bittersweet or dark chocolate: For the ganache — choose a quality chocolate you enjoy eating on its own.
• Unsalted butter: Adds richness and sheen to the ganache.
• Heavy cream: Both for the ganache’s luscious texture and the whipped cream filling’s fluffiness.
• Powdered sugar (confectioners’ sugar): Sweetens the whipped cream filling without graininess.

Variations

I love playing around with this Chocolate Cake Roll with Ganache and Cream Filling Recipe because it’s so flexible. Sometimes I tweak it depending on the occasion or what I have on hand — and you should feel free to do the same. A little creativity goes a long way!

• Fruit-infused filling: One time, I added mashed raspberries to the whipped cream filling, which gave a fresh tartness that was incredible with the chocolate.
• Alternative frostings: If ganache isn’t your thing, try cream cheese frosting or even a dusting of cocoa and powdered sugar.
• Nut additions: Toasted nuts sprinkled inside or on top can add a delightful crunch and texture contrast.
• Diet-friendly versions: Use coconut cream for the filling and dairy-free chocolate for a vegan-friendly version.

How to Make Chocolate Cake Roll with Ganache and Cream Filling Recipe

Step 1: Whip Those Egg Whites to Perfection

The lightness of the cake starts here — whipping your egg whites until they form soft peaks is key. I always use a clean, grease-free bowl and beaters to get maximum volume. Once you see that your peaks hold shape but still look glossy, you’re good. This traps air that makes the cake spongey and fluffy. Set them aside to keep that air in while you work on the yolks.

Step 2: Combine Egg Yolks with Sugar and Vanilla

Whisk together egg yolks and sugar until they are pale yellow. This takes a couple of minutes, but the texture matters here — smooth and creamy is perfect. Add the vanilla extract and give it a quick whisk. This mixture forms the rich base of the cake so you want it well combined.

Step 3: Mix Your Dry Ingredients

Whisk your cake flour, cocoa powder, baking powder, espresso powder, and salt in a bowl. I like to sift these together to avoid lumps and ensure the batter has an even texture. Don’t skip the espresso powder — it sneaks in a depth of flavor that makes the chocolate pop beautifully.

Step 4: Fold Everything Together Gently

Add the dry ingredients to your egg yolk mixture and stir well — it’ll be thick, but that’s expected. Then add half of your whipped egg whites and stir vigorously to lighten it up. The trick now is to gently fold in the rest of the egg whites. Take your time here because if you overmix, you’ll lose all that precious air. You want a smooth, light batter that still holds some volume.

Step 5: Bake, Cool, and Roll the Cake

Spread the batter evenly in your prepared pan and bake for about 10 to 12 minutes, just until springy to the touch. Watch it closely – overbaking will make it dry and harder to roll. While it bakes, sprinkle powdered sugar over a clean kitchen towel — I use a flour sifter for even coverage. When the cake is out of the oven, let it cool a minute and then immediately roll it up in the towel, seam side down, to set its shape. This trick is what saves the roll from cracking later!

Step 6: Prepare the Silky Chocolate Ganache

While the cake chills, melt your chopped bittersweet chocolate with butter, vanilla, and a pinch of salt in a heatproof bowl. Warm your cream just until bubbles form at the edges, then pour it over the chocolate. Let it sit for about 5 minutes, then stir until glossy and smooth. I pop mine in the fridge for a bit — it firms up just right before frosting.

Step 7: Whip the Cream Filling

Beat your heavy cream until soft peaks appear, then add powdered sugar and vanilla and whip until stiff peaks form. This filling is light and slightly sweetened to balance the rich ganache outside and the chocolate cake itself. It adds a luscious, creamy factor that everyone raves about.

Step 8: Assemble and Decorate Your Chocolate Cake Roll with Ganache and Cream Filling Recipe

Gently unroll your cooled cake and spread an even layer of the whipped cream filling over the surface, leaving a small border so the filling doesn’t squeeze out. Carefully roll it back up and transfer to a serving platter, seam side down. If you want to get fancy (I do!), slice an angled piece off one end and attach it to the side as a “branch” for that classic yule log look. Then, cover the entire outside with your cooled ganache. Use a fork or spatula to create bark-like textures, and finish with fresh cranberries, rosemary sprigs, and a dusting of powdered sugar for that snowy effect. Slice up and watch your family go crazy for this beauty!

How to Serve Chocolate Cake Roll with Ganache and Cream Filling Recipe

Garnishes

I always top my chocolate cake roll with fresh cranberries and rosemary sprigs to give it that festive, winter-y feel. Plus, a light dusting of powdered sugar looks like fresh snow — it’s such a simple touch that makes a big impression. Sometimes I add edible flowers or chocolate shavings too, just depending on the occasion and mood.

Side Dishes

This Chocolate Cake Roll pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of extra whipped cream. If you want something a little different, I love serving it alongside fresh berries or a raspberry coulis that perfectly cuts through the richness. Hot coffee or a bold black tea also balances the flavors beautifully.

Creative Ways to Present

For holiday parties, I’ve wrapped the cake roll in festive ribbons after dusting with powdered sugar — it looks almost too pretty to cut! Another time, I made several mini rolls decorated individually as place settings. Adding seasonal fruits or nuts alongside on a large platter lets guests customize their slices with little toppings. It’s fun, interactive, and everyone loved how elegant it looked.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake loosely with plastic wrap and store it in the fridge for up to 3 days. One trick I learned: stick a few toothpicks into the roll to keep the plastic wrap from clinging to the ganache — it helps preserve the texture and look when you take it out later.

Freezing

Freezing this cake roll is totally doable if you’re preparing in advance. After frosting, I let the ganache set uncovered in the freezer for about an hour to harden it. Then I wrap the whole cake tightly in plastic wrap and place it in an airtight container or freezer bag. It stores well for up to 3 months. When ready to serve, I thaw it in the fridge overnight before bringing it to room temperature.

Reheating

I generally don’t recommend reheating this cake since it’s best enjoyed chilled or at room temp to keep the ganache glossy and the whipped cream light. But if you like a slightly softer ganache, let the cake sit on the counter for 30 minutes before serving. That way, it loses the fridge chill but stays firm and intact.

FAQs

Final Thoughts

This Chocolate Cake Roll with Ganache and Cream Filling Recipe has become one of my all-time favorite treats to make for holidays and celebrations. It’s the kind of dessert that brings people around the table, elicits compliments, and leaves everyone wanting more. I’m so excited for you to try it out — don’t be intimidated! Just follow these steps, and soon you’ll be rolling out your own slice of chocolatey heaven. Enjoy every bite, my friend.

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