A nod to a classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and dark chocolate ganache. Rich and totally irresistible, this beautifully spiraled dessert just might hypnotize you into reaching for another slice! You are getting very… hungry…
I originally published this recipe in 2019 and have made a few small updates to produce a moister, deeper flavored cake.
I love recreating nostalgic treats, like the packaged ones that were always a thrill to find in your lunchbox. Making childhood favorites from scratch—like brown sugar cinnamon pop tarts, mini animal cracker cookies, rice krispie treats, cream-filled chocolate cupcakes, and, of course, oatmeal creme pies!—is so rewarding, because not only do they bring back happy memories, but also the homemade versions invariably taste even better (and definitely fresher) than the store-bought packaged originals. This chocolate cake roll—aka Ho Ho, Swiss Roll, and Yodel—is another nostalgic favorite.
I first published this recipe in 2019, but recently revisited it and retested it to see if I could improve it. I always like to continue to work on recipes, including ones that have been published and may not have the best reviews.
In the case of this Swiss roll recipe, some reviewers reported that their chocolate sponge cake was dry, cracking or breaking when they tried to roll it, and didn’t have enough chocolate flavor. When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues readers have been having.
The updated recipe is below, and similar to a cake roll recipe I worked on over the past year that will be in my forthcoming cookbook. Different flavors, but I met some of the same challenges while developing the recipe.
After making many (many!) more chocolate cake rolls, I’m proud to announce this chocolate cake roll is better than ever! You’ll notice a few ingredient tweaks in the updated recipe, including swapping out the melted butter for vegetable oil, and the addition of buttermilk, both of which add extra moisture to the sponge cake crumb.
This New & Improved Chocolate Cake Roll Has:
- A light, fluffy, and moist texture
- More pure cocoa flavor
- A sweet vanilla whipped cream filling
- A rich dark chocolate ganache topping
It’s also easier to roll up, and much less prone to cracking as you roll.
Key Ingredients for Chocolate Sponge Cake:
You need a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk attachment.
Whip egg whites & some of the sugar into medium peaks: This takes at least 4–5 minutes, so don’t get discouraged if you think it’s taking too long, especially if it’s humid where you live. Keep beating!
Separately, beat egg yolks and remaining sugar, then add vanilla, oil, buttermilk, and espresso powder.
Then you’ll fold in the egg whites in 2 additions, making sure not to deflate the batter. At this point, the batter is light & foamy:
Sift dry ingredients: One of the most important steps in this recipe is to sift the dry ingredients together. Pick up a large sieve. If you bake often, it will come in handy!
Then sift them into the egg white/yolk mixture. Fold the batter together gently to combine and then spread the batter into the 12×17-inch baking pan.
Bake for only around 13–14 minutes. This is a very thin cake.
Invert the warm cake: No time for cooling! Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with cocoa powder.
Cool in rolled-up shape: Gently roll the cake up with the parchment/towel. Let it cool at room temperature in the rolled-up shape so when it’s time to roll it up with the whipped cream filling, it’s already “familiar” with the shape. (And won’t resist or crack as much!)
Assemble: Once cool, unroll the cake, add whipped cream, roll back up (without the parchment paper this time), then top with ganache.
Swiss Roll Cake Filling
The whipped cream filling inside the cake roll is billowy and soft with deliciously sweet vanilla flavor—a light and lovely contrast to the rich chocolate ganache we’ll spread on top. Because the ganache is pretty dark, I use a bit more sugar and vanilla extract compared with my usual whipped cream recipe.. And this is optional, but I always add some store-bought marshmallow creme (“fluff”) to this whipped cream filling, which gives it the most remarkable flavor. Taste testers were raving over it!
Roll the cake back up (without parchment this time), then set it aside as you prepare the chocolate ganache.
In lieu of the whipped cream, a pastry cream filling would also be fantastic.
Chocolate Ganache Topping
The only thing simpler than homemade whipped cream is homemade chocolate ganache. Simply combine warm cream with finely chopped chocolate, then stir the two together until completely smooth. I like to add a teaspoon of corn syrup for an extra glossy finish, but that’s totally optional.
I have 2 chocolate ganache success tips for you:
- Use real chocolate such as Baker’s or Ghirardelli baking bars found in the baking aisle. I prefer the bars labeled Bittersweet (60% cacao). Avoid chocolate chips, which contain stabilizers to prevent them from melting completely.
- Chop up the chocolate into super-fine pieces. The smaller the pieces, the quicker it melts and the smoother it tastes.
Chill the cake roll so the chocolate ganache sets, which makes slicing a bit neater. (Though there’s still plenty of lick-your-finger moments!)
Chocolate Cake Roll Success Tips
Chocolate Cake Roll Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 7. Spray or grease the parchment paper, too. We want an extremely nonstick surface for this cake roll.
- Using a fine mesh sieve, sift the cake flour, cocoa powder, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar together on high speed for 4–5 minutes or until foamy-looking medium peaks form. (Medium peaks have a slight droop, and aren’t quite stiff.) Transfer to another bowl.
- Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks and remaining sugar. Mix on high speed for 1 minute, and then add the oil, milk, vanilla, and espresso powder. Beat together on high speed for 2 minutes. Mixture will be thin and a little bubbly on top. Add half of the whipped egg whites into the egg yolk mixture. Mix on low speed for 10 seconds. Repeat with remaining egg whites and mix on low for 10 seconds.
- Sift in the flour mixture, and then fold the batter together with a silicone spatula until combined. Do not over-mix. Batter is light and fluffy.
- Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 12–14 minutes or until the top of the cake lightly springs back when touched with your finger. Do NOT over-bake.
- As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen/tea towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with about 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it from the pan. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely at room temperature rolled up in the parchment/towel, about 3 hours. Feel free to set it aside for up to 1 day. (Note that letting it cool in the refrigerator and then unrolling it when it’s cold will cause it to tear and break. I strongly recommend letting it cool slowly at room temperature.)
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2–3 minutes. Then beat in the marshmallow creme, if using.
- Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch any drips of ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
- Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot.) Pour over chocolate, then let sit for 2–3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate is completely melted. Ganache is smooth and glossy.
- Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30–60 minutes before slicing and serving.
- Cover leftover cake and store in the refrigerator for up to 3 days.
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