Go Back
–+ servings
Chocolate Cream Roll

Chocolate Cream Roll: The Ultimate Easy & Irresistible Dessert Delight

Indulge in the magic of Chocolate Cream Roll! This soft sponge cake with creamy filling is perfect for any occasion. Easy to make and utterly delicious.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 people
Calories: 310kcal
Cost: $10

Equipment

  • Jelly roll pan
  • Electric mixer
  • Whisk
  • Offset spatula
  • Parchment paper

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1/4 cup powdered sugar for rolling

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan, lining it with parchment paper.
  • Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  • In another bowl, beat the eggs and sugar until pale yellow and frothy (about 5 minutes).
  • Add the vanilla and oil, mixing gently.
  • Fold in the dry ingredients until smooth and spread the batter evenly into the prepared pan.
  • Bake for 10-12 minutes, or until the top springs back when touched.
  • While still warm, sprinkle powdered sugar onto a towel, flip the cake onto it, and roll it up snugly. Let it cool completely.
  • In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Unroll the cooled cake carefully, then spread the whipped cream evenly across the surface.
  • Roll it back up tightly, placing it seam-side down on a serving platter.
  • Heat the heavy cream until it simmers, then pour it over the chocolate chips in a bowl.
  • Let it sit for 2 minutes, then whisk until silky smooth.
  • Pour the ganache over the cake roll, spreading it evenly with an offset spatula.
  • Refrigerate to set the ganache for at least 1 hour before slicing.

Notes

Don’t skip greasing and lining the pan to prevent sticking.
Use room-temperature eggs for fluffier batter.
Be gentle when folding in the dry ingredients to maintain the batter's lightness.
After assembling, store your Chocolate Cream Roll in the fridge covered loosely with plastic wrap; it stays fresh for up to 3 days.
You can freeze it wrapped well; just thaw overnight in the fridge before serving.
For presentation, dust with powdered sugar using a stencil or garnish with fresh berries for a colorful touch.

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 90mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!