Chocolate Cake Roll with Rich Creamy Filling

introduction

This cake roll is soft, dark, and full of cream. You will like the soft cake and the rich, smooth filling. Try one slice with coffee or milk. You can also see a similar idea at chocolate cake roll to learn more shape ideas.

why make this recipe

You make this for a light, pretty dessert. It fits a small group or a party. You can make it the day before and it will still taste fresh. If you want a rich twist, check a creamy idea at creamy chocolate caramel cake for inspo.

how to make Chocolate Cake Roll with Rich Creamy Filling

Make the cake, fill it, and roll it. Work fast when the cake is hot so it will bend without crack. Chill the roll so the filling stays firm. Read the steps below to make it in one go.

Ingredients :

• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 tbsp milk or strong coffee
• 1 cup heavy cream
• 4 oz cream cheese
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Powdered sugar or ganache for topping

This list also matches some other rolls like the German chocolate cake roll so you can swap small items.

Directions :

1. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and grease the pan.
2. Whisk the flour, cocoa, baking powder, and salt in a bowl.
3. Beat the eggs and sugar for 3–4 minutes until the mix gets thick and pale. Add oil, vanilla, and milk or coffee and mix.
4. Fold in the dry mix until just joined. Do not overmix.
5. Spread the batter in the pan in one even layer. Bake 10–12 minutes until the cake springs back when you touch it.
6. Invert the cake onto a clean towel dusted with cocoa. Peel off the paper and roll the cake in the towel while it is warm. Let it cool fully while rolled.
7. Beat the cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and whip to stiff peaks.
8. Unroll the cooled cake. Spread the filling in one even layer. Reroll the cake without the towel. Chill the roll for 1 hour to set.
9. Dust with powdered sugar or drizzle with ganache before you cut and serve.

You can view a method like this done with a caramel twist at chocolate caramel toffee crunch cake for more roll and drip ideas.

how to serve Chocolate Cake Roll with Rich Creamy Filling

Slice the roll with a sharp knife. Wipe the knife between cuts. Serve each slice on a small plate. Add a dust of powder or a spoon of cream. Offer coffee, tea, or milk.

how to store Chocolate Cake Roll with Rich Creamy Filling

Cover the roll with plastic wrap or store in an airtight box. Keep it in the fridge for up to 3 days. You can freeze slices in a sealed bag for up to 1 month. Thaw in the fridge before serving.

tips to make Chocolate Cake Roll with Rich Creamy Filling

• Use a thin towel dusted with cocoa to roll the cake while warm. This stops the cake from cracking.
• Chill the roll well so the filling stays in place.
• Use strong coffee instead of milk for a deeper chocolate taste.
• For a travel tip, freeze the roll for 20 minutes to firm it up. You can see a fun make-ahead idea at chocolate chip cookie ice cream cake for packing tips.

variation (if any)

• Swap cream cheese filling for whipped mascarpone.
• Add a thin layer of jam or chocolate spread under the cream for more taste.
• Top with ganache and sea salt for a bold finish.
• Add orange zest to the filling for a fresh note.

FAQs

Q: Can I make the cake roll a day ahead?
A: Yes. Fill and roll it, then chill it in the fridge. It keeps well for a day.

Q: Can I use a different filling?
A: Yes. Use whipped cream, mascarpone, or chocolate ganache.

Q: Why did my cake crack when I rolled it?
A: You rolled it when it was cool. Roll while warm and then cool the roll to keep it from cracking.

Q: Can I use a glass pan instead of a jelly roll pan?
A: You need a flat pan with shallow sides. A 10×15 jelly roll pan works best.

Q: How do I cut neat slices?
A: Chill the cake well. Use a sharp knife and wipe it clean between cuts.

Conclusion

For a full guide and more tips on the classic method, see Chocolate Cake Roll (Swiss Roll) – Sally’s Baking.