Chocolate Cake Roll

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42


A light and spongy chocolate cake with a whipped cream & cream cheese filling and a drizzled chocolate ganache topping.



For the Cake

  • 1/2 cup cake flour
  • 1/3 cup cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs at room temperature, separated
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract

For the Filling

  • 1 cup heavy whipping cream
  • 1 package cream cheese, 8 ounces, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar

For the Chocolate Ganache

  • 1/2 cup heavy whipping cream
  • 1/2 cup good quality bittersweet chocolate chips or broken chocolate bar


For the Cake

  1. Preheat oven to 350 degrees.
  2. Grease the bottom and insides of a 15 x 10 x 1″ cookie or jelly roll pan. Line with wax or parchment paper and grease again. Lightly sprinkle or sift cocoa over the paper. Set aside.
  3. Sift the cake flour, cocoa, baking powder and salt into a medium bowl and set aside.
  4. In the bowl of a stand mixer, beat the egg whites on high speed until foamy. Continue beating while gradually adding the sugar to the egg whites. Beat until soft peaks form. Set aside.
  5. Add the egg yolks and vanilla to a separate mixing bowl and mix on medium speed until light and lemony. Gently fold the egg whites back in. Add the dry ingredients and mix on low speed just until incorporated.
  6. Spread batter into prepared pan and bake for approximately 12 minutes until cake springs back in the center when touched
  7. Run a knife around inside edges of cake to loosen it from pan. Sprinkle or sift cocoa over a kitchen towel. Invert cake onto the towel. Starting at a short end, gently roll the cake up with the towel. Allow to cool completely.

For the Filling

  1. Add the whipping cream to the bowl of a stand mixer, (or use a hand mixer). Using the whisk attachment, whisk the whipping cream on medium speed for a few seconds, followed by high speed until it forms stiff peaks. Transfer to a medium bowl and set aside.
  2. Add the cream cheese to the same mixing bowl of a stand mixer. Whisk the cream cheese on high for about a minute until it is very light and creamy and free of any lumps. Add the vanilla and powdered sugar and whisk for about one minute until ingredients are combined. Gently fold in the whipped cream on very low speed or use a spatula.
  3. Gently unroll the cake roll. Don’t worry if you see a few cracks in the cake. You will hide these with the filling. Spread the filling over the top of the roll, stopping about 1/2″ from the edges of the cake. Starting at a short end, gently roll up the cake without the towel. You can place the roll in the freezer while you make the ganache but it’s not necessary.

For the Chocolate Ganache

  1. Pour the whipping cream into a small bowl or measuring cup. Microwave until the cream is forming small simmering bubbles. Do not bring to a boil. Remove from microwave.
  2. Add chocolate and whisk the two together with a fork until the chocolate is melted and mixture is smooth and creamy.
  3. Place a wire rack over wax or parchment paper. Transfer the cake roll to the rack. Drizzle the chocolate ganache over the cake roll. Place the cake roll in a refrigerator until chocolate sets up.
  4. If you’re worried about perfect presentation, the messy looking end pieces can be sliced and removed before serving. Use them for taste testing!
  5. Slice and serve immediately or cover and refrigerate.


  • Refrigerated cake will stay fresh for up to three days.
  • If you prefer to omit the chocolate ganache, dust the cake with powdered sugar. You can also use powdered sugar versus cocoa for dusting the towel.


  • Serving Size: 8