Chocolate Cake Roll (Swiss Roll)

A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere.

This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of flour. I’m not kidding… I must have made at least 8 or 9 different chocolate cake rolls. (I lost count after #3!) Despite all the mediocre cakes filling up my brain (and freezer), the recipe testing process was incredibly enlightening. I learned that it’s a VERY thin line between rubbery chocolate sponge cake and good chocolate sponge cake. A line so thin that tightrope walkers would be nervous. Luckily I made all the mistakes so you don’t have to.

This *successful* chocolate cake roll is:

• Light with a rich chocolate flavor
• Moist & sweet
• Filled with slightly modified version of my vanilla whipped cream
• Topped with dark chocolate ganache

Chocolate Ganache Topping

The only thing easer than homemade whipped cream is homemade  chocolate ganache . Simply combine warm cream with finely chopped chocolate, then mix 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 two chocolate ganache success tips for you:

• Use real chocolate such as Baker’s or Ghirardelli baking bars found in the baking aisle. Avoid chocolate chips.
• Chop up the chocolate into super fine pieces. The smaller the pieces, the quicker the ganache comes together and smoother it tastes.

Drape it all over the chocolate cake roll. 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!)