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Chocolate Swiss roll cake with cream cheese filling is covered with dark chocolate glaze and served on a wooden serving board. One piece has been cut off and is lying on the same board.

Chocolate roll

This soft and moist chocolate roll cake with delicious cream cheese frosting and chocolate glaze is an amazing-looking chocolate dessert you can easily make at home.
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Prep Time: 5 minutes
Cook Time: 40 minutes
Chilling: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 servings
Calories: 275kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or hand mixer
  • Rubber spatula
  • 12” x 17” (30cm x 40cm) baking pan 
  • teflon mat, silicone-coated parchment paper, or a perforated silicone mat

Ingredients

For the sponge

  • 90 g all-purpose flour
  • 20 g Dutch-processed cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 4 large eggs at room temperature
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon whole milk at room temperature
  • 1 tablespoon vegetable oil such as canola or sunflower seed oil
  • 1 teaspoon instant coffee

For the filling

  • 250 g cream cheese cold
  • 150 ml heavy whipping cream cold
  • 60 g powdered sugar
  • 1 teaspoon vanilla extract

For the glaze

  • 200 g milk chocolate
  • 100 g heavy cream

Instructions

For the sponge

  • Preheat the oven to 390°F (200°C) and line a 12 x 17-inch (30 x 40 cm) baking sheet with a teflon mat (the one I use), silicone-coated parchment paper, or a perforated silicone mat. IMPORTANT: The sponge cake will stick to regular parchment paper!
  • In a mixing bowl, combine the flour, cocoa powder, salt, and baking powder. Set aside.
  • In another mixing bowl, add the eggs, sugar, and vanilla extract. Beat on medium-high speed for 7-10 minutes or until the mixture has tripled in volume and become pale yellow and thick.
  • Sift in the dry ingredients gradually and fold with a rubber spatula until no dry ingredients are left.
  • In a small bowl, add the milk, oil, instant coffee, and two tablespoons of the cake batter. Mix well.
  • Add the milk and oil mixture to the main batter and fold with the spatula.
  • Pour the batter into the prepared pan and spread it evenly. Bake for 9 minutes or until fully set and the top is springy to the touch.
  • Meanwhile, place a kitchen towel on your working surface and sprinkle it with powdered sugar. The size of the towel should be enough to roll the cake into it.
  • Remove the cake from the oven and check if the sides are stacked in the pan. If yes, carefully unstack them without breaking the cake. Help with a small knife if needed.
  • Then lift the cake from the pan, holding onto the sticking parts of the paper or mat, and flip it onto the towel dusted with powdered sugar. Carefully peel off the parchment paper.
  • Roll the cake together with the towel and let it cool like that.

For the filling

  • Place all the filling ingredients into the bowl of a stand mixer (or use a bowl and a hand mixer) and whip on medium for 30 seconds until well combined.
  • Scrape the sides and the bottom of the bowl and whip on medium-high to stiff peaks. Do not overwhip!

Assembling the cake

  • Slowly unroll the fully cooled sponge. Spread the cream evenly over the surface.
  • Roll it back up, keeping it loose to prevent the sponge from cracking. Go slowly and gently, making sure the sponge doesn’t stick to the kitchen towel. Once rolled, wrap it in plastic wrap and refrigerate for 2 hours or overnight.

For the glaze

  • Place the chocolate into a microwave-safe bowl and add heavy cream. Microwave until the cream is hot.
  • Whisk until the chocolate has melted and the glaze is smooth.
  • Trim the ends of the cake with a knife.
  • Place your roll cake on a cooling rack with a large piece of plastic wrap underneath. Glaze the chilled cake roll, letting the excess glaze drip onto the plastic wrap. For a thicker layer, lift the cake along with the cooling rack and set it over a clean piece of plastic wrap. Collect the glaze that dripped off earlier and pour it evenly over the cake again, allowing it to drip once more. Using a long offset spatula (or better yet, two, one on each side) carefully transfer the cake to a serving plate and refrigerate for 1 hour before serving.

Video

Notes

Store the cake in the fridge for up to 4 days.

Nutrition

Nutrition Facts
Chocolate roll
Serving Size
 
1 serving
Amount per Serving
Calories
275
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
102
mg
34
%
Sodium
 
218
mg
9
%
Potassium
 
137
mg
4
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
Vitamin A
 
687
IU
14
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
77
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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