Chocolate Cake Roll with Cappuccino Cream and Ganache Drizzle
This elegant chocolate sponge cake roll features a light, airy cocoa base filled with rich cappuccino-flavored whipped cream and finished with a glossy chocolate ganache drizzle. The cake uses a classic genoise technique where separated eggs create an incredibly tender crumb that rolls without breaking. The espresso-infused cream filling provides a sophisticated coffee flavor that perfectly complements the chocolate, while a dusting of cocoa powder and confectioners' sugar adds visual appeal. Perfect for special occasions, dinner parties, or when you want to impress guests with a bakery-quality dessert. The combination of textures from the soft cake, creamy filling, and silky ganache makes each bite luxurious and memorable.
Ingredients
- 1 tablespoon butter, softened, for greasing
- 6 large eggs
- 7 ounces semisweet or dark chocolate, chopped
- ¼ cup water
- ⅝ cup sugar, dividedpowdered sugar1:1Full guide →
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ¼ teaspoon cream of tartar
- 1 cup heavy cream, well-chilledwhipping cream1:1Full guide →
- 1 tablespoon instant espresso powderinstant coffee1:1High confidence
- ⅛ teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ cup confectioners' sugarpowdered sugar1:1
- 1 ½ tablespoons unsweetened cocoa powder
- 1 ½ tablespoons confectioners' sugarpowdered sugar1:1
- 2 tablespoons heavy creamwhipping cream1:1Full guide →
- ½ ounce semisweet chocolate, chopped
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Line jelly-roll pan with foil, spray with cooking spray, then line with wax paper and butter generously
- 3
Separate eggs, placing whites in smaller mixer bowl and yolks in larger bowl
- 4
Melt chocolate with water in saucepan over low heat until smooth, then cool for 10 minutes
- 5
Beat egg whites until frothy, add cream of tartar, beat to soft peaks, then gradually add sugar until stiff peaks form
- 6
Beat egg yolks with remaining sugar for 5 minutes until thick and pale ribbons form
- 7
Beat salt, vanilla and melted chocolate into yolk mixture
- 8
Fold egg whites into yolk mixture in three additions
- 9
Pour batter into prepared pan and spread evenly
- 10
Bake for 12 to 15 minutes until puffed and just set
- 11
Cool completely in pan on rack
- 12
Beat cream, espresso powder and cinnamon to soft peaks, then add confectioners' sugar and beat to stiff peaks
- 13
Combine cocoa powder and confectioners' sugar, sift half over cooled cake
- 14
Cover with wax paper and invert onto baking sheet
- 15
Remove foil and original wax paper carefully
- 16
Mound filling lengthwise down center, leaving 1-inch border at ends
- 17
Roll up cake jelly-roll style using wax paper to guide, wrap and chill for 1 to 2 hours
- 18
Transfer to platter, remove wax paper and trim ends diagonally
- 19
Sift remaining cocoa mixture over top
- 20
Microwave cream for 30 seconds, add chocolate and stir until smooth
- 21
Cool ganache slightly until thickened, then pipe decoratively over roll
Tips
Make sure egg whites have absolutely no yolk traces, as even a small amount will prevent proper whipping to stiff peaks.
The cake will crack slightly when rolling, which is completely normal and expected for this type of dessert.
Let the ganache cool and thicken before piping, as it will stick better to the powdered sugar coating when properly thickened.
Good to Know
Refrigerate wrapped cake roll for up to 3 days. Ganache may need refreshing if it loses its appearance.
Cake roll can be made up to 1 day ahead and refrigerated. Add ganache drizzle just before serving for best presentation.
Slice with sharp knife, wiping blade between cuts for clean slices. Serve chilled or at room temperature.
Common Mistakes
Don't overbeat egg whites or they will become grainy and difficult to fold into the batter.
Avoid undermixing the chocolate mixture, which can create streaks in the finished cake.
Substitutions
FAQ
Can I freeze the cake roll?
Yes, wrap the completed roll tightly in plastic wrap and freeze for up to 1 month. Thaw in refrigerator overnight before serving.
What if my cake cracks when rolling?
Some cracking is normal and expected. Roll gently and use the wax paper to guide the cake. The powdered sugar coating will help hide minor cracks.
How long will this keep in the refrigerator?
The cake roll will stay fresh for up to 3 days when properly wrapped and refrigerated. The cream filling is best within 2 days for optimal texture.