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Easy chocolate cake roll recipe, homemade with simple ingredients. Starts off with Devil's food cake mix. Filled with buttercream icing, topped with rich and creamy espresso chocolate ganache and fresh raspberries.

Making this type of cake is something that used to intimidate me, even after making so many other complex cakes over the years like this Star Wars Cake (Death Star Cake) or this Modern Abstract Cake. However, after lots of trial and errors, this cake is now perfect. It's soft and moist with a very balanced chocolate flavor that compliments the creamy vanilla filling and rich coffee ganache and subtle tartness from the raspberries perfectly.

Chocolate Cake Roll with Chocolate Ganache and Raspberries on Brown Tray

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How to make chocolate cake roll? How to make log cake?

Make cake batter- By mixing together eggs, water, oil, espresso powder, cake mix.
Pour batter- In a lined jelly pan.
Bake- Until the cake springs back when lightly touched.
Roll it- Turn the cake onto the kitchen towel, sprinkled heavily with powdered sugar. Roll with the towel intact from one end to the other.
Let cake cool- Until it's room temperature.
Make buttercream icing- For the filling.
Make ganache- For the topping.
Assemble- Unroll cake, remove towel, spread the buttercream, re-roll it again, pour ganache on top, decorate with raspberries.
Enjoy- Serve immediately or let the ganache set and then serve.

Closeup Shot of Chocolate Swiss Roll cake on Brown Tray on Rustic Background

Other Swiss Roll Cake Filling Ideas

The classic choice is typically vanilla frosting, also known as American buttercream but there are some other options:

German Chocolate Cake Frosting (Coconut Pecan Frosting) - Great for people who love coconut.

Caramel Frosting - Balances the chocolate flavors of the cake and ganache very well.

Chocolate Cream Cheese Frosting- Has a lovely light tanginess.

Chocolate Ganache Frosting- Super rich and creamy with an intense chocolate flavor.

Chocolate Buttercream Frosting - Another classic option if your prefer cocoa over vanilla.

Homemade Dulce De Leche- Tastes even better than caramel.

Homemade Strawberry Jam- Can also replace with other flavors of store-bought jams.

Nut butters- Such as Nutella, peanut butter, cookie butter (Biscoff), sunflower seed butter, almond butter, cashew butter.

Fruits- Use fresh fruits like strawberries, raspberries, blackberries, blueberries. Make sure they are diced small and patted dry of excess juices. You can even decorate with Candied Orange Peel and Slices.

Ice cream- Chocolate or vanilla flavor will be the best choice. However, the cake will need to be frozen instead of being refrigerated.

Chocolate chips- Use mini chocolate chips. They can be any flavor of your choice.

Dried fruits- Such as dried cranberries, mangoes, apricots.

Nuts- Such as roughly chopped pecans or walnuts.

Coconut- Shredded sweetened coconut is best.

More Chocolate Roll Cake Recipe Topping Ideas

Ganache- I used espresso chocolate ganache but you can try white chocolate ganache.

Nutella Syrup- Has a chocolate hazelnut flavor, which is incredible!

Powdered sugar- Only a light dusting on top is needed.

Cocoa powder- Only a light dusting on top is required.

Easy Chocolate Gravy- So smooth and creamy and lighter than ganache.

Decoration- Once you have added a topping, decorate with fresh berries, Homemade Sprinkles or chocolate shavings or even chopped up candy bars. For fancier decorations, try these Royal Icing Flowers (Sugar Flowers) or Fondant Bows.

Slice of Chocolate Roll Cake in White Plate with Spoonful Removed

What is the difference between a chocolate cake roll (Swiss roll) and roulade?

A roulade can be savory or sweet but and can be made with other kinds of pastries. However, a Swiss roll can only be sweet and is made with chocolate sponge and a sweet filling.

How do you roll a Swiss cake roll?

Turn the cake onto a kitchen towel that's been sprinkled with powdered sugar.
Remove parchment paper.
Carefully roll this cake with the towel intact from one end to the other.
Place it on a cooling rack and allow it to cool down for 1 hour.

If you have never made one before, be sure to check out my step by step picture tutorial for making it in this Banana Cake Roll post.

Variations

Add other flavors- I used espresso powder but that can be replaced with various extracts and zests for a different flavor profile. You can even try adding some spices like cinnamon powder, nutmeg or pumpkin pie spice.

Try other flavors of cake mixes- Such as vanilla, red velvet or lemon.

Consider different toppings and fillings- Scroll up to see the list of ideas.

Tips and Techniques

Do not over-bake this cake- If you over-bake, your cake will crack when you are rolling it.

You need to roll a warm cake- If the cake cools, you will not be able to roll it since it will start breaking and cracking.

This recipe is adapted- From the Chocolate Caramel Turtle Cake Roll Recipe I found at Crazy for Crust.

Line pan with parchment paper- This makes it easier to remove it from the pan.

What cake mix to use? Devil's food cake mix, chocolate cake mix can all be used. The brand doesn't really seem to matter. I have not tried this with gluten free cake mixes and don't know if it would work or not.

Espresso powder is highly recommended- Because when used in the cake, it enhances the chocolate flavor and in the ganache, it adds an awesome coffee kick.

Espresso powder is not same as coffee granules- Espresso powder dissolves in liquid and coffee granules do not. They cannot be used interchangeably.

Add decorations when ganache is starting to set- If you add the raspberries and shredded chocolate immediately after pouring ganache, they will slide off the cake and make a mess.

Fill and add topping once the cake has cool- completely Because this will prevent a sticky mess.

Trim both edges of the rolled cake- This makes for a cleaner, sophisticated presentation.

How do you know when cake is ready? It will spring back when lightly touched with your fingers.

Storage

Refrigerate- In a sealed container for up to 3 days.

Freeze- Fill and roll the cake and then cover it tightly in saran wrap. Freeze for up to 1 month. Let it thaw overnight in the fridge and then top it off with ganache.

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