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Easy Homemade Chocolate Cake Roll with Chocolate Ganache and Raspberries on Brown Tray
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5 from 4 ratings

Chocolate Cake Roll (With Cake Mix)

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.
Prep Time10 minutes
Cook Time12 minutes
Chill time/ Decorating time1 hour 30 minutes
Total Time1 hour 52 minutes
Course: Cake
Cuisine: American
Servings: 10 Slices
Calories: 482kcal
Author: Abeer Rizvi

Ingredients

Mocha cake

  • 1¾ cups Devil's food cake mix
  • 3 Eggs Large
  • ⅓ cup Water
  • 2 tablespoon Vegetable oil
  • 1 tablespoon Espresso powder
  • ¼ cup Powdered sugar

Chocolate ganache

  • 1 cup Chocolate chips Semisweet
  • ½ cup Heavy cream
  • 1 tablespoon Espresso powder Also called instant coffee granules

Filling

  • 2 cups Buttercream icing

Decoration

  • 1 cup Raspberries Fresh, Washed and patted dry
  • 1 tablespoon Shredded white chocolate

Instructions

  • In a deep mixing bowl, add the eggs and mix until they are fluffy.
  • Add water and oil and mix again.
  • Add the cake mix and instant coffee granules and mix until just combined.
  • Pour this batter into a jelly pan (Dimensions: 15in x 10in x 1in) lined with parchment paper.
  • Bake at 350 degrees for 11-12 minutes or until the cake springs back when lightly touched. DO NOT over bake!
  • Spread a clean kitchen towel on a table and sprinkle generously with powdered sugar.
  • Turn the cake onto the kitchen towel and remove the wax paper.
  • While the cake is hot, carefully roll this cake with the towel intact from one end to the other.
  • Place this cake roll on a cooling rack and allow it to cool down (45 minutes- 1 hour).
  • While the cake is cooling, prepare the buttercream icing.
  • Also, prepare the ganache: Heat chocolate, heavy cream and instant coffee powder in a saucepan until everything is fully melted and smooth. Remove the saucepan from the heat and allow the ganache to cool down until it becomes slightly thick (but still has a pourable consistency).
  • Now, unroll the cake gently and remove the towel.
  • Spread the buttercream icing over the cake and re-roll it again.
  • Pour the ganache over the cake and top it off with fresh raspberries and shredded white chocolate. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.