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. Follow this carefully explained step-by-step recipe and video tutorial for success.
It’s no secret that childhood classics are some of the best foods. Who else enjoyed gushers , push-up pops , fruit-by-the-foot , dunkaroos , those cracker “sticks” and spreadable cheese (lol those were so good) , juice boxes , bagel bites , and dinosaur chicken fingers?
Just to name a few…!
I’m constantly inspired to recreate these favorites. We’re talking brown sugar cinnamon pop tarts , animal cracker cookies , and , of course , oatmeal creme pies! Today we’re adding another nostalgic favorite: chocolate cake roll aka ho hos , swiss roll cakes , and yodels.
Chocolate Cake Roll (Swiss Roll) is the PERFECT holiday dessert , made with moist chocolate cake rolled around my homemade whipped cream , and takes less than 60 minutes to throw together! You can decorate for any occasion using fresh fruit , melted chocolate , powdered sugar , or even sprinkles and frosting for a birthday version.
This cake roll uses a chocolate sponge cake , which is lighter than regular cake and will be easier to roll. Plus we’re pouring it into a thin pan , so the sponge only needs about 10 minutes to bake. A cake roll does need to cool after baking and before you add the whipped cream , so make sure to save some extra time here. If you want to add more flavor to this dessert , add a teaspoon of peppermint or vanilla extract to the batter.
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!
What You Need
- 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.) , divided
- 6 Tbsp. butter
- 1 cup granulated sugar
- 4 eggs
- 1 cup flour , divided
- 1/2 tsp. baking soda
- 2/3 cup water
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened
- 3/4 cup powdered sugar , divided
- 3 cups thawed COOL WHIP Whipped Topping , divided
Let's Make It
- Heat oven to 350°F.
- Spray 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
- Microwave 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water , beating well after each addition. Spread evenly into prepared pan.
- Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side , roll up cake and towel together; cool completely on wire rack.
- Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP.
- Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake , completely covering top of cake. Roll up cake; place , seam-side down , on platter.
- Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended , stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.
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