Chocolate Cake Roll


Chocolate Cake Roll with Ganache Glaze

We call this a giant Ho-Ho but I guess it’s official name is a Chocolate Cake Roll.  (I’m still going with Giant Ho-Ho.)  Either way, it’s delicious!!!

I took this dessert to a dinner party so I wasn’t able to cut into it and show you.  Sorry about that.  But the people who gobbled this amazing chocolate concoction down appreciated the fact that I didn’t cut into it and take less.

Chocolate Cake Roll

This recipe came from

We put a cream cheese frosting in the center but if you wanted something less sweet (gasp!) you could go with whipped cream.  I can’t believe I just wrote that.  Less sweet?  Are you kidding me?!?!

Chocolate Cake Roll


    For the cake
  • 3 squares BAKER'S Semi-Sweet Chocolate
  • 6 tablespoons butter
  • 1 cup granulated sugar
  • 4 eggs
  • 1 cup flour, divided
  • 1/2 teaspoon baking soda
  • 2/3 cup water
  • For the filling
  • 4 ounces (1/2 of 8-oz. pkg.) Cream Cheese, softened
  • 3/4 cup powdered sugar
  • 1 1/2 cups thawed whipped cream
  • For the Glaze
  • 3 squares BAKER'S Semi-Sweet Chocolate
  • 1 1/2 cups whipped cream


  1. Preheat oven to 350 degrees F.
  2. Spray 15x10x1-inch pan with cooking spray. Line with waxed paper or parchment paper; spray with additional cooking spray.
  3. Microwave 3 chocolate squares and butter in medium microwaveable bowl on HIGH 1-1/2 to 2 minutes 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 minutes 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.
  4. Bake 15 minutes 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.
  5. Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups whipped cream.
  6. 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.
  7. For the glaze
  8. Microwave chocolate and whipped cream in microwaveable bowl on HIGH 1 to 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Cool 2 minutes; spread onto cake. Refrigerate 1 hour.


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  1. Looks delicious! Is the whipped cream in the filling and the glaze a product like Cool Whip?

  2. Oh, now I got hungry 🙂 Another great recipe that I want to try out, thanks for sharing 🙂

  3. This looks so good! I love cakes like this.
    Pinned to my Dessert board.

  4. Mary Sheldon says:

    Do you use self-rising flour or plain flour for this recipe?