Chocolate Roll Snack Cakes Recipe
Soft chocolate sponge cake rolled around fluffy whipped cream and coated in a glossy chocolate ganache. A homemade take on the classic snack cake you loved as a kid, with a fresher taste and deeper chocolate flavor.
Equipment
- Large mixing bowls
- Hand mixer or stand mixer
- Measuring cups and measuring spoons
- Whisk or silicone spatula
- Baking sheet pan
- Parchment paper
- Oven
- Cooling rack
- Clean lint-free kitchen towel
- Plastic wrap
- Wire rack for the coating step
- Serrated knife for slicing
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk
- Fresh whipped cream
- Homemade chocolate ganache
- Powdered sugar for dusting
Instructions
- Prepare the Dry Ingredients: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything is evenly combined and free of lumps. Set the dry ingredients aside while you prepare the batter.
- Beat the Eggs and Sugar: In another large bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer, beat on high speed for about 5 minutes, or until the mixture becomes pale yellow, thick, and fluffy. This is one of the most important steps because the air you incorporate creates the light, soft sponge that makes Swiss rolls so delicate.
- Prepare the Batter: Add the vanilla extract, vegetable oil, and milk to the whipped egg mixture and gently mix until combined. Next, divide the dry ingredients into two portions. Fold each portion into the wet mixture using a silicone spatula. Mix gently using a folding motion until no dry flour remains. Avoid over-mixing, as this can remove the air from the batter and result in a dense, heavy sponge cake.
- Bake the Sponge Cake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 10–12 minutes, or until the center springs back lightly when touched. Be careful not to over-bake the sponge. A dry cake is much more likely to crack when rolled.
- Roll the Cake While Warm: While the cake is still hot, dust a clean kitchen towel lightly with powdered sugar. Carefully invert the cake onto the towel and gently peel away the parchment paper. Starting from one short end, roll the cake tightly together with the towel. Allow it to cool completely in this rolled shape. This helps the sponge “remember” its shape and reduces the risk of cracking later.
- Add the Whipped Cream Filling: Once the cake has cooled completely, carefully unroll it. Spread an even layer of whipped cream across the surface, leaving about a ½-inch border around the edges. Roll the cake tightly again, this time without the towel. Wrap it securely in plastic wrap and refrigerate for 30 minutes so the filling can firm up and the cake holds its shape.
- Coat with Chocolate Ganache: Remove the chilled cake roll from the refrigerator. Slice it into pieces about 1½ inches thick using a sharp serrated knife. Arrange the slices on a wire rack placed over a baking tray. Slowly pour warm chocolate ganache over each piece, allowing it to coat the cakes evenly. Leave the cakes at room temperature for about 15 minutes until the ganache sets into a smooth, glossy finish. Serve immediately or refrigerate until ready to enjoy.
Video
Notes
- Don't overbake: Bake the sponge just until it springs back, so your chocolate roll snack cakes stay soft and don't crack.
- Roll while warm: Roll the sponge in a powdered sugar-dusted towel right out of the oven, then cool completely.
- Chill before glazing: Refrigerate the filled roll for 30 minutes so the chocolate ganache coats evenly.
- Storage: Keep homemade chocolate roll snack cakes in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individually wrapped slices for up to 1 month. Thaw overnight in the fridge.
- Serving: Serve chilled. Don't reheat.