Chocolate Ganache Cake Roll with Strawberries

5 from 4 votes

Chocolate Ganache Cake Roll with Strawberries

Chocolate Ganache Cake Roll recipe looks so pretty and tastes amazing. Impressive your family with this easy Swiss Cake Roll Recipe.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.40 Recipe, $0.80 per Serving

Ingredients

For the Chocolate Cake:

¼ cup unsweetened cocoa powder
½ cup flour
1 tsp baking powder
½ tsp Salt
4 large eggs
½ cup sugar
2 Tbsp unsalted butter (melted)
½ tsp vanilla extract
½ cup powdered sugar (for rolling the cake)

For the Cream Filling:

1 cup Heavy whipping cream
3 Tbsp powdered sugar

For the Chocolate Ganache Topping:

½ cup semi-sweet chocolate chips
½ cup heavy whipping cream
¼ cup powdered sugar
3 Tbsp Milk

Instructions

Preheat the oven to 350°F. Line a 15 x 10 x 1-inch jelly roll pan with parchment paper and lightly coat the parchment with nonstick cooking spray.
In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
In a separate large bowl, whisk the eggs and sugar until well combined. Stir in the melted butter and vanilla extract.
Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 11–13 minutes, or until the center springs back lightly when touched.
Immediately turn the warm cake onto the prepared towel and carefully peel away the parchment paper.
Starting with one short end, roll the cake up tightly in the towel. Place on a wire rack and let cool completely, about 1 hour.
In a large mixing bowl, beat the heavy whipping cream and 3 tablespoons powdered sugar until stiff peaks form, about 3–5 minutes.
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
Gently roll the cake back up without the towel and place seam-side down on a serving platter.
Place the chocolate chips and heavy whipping cream in a microwave-safe bowl.
Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Stir in the powdered sugar, then gradually whisk in the milk until the ganache reaches a smooth, pourable consistency.
Pour the ganache evenly over the cake, allowing it to drip down the sides.
Refrigerate for 20–30 minutes, or until the ganache is set.
Slice and serve chilled or at room temperature.

Notes

Store the leftover cake in the refrigerate for up to 3 days.

Nutrition