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a chocolate roll cake with mousse in the middle

Death by Chocolate Roll Cake

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 398kcal
Author: Shinee
This chocolate roll cake is light yet decadent with an intense chocolate flavor. It features a light and airy sponge cake covered in ganache and filled with creamy chocolate mousse! Perfect for the holidays or special occasions.
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Ingredients

For chocolate mousse filling:

  • ¼ cup (60ml) hot water
  • 2 tablespoons (15g) unsweetened cocoa powder
  • ¼ teaspoon instant espresso coffee
  • ¾ cup (130g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy cream cold
  • 1 tablespoon granulated sugar

For sponge cake:

  • 4 large eggs Note 1
  • ½ cup (100g) granulated sugar divided
  • 3 tablespoons (50g) vegetable oil
  • 2 tablespoons strong coffee Note 2
  • ½ cup (60g) cake flour Note 3
  • 3 tablespoons (30g) Dutch processed cocoa powder Note 4
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For chocolate ganache:

  • ½ cup (120ml) heavy cream
  • 4 ounce (120g) semi-sweet chocolate chips

Equipment

  • double boiler
  • electric hand mixer or stand mixer with the whisk attachment
  • half baking sheet
  • mixing bowls
  • sifter
  • Measuring cups & spoons
  • Spatula

Instructions

To make the chocolate mousse filling:

  • In a small bowl, dissolve cocoa powder and instant espresso powder in hot water.
  • In a double boiler, melt chocolate chips until they're nice and smooth. Remove from the heat and cool slightly.
  • Stir the cocoa mixture into the melted chocolate.
  • In a mixing bowl with the whisk attachment, whip the heavy cream and the sugar until hard peaks form.
  • Add 1/3 of the whipped cream to the chocolate mixture and fold until mostly combined. Then combine the mixture with the remaining whipped cream and mix well until no white streaks remain. Cover and refrigerate while you bake the cake.

To make the cake:

  • To make the batter: Separate the egg yolks from the egg whites. Set aside. (TIP: Cold eggs separate easily. See note 1 for more details.)
  • Preheat the oven to 350°F (175°C). Line a baker’s half baking sheet with parchment paper.
  • In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
  • In a mixing bowl with a whisk attachment, whisk the egg yolks, ¼ cup sugar, vegetable oil, and coffee until tripled in size.
  • In another mixing bowl with a whisk attachment, beat the egg whites on medium speed until frothy.
  • Then add remaining ¼ cup of sugar, one tablespoon at a time. Increase the speed to medium high and continue to beat until soft peaks form.
  • Spoon half of the whipped egg whites into the egg yolk mixture. Mix with a spatula until smooth, and then add the remaining whipped egg whites. Carefully fold the batter until smooth.
  • Add the sifted flour mixture into the batter and gently fold until no dry flour is visible.
  • To bake: Pour the batter into the prepared baking sheet then smooth the surface evenly with a bench scraper.
  • Bake the cake for about 10 minutes, or until inserted toothpick comes out clean.
  • Cool the cake on a wire rack for 5-10 minutes. Run a flat spatula or butter knife along the edges. Using a fine mesh sieve, dust cocoa powder on top of the cake and place a piece of parchment paper on top. Then carefully flip the cake out onto a clean surface. (TIP: I place a large cutting board on top of the sheet pan and flip it over.) Peel off the parchment paper and cool the cake completely.

To roll the cake:

  • Spread the chocolate mousse evenly over the cooled cake layer and tightly roll the cake from the short side. Carefully wrap it in plastic wrap and refrigerate for about an hour to set.

To make chocolate ganache:

  • Heat the heavy cream in the microwave until nice and hot, about 1 minute.
  • Pour it over the chocolate chips and let it sit for 2 minutes. Then stir until smooth. If you see any chocolate chunks, microwave the mixture in 15-second increments, stirring well, until the mixture is smooth. Cool it down a bit.
  • Carefully unwarp the cake roll, cut the two ends off and place it over a wire rack on top of a baking sheet.
  • Pour the ganache evenly and let the excess drip off.
  • Decorate with shaved chocolate, chocolate curls, or sprinkles.

Notes

Note 1a: Separate the eggs straight of the fridge, as it’s easier to separate cold eggs. But room temperature egg whites whip better and get more volume, so it’s good to prepare this step about 30 minutes in advance.
Note 1b: Make sure that no egg yolk gets into the whites, and keep egg whites in a clean, grease-free bowl. Ideally, use glass or stainless steel bowls, and stay away from plastic bowls.
Note 2: Coffee enhances the flavor of the chocolate. If needed, you may use any kind of milk instead.
Note 3a: Cake flour clumps easily, that’s why it’s important to sift it!
Note 3b: If you don’t have cake flour, make it yourself! Measure 1 cup of all-purpose flour, and replace 2 tablespoons of flour with 2 tablespoons of cornstarch. Sift it.
Note 4: Don’t substitute natural cocoa powder in this recipe.
Storing Tips:
- Store the chocolate jelly roll cake wrapped in the refrigerator for up to 3 days. Chocolate mousse must be refrigerated since it's made of whipped cream.
- Chocolate roll cakes are freezer-friendly! Place the cake in the freezer until the ganache solidifies, then wrap in plastic wrap and tin foil. Freeze for up to two months. Thaw in the refrigerator.

Nutrition

Calories: 398kcal
Carbohydrates: 31g
Protein: 6g
Fat: 29g
Sugar: 21g
Sodium: 193mg