Chocolate Truffle Cake Roll

Don’t be afraid of the cake roll! This Chocolate Truffle Cake Roll is one of my favorites yet – a rich chocolate truffle filling inside a from-scratch chocolate cake roll!

Chocolate Truffle Cake Roll | | A from scratch chocolate cake filled with a truffle filling!

Cake rolls are amazing. There are so many flavor combinations! It’s my goal in life to turn everything into a cake roll at some point…because I can. So far I’ve made Carrot Cake, Turtle, Zucchini, Caramel Apple, and Vanilla. Now? Now I’m doing chocolate!

Okay, so let’s just address your cake roll fears. They’re not scary, I promise. I used to be scared of them, until I made one. Then I realized it’s more about practice and technique. And you know what they say: practice makes perfect. So I plan to keep on practicing! If you are still afraid, make sure you’ve read my cake roll tutorial. There are pictures of each rolling step. And I also have rules for the perfect cake roll. Be sure to follow them.

This cake roll (some call it a roulade or a roll cake) is chocolate. It’s a from-scratch recipe. Please note: you can use a box mix to make a cake roll, but you have to adjust the amount you use because a full cake mix will not fit in a jelly roll pan (check out the Turtle Cake Roll, that was from a box.)

I used Hershey’s Unsweetened Cocoa in this recipe, but you know what would also be amazing? Using the Special Dark Hershey’s Cocoa. That’s what I’m using next time!

You can fill this cake roll with whatever flavors you want, but may I suggest truffles? Yes, I said truffle. This cake is filled with ganache! It’s so, so good. And rich. And chocolatey. You make a simple ganache with chocolate chips and heavy cream, and then once it gets spreadable (not too thick, but not drippy), you spread it over the unrolled cake. Re-roll the cake (it’ll be messy) and chill until the ganache setts into a truffle consistency and you have a truffle filled cake!

This is perfect for Valentine’s Day. Or a birthday. Or Christmas. Or a random Monday. Heck, make it for the Super Bowl. I don’t think anyone would complain.

Chocolate Truffle Cake Roll |

I know I wouldn’t, but then again, I probably wouldn’t share it either. πŸ™‚

I have so many cake roll recipes – you should try them all!

Did you make this recipe?

Chocolate Truffle Cake Roll


For the Cake

  • 3 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup usweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

For the Filling:

  • 1/2 cup semi-sweet choclate chips
  • 1/2 cup heavy whipping cream


  1. Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
  3. Whisk together salt, baking powder, cocoa and flour. Stir into wet ingredients just until blended.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-15 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, place heavy cream and chocolate chips in a microwave safe bowl or measuring cup. Heat for about 45 seconds, then whisk until smooth. If the chocolate doesn’t want to melt, you can heat in additional 15 second increments until it will. Chill until the mixture is spreadable, but not runny, about 30 minutes to one hour. You can leave it on the counter if it’s cool in your house but it will take longer to get to the consistency you want. You want to be able to pour it on the cake and spread it easily, but it should not be so thin that it just drips off.
  8. When you want to assemble the cake, unroll the roll carefully. Spread the frosting evenly over the top. It will be a little messy because the frosting is gooier than regular frosting at this point. Re-roll your cake, wrap tightly in plastic wrap and chill for several hours, until the filling is firm, like a truffle mixture. Dust with powdered sugar and cocoa before slicing and serving.
All images and text Β©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Avocado Truffles {A healthier alternative!}

Chocolate-Avocado-Truffles (3 of 5)

Turtle Cake Roll


Truffle Stuffed Brownie Pops

Truffle Brownie Pops 1 words

Sweets from friends:
Dark Chocolate Mint Truffle Oreo Fudge by Something Swanky
Chocolate Truffle Pie by Cookies and Cups
Chocolate Truffle Cookies by Roxana’s Home Baking

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  1. You are the queen of cake rolls… all of them look so delicious! I’m in love with all the chocolateness of this one πŸ™‚

  2. Ganache filled cake roll? Oh my, does that sound amazing! Thanks for sharing πŸ™‚

  3. I love cake rolls, and chocolate ganache filling sounds perfect for it! πŸ™‚

  4. I really need your cake roll tutorial, Dorothy. I always make a pumpkin roll at Thanksgiving, and, while the end result is delicious, it is certainly not as pretty as your cake rolls. This chocolate truffle version has my wheels turning to all sorts of flavor combos. Practice makes perfect, right?

  5. I love the truffle inspired cake roll! How yummy is that?!! I don’t think I would share either;) So excited for this giveaway and to spend a little time poking around your blog.

  6. oooooh that truffle fillingggg-music to my ears!!

  7. You know, I have had problems with cake rolls in the past. They have turned out dry and tasteless. But this one looks moist, flavorful and chocolatey. I may have to give this a try!!

  8. I’ve been wanting to make a cake roll since I saw your tutorial. I gotta do that! This one sounds absolutely indulgent – just the way I like my sweets πŸ™‚

  9. I’m in for anything in cake roll form. This looks absolutely delicious. Pinned.

  10. You know I love my cake rolls and a ganache filling….ah-mazing! Love this Dorothy!

  11. You pinned me there- I AM afraid of cake rolls. But I’m going to put that on my winter to-do list: make a cake roll! Thanks for the you-can-do-this encouragement!

  12. Let’s see…chocolate rolled up in chocolate…I think that sounds wonderful!!! And great giveaway!

  13. Some random thoughts — LOVE cake rolls, and your tutorial is so well written and clear. Second, I and my family are addicted to the Hershey’s Dark Chocolate cocoa powder and I’m laughing because the minute I saw this, I was thinking, Wow, could I make that with Dark???! Cuz we are addicted. Third, doesn’t it piss you off that cake mixes make like teeny tiny cakes now, and even smaller than when we were kids? It’s so nasty. I read in a magazine to add 6T of flour and it’ll be the same amount but it totally screwed up the moisture level and my cakes after trying that are DRY. Nasty. So aggravating. Finally, you have to try a Passover recipe; I am not Jewish but my husband is, and the Passover desserts were so nasty from the store that I taught myself how to make Passover desserts. Nut cake roll — with no flour — is absolutely divine. The nut flour sorta makes the structure, and about a million egg whites make it light. They are really delicious, get your hands on a recipe and try one! And add some Hershey’s Dark Cocoa, LOL! πŸ™‚ Take care, this looks yummy and I will try it, –M.

    • That sounds AMAZING. I so need to make that this year. I’ve been wanting to make some desserts with matzo crackers (like bark) and macaroons, but that cake roll is a MUST. Thank you!

  14. Oh wow, this roll is gorgeous. I like that ganache filling!

  15. I have never made a cake roll, but this looks and sounds fab!

  16. This cake looks divine, and I totally want to win this giveaway!!!!!!

  17. This looks great! Thanks, Dorothy! Pinned!

  18. Now this is a cake roll I can get behind…well, I can eat and add to my behind. LOL! It is gorgeous! I was totally thinking dark chocolate cocoa and then you said it πŸ™‚

  19. Okay, with all your cake roll posts and your tutorial, I definitely have to conquer my fear of making them now! This looks wonderful!

  20. Chocolate with chocolate … YES PLEASE! I can understand why this is your favorite πŸ™‚

  21. Oh… I just looooove cake roll… However, I can never get it to look so beautiful and delicious as yours, it always crack and break πŸ™ but I will try this chocolate heaven one and keep my fingers crossed that it come out nice… Thanks for sharing the recipe!!

    • A few of the things I’ve found about cracking that you can try are (1) Make sure that the cake batter is spread evenly in the pan. That will promote even baking and less cracking. (2) Make sure it’s not over baked. Most cake rolls cook in 10-15 minutes. This one, for my oven cooked in 10, so you can begin checking at about 7-8 minutes, depending on how your oven cooks things. If it’s at all over cooked (even if it doesn’t taste that way) it will end up being drier and thus, cracking. Cake rolls don’t have too much moisture in them to begin with, because moisture can cause cracking, so erring on the side of under done is good. And, little cracks are okay. You can always make a frosting to go on top!! πŸ™‚

  22. Girl, you are on a ROLL! (Uhmmm… No pun intended. Really.) I love all of your different fun flavors, although this one may take the cake. (Geez, I swear I’m not choosing these phrases on purpose!) Because, well, chocolate. And truffles. I’m such a chocoholic so I wouldn’t share one single sliver!

    P.S. You’ve totally inspired me to put cake rolls on my Recipe Bucket List! I’ve kind of been avoiding them because I’m scared of ripping/tearing/mutilating them as I roll, but I’m going to bake at least one this year. It’s official! πŸ™‚

  23. I started following you a few months ago, and am amazed by you. Love all the tips/tricks you give. Thank you!

  24. Your recipes are amazing, can’t wait to try.

  25. I’m totally picturing this with a piped white frosting “grip” down the middle to make it look like a football. It could totally pass for a Superbowl dessert!

  26. Pingback: {Neapolitan} Ice Cream Cake Roll - Crazy for Crust

  27. When do you add the cocoa to the cake? With the rest of the dry ingredients?

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