Chocolate Roulade

I am unashamed to admit my love of chocolate – the very best quality chocolate for my baking, certainly, but a bar of the more synthetic chocolate bar often more than hits the spot. Although I do not always opt for desserts – despite the number of cake and sweet treats I bake – if I am going to have a dessert a chocolatey one more than often fits the bill.

Somewhat kitsch, perhaps, and possibly dismissed by some quarters as a dessert that belongs to a couple of decades or more ago, a chocolate roulade has bags of appeal nowadays.

Chocolate Roulade

Chocolate Roulade

A chocolate roulade is one of my favourite desserts and it is one I often make for dinner parties or just for casual get-togethers. Sometimes, though, I cut the cooled cake into thin slices to make smaller, individual roulades for serving as part of an Afternoon Tea.

I have made many versions over the years – some with flour, some without, some with melted chocolate in the cake mixture, some using cocoa, and with varying degrees of chocolate wickedness within and on top – but this recipe is very much my take on a chocolate roulade.

I prefer it with chocolate ganache as well as cream in the filling; that squidgy texture as the fork cuts into it combined with the enticing chocolate smell as it nears the mouth are utterly irresistible! And as indulgent as it might be, the roulade does have a lightness to it. Although that sounds as if I am trying to convince myself……and I need no convincing here!

Mini chocolate roulades

Mini chocolate roulades

Sometimes I will make a roulade up, slice it up and then freeze the slices between pieces of greaseproof paper so that I can defrost one or two slices some time later – it solves a problem when that “now I do fancy a pudding, what do I have?” moment strikes me.

To ring the changes I sometimes pour a few tablespoons (or more) of amaretto, brandy or rum over the baked sponge before rolling, and I have added chopped stem ginger to the filling – particularly nice in the winter! Sometimes I pipe some cream along the top and lay on a thin slice of tempered chocolate – just for the fun of it, really, but it doesn’t need it.

Some freshly made up raspberry sauce  is nice (puree raspberries with some icing sugar,  then sieve) but to be honest, a thick slice just as it comes will do!

Recipe for Chocolate Roulade (serves 6-8)


For the cake:
4 large eggs
125g caster sugar
125g plain  flour
40g cocoa powder

For the chocolate ganache filling (optional):
120g good quality dark chocolate (70% cocoa solids or higher)
100ml double cream
pinch of sea salt

For the cream filling:
200ml double cream
1 tsp vanilla extract
1 heaped tablespoon icing sugar


  1. Make the chocolate ganache, if using: chop chocolate roughly and place in a small bowl. Heat cream in a small pan until just simmering.  Pour over the chocolate and stir until the chocolate has melted. Leave in the fridge until set – it should have a fairly soft, spreadable consistency.
  2. Grease and line a swiss-roll tin – approx. 40cm by 25cm – with greaseproof paper and preheat oven to 170°C (fan).
  3. In a large bowl whisk eggs and sugar until they become very light in colour and soft peaks form – when you lift the whisk out of the bowl the mixture leaves a trail on the surface (as in picture below).

    ribbon stage

    The ribbon stage

  4. Sift the flour and cocoa powder over the mixture and gently fold in until there are no bits of flour/cocoa visible.  Pour into the tin and bake for about 10-15 minutes or until the cake is well risen and is just pulling away from the edges of the tin.
  5. Leave cake to cool in tin and then turn out onto a sheet of greaseproof paper that has been dusted with cocoa powder. Remove the paper from the cake and trim the edges.
  6. For the cream filling, whisk the cream, icing sugar and vanilla together until thick. Gently spread a thin layer of the chocolate ganache over the cake, leaving about 1cm around the edges uncovered. Then spread a layer cream over the ganache.
  7. With longest side of cake facing you, roll up the cake to form the roulade. It will probably crack but that is absolutely fine, and adds to the appeal. Cut a thin slice of each edge to neaten up further (and to eat as a perk!). Place on a plate and refrigerate until needed. Dust with icing sugar or cocoa powder before serving.

Baking from the heart...with a pinch of guilt-free indulgence!

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Afternoon Tea Cakes and Bakes


Simply Pastry Delight

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club | Site-Wide Activity

Baking from the heart...with a pinch of guilt-free indulgence!

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: