This chocolate sponge cake filled with creamy marshmallow filling and topped with a chocolate ganache is a classic dessert that is perfect for this Christmas!
This is a classic chocolate roll recipe with chopped cherries in the marshmallow cream filling and a shiny chocolate ganache poured over top, along with a generous amount of chocolate shavings, for good measure. Definitely one of my favorite flavor combinations.
Below I share all there is to know to make the best strawberry chocolate cake roll ever! Easy and simple!
FOR THE SWISS ROLL
1/2 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 Tablespoons oil
FOR THE FILLING
1/2 cup unsalted butter, room temperature
8 oz marshmallow fluff
1 cup powdered icing sugar
2-3 Tablespoons cream or milk
1/2 cup cherries, optional
FOR THE GANACHE
3 oz semi-sweet chocolate, chopped
1/3 cup heavy whipping cream, 35%
1 Tablespoon butter
FOR THE CHOCOLATE SPONGE CAKE
Preheat oven at 350F. Line a 10 “x 15” agar pan with parchment.
In a small bowl, mix the flour, 1/3 cup cocoa, baking powder and salt. Set aside.
In a large bowl, beat eggs and sugar together with a whisk, until light and lather, about 2 minutes. Add vanilla and oil.
Slowly add the dry ingredients to the egg mixture and mix until well blended.
Pour the dough into the prepared jelly pan and bake for 11-13 minutes or until the top is completely set and come back when you touch it.
Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.
Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.
Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.
FOR THE MARSHMALLOW FROSTING
Beat the butter for two minutes then add in the marshmallow fluff.
Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin)
Mix in cherries, if using.
Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.
Roll the cake back up (without the parchment) and place the seam side down.
Refrigerate for 30 minutes or overnight.
FOR THE GRANACHE
Add the chocolate, cream, & butter to a heat-proof bowl.
Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.
Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.
Once the ganache stops dripping, place the cake in the fridge to set the ganache.
Optionally dust with powdered sugar or chocolate shavings before serving.