Description

A soft and airy chocolate sponge cake rolled with a rich cream cheese filling and topped with silky ganache. This elegant dessert is both indulgent and surprisingly approachable.

Ingredients

4 large eggs, separated and room temperature

1/4 teaspoon cream of tartar

1/2 cup (95g) granulated sugar

2 tablespoons (30ml) vegetable oil

2 tablespoons (30ml) whole milk, room temperature

2 teaspoons (10g) pure vanilla extract

1/2 cup (56g) cake flour

3 tablespoons (15g) dutch processed dark cocoa powder

1 teaspoon espresso powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar for dusting

4 ounces (113g) full-fat cream cheese

1 cup (236ml) heavy whipping cream (for filling)

1/2 teaspoon pure vanilla extract (for filling)

1/2 cup (65g) powdered sugar

1/2 cup (118ml) heavy whipping cream (for ganache)

4 ounces semisweet chocolate, finely chopped

1 teaspoon light corn syrup

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Instructions

Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment and spray.
Whip egg whites with cream of tartar until medium peaks form; set aside.
In another bowl, whisk egg yolks with sugar until pale and fluffy. Mix in oil, milk, and vanilla.
Sift in flour, cocoa powder, espresso powder, baking powder, and salt. Stir gently.
Fold in whipped egg whites in stages, being careful not to deflate the batter.
Spread batter evenly in the pan and bake for about 13 minutes, until it springs back lightly.
Turn the cake onto a powdered sugar-dusted towel, remove parchment, and roll tightly. Cool completely.
Beat cream cheese until smooth. Gradually add cream, then whip with vanilla and powdered sugar until stiff peaks form.
Unroll cooled cake, spread filling evenly, and roll back up carefully.
Wrap tightly and chill for at least 2 hours.
Heat cream for ganache and pour over chopped chocolate and corn syrup. Whisk until smooth.
Pour ganache over chilled cake and let set before slicing and serving.

Notes

Roll the cake while warm to prevent cracking.

Mascarpone can be used instead of cream cheese for a milder flavor.

Add chocolate shavings for extra texture.

Store in refrigerator for 2–3 days or freeze up to 3 months.

Use a serrated knife for clean slices.

Ganache can be skipped and replaced with powdered sugar for a simpler finish.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg