cocoa roll with chocolate ganache

When I make a cake with chocolate or anything else we have to eat from it for at least 2 days 😀 But when I make a roll I don't know how to make it last for more than a few hours.

Being made for those in the house, I left it so simple, but if you want to give it a festive air, put a chocolate icing on it and the pampering is ready. 😉

cocoa roll with chocolate ganache


  • Wheat:
  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons cocoa
  • 2 tablespoons oil
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Cream:
  • 100 g dark chocolate
  • 150 ml whipped cream

How to prepare cocoa roll with chocolate:


The yolks are mixed with the sugar and vanilla essence until they turn white and become like a cream. Then add spoon by spoon, oil and boiling water, mixing well after each. Mix the flour with the baking powder and cocoa, then incorporate it into the egg cream.

Beat the egg whites with a pinch of salt, then incorporate them into the composition, mixing lightly with a spatula, with movements from bottom to top. We pour into the large stove tray lined with baking paper. Bake on medium heat for about 15 minutes.

We turn the top over on a piece of baking paper sprinkled with a little sugar and while it is still hot we roll it slowly so that it does not break, even with paper. Let it run like this until it cools, then unroll it and let it cool.


The broken chocolate melts the pieces together with the whipped cream. Homogenize and leave to cool. After it has cooled, put the dish in the freezer for at least 1 hour, until the cream cools very well and hardens. Then mix until fluffy.

Spread the chocolate cream evenly over the cooled countertop, then roll. The roll is refrigerated for 1 hour, then portioned as desired.

Whoever divides his share does so, so he can cut his thickest slice! :))))

cocoa roll with chocolate ganache

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