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Strawberry Chocolate Roll with Chocolate Ganache

25 minutes


10-12 slices

Strawberry Chocolate Roll with Chocolate Ganache – a light chocolate sponge, filled with whipped cream, strawberries and topped with a decadent chocolate ganache. The sponge cake is made with your typical pantry ingredients including eggs, sugar, flour, and some salt. Once baked, the sponge is rolled up while still warm and later filled with delicious, whipped cream and fresh strawberries. To make this dessert even more delicious, it is topped with a rich chocolate ganache. I love the combination of fresh strawberries and chocolate. This dessert is definitely a scrumptious after-dinner combination of chocolate, strawberries, and a fluffy sponge. 

Strawberry Chocolate Roll with Chocolate Ganache

About this recipe

A Swiss roll cake is a classic dessert with so many variations to choose from. In Serbia, sponge rolls filled with jams, fresh fruit and other treats are super popular. I have enjoyed my fair share of the fruity type of rolls, made with a very light and airy sponge. Most often the filling is a very thin layer of jam or other spreads, which is delicious, but making it decadent is more fun! 

For this recipe, I have combined the light sponge that I have grown up loving with the decadent whipped paired with fresh strawberries and finally a decadent chocolate ganache. It is also a very pretty dessert, fun to make and delicious to eat. Also, we are heading into colder months here in New Zealand, so baking this delicious dessert during the colder and rainy days is the perfect comforting dessert for the soul. 

Quick rundown

If you are interested in how this recipe goes, have a quick read below. Otherwise, to make the recipe, follow the full ingredients and instruction list at the bottom. 

The first step is to whip the egg whites into stiff peaks. This can take up to 5 minutes, so do not get discouraged, keep mixing. In a separate bowl, beat the egg yolks with the sugar until pale and creamy. This can take 2-3 minutes. To the egg yolk and sugar mixture, mix in the cocoa powder and combine well. 

In a small bowl, combine the flour, salt and baking powder and give this a quick whisk. Gradually add the dry ingredients to the egg yolks and mix until just combined. The mixture will look stiff, but the wet ingredients are next. Add the vanilla essence and hot water. Combine with a mixer until smooth. Using a spatula, fold in the egg whites. Do this slowly and gently to avoid deflating the batter. Spread the batter into the already lined baking pan. Shimmy the pan on the counter to smooth out the batter. Bake for 10-13 minutes. 

Do not let the cake cool. Immediately invert the sponge onto a clean towel covered with powdered sugar. Peel the baking paper away from the sponge. Using the clean towel, gently roll the cake into a log. Let it cool completely in the rolled-up shape. 

Once the cake has cooled, unwrap the roll and cover the surface with whipped cream and an even spread of chopped strawberries. Roll the sponge back into a log (this time without the towel) and top with the chocolate ganache. 

Tips for recipe success

To help you get the best result with your Strawberry Chocolate Roll with Chocolate Ganache, follow some of the helpful tips below:

1. It is essential to have a clean and dry bowl for whipping the egg whites. You will have difficulty whipping up the whites if the bowl is not clean or yolk-free.

2. Once the sponge batter is ready, gently tap the sheet pan on the counter to pop air bubbles in the batter.

3. Since the sponge can be sticky, use a clean kitchen towel and dust generously with powdered sugar before rolling.

4. Make sure you roll up the cake when it’s hot out of the oven. If you let the sponge cool too much, it will not fold nicely and may crack.

5. Don’t overly stuff the filling too much or it will be harder to roll up your cake.

6. Allow the roll to set in the fridge, for at least 2 hours, or preferably overnight.

Slice of Strawberry Chocolate Roll with Chocolate Ganache

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Zora’s Chocolate Squares

Princes Krofne / Cream Puffs

Chocolate & Mascarpone Cake

I hope you enjoy this decadent Strawberry Chocolate Roll with Chocolate Ganache. With so many flavours of Swiss roll cakes to choose from, this one is rich, sweet, and easy to devour. Leave a comment below and let me know your thoughts. If you have a moment, please leave this recipe a rating. I would love to hear what you think, and if you make this recipe or have any questions, you can find me over on Instagram. You can also find a video over on TikTok.



Adjust Servings
4 eggs (separated)
180g caster sugar
2tbsp cocoa powder
100g all purpose flour
1tsp baking powder
1/4tsp salt
1tsp vanilla essence
40ml hot water
powdered sugar (for dusting)
220ml heavy cream
80g fresh strawberries (cut in half)
200g chocolate
90ml heavy cream


Make The Sponge
Preheat your oven to 190°C and grease a 15x10 inch pan and line with baking paper In a large mixing bowl, beat egg whites until stiff peaks form. Set aside. In a separate mixing bowl, beat egg yolks and granulated sugar until pale yellow and creamy. Add cocoa powder to the egg yolk mixture and mix well..
In another bowl, whisk together flour, baking powder, and salt. Gradually, add the flour mixture to the egg yolk mixture and mix until well combined. Add the vanilla extract and hot water to the mixture and mix well. Fold in the egg whites until fully incorporated. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Mark as complete
Fold The Sponge
Once baked, and while the sponge is warm, sprinkle powdered sugar all over a clean kitchen towel. Place the sponge on top of the powdered sugar. Starting at one end, roll the cake and towel together into a tight roll. Let the rolled cake cool completely.
Mark as complete
Once cooled, gently unroll the cake and spread whipped cream and arrange the cut strawberries evenly. Roll the cake up again, this time without the towel.
Mark as complete
Make The Chocolate Ganache
Cut the chocolate into small pieces (a serrated knife works well) and place into a heat safe bowl. In a small pot, bring the heavy cream to a boil and pour over the chopped chocolate. Cover and allow to sit for 5 minutes. Next, mix the chocolate and heavy cream until smooth.
Pour the chocolate ganache over the roll, and allow to set in the fridge (preferably over night). Serve the cake cold. Enjoy!
Mark as complete
Make sure that your bowl is super clean and dry for whipping up the egg whites. Any moisture, dirt or egg yolk may prevent the egg whites from fluffing up.
Once your batter is ready and in the baking sheet, gently tap the pan on the counter to remove any air bubbles.
Use a clean kitchen towel, covered in powdered sugar to roll up the cake into a log.
The cake must be rolled up when hot out of the oven. If it cools down too much it may crack or not fold nicely.
Don't overfill your roll with too much filling. If you have any filling ingredients left over, use them to make a glass dessert.

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