Perfect Chocolate Roulade (Double Chocolate Brownie Flavor)

This Chocolate Roulade is not only beautiful but it also tastes incredible. It’s easy to make and gives stunning results that are perfect for a special occasion.

What makes this Chocolate Roulade even more special is that it has the delicious texture of a brownie! Not only do adults love it, but kids are also big fans too. It seriously is the perfect crowd-pleaser.

If you’ve always wanted to make a Chocolate Roulade but didn’t know how to do it and where to start, then your search is over because this is the perfect Chocolate Roulade recipe.

It’s a Double Chocolate Brownie Roulade that’s about to win your heart.

Want to learn how to make it? Then keep reading!

Table of Contents

• What is a Roulade?
• What is a Chocolate Roulade?
• What’s the Difference Between Roulade and Swiss Roll?
• Can You Roll a Roulade the Next Day?
• Why Does My Chocolate Roulade Crack?
• What You Need to Make Chocolate Roulade
• How to Make Chocolate Roulade
• How to Make Cream Filling
• How to Make Chocolate Ganache Topping
• How to Assemble Chocolate Roulade
• Recipe Card
• Perfect Chocolate Roulade (Double Chocolate Brownie Flavor)
• Comments

What is a Roulade?

Roulade is a term that refers to cakes with a spiral form, such as a Swiss roll. It is derived from the French word rouler, which means ‘to roll’.

This type of dessert is made from a thin, rectangular sponge that is spread with a filling and then rolled into a spiral. It is then cut into pieces and served. 

Interestingly, roulade can be made sweet or savory. Savory options for making Roulade include those made with fish and meat.

They are quite popular in European cuisine. In France, Paupiette is a veal roulade made using vegetables, fruits, or sweetmeats. In Germany and Hungary, Rinderroulade is a beef roulade that’s then filled with onions, bacon, and pickles.

There are also many types of savory roulades in the Czech Republic, Italy, and the Netherlands.

Sweet roulade usually consists of a cake that’s baked flat and then rolled. There are many different filling options including jam, buttercream, nuts, fruits, etc. The Swiss roll is one of the most popular kinds of dessert roulades.

What is a Chocolate Roulade?

A chocolate roulade is a type of dessert that consists of a thin sponge cake that has been covered in whipped icing, ganache, or another filling and then firmly wrapped into a cylindrical shape. This transforms the coating into a spiral filling inside the cake.

There are many ways to go about making a Chocolate Roulade, but I have the perfect recipe for you today!

My recipe is for a Double Chocolate Brownie Roulade. It’s soft and chewy like a brownie texture instead of a regular sponge cake Swiss roll. You’ll absolutely love the texture and flavor.

It packs in a ton of flavor with a combination of cream cheese on the inside and a top layer of delicious soft chocolate! You’re absolutely going to fall in love with this one!

What’s the Difference Between Roulade and Swiss Roll?

The main difference between a roulade and a Swiss roll is when it is rolled. A roulade may be rolled up after it has cooled down or it is still warm like in the recipe I’m sharing, but a Swiss roll is always rolled while it’s still warm.

A Swiss roll is always a sponge cake with a filling inside, while a roulade can be made from anything from bread to pastry to cake. In fact, a roulade can also be savory like I mentioned above.

Savory roulades are quite popular in different European cuisines, from France to Hungary to even Italy!

In short, a Swiss roll is a type of roulade, but a roulade can only be a Swiss roll if it has been made of sponge cake. A great example of a Swiss roll I've made is my Strawberry Roll Cake recipe that I highly recommend you try out too!

Can You Roll a Roulade the Next Day?

Yes, you definitely can roll a roulade the next day. Simply bake the cake, let it cool entirely, wrap it firmly in plastic wrap, and keep it at room temperature overnight. Fill it up the next day using the cream filling and roll it as instructed. 

Why Does My Chocolate Roulade Crack?

If you use my recipe, your chocolate roulade will not crack as much as other roulades do. But if you’ve tried other recipe and wondered why that happens, I have the answer for you!

What happens is that roulade is usually not like a traditional sponge, so it cracks because of this reason. You’ll find that many roulades are also flourless which also lends to this.

The good news is that this is actually part of the rustic charm of a roulade so don’t fret, it’s all good!

But in case you find that the cracking is quite excessive, then it may be because you have overbaked your roulade or your oven temperature is a lot higher than what you’ve set it as.

What You Need to Make Chocolate Roulade

You need the most simple and readily available ingredients for this Chocolate Roulade recipe! This is also what makes this recipe so special because you can whip it up whenever you like.

Here’s what you need to make Chocolate Roulade at home:

For the Batter:

Baker’s chocolate: This will add a beautiful chocolate flavor to your roulade and make it taste rich and delicious.

Butter: We’ll be using unsalted butter for this recipe so that you can control the flavor in your roulade.

Eggs: You’ll need 6 large eggs for your chocolate roulade. Eggs help your double chocolate brownie roulade rise and allow the crumbs to stick together. The creaminess of the brownies and the batter also come from the eggs.

Sugar: We’ll be using sugar to sweeten the brownies and we need only ½ cup of regular white sugar for this recipe.

Baking soda: Baking soda further helps in the leavening process along with the large eggs we’ll be using.

Cocoa powder: Adding cocoa powder along with baker’s chocolate will give your brownies a double chocolate flavor that is not only rich and delicious but also well balanced.

All-purpose flour: We’ll be using just 1 cup of all-purpose flour in this recipe. No need for any other special flour!

For the Cream Filling:

Cream cheese: Cream cheese gives the filling the most perfect creaminess and flavor that balances out the chocolate flavor in the double chocolate brownie roulade perfectly!

Confectioners’ sugar: We’ll be adding ½ cup of icing sugar (confectioner’s sugar) to lightly sweeten our cream cheese filling and to make it just the right level of sweetness.

Heavy whipping cream or Cool whip: By adding heavy whipping cream or cool whip, you’ll enhance the texture of your cream filling and make it beautifully light and airy.

For the Chocolate Ganache Topping:

Heavy whipping cream or Cool whip: heavy whipping cream or Cool whip makes this chocolate ganache topping so incredibly delicious! It balances out the flavors and brings out the chocolate flavor from the baker’s chocolate as well!

Baker’s chocolate: We’ll be using baker’s chocolate for the ganache, but you can use semi-sweet chocolate or anything else that you prefer or have at hand.

How to Make Chocolate Roulade

Making Chocolate Roulade is incredibly easy but it gives perfect results each time. Here's what you need to do to make Chocolate Roulade at home:

For the Chocolate Roulade:

Start by placing Baker’s chocolate broken up into cubes in a small heatproof bowl, and then add butter to it. Microwave the bowl for 30 seconds.

Now stir the softened chocolate and melted butter until the mixture becomes smooth. Set aside to cool for now. We will come back to it in a bit.

Next, take a small bowl and add flour, cocoa powder, and baking soda to it. Mix all together with a whisk until it’s all well combined. This bowl aside as well.

Now take a large bowl if you’re using an electric mixer, or the mixer bowl if you’re using a stand mixer, and then add eggs and sugar to it. Beat the sugar with the eggs on a high speed for 10 minutes. 

Now reduce the speed to medium and then the cooled chocolate and butter mixture into it one tablespoon at a time. Continue mixing for another minute or two until all the chocolate is mixed in.

Next, reduce the speed to very low and add flour mixed with cocoa powder and baking soda one cup at a time.

Continue mixing for about 2 minutes until all the ingredients are combined. Scrape the sides of the mixer bowl if necessary using a rubber spatula and mix it again for another minute.

Prepare a baking sheet by covering it with baking paper and spraying it with non-stick cooking spray. Pour the chocolate mixture batter and evenly spread it onto the baking sheet using an offset spatula.

Bake it for 10 minutes at a temperature of 350F or 180C.

Remove the baked roulade batter from baking pan onto cooling wire rack after it's done baking.

Next, sprinkle it with some confectioners’ sugar and roll it while it’s still hot into a log together with baking parchment. I prefer not to use a kitchen towel because I think it's cleaner and you won’t need to wash any extra towels.

Once it has rolled, let the roll cool completely.

How to Make Cream Filling

While the roll is cooling we can make the cream for the inside of the cake. Into a small bowl add cream cheese and confections’ sugar.

Start beating it slowly and gradually increase the speed as the sugar gets mixed in with cream cheese. Beat it on high for 2-3 minutes.

Next, add whipped heavy whipping cream or cool whip and mix it again. Scrape the sides of the mixer using a rubber spatula and then beat it for another 2-3 minutes. Set aside until ready for it.

How to Make Chocolate Ganache Topping

Into a small bowl add the remaining cool whip and Baker’s chocolate that has been broken into small cubes.

Microwave the bowl for 1 minute then stir it until all the chocolate is combined and the ganache is nicely thick and smooth in texture. Set aside to cool while you are spreading the roll with cream.

How to Assemble Chocolate Roulade

Start by unrolling the cake roll from the parchment paper carefully. Spread all the cream onto a roll evenly, and then roll it tightly into a log again.

Start by unrolling the cake roll from the parchment paper carefully. Spread all the cream onto a roll evenly, and then roll it tightly into a log again.

Next, spread the top and the sides of the roulade with the chocolate ganache we made a while back.

Now refrigerate the roulade and remove it from the fridge a couple of hours before serving so the chocolate can soften.

Your chocolate roulade is now ready! Decorate it however you like or with some strawberries like I prefer to and then place it on a serving platter while serving.

Recipe Card

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