This dessert is reminiscent of those little cakes we all ate growing up, with the gloriously waxy chocolate exteriors and cream fillings that defied gravity. I loved them all, and this cake is an homage to that nostalgia but with tastier (and simpler!) ingredients. I like shortcuts, but whip the cream for the filling fresh, and you won't regret the result. And don't be intimidated by the cooking terms; ganache is just a fancy word for the cream-chocolate mixture we are using here to frost the roll. You can shortcut with store-bought chocolate frosting, too. You can make this and serve the next day, but I have tried and failed—I just end up devouring it at my kitchen counter. It's that good.
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Author
Alex Guarnaschelli | 2025-10-16
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