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Chocolate Mousse Cake Roll


12 Min.
30 Min.
Skill Level:
1 cake

Try your hand at making something elegant! Our recipe for Chocolate Mousse Cake Roll has a distinctive velvety texture and intense chocolate flavor. With HERSHEY'S Cocoa, HERSHEY'S Syrup and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips melted into the chocolate mousse cake, it's heaven rolled up into one exquisite dessert!  Serve your party guests a slice of Chocolate Mousse Cake Roll with a dollop of creamy vanilla ice cream and sliced strawberries for the perfect finishing touch. Once you've mastered this marvelous recipe, try another one of our decadent rolled desserts featuring a deep beautiful color: Red Velvet Cake Roll.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
12 minutes
Cool Time
2 hours
Chill Time
6 hours


  • 1/4 cup
    powdered sugar
  • 4
    eggs, separated
  • 1/2 cup
    granulated sugar, plus 1/3 cup, divided
  • 1 tsp
    vanilla extract
  • 1/2 cup
    all-purpose flour
  • 1/3 cup
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/8 tsp
  • 1/3 cup
  • 1 tsp
    powdered sugar (additional)
  • HERSHEY'S Syrup (optional)
  • Chocolate Mousse Filling
  • 1/4 cup
  • 1 tsp
    unflavored gelatin
  • 1/2 cup
  • 1 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 tsps
    vanilla extract
  • 1 cup
    whipping creme (1/2 pt), cold

Step-By-Step Directions

Equipment Needed 
oven & stove top oven & stove top
jelly roll pan jelly roll pan
wire rack wire rack
sauce pan sauce pan
mixer mixer
large mixing bowl large mixing bowl
linen or cotton towel linen or cotton towel
measuring cups measuring cups

Prepare Chocolate Mousse Filling. Chill 6 to 8 hours or overnight.


Prepare cake.* Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.


Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.


Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.


Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.


Carefully unroll cake; remove towel. Gently stir filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate several hours. Sift powdered sugar over top just before serving. Serve drizzled with syrup and garnished as desired. Cover; refrigerate leftover cake roll.

* Cake may be prepared up to two days in advance. Keep cake rolled tightly and covered well so that it doesn't get dry.


Prepare the mousse the day before assembling cake.

Chocolate Mousse Filling:

  1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
  2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.
  3. Beat whipping cream in small bowl until stiff. Gradually add chocolate mixture, folding gently just until blended. Cover; refrigerate until ready to use.

Additional questions?