Easy Chocolate Swiss Roll Recipe: A Dreamy Dessert Delight

Sweet chocolate cake rolls tantalize dessert lovers with their elegant spiral design and decadent flavor profile.

Rich, velvety cake wrapped around creamy filling represents a delightful culinary art form that refines simple ingredients into something extraordinary.

Bakers adore this sophisticated dessert for its impressive visual appeal and relative simplicity in preparation.

Lightweight sponge cake requires precision and gentle handling to achieve the signature delicate texture.

Mastering the rolling technique might seem intimidating, but practice yields delicious results that wow family and friends.

Professional pastry chefs and home bakers alike appreciate the versatility of this classic dessert, which can feature numerous flavor combinations.

Your confidence will grow with each attempt, creating a dessert that looks professionally crafted.

What You’ll Need for a Rich Chocolate Swiss Roll

• All-Purpose Flour: Fine powder that provides structure and softness to the cake.
• Cocoa Powder: Rich chocolate ingredient that gives deep color and intense chocolate flavor.
• Baking Powder: Leavening agent that helps the cake rise and become light.
• Salt: Enhances overall flavor and balances sweetness.
• Egg Whites, Egg Yolks: Protein-rich ingredients that provide structure and richness to the cake.
• Granulated Sugar: Sweetener that adds moisture and helps create a tender texture.
• Vegetable Oil: Keeps the cake moist and tender, preventing dryness.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Vanilla Extract: Aromatic ingredient that boosts overall flavor profile.
• Espresso Powder: Subtle coffee flavor that intensifies chocolate taste.

• Heavy Cream: Cold dairy ingredient that whips into fluffy texture.
• Sugar: Sweetens the whipped cream.
• Vanilla Extract: Adds delicate flavor to the cream.
• Marshmallow Creme (Optional): Provides extra sweetness and smooth texture.

• Chocolate: Rich, smooth ingredient that creates glossy topping.
• Heavy Cream: Helps melt and create smooth ganache consistency.
• Corn Syrup (Optional): Adds shine and prevents sugar crystallization.

Rolling and Filling a Cake Without Tearing It

Step 1: Prepare Baking Workspace

Warm oven to 350°F

Grease 12×17-inch baking pan

Line pan with parchment paper

Spray parchment with nonstick coating

Step 2: Create Dry Ingredient Mix

• Flour
• Cocoa powder
• Baking powder
• Salt

Step 3: Whip Egg Whites

Beat egg whites with sugar

Whip until medium peaks form

Transfer to separate bowl

Step 4: Mix Wet Ingredients

Beat egg yolks and remaining sugar

• Oil
• Milk
• Vanilla
• Espresso powder

Mix until slightly bubbly

Step 5: Combine Cake Batter

Fold whipped egg whites into mixture

Gently incorporate dry ingredients

Avoid overmixing

Step 6: Bake Cake Layer

Spread batter evenly in pan

Smooth top by shaking pan

Bake 12-14 minutes

Check for light spring-back when touched

Step 7: Prepare Rolling Surface

Lay parchment paper on counter

Dust with cocoa powder

Step 8: Initial Cake Rolling

Remove cake from oven

Quickly loosen edges

Invert onto prepared parchment

Roll cake tightly with parchment

Cool completely at room temperature

Step 9: Create Whipped Cream Filling

Whip heavy cream

Add sugar and vanilla

Beat until stiff peaks form

Step 10: Fill and Reroll Cake

Carefully unroll cooled cake

Spread whipped cream evenly

Roll cake without parchment

Step 11: Craft Chocolate Ganache

Chop chocolate

Heat cream until simmering

Pour hot cream over chocolate

Stir until smooth and glossy

Step 12: Finish and Serve

Pour ganache over rolled cake

Ensure even coverage

Refrigerate 30-60 minutes

Slice and enjoy delicious cake roll

Tips for a Smooth Swirl and Deep Cocoa Flavor

• Master the Egg White Technique: Whip egg whites until they form medium peaks for the perfect light and airy cake texture, ensuring a smooth and delicate roll.
• Prevent Cracking: Roll the cake while it's still warm to avoid cracks, using a cocoa-dusted towel or parchment paper for smooth, easy rolling.
• Smooth Ganache Finish: Let hot cream sit on chocolate for 2-3 minutes before stirring to create a glossy, streak-free ganache that coats the cake beautifully.
• Chill for Clean Slices: Refrigerate the cake for at least 30-60 minutes before cutting to help the ganache set and create clean, precise slices.
• Gentle Folding Matters: Use a silicone spatula and fold ingredients gently to maintain the cake's light structure, stopping as soon as ingredients are just combined.

Keeping Cake Rolls Moist and Fluffy Overnight

• Refrigerate: Wrap the cake roll tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to 3-4 days, maintaining its moisture and flavor.
• Freeze: Slice the cake roll into portions, wrap each individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for future enjoyment.
• Thaw and Serve: Remove from the freezer and let the cake roll sit at room temperature for 30-45 minutes before serving. Avoid microwaving to prevent texture loss and maintain the cake's delicate structure.

Creams, Fruits, and Sips That Go With It

• Pair with Robust Red Wine: Select a full-bodied red wine like Cabernet Sauvignon or Merlot to complement the rich chocolate flavors, cutting through the cake's sweetness and enhancing its depth.
• Espresso Companion: Serve alongside a smooth, hot espresso or cappuccino to amplify the cake's subtle coffee undertones and provide a classic dessert pairing that balances the chocolate's richness.
• Vanilla Bean Ice Cream Sidekick: Add a scoop of premium vanilla bean ice cream to create a temperature contrast and creamy texture that softens the ganache's intensity while introducing a cool, smooth element.
• Fresh Berry Accent: Garnish with raspberries or strawberries to introduce a tart, fresh note that cuts through the chocolate's decadence and provides a bright, palate-cleansing counterpoint to the dessert's richness.

Fun Ideas for Different Fillings and Coatings

• Berry Bliss Roll: Swap the vanilla extract for raspberry extract and fold in fresh raspberries into the whipped cream filling for a fruity burst of flavor.
• Mocha Magic Roll: Increase the espresso powder in the cake batter and mix cocoa-dusted coffee beans into the whipped cream for an intense coffee experience.
• Nutty Chocolate Dream Roll: Sprinkle chopped toasted almonds or hazelnuts between the cake and whipped cream layer, then garnish the ganache with additional crushed nuts for extra crunch.
• Coconut Chocolate Paradise Roll: Mix shredded coconut into the whipped cream and dust the finished roll with toasted coconut flakes for a tropical-inspired dessert.

Why Chocolate Cake Roll (Swiss Roll) Is Always a Showstopper

• Whip Up Culinary Magic: This chocolate cake roll transforms simple ingredients into a stunning dessert that looks professionally made, yet feels surprisingly achievable for home bakers.
• Texture Sensation: The cake offers an irresistible combination of soft, spongy texture and silky smooth whipped cream, creating a melt-in-your-mouth experience with every delightful bite.
• Elegant Entertaining Showstopper: Perfect for special occasions like birthdays, holidays, or dinner parties, this Swiss roll impresses guests with its beautiful ganache coating and sophisticated rolled presentation that screams gourmet without complicated techniques.

Chocolate Cake Roll (Swiss Roll) Recipe

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4.9 from 32 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Rich chocolate cake roll reveals delightful layers of creamy sweetness rolled into a perfect spiral. Silky chocolate sponge and smooth filling create an irresistible dessert you’ll savor with pure delight.

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Ingredients

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Chocolate Cake Roll (Swiss Roll)

Main Ingredients:

• 4 large eggs, at room temperature and separated
• ¾ cup (150g) granulated sugar, divided

Dry Ingredients:

• ¾ cup (95g) cake flour or all-purpose flour
• ¼ cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional)

Liquid and Flavoring Ingredients:

• ¼ cup (60ml) vegetable oil
• ¼ cup (60ml) buttermilk or whole milk
• 1 ½ teaspoons pure vanilla extract

Vanilla Whipped Cream:

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 tablespoons (38g) granulated sugar or confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons marshmallow creme (“Fluff”) (optional)

Chocolate Topping:

• ½ cup (120ml) heavy cream or heavy whipping cream
• 1 bar (4 ounces/113g) semi-sweet chocolate, finely chopped
• 1 teaspoon light corn syrup for glossy shine (optional)

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Instructions

1. Prepare the baking surface by greasing a 12×17-inch pan with nonstick spray, then carefully line with parchment paper and apply an additional layer of grease.
2. Sift together cocoa powder, flour, baking powder, and salt using a fine mesh sieve, setting the dry mixture aside.
3. Whip egg whites with a portion of sugar until medium peaks form, then transfer to a separate bowl.
4. In the same mixing bowl, beat egg yolks and remaining sugar until light and fluffy, then incorporate oil, milk, vanilla, and espresso powder until the mixture becomes smooth and slightly aerated.
5. Gently fold whipped egg whites into the yolk mixture in two stages, ensuring minimal deflation of the whites.
6. Delicately fold in the sifted dry ingredients using a silicone spatula, mixing just until combined without overmixing.
7. Spread the batter evenly across the prepared pan, using gentle shaking motions to create a uniform surface.
8. Bake in a preheated 350°F oven for 12-14 minutes, checking for a light spring-back when touched.
9. Meanwhile, lay out a piece of parchment paper dusted with cocoa powder larger than the cake pan.
10. Immediately after baking, loosen cake edges and invert onto the prepared cocoa-dusted surface, carefully removing the baking parchment.
11. Tightly roll the hot cake with the parchment, allowing it to cool completely at room temperature for approximately 3 hours.
12. Prepare whipped cream by beating cold heavy cream with sugar and vanilla until medium to stiff peaks develop, optionally incorporating marshmallow creme.
13. Gently unroll the cooled cake and spread whipped cream evenly, leaving a small border around the edges.
14. Roll the cake back up without the parchment, positioning it on a wire rack over a baking sheet.
15. Create ganache by heating cream until it gently simmers, then pouring over chopped chocolate and corn syrup, allowing it to sit before stirring to a smooth consistency.
16. Generously pour ganache over the rolled cake, ensuring complete and even coverage.
17. Refrigerate the finished cake for 30-60 minutes before slicing and serving to allow the ganache to set.

Notes

• Precise preparation is key to achieving the perfect texture and structure of this delicate chocolate cake roll.
• Whipping egg whites separately creates a light, airy base that ensures the cake’s signature soft and tender crumb.
• Rolling the cake while hot prevents cracking and allows it to maintain a smooth, flexible shape for easy filling.
• Use room temperature ingredients to help create a more uniform and consistent cake batter.
• Cooling the cake completely before filling prevents the whipped cream from melting and maintains the roll’s shape.
• Refrigerating the finished cake helps set the ganache and allows the flavors to meld together beautifully.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22g
• Sodium: 120mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 100mg