Chocolate Swiss Roll Cake Recipe

If you’re looking for a showstopper to impress chocolate lovers and dessert fanatics alike, you absolutely have to try this Chocolate Swiss Roll Cake. Imagine an airy, ultra-tender chocolate sponge spiraled around a luscious whipped cream and chocolate filling, topped with a rich ganache and artfully decorated with more chocolate—it’s pure decadence in every bite! Whether you’re celebrating a special occasion or just want to treat yourself to something truly memorable, this recipe delivers nostalgia, flavor, and fun rolled up into a single beautiful cake.

Ingredients You’ll Need

This Chocolate Swiss Roll Cake is built from humble ingredients that work together to create magic. Each one plays a unique role in texture, taste, or that deep cocoa color—don’t skip a single one!

• Eggs (4 large, room temperature): Whipping these creates that signature fluffy, light structure for the roll.
• Granulated Sugar (100 g / 1/2 cup): Adds sweetness and helps the eggs aerate beautifully.
• Vanilla Extract (1 tsp): A touch that enhances the chocolate’s depth and overall aroma.
• Cocoa Powder (40 g / 1/3 cup, unsweetened): The foundation of that rich, chocolatey sponge color and taste, so choose a good one!
• All-Purpose Flour (60 g / 1/2 cup): Gives structure without weighing the cake down.
• Baking Powder (1 tsp): This gives your sponge a gentle lift, ensuring it’s soft, not dense.
• Salt (Pinch): A tiny touch, but it brings all the other flavors into focus.
• Heavy Whipping Cream (200 ml / 3/4 cup + 1 tbsp, cold): For the filling, this whips into dreamy, cloud-like peaks.
• Cream Cheese (150 g / 3/4 cup, softened): Lends a lovely tang and stability to the cream filling.
• Powdered Sugar (50 g / 1/4 cup): Sweetens your filling and keeps it silky-smooth.
• Cocoa Powder (2 tbsp): Infuses your filling with even more chocolate richness.
• Semi-Sweet Chocolate (150 g / 1 cup, chopped): Melts into a glossy, irresistible ganache topping.
• Heavy Cream (100 ml / 1/2 cup): Essential for creating that perfect, pourable ganache.
• Chocolate Chunks or Bars with Toppings: These are your secret weapons for a stunning garnish—get creative!

How to Make Chocolate Swiss Roll Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 180°C (350°F) and lining a 10×15 inch jelly roll pan with parchment paper. This ensures the cake releases flawlessly for that perfect roll, and a good preheat means your sponge bakes up nice and airy!

Step 2: Whip the Eggs and Sugar

Using an electric mixer, beat the room-temp eggs and sugar together for about 5–6 minutes. You’re looking for a pale, thick, and fluffy mixture—almost tripled in size! This aeration is the key to that delicate, melt-in-your-mouth cake layer.

Step 3: Add Vanilla, Sift and Fold

Add the vanilla and gently blend. Then, sift together your cocoa powder, flour, baking powder, and salt—this removes lumps. Carefully fold the dry mix into the eggs until just combined. Folding (not stirring!) keeps all those bubbles, so your Swiss roll stays light.

Step 4: Bake the Sponge

Pour your silky batter into the prepared pan, smoothing it into every corner. Bake for 10–12 minutes—it’s done when the cake springs back gently to a touch. Don’t overbake, or it’ll crack when you roll.

Step 5: Roll the Warm Cake

Right away, turn the warm cake onto a clean kitchen towel dusted with cocoa powder. This prevents sticking and adds flavor. Peel off the parchment and, using the towel, gently roll up the cake from the short side. Let it cool, rolled up—this sets the classic swirl that makes the Chocolate Swiss Roll Cake so iconic.

Step 6: Make the Filling

Whip the cold heavy cream until you see soft peaks. In another bowl, blend the softened cream cheese, powdered sugar, and cocoa until smooth and dreamy. Gently fold the cream into the cocoa-cheese mix—this duo gives an ultra-silky yet decadent filling.

Step 7: Assemble the Roll

Unroll your cooled cake with care. Spread the filling evenly across, right to the edges, then re-roll—this time without the towel—so it’s snug and tight. Place seam-side down to keep everything intact and looking gorgeous.

Step 8: Make and Spread Ganache

For the ganache, heat the cream until just simmering, then pour over your chopped chocolate. Let it sit a minute or two, then stir—watch as it becomes glossy and smooth! Spread generously over your rolled cake for that irresistible, shiny finish.

Step 9: Decorate and Chill

Finish with chocolate chunks, bars, or any toppings you adore. Chill the whole Chocolate Swiss Roll Cake for at least an hour to help it set. This makes slicing clean and serving effortless. Then slice, serve, and enjoy every swirl!

How to Serve Chocolate Swiss Roll Cake

Garnishes

A Chocolate Swiss Roll Cake deserves a little flourish! Classic choices include chocolate curls, shavings, or even elegant bars with fruit or nut toppings. Dusting with powdered sugar gives a “snowy” finish, while edible gold or sprinkles take it over the top for parties.

Side Dishes

Balance the richness with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Fresh berries or a raspberry coulis also make a refreshingly tangy pairing, cutting through the deep chocolate with a burst of bright fruitiness.

Creative Ways to Present

Instead of slicing the roll, consider cutting thick “coins” and laying them flat for a pinwheel effect. Mini rolls or sliced rounds on individual plates, drizzled with extra ganache or served with a quenelle of cream, make for a stunning plated dessert.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Chocolate Swiss Roll Cake tightly in plastic wrap or foil and refrigerate. The cake stays fresh, moist, and delicious for up to 3 days. Just be sure to let it come to room temperature for the softest texture before serving again.

Freezing

You can freeze the Chocolate Swiss Roll Cake, either whole (without decoration) or in thick slices. Wrap well in clingfilm and a layer of foil, then freeze up to 2 months. Thaw overnight in the fridge for best results—hold off on garnishes until right before serving.

Reheating

No reheating is necessary for this cake! Simply remove from the fridge and let it sit for 20–30 minutes so the ganache and filling can soften slightly, returning to that luscious, creamy state that makes each bite amazing.

FAQs

Can I make the Chocolate Swiss Roll Cake ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to meld and the cake to set, making slicing even easier. Just keep it chilled, wrapped well, until ready to serve.

Why did my Swiss roll crack?

The most common culprit is not rolling the cake while it’s still warm. Rolling it as soon as it comes out of the oven ensures flexibility. Overbaking can also cause dryness, so keep an eye on your timer!

Can I use milk chocolate or dark chocolate for the ganache?

Definitely! Adjust to your taste—milk chocolate gives a sweeter, creamier ganache, while dark chocolate brings deep, bold flavor. Just be aware some chocolates set up softer or firmer, so you might need to fine-tune the cream ratio.

How do I get perfectly neat swirls in my roll?

Allowing the cake to cool rolled up, spreading the filling evenly, and chilling the finished roll before slicing are key. Use a sharp, warm knife to cut each slice cleanly for photo-ready results.

Is there a way to make this Chocolate Swiss Roll Cake gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend designed for cakes. Just make sure to check all ingredients for cross-contamination if serving anyone with celiac disease or gluten sensitivities.

Final Thoughts

If you’ve never made a Chocolate Swiss Roll Cake before, I hope you’re inspired to roll up your sleeves—literally! This cake is as fun to create as it is to eat, and that swirl never fails to bring smiles to everyone at the table. I can’t wait for you to experience the joy of this classic treat—happy baking!

Print