Chocolate Swiss Roll Cake Recipe

Few desserts are as delightfully nostalgic and spectacular as this Chocolate Swiss Roll Cake Recipe. With a tender chocolate sponge, light-as-air whipped cream filling, and a glossy ganache cloak, it’s the kind of homemade treat that takes you straight back to favorite bakery cases and holidays. Every bite melts in your mouth, delivering rich chocolate flavor balanced by cool, creamy sweetness. Whether you’re seeking a showstopper for dessert or a playful baking project, this classic is as fun to make as it is to eat—and I promise, it’s more forgiving than it looks!

Ingredients You’ll Need

You’ll be delighted by how simple but essential the ingredients are for this Chocolate Swiss Roll Cake Recipe. Each one plays a starring role—some lending that deep chocolatey note, others ensuring a soft crumb, and a few that come together for the luscious, swoon-worthy filling and frosting.

• Eggs (4 large, room temperature): The secret to a light, flexible sponge—room-temp eggs whip up the best volume for that signature roll.
• All-purpose flour (¾ cup/90 g): Provides the cake’s structure, keeping it tender yet sturdy enough to roll.
• Unsweetened cocoa powder (½ cup/40 g): This is where all that deep, real chocolate flavor comes from—don’t skimp on quality!
• Baking powder (1 tsp): Ensures the cake rises just enough without cracking as you roll.
• Salt (½ tsp): Highlights and balances the chocolate’s richness.
• Granulated sugar (¾ cup/150 g): Sweetens both the sponge and cream, and helps achieve a delicate crumb.
• Milk, warm (¼ cup/60 ml): Adds moisture and softness to keep the cake pliable.
• Vegetable oil (¼ cup/60 ml): Makes the crumb extra tender—no dry rolls here.
• Vanilla extract (1 tsp): Rounds out all the flavors with cozy, familiar warmth.
• Heavy whipping cream, cold (1 cup/240 ml): For the dreamiest, fluffiest filling.
• Powdered sugar (½ cup/60 g): Perfect for sweetening and stabilizing whipped cream.
• Vanilla extract (1 tsp, for filling): Because you can never have too much vanilla in a classic dessert.
• Semi-sweet chocolate chips (1 cup/170 g): Used in ganache, they melt down to a perfectly silky frosting.
• Heavy cream (½ cup/120 ml, for ganache): Creates that luscious, spreadable chocolate topping.
• Butter, softened (2 tbsp, optional): Adds shine and an extra layer of decadence to your ganache.

How to Make Chocolate Swiss Roll Cake Recipe

Step 1: Prepare the Pan and Batter

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this step is crucial to help you roll out the cake later without sticking. Sift the flour, cocoa powder, baking powder, and salt together into a bowl; this combines everything evenly and ensures your cake is smooth and lump-free.

Step 2: Whip and Fold

In a separate bowl, beat the eggs and sugar together with an electric mixer for about five minutes. You want the mixture pale, fluffy, and nearly tripled in size—this brings all the air to your sponge. Gently fold in the warm milk, oil, and vanilla, taking care not to deflate all that lovely air you just added.

Step 3: Combine and Bake

Gradually fold in the sifted dry ingredients, mixing just until everything is incorporated. Pour the batter into your prepared pan and use a spatula to spread it into an even layer. Bake for 10 to 12 minutes, or until the cake springs back lightly when pressed. Keep an eye on it; thin cakes bake quickly!

Step 4: Roll While Warm

While your cake is baking, lay a clean kitchen towel on your counter and sprinkle it generously with cocoa powder—this is to prevent sticking. As soon as your cake comes out of the oven, invert it onto the towel, peel off the parchment, and swiftly (but gently) roll it up from the short end, towel and all. This pre-shapes the cake, keeping it from cracking later. Let it cool completely while rolled.

Step 5: Whip the Cream and Fill

Once your cake is cool, beat the heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form. Unroll the cake with care—it may crack a little, but the filling and frosting will hide any minor mishaps—then spread the whipped cream evenly over the cake. Roll it back up (this time without the towel), then pop it into the fridge for about an hour to set.

Step 6: Make the Ganache Frosting

For the ganache, heat heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let it stand for 2 minutes, then stir until smooth and glossy. For extra shine and richness, stir in the butter. Allow it to cool just until it’s a thick, spreadable texture.

Step 7: Assemble and Decorate

Coat the chilled roll evenly with ganache, swirling or using a fork to create a rustic, “wood grain” finish if you like. Chill the finished cake for another 30 minutes so the ganache sets perfectly. Slice, dust with powdered sugar, and serve your masterpiece!

How to Serve Chocolate Swiss Roll Cake Recipe

Garnishes

Presentation is half the fun with a Chocolate Swiss Roll Cake Recipe! A gentle snowfall of powdered sugar on top instantly makes it festive. For extra pizzazz, try a few fresh berries, dollops of extra whipped cream, or delicate chocolate curls. Edible gold flakes or a scattering of toasted chopped hazelnuts bring that bakery flair to your own kitchen table.

Side Dishes

This luscious cake shines brightest when paired with light, fresh sides that balance its rich chocolate flavor. Serve thin slices alongside fresh strawberries, orange segments, or a scoop of vanilla bean ice cream for a classic nod to cream-and-cake nostalgia. A light espresso, cappuccino, or even a glass of ice-cold milk is its perfect partner in crime!

Creative Ways to Present

Let your imagination take the lead! For the holidays, cut off a small piece of the roll, attach it to the side with ganache, and use a fork to texture it like a traditional yule log—adorable and always impressive. Or slice the roll into mini spirals for elegant bite-sized desserts at a brunch or afternoon tea. Tuck in edible flowers for spring, or sprinkle crushed peppermint for a winter wonderland touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which is rare!), simply wrap the Chocolate Swiss Roll Cake Recipe snugly in plastic wrap and store in the refrigerator. The cake stays wonderfully moist for up to three days, and the whipped cream keeps its fluffy texture without weeping.

Freezing

This beloved cake freezes beautifully—wrap individual slices or the entire roll tightly in plastic wrap, then in foil for extra protection. Freeze for up to two months. When ready to enjoy, transfer to the fridge overnight to thaw; the texture is nearly as magical as fresh.

Reheating

No reheating needed for this sweet treat! The Chocolate Swiss Roll Cake Recipe is best served chilled, straight from the refrigerator or after resting at room temperature for 15 minutes for the flavors to shine. If preferred, let individual slices sit out just a bit to soften before serving.

FAQs

Why did my cake crack when I rolled it?

Rolling the cake while it’s very warm—right out of the oven—is key. If it cools too much, the sponge can dry slightly and crack. If you get a few cracks, don’t worry: the filling and ganache will hide any imperfections!

Can I make the Chocolate Swiss Roll Cake Recipe without heavy cream?

You can use stabilized whipped topping in a pinch, but for the best flavor and luscious texture, real heavy whipping cream is the way to go. Lighter creams won’t hold volume as well for your filling or ganache.

How do I get that perfect spiral in my roll?

Spread the filling evenly, don’t overfill, and roll gently but tightly. Rolling the cake up while it’s still warm helps lock in the spiral effect. Don’t forget to let it cool completely in the rolled position before unrolling for the cream.

Is it okay to bake the cake ahead of time?

Absolutely! You can bake and roll the sponge a day in advance (keep it rolled in the towel and wrap tightly). Fill and frost on the day you want to serve for super fresh results.

Can I use a different size pan?

A 10×15-inch jelly roll pan works best for the traditional look, but you could use a slightly larger or smaller pan—just adjust baking time and note that the thickness of your roll may change.

Final Thoughts

Cake lovers, this is your sign to give the Chocolate Swiss Roll Cake Recipe a whirl! The process is so much more fun and approachable than you might expect, and the reward is a showpiece dessert that sparks smiles at every table. I know your friends and family will be asking for a second slice—if you don’t sneak it first!

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