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Chocolate Swiss Roll Cake Recipe

Chocolate Swiss Roll Cake Recipe
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★★★★★

4.8 from 28 reviews

This Chocolate Swiss Roll Cake is a light and airy chocolate sponge rolled with a creamy vanilla filling and topped with a rich chocolate ganache. Perfect for special occasions or an indulgent dessert, it combines a tender cocoa sponge with a smooth whipped cream filling, optionally enhanced with cream cheese for extra stability. The cake is finished with a glossy dark chocolate ganache and decorated with chocolate shavings for an elegant touch.

Ingredients

Scale

For the Chocolate Sponge:

  • 4 large eggs, room temperature
  • 100 g (½ cup) granulated sugar
  • 65 g (½ cup) all-purpose flour
  • 30 g (¼ cup) unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • 2 tbsp warm milk
  • 1 tsp vanilla extract

For the Filling:

  • 250 ml (1 cup) heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 100 g (3.5 oz) cream cheese, softened (optional, for extra stability)

For the Chocolate Ganache:

  • 150 g (5 oz) dark chocolate, chopped
  • 150 ml (⅔ cup) heavy cream

Topping (optional):

  • Chocolate shavings or chunks
  • Cocoa powder for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper to prevent sticking.
  2. Make the Sponge Batter: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed for 5–7 minutes until the mixture becomes pale in color and has tripled in volume, creating a light and airy base.
  3. Sift and Fold Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold this dry mixture into the aerated egg mixture to retain the fluffiness.
  4. Add Wet Ingredients: Combine vegetable oil, warm milk, and vanilla extract. Fold this into the batter carefully until smooth and fully incorporated.
  5. Bake the Sponge: Pour the batter evenly into the prepared pan and gently tap it to release any air bubbles. Bake for 10–12 minutes until the top springs back when lightly touched.
  6. Roll While Warm: Immediately after baking, turn the sponge onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Roll the sponge up with the towel, starting from the short side. Allow it to cool completely while rolled, which prevents cracking later.
  7. Prepare the Filling: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. For a thicker, more stable filling, beat in softened cream cheese until smooth.
  8. Assemble the Roll: Gently unroll the cooled sponge. Spread the filling evenly over the surface. Re-roll the cake firmly but gently without the towel, positioning the seam side down.
  9. Make the Ganache: Heat the heavy cream until it is just steaming, then pour it over the chopped dark chocolate. Let it sit for 2 minutes to soften the chocolate, then stir until smooth and glossy.
  10. Finish and Decorate: Allow the ganache to cool slightly before pouring it evenly over the rolled cake. Decorate with chocolate shavings or chunks to your liking. Dust with cocoa powder if desired.

Notes

  • Roll the cake while it’s still warm to prevent cracking.
  • Chill the assembled roll for at least 30 minutes before slicing to achieve clean, neat cuts.
  • For a richer chocolate flavor, consider adding a tablespoon of espresso powder to the sponge batter.
  • If you prefer, substitute cream cheese in the filling for more stability and a slight tang.
  • Use a sharp serrated knife to slice the cake to maintain its shape.

Nutrition

Keywords: Chocolate Swiss Roll, Chocolate Sponge Cake, Swiss Roll Cake, Chocolate Roll, Cream Filling, Ganache, Dessert Recipe

Find it online: https://maicook.com/chocolate-swiss-roll-cake-recipe-4/