Chocolate Swiss Roll Cake Recipe

If you’ve ever dreamed of a dessert that feels like a warm hug but looks like a showstopper on your table, this Chocolate Swiss Roll Cake is exactly what your dessert dreams look like. Soft, tender chocolate sponge rolls around a cloud-like cream filling, all enveloped in a luscious chocolate ganache that will make every bite melt in your mouth. It’s surprisingly simple to make yet offers layers of flavor and texture that’ll impress everyone from your closest friends to yourself. Once you’ve tried this Chocolate Swiss Roll Cake, it just might become your new go-to indulgence for special occasions or whenever you need a sweet pick-me-up.

Ingredients You’ll Need

Gathering the right ingredients for this Chocolate Swiss Roll Cake is half the fun and guarantees the perfect balance of flavor and texture. Each staple you gather plays a special role; from the rich cocoa powder giving the sponge its deep chocolate color to the velvety cream that fills every bite with lightness and freshness.

• 4 large eggs, room temperature: Providing the sponge’s structure and helping it rise beautifully.
• 100 g (½ cup) granulated sugar: Sweetens the sponge just right without overpowering the chocolate.
• 65 g (½ cup) all-purpose flour: The base that creates a soft, tender cake.
• 30 g (¼ cup) unsweetened cocoa powder: Adds deep chocolate flavor and rich color.
• 1 tsp baking powder: Helps the sponge become light and airy.
• ¼ tsp salt: Enhances all the chocolatey notes and balances sweetness.
• 2 tbsp vegetable oil: Keeps the sponge moist and supple for easy rolling.
• 2 tbsp warm milk: Adds a touch of richness and helps bind the batter.
• 1 tsp vanilla extract: Brightens the flavors beautifully.
• 250 ml (1 cup) cold heavy cream: The luscious base for the creamy filling and smooth ganache.
• 2 tbsp powdered sugar: Sweetens the whipped cream without any grittiness.
• 100 g (3.5 oz) cream cheese (optional): Adds extra stability and a subtle tang to the filling.
• 150 g (5 oz) dark chocolate, chopped: The star ingredient for the ganache’s silky, intense glaze.
• Additional heavy cream (150 ml / ⅔ cup): Creamy partner to the chocolate for the ganache.
• Chocolate shavings or cocoa powder for topping (optional): Adds that finishing touch of elegance and extra chocolate punch.

How to Make Chocolate Swiss Roll Cake

Step 1: Bake the Sponge

Preheat your oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) baking tray with parchment paper. This setup ensures your sponge cooks evenly and lifts out easily. In a large bowl, beat your eggs and sugar on high speed for 5–7 minutes until the mixture is pale and tripled in volume — this is the secret to a light, airy sponge. Next, sift together the flour, cocoa powder, baking powder, and salt to keep the dry ingredients lump-free. Gently fold these into your egg mixture to preserve the air you’ve just whipped in. Stir together the vegetable oil, warm milk, and vanilla, and fold that smooth blend into the batter. Pour the batter into your prepared pan, spread it out evenly, and tap lightly to remove any air bubbles. Bake for 10–12 minutes until the top springs back when you touch it gently — careful not to overbake, as the sponge needs to stay pliable for rolling!

Step 2: Roll While Warm

Once baked, it’s time to roll the cake while it’s still warm to prevent cracking. Remove the sponge from the oven, and immediately turn it out onto a clean kitchen towel dusted generously with cocoa powder to prevent sticking. Peel off the parchment paper with care, then roll the cake up in the towel, starting from the shorter edge like a little cigar. Let it cool completely in this rolled shape — this step creates the perfect shape and texture for your famous Chocolate Swiss Roll Cake.

Step 3: Make the Filling

When your sponge is cool, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form — this fluffy cream is the luscious heart of your roll. If you want a bit more stability and a subtle tang, beat in softened cream cheese until smooth and combined. This filling will provide the perfect creamy contrast to your chocolate sponge.

Step 4: Assemble

Gently unroll your cooled sponge and spread the whipped filling evenly over its surface. Don’t be shy here — generous layers mean every bite is full of creamy goodness. Then roll it right back up, this time without the towel, making sure the seam side is down so it stays neatly rolled and ready to be finished.

Step 5: Ganache & Decoration

To make the beautiful finishing ganache, heat your heavy cream until it just starts to steam — no boiling needed! Pour it over the chopped dark chocolate and wait a couple of minutes to soften before stirring until the mixture is irresistibly smooth and glossy. Let the ganache cool slightly before pouring generously over the rolled cake. For that final decadent touch, sprinkle chocolate shavings or dust with cocoa powder. And voilà, your stunning Chocolate Swiss Roll Cake is ready to wow!

How to Serve Chocolate Swiss Roll Cake

Garnishes

Simple garnishes can elevate the Chocolate Swiss Roll Cake from delicious to spectacular. Chocolate shavings add texture and a rustic charm, while a light dusting of cocoa powder gives a professional bakery look. You might also consider fresh berries or mint leaves for a pop of color and freshness that balances the richness beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of homemade vanilla ice cream or a dollop of whipped cream to add creaminess without competing with the chocolate. A cup of fresh brewed coffee or a light herbal tea can also refresh the palate, balancing the richness of the dessert perfectly.

Creative Ways to Present

For a party, slice the roll into even pieces and arrange on a pretty platter with colorful berries scattered around. You can also plate individual slices topped with a drizzle of extra chocolate ganache or a sprinkle of edible gold dust for a touch of glam. Another fun idea is to serve the roll alongside a signature sauce—like salted caramel or raspberry coulis—to add exciting new flavors each time.

Make Ahead and Storage

Storing Leftovers

Your Chocolate Swiss Roll Cake keeps beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container to prevent it from drying out. Stored properly, it will stay fresh and moist for up to 3 days — perfect for savoring every last slice without rushing.

Freezing

If you want to prepare this cake in advance, wrapping it snugly in plastic wrap and then aluminum foil will protect it in the freezer for up to 1 month. Thaw it overnight in the fridge and give it a gentle re-decorate with fresh ganache or dusting before serving to restore that fresh-baked charm.

Reheating

While this cake is best enjoyed cold or at room temperature, if you prefer a slightly warmer slice, let it sit at room temperature for 30 minutes before serving. Avoid microwaving as this can melt the ganache unevenly and affect the sponge texture.

FAQs

Can I use a different type of chocolate for the ganache?

Absolutely! While dark chocolate gives a rich, intense flavor ideal for this Chocolate Swiss Roll Cake, you can substitute with milk or even white chocolate to suit your preference. Just remember to adjust the sweetness accordingly, especially if you use sweeter chocolates.

What if I don’t have cream cheese for the filling?

No worries! The cream cheese is optional and only adds extra stability and a subtle tang. If you don’t have it on hand, simply whip the heavy cream with sugar and vanilla until stiff, and your filling will still be light, fluffy, and absolutely delicious.

How do I prevent the sponge from cracking when rolling?

The key is to roll the sponge while it’s still warm and flexible, using a cocoa-dusted towel to avoid sticking. If the cake cools completely before rolling, it may crack. Rolling it immediately after baking sets the shape and makes the final roll smooth and crack-free.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with an equal amount of a gluten-free flour blend that’s good for cakes. Make sure your baking powder is gluten-free, too. The texture might be slightly different, but your Chocolate Swiss Roll Cake will still be delicious.

Is espresso powder really necessary in the sponge?

Espresso powder is optional but highly recommended if you want to deepen the chocolate flavor without adding any noticeable coffee taste. It enhances the chocolate notes beautifully and gives the sponge a richer complexity, perfect for chocolate lovers.

Final Thoughts

There’s something incredibly joyful about rolling up a sponge cake filled with fluffy cream and rich ganache, and the Chocolate Swiss Roll Cake is just that kind of joyful dessert. It’s approachable, comforting, and undeniably impressive. Whether you’re baking it for a special occasion or just treating yourself on a regular day, this recipe promises smiles, happy taste buds, and moments worth savoring. Go ahead and dive into making your own Chocolate Swiss Roll Cake — I have a feeling it’ll become a treasured favorite in your kitchen.

Print