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Chocolate Swiss Roll Cake Recipe

Chocolate Swiss Roll Cake Recipe
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★★★★★

5 from 14 reviews

This Chocolate Swiss Roll Cake features a light and airy cocoa sponge rolled with a creamy vanilla filling and topped with a rich chocolate ganache. Perfect for chocolate lovers, it combines a tender texture with smooth sweetness, making it an elegant dessert for any occasion.

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 dusting

Instructions

  1. Bake the Sponge: Preheat oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) baking tray with parchment paper. Beat eggs and sugar with an electric mixer on high speed for 5–7 minutes until pale and tripled in volume. Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture. Stir oil, warm milk, and vanilla extract together and fold into the batter until smooth. Pour the batter evenly into the prepared pan and tap lightly to remove air bubbles. Bake for 10–12 minutes or until the top springs back when touched.
  2. 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 cake up with the towel starting from the short side and let it cool completely while rolled to prevent cracking.
  3. Make the Filling: Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. For a thicker and more stable filling, gently beat in softened cream cheese.
  4. Assemble: Gently unroll the cooled sponge and spread the filling evenly over the surface. Roll the sponge up again without the towel, placing the seam side down to secure the shape.
  5. Ganache & Decoration: Heat the heavy cream until just steaming and pour it over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the rolled cake. Decorate with chocolate shavings or chunks and dust with cocoa powder if desired.

Notes

  • Roll the cake while it’s still warm to prevent cracks.
  • Chill the rolled cake for at least 30 minutes before slicing for clean cuts.
  • For an enhanced chocolate flavor, add a teaspoon of espresso powder to the sponge batter.
  • If using cream cheese in the filling, make sure it is softened to blend smoothly.
  • Store leftovers covered in the refrigerator and consume within 3 days for best freshness.

Nutrition

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

Find it online: https://maicook.com/chocolate-swiss-roll-cake-recipe-5/