Chocolate Swiss Roll with Cream Filling & Ganache Recipe

Get ready to impress everyone (yourself included!) with this classic Chocolate Swiss Roll with Cream Filling & Ganache. Not only does this stunning dessert feature a tender chocolate sponge filled with fluffy whipped cream and swirled to perfection, but it’s draped in a glossy chocolate ganache that’s straight out of a pastry shop. If you’re aiming for that perfect blend of chocolate richness and creamy lightness, this recipe delivers—every bite melts in your mouth and looks absolutely irresistible sliced on a platter.

Ingredients You’ll Need

Ingredients You’ll Need

One of the best things about this Chocolate Swiss Roll with Cream Filling & Ganache is how you don’t need anything fancy—just essential ingredients that come together for showstopping results. Each plays a major role, from yielding an airy sponge to creating that lush ganache. Here’s what you’ll need (plus a few pro tips):

• Eggs: Whipping whole eggs with sugar is the secret to an ultra-light, flexible sponge that won’t crack.
• Granulated sugar: Sweetens the cake and stabilizes the whipped eggs for perfect volume.
• Unsweetened cocoa powder: Rich chocolate flavor without adding extra sweetness—use Dutch-process for deeper color.
• All-purpose flour: Gives the cake structure but keeps it tender if handled gently.
• Baking powder: A little lift is all you need for a soft, springy roll.
• Salt: Just a pinch, but it heightens the chocolate’s flavor. Don’t skip it!
• Vegetable oil (or melted butter): Adds moisture so your cake rolls easily and stays soft.
• Milk: A splash to smooth out the batter and enhance tenderness.
• Vanilla extract: Rounds out both cake and cream with cozy, fragrant notes.
• Heavy whipping cream: For the filling and ganache—a silky, luxurious must.
• Powdered sugar: Sweetens the whipped cream filling without any graininess.
• Dark chocolate: The stars align with good quality chocolate for the ganache—choose something you’d happily eat solo.
• Butter (optional): A trick for extra-shiny, sliceable ganache (totally worth it!).

How to Make Chocolate Swiss Roll with Cream Filling & Ganache

Step 1: Make the Chocolate Sponge Cake

First, preheat your oven to 180°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper—this keeps the cake from sticking and ensures easy rolling. In a big bowl, beat your eggs and granulated sugar until the mixture is super pale, thick, and at least tripled in volume, which usually takes five minutes. Gently sift and fold in the flour, cocoa, baking powder, and salt, then add milk, oil, and vanilla. Your batter should be smooth and pourable. Spread it evenly into the pan and bake until the center is just springy—about 10 to 12 minutes. The cake should be flexible, not dry, which is key for rolling.

Step 2: Roll the Cake

As soon as your cake emerges from the oven, dust a clean kitchen towel liberally with cocoa powder and invert the cake onto it. Peel away the parchment paper, then, starting from the short side, immediately roll up the cake (with the towel inside). This step while hot may seem scary, but it prevents cracking later! Let it cool in its rolled form—this trains your cake to hold its shape beautifully.

Step 3: Make the Cream Filling

Once your rolled cake is fully cooled, whip the heavy cream, powdered sugar, and vanilla together until you hit stiff peaks. Carefully unroll the sponge, spread the cream in an even layer right to the edges, and gently re-roll it (without the towel this time). If any cream oozes out, just swipe it up for a baker’s treat.

Step 4: Make the Ganache

For that magical finish, heat your heavy cream until steaming, then pour it over chopped dark chocolate. Let it sit a couple of minutes—resist the urge to stir—then mix until glossy and smooth. Stir in butter if you want that tempting pastry-shop shine. Let it cool to a pourable (but not runny) consistency before continuing.

Step 5: Decorate

Place the filled roll on a wire rack with a tray underneath, then slowly pour ganache over the top, letting it spill down the sides for full coverage. Go wild with sprinkles, sifted powdered sugar, chocolate curls, or even a dusting of edible glitter. Chill for at least 30 minutes to let the Chocolate Swiss Roll with Cream Filling & Ganache set gorgeously before slicing into generous spirals.

How to Serve Chocolate Swiss Roll with Cream Filling & Ganache

Garnishes

For an extra-special flourish, garnish your Chocolate Swiss Roll with Cream Filling & Ganache with a shower of chocolate curls, a dusting of snowy powdered sugar, or even fresh berries for a pop of color. Add a few mint leaves if you’re feeling fancy. The silky ganache is a natural canvas for creative finishing touches!

Side Dishes

This decadent Swiss roll shines alongside a scoop of vanilla or coffee ice cream, a spoonful of sweet-tart raspberry coulis, or a dollop of freshly whipped cream. If you want to go the extra mile, serve it with a cup of rich espresso or a warming pot of tea—guaranteed to elevate your dessert course.

Creative Ways to Present

Think outside the loaf! Arrange slices in a spiral, tuck them into parfait glasses with berries and extra cream, or try plating individual pieces with artfully drizzled chocolate sauce. For parties, cut the Chocolate Swiss Roll with Cream Filling & Ganache into mini pinwheels for adorable finger food, or stack slices for a dramatic dessert tower.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Chocolate Swiss Roll with Cream Filling & Ganache tightly in plastic wrap and store it in the refrigerator. It will stay fresh and fabulous for up to three days—just be sure the cut ends are well covered so the cake doesn’t dry out and the cream stays fluffy.

Freezing

This cake freezes surprisingly well! Wrap the (undecorated or ganache-covered) roll tightly in a double layer of plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the fridge before serving, and the cake will be just as moist and delicious as the day you made it.

Reheating

Since this is a chilled dessert, it’s best to enjoy it directly from the fridge. If you’d like the ganache to soften a touch before serving, let the Chocolate Swiss Roll with Cream Filling & Ganache sit at room temperature for 15 to 20 minutes to become extra luscious and creamy. Avoid the microwave—it may affect the texture of the cream filling.

FAQs

How do I prevent my Swiss roll from cracking?

Rolling the cake while it’s still hot and flexible is the most crucial trick. The heat and steam keep the sponge supple as it cools—so don’t wait! If a small crack happens, you can cover it easily with ganache and garnish.

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free blend. Just keep an eye out for mixture consistency and bake times, since gluten-free flours can behave differently. The result will be just as delightful.

What’s the best chocolate to use for ganache?

A high-quality dark chocolate (around 60-70 percent cocoa) melts smoothly and gives the most luxurious flavor. If you prefer things a bit sweeter, semi-sweet or even milk chocolate works—just reduce the sugar elsewhere to balance.

Can I flavor the cream filling?

Definitely! Fold in a swirl of fruit jam, a hint of espresso powder, or even orange zest for a twist on tradition. The neutral cream is the ideal canvas for creative additions.

How far ahead can I assemble the cake?

You can make the entire Chocolate Swiss Roll with Cream Filling & Ganache a day in advance. It actually slices even more neatly after chilling overnight, making it a stress-free dessert for dinner parties or special occasions.

Final Thoughts

If you’re looking for a showstopping dessert that’s as satisfying to make as it is to share, you can’t go wrong with this Chocolate Swiss Roll with Cream Filling & Ganache. It’s the perfect combination of velvety chocolate sponge, dreamy cream, and glossy ganache—no one can resist a second slice. I hope you’ll treat yourself (and your favorite people) to this recipe soon!

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