Print

Chocolate Swiss Roll with Cream Filling & Ganache Recipe

Chocolate Swiss Roll with Cream Filling & Ganache Recipe
Print Recipe

★★★★★

5 from 16 reviews

A decadent and classic Chocolate Swiss Roll featuring a light and fluffy chocolate sponge cake rolled with a smooth vanilla cream filling and topped with a rich chocolate ganache. Perfect for celebrations or an indulgent dessert, this recipe guides you step-by-step to create beautiful, moist cake rolls with silky cream and shiny ganache.

Ingredients

Scale

Chocolate Sponge Cake

  • 4 large eggs
  • ½ cup (100 g) granulated sugar
  • ¼ cup (30 g) unsweetened cocoa powder
  • ½ cup (65 g) all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp vegetable oil (or melted butter)
  • 2 tbsp milk
  • 1 tsp vanilla extract

Cream Filling

  • 1 cup (240 ml) heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Chocolate Ganache

  • ½ cup (120 ml) heavy cream
  • 100 g dark chocolate, chopped
  • 1 tbsp butter (optional, for shine)

Instructions

  1. Make the Sponge Cake: Preheat your oven to 180°C (350°F) and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar together until the mixture is pale, thick, and has tripled in volume, which should take about 5 minutes. Sift together the all-purpose flour, cocoa powder, baking powder, and salt, then gently fold the dry ingredients into the egg mixture to keep the batter airy. Stir in the milk, vegetable oil, and vanilla extract until smooth. Pour the batter evenly into the prepared pan and bake for 10–12 minutes or until the cake is springy to the touch.
  2. Roll the Cake: While the cake is still hot, invert it onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Immediately roll the cake up with the towel, starting from the short side to prevent cracks. Allow the cake to cool completely in this rolled form to maintain its shape and flexibility.
  3. Make the Cream Filling: In a chilled bowl, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form. Gently unroll the cooled cake and spread the cream filling evenly over the surface. Carefully re-roll the cake without the towel this time, ensuring the cream stays inside to create the classic spiral effect.
  4. Make the Ganache: Heat the heavy cream in a small saucepan until it’s steaming, but do not let it boil. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir gently until the ganache is smooth and glossy. For added shine and richness, stir in the optional butter until fully melted.
  5. Decorate: Place the rolled cake on a serving plate and pour the warm chocolate ganache evenly over the top, allowing it to drip down the sides for an elegant finish. Optionally, garnish with sprinkles, cocoa powder dusting, powdered sugar, or chocolate shavings to enhance appearance and texture.

Notes

  • Roll the cake while it is still warm to prevent cracking during shaping.
  • Chill the cake before slicing to achieve neat, clean spiral slices.
  • For extra flavor, consider adding a splash of coffee or a drizzle of caramel inside the cream filling or on top.
  • Substitute fruit jam in the filling for a fruity twist.
  • Ensure the ganache does not boil, or it may become grainy.

Nutrition

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Cream Filled Cake, Chocolate Ganache Dessert, Roll Cake Recipe

Find it online: https://maicook.com/chocolate-swiss-roll-with-cream-filling-and-ganache-recipe-2/