Chocolate Swiss Roll Cake Recipe

If you’ve ever wanted to craft a truly show-stopping dessert that combines elegance with an irresistible chocolatey goodness, this Chocolate Swiss Roll Cake is the one to try. Picture a light, airy chocolate sponge enveloping a luxuriously creamy filling, all wrapped up in a glossy, silky ganache. It’s the perfect harmony of textures and flavors that will have you reaching for seconds, and maybe even thirds. This Chocolate Swiss Roll Cake isn’t just a treat—it’s an experience you’ll want to share with everyone you love.

this Recipe

Ingredients You’ll Need

Every ingredient in this Chocolate Swiss Roll Cake plays a crucial role, blending together to create the perfect balance of moistness, richness, and that unmistakable chocolate charm. Let’s break down what you’ll need and why each element shines in its own delicious way.

• 4 large eggs, room temperature: Provide the structure and help create that fluffy, airy sponge texture.
• 100 g (½ cup) granulated sugar: Sweetens the sponge while helping to stabilize the eggs when beaten.
• 65 g (½ cup) all-purpose flour: The foundation of the sponge, giving it body without weighing it down.
• 30 g (¼ cup) unsweetened cocoa powder: Delivers the deep chocolate flavor and beautiful color.
• 1 tsp baking powder: Adds a gentle lift to keep the sponge light and tender.
• ¼ tsp salt: Enhances flavor complexity and balances the sweetness.
• 2 tbsp vegetable oil: Keeps the sponge moist and soft, working subtly in the background.
• 2 tbsp warm milk: Adds moisture and helps the batter come together smoothly.
• 1 tsp vanilla extract: Rounds out the flavor with warm floral notes.
• 250 ml (1 cup) cold heavy cream: Forms the base of the luscious filling and the glossy ganache.
• 2 tbsp powdered sugar: Sweetens the filling delicately without graininess.
• 1 tsp vanilla extract (for filling): Enhances the creamy filling’s flavor subtly.
• 100 g (3.5 oz) cream cheese (optional): Adds richness and stability to keep your filling beautifully thick.
• 150 g (5 oz) dark chocolate, chopped: The hero in your ganache, bringing richness and shine.
• 150 ml (⅔ cup) heavy cream (for ganache): Creates the smooth, glossy texture that coats the roll perfectly.
• Chocolate shavings or chunks (optional): For that added textural pop and decorative flair.
• Cocoa powder dusting: A finishing touch that adds rustic charm and a hint of extra chocolate punch.

How to Make Chocolate Swiss Roll Cake

Step 1: Bake the Sponge

Start by preheating your oven to 180°C (350°F) and preparing a baking tray lined with parchment paper. The magic begins when you beat the eggs and sugar vigorously — this aeration is key for that signature light texture. Sifting the flour, cocoa, baking powder, and salt ensures no lumps disrupt the batter. Folding these dry ingredients in gently keeps the sponge tender. The addition of oil, warm milk, and vanilla brings moisture and enhanced flavor that completes your batter’s transformation.

Pour the batter evenly into the tray, tap it lightly to release any trapped air bubbles, and slide it in the oven. Bake for just 10–12 minutes until the top springs back at a gentle touch, signaling that perfect balance where it’s cooked through but still tender enough to roll without cracking.

Step 2: Roll While Warm

The golden rule of this Chocolate Swiss Roll Cake is to roll the sponge when it’s still warm. Quickly turn it out onto a cocoa-dusted kitchen towel, peel off the parchment carefully, then roll the cake tightly with the towel from the short side. This step lets the sponge cool gently in a rolled shape, which makes it incredibly pliable and prevents cracking later on — trust me, it’s easier than it sounds!

Step 3: Make the Filling

While the sponge cools, whip together the heavy cream, powdered sugar, and vanilla until you achieve stiff peaks—this fluffy filling is where the cake gets its dreamy creaminess. For an ultra-rich and stable filling, fold in some softened cream cheese; this also helps the filling hold its shape when you slice into your cake.

Step 4: Assemble Your Chocolate Swiss Roll Cake

Unroll the cooled sponge gently and spread your luscious cream filling evenly across the surface. Then, channel your inner baker and roll it back up, this time without the towel. Position the seam side down on your serving plate — this will give your cake a neat appearance and help it stay together beautifully.

Step 5: Ganache & Decoration

Now for the pièce de résistance: the ganache. Warm the cream until steaming and pour it over the chopped dark chocolate. Give it a couple of minutes to melt, then stir until velvety smooth. Let it cool just a bit before draping it over your roll, creating that glossy, indulgent finish. Finally, sprinkle with chocolate shavings or chunks and dust lightly with cocoa powder for a stunning finish that says “wow!”

How to Serve Chocolate Swiss Roll Cake

Garnishes

Garnishing your Chocolate Swiss Roll Cake is where you can get creative and personalized. Chocolate shavings, curls, or tiny chunks add texture and visual appeal, while a light dusting of cocoa powder or a sprinkle of powdered sugar can soften the look and add a subtle bittersweet hint. Fresh berries or mint leaves can also offer a pop of color and freshness that complements the deep chocolate notes.

Side Dishes

While the Swiss roll shines on its own, pairing it with complementary sides elevates the experience. A scoop of vanilla ice cream or a dollop of whipped cream adds a cool contrast. Fresh seasonal fruit like raspberries or strawberries introduces a lively tartness, balancing the richness of the cake. Even a warm cup of coffee or robust black tea can highlight the dessert’s decadent notes beautifully.

Creative Ways to Present

For a special occasion, slice the Chocolate Swiss Roll Cake into thick, elegant portions and plate each with a drizzle of chocolate or caramel sauce. Layer slices in a trifle glass with extra cream and berries for a deconstructed twist. Or, if hosting a party, arrange mini slices on a pretty platter with edible flowers—everyone will marvel at your stunning centerpiece!

Make Ahead and Storage

Storing Leftovers

Once assembled and frosted, this Chocolate Swiss Roll Cake keeps beautifully in the refrigerator for up to three days. Cover it loosely with plastic wrap or place in an airtight container to maintain moisture and prevent the ganache from drying out. Before serving leftovers, allow the cake to sit at room temperature for 15-20 minutes to soften slightly for the best texture.

Freezing

If you want to enjoy this cake later, wrapping it tightly in plastic wrap and then aluminum foil makes it freezer-friendly for up to one month. Thaw it overnight in the fridge, taking care to unwrap only when fully defrosted to protect the delicate ganache and filling. This way, your Chocolate Swiss Roll Cake stays fresh and delicious, ready whenever you crave a special treat.

Reheating

Because this is a chilled dessert, reheating isn’t typically recommended—warming can alter the creamy texture and cause the ganache to lose its shine. Instead, simply let it warm up slightly at room temperature to bring out the flavors and soften the cream just a little before serving.

FAQs

What if my sponge cake cracks when rolling?

Rolling the sponge while it’s warm is key to prevent cracks. If cracks appear, it often means the cake cooled before rolling or was too dry. To fix small cracks, don’t spread filling too thickly and roll gently. You can also patch cracks with extra frosting or ganache to disguise them.

Can I use low-fat cream instead of heavy cream in the filling?

Heavy cream is essential for stability and richness in the filling and ganache. Low-fat cream won’t whip properly and will result in a runny filling. Stick with heavy cream to get that perfect luscious texture.

Is cream cheese necessary for the filling?

Cream cheese isn’t required but helps make the filling thicker and more stable, especially if you want firmer slices. If you prefer a lighter filling, simply omit it and whip the cream with just powdered sugar and vanilla.

How long does the Chocolate Swiss Roll Cake keep fresh?

Stored properly in the refrigerator, it stays fresh and delicious for up to three days. Beyond that, the sponge may start to dry and the filling can lose its ideal texture, so best to enjoy soon after making it.

Can I make the sponge in advance?

You can bake the sponge a day ahead, keeping it tightly wrapped in plastic wrap at room temperature to retain moisture. Rolling and filling should be done just before assembling to maintain freshness and texture.

Final Thoughts

There’s something truly magical about baking a Chocolate Swiss Roll Cake from scratch—a combination of simple ingredients, a bit of technique, and a whole lot of love that comes together in a dessert that feels both impressive and comforting. Once you taste that perfect balance of fluffy chocolate sponge, creamy filling, and glossy ganache, you’ll understand why it’s a timeless favorite. So gather your ingredients, roll up your sleeves, and let this recipe become your new go-to for celebrations or any day you want to make extra special.