Chocolate Swiss Roll Cake Recipe

If you’ve ever dreamed of slicing into a luscious, delicate dessert that feels like a warm hug, then this Chocolate Swiss Roll Cake will quickly become your new favorite. With its light, airy chocolate sponge enveloping a silky whipped cream filling and topped with a glossy chocolate ganache, this cake strikes the perfect balance between indulgence and elegance. Each bite melts delightfully, offering a comforting richness that’s perfect for sharing with loved ones or savoring anytime you need a little pick-me-up.

this Recipe

Ingredients You’ll Need

The beauty of the Chocolate Swiss Roll Cake lies in its simple yet thoughtfully chosen ingredients. Each element plays a crucial role in creating the perfect texture, flavor, and appearance—ensuring your final cake is as stunning as it is delicious.

• 4 large eggs, room temperature: Eggs provide structure and volume, essential for that light, fluffy sponge.
• 100 g (½ cup) granulated sugar: Adds just enough sweetness to balance the cocoa’s richness.
• 65 g (½ cup) all-purpose flour: The base of the sponge cake, giving it a tender crumb.
• 30 g (¼ cup) unsweetened cocoa powder: Offers deep chocolate flavor and a beautiful dark color.
• 1 tsp baking powder: Helps the sponge rise gently without heaviness.
• ¼ tsp salt: Enhances all the chocolate’s underlying flavors.
• 2 tbsp vegetable oil: Keeps the sponge moist and tender.
• 2 tbsp warm milk: Adds softness and melds ingredients together smoothly.
• 1 tsp vanilla extract: Brings warmth and depth, complementing the chocolate.
• 250 ml (1 cup) cold heavy cream: The heart of the filling, whipped to creamy perfection.
• 2 tbsp powdered sugar: Sweetens the filling delicately without graininess.
• 1 tsp vanilla extract (for filling): A subtle boost that makes the filling irresistible.
• 100 g (3.5 oz) cream cheese (optional): Stabilizes the filling and adds a slight tang for balance.
• 150 g (5 oz) dark chocolate, chopped: The star of the ganache, rich and glossy.
• 150 ml (⅔ cup) heavy cream (for ganache): Creates a smooth, silky coating to glaze the roll.
• Chocolate shavings or chunks (optional): For that gorgeous finishing touch and extra texture.
• Cocoa powder (for dusting): Perfect for preventing sticking and adding a subtle chocolaty hint on the towel.

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 baking tray with parchment paper. Start by beating the eggs and sugar with an electric mixer on high speed until the mixture becomes pale and triples in volume—this aeration is what creates the sponge’s signature lightness. Next, sift together the flour, cocoa powder, baking powder, and salt, then gently fold them into your fluffy egg mixture, taking care not to deflate the air bubbles. Stir vegetable oil, warm milk, and vanilla extract together before folding into the batter until smooth and uniform. Pour the batter into the prepared pan, spread evenly, and gently tap the tray to release any trapped air bubbles. Bake for about 10–12 minutes until the top springs back at the touch but remains tender underneath.

Step 2: Roll While Warm

Here’s a crucial trick: right after removing the sponge from the oven, immediately flip it onto a clean kitchen towel dusted generously with cocoa powder. Carefully peel off the parchment paper, then roll the sponge THEMSELF in the towel starting from the short side. This step keeps your cake moist and prevents cracking when you later add the filling. Allow the rolled sponge to cool completely, which gives it time to set and hold its shape perfectly.

Step 3: Make the Filling

While the sponge cools, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form—this means your filling will be light but stable. For an extra luscious and slightly tangy cream that holds up beautifully when sliced, beat in the softened cream cheese gently at the end. This little addition transforms your filling from simple to sensational.

Step 4: Assemble

When the sponge has fully cooled, carefully unroll it from the towel. Spread your whipped cream filling evenly over the surface, making sure to reach the edges without overloading. Then, roll the cake back up tightly—this time without the towel—with the seam tucked underneath to keep it neat. Your Chocolate Swiss Roll Cake is starting to take shape!

Step 5: Ganache & Decoration

For the finishing touch, heat the heavy cream until it’s just steaming but not boiling. Pour the hot cream over the chopped dark chocolate and let it sit for two minutes before stirring gently until smooth and glossy. Let the ganache cool slightly, then drizzle it over your rolled cake, giving it a luxurious shiny coat. Sprinkle chocolate shavings or chunks on top if you want that extra visual and crunchy appeal.

How to Serve Chocolate Swiss Roll Cake

Garnishes

Chocolate shavings, cocoa powder dusting, or even a sprinkle of crushed nuts make beautiful and tasty garnishes that add texture and elevate presentation. Fresh berries like raspberries or strawberries also offer a bright contrast in flavor and color.

Side Dishes

Pair your Chocolate Swiss Roll Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combo. A cup of bold coffee or fragrant black tea also complements the deep cocoa flavors perfectly, making your dessert experience complete.

Creative Ways to Present

For a special occasion, slice the roll into even rounds, arrange them on a serving platter, and drizzle extra ganache artistically. You can also place individual slices in clear glass cups layered with fresh fruit and whipped cream for an elegant parfait-style treat.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the Chocolate Swiss Roll Cake loosely with plastic wrap and keep it refrigerated. It stays wonderfully fresh for up to 3 days while maintaining its moisture and flavor.

Freezing

If you want to prepare this cake ahead of time, wrap it securely in plastic wrap followed by aluminum foil. Freeze for up to one month. When ready to serve, thaw overnight in the refrigerator to avoid condensation issues.

Reheating

Since this is a delicate sponge cake with whipped filling, reheating isn’t recommended. Instead, bring it to room temperature before serving to enjoy the best texture and flavor.

FAQs

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

Absolutely! While dark chocolate offers great depth, you can use milk or even white chocolate to change the flavor profile to suit your preferences. Just adjust sweetness accordingly.

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

No worries. The whipped cream filling is delicious on its own, but adding cream cheese gives more stability and a tangy note. Simply omit it if you prefer a lighter filling.

How do I prevent the cake from cracking when rolling?

Rolling the sponge while it is still warm and pliable, using a towel dusted with cocoa to help, is the key to avoiding cracks. Be gentle and don’t overfill the cake either.

Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup. Make sure your baking powder is gluten-free too to keep it safe and delicious.

Is there a way to make the cake more chocolaty?

For a richer chocolate taste, adding a teaspoon of espresso powder to the sponge batter enhances the chocolate flavor without making it taste like coffee.

Final Thoughts

This Chocolate Swiss Roll Cake is such a joy to make and even more thrilling to eat. With its perfect balance of airy sponge, creamy filling, and luscious ganache, it’s a recipe that promises to delight every chocolate lover’s heart. I wholeheartedly encourage you to give it a try—you might just find yourself reaching for seconds (and thirds!). Happy baking!