If you’re the kind of person who dreams about decadent desserts, this Chocolate Swiss Roll with Cream Filling & Chocolate Frosting is destined to become your latest obsession. Imagine a soft, ultra-chocolatey sponge rolled around the fluffiest whipped cream, and then cloaked in a glossy, melt-in-your-mouth chocolate frosting with a sprinkle of crushed cookies. Every bite is like a celebration, with rich flavors and contrasting textures that make this show-stopping treat perfect for special occasions or those days when you simply need something extraordinary.
Ingredients You’ll Need
It’s always amazing how a handful of everyday ingredients come together to create magic, and this Chocolate Swiss Roll with Cream Filling & Chocolate Frosting is no exception. Each component plays a pivotal role, whether it’s the tender crumb of the cake, the billowy cream, or the luscious frosting that pulls it all together.
- All-purpose flour: The backbone of our sponge, ensuring just the right amount of structure while keeping things light and tender.
- Unsweetened cocoa powder: This is what gives the cake its deep, unmistakable chocolate flavor—choose a high-quality brand for the richest results.
- Baking powder: Essential for that gentle rise, making the sponge airy and easy to roll.
- Salt: Just a pinch but it does wonders, enhancing all the chocolatey notes.
- Eggs: The secret to a flexible, moist sponge; beating them well makes the cake light as a feather.
- Granulated sugar: Sweetens the batter and helps with the cake’s lovely, delicate texture.
- Vegetable oil: Adds a subtle richness and keeps the cake velvety moist, even after rolling.
- Vanilla extract: Rounds out the cocoa flavor and gives everything a warm, comforting aroma.
- Milk: Just enough to add tenderness and a bit of luxury to the finished sponge.
- Heavy cream (for filling): Whips up into the dreamiest, most luscious filling imaginable—keep it well chilled for best results.
- Powdered sugar (for filling): A touch of sweetness that blends beautifully into the cream, with no grittiness.
- Vanilla extract (for filling): Adds a cozy, familiar flavor to the creamy center.
- Semi-sweet chocolate (for frosting): The base of a good chocolate frosting—choose your favorite eating chocolate here.
- Heavy cream (for frosting): Gives the frosting its silky texture and irresistible mouthfeel.
- Butter (for frosting): Adds richness and shine, making the chocolate topping extra special.
- Crushed cookies (for decoration): The finishing touch for a playful, crunchy contrast—Oreos, digestives, or your favorite chocolate cookies all work brilliantly.
How to Make with Cream Filling & Chocolate Frosting
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper—trust me, this makes the rolling part so much easier later. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate, larger bowl, use an electric mixer to beat the eggs and sugar until the mixture turns pale, thick, and almost triples in volume. This step is crucial for a sponge that’s both fluffy and flexible. Gently mix in the vegetable oil, vanilla extract, and milk, then fold in the dry ingredients until smooth, taking care not to deflate the batter. Spread the batter evenly into your prepared pan, making sure to reach the corners, and bake for 10 to 12 minutes—just until the cake is set but still soft to the touch.
Step 2: Roll and Cool the Cake
As soon as the cake comes out of the oven, act quickly! Turn it out onto a clean kitchen towel dusted generously with cocoa powder (this prevents sticking and adds even more chocolatey flavor). Peel off the parchment paper and then, using the towel, gently roll the cake up from the short end. Let the rolled-up cake cool completely; this step ensures your Swiss roll “remembers” its shape and won’t crack when you fill it later.
Step 3: Whip Up the Cream Filling
For the luscious cream filling, pour the well-chilled heavy cream into a mixing bowl and whip it with powdered sugar and vanilla extract until you get stiff peaks—the cream should be thick, smooth, and cloud-like. Keep this cream in the fridge while everything else cools down, so it stays nice and whippy.
Step 4: Make the Chocolate Frosting
To create the show-stopping chocolate frosting, heat the heavy cream until it’s just steaming (not boiling), then pour it over chopped semi-sweet chocolate and butter in a heatproof bowl. Let the mixture sit for a couple of minutes to melt everything, then stir slowly until you have a silky, shiny frosting. Let it cool for several minutes—it should be thick but still spreadable when you’re ready to use it.
Step 5: Assemble with Cream Filling & Chocolate Frosting
Carefully unroll your cooled sponge and spread the whipped cream filling evenly over the surface, being gentle not to tear the cake. Then, roll it up tightly (this time without the towel) to encase all that lovely cream. Place your roll seam side down on a serving platter, then spread the chocolate frosting generously over the top and sides, letting some drip naturally if you like that rustic look. Finish with a generous handful of crushed cookies sprinkled all over.
How to Serve with Cream Filling & Chocolate Frosting
Garnishes
For a truly irresistible finish, sprinkle more crushed cookies or even a light dusting of powdered sugar over the top of your Chocolate Swiss Roll with Cream Filling & Chocolate Frosting. A few chocolate curls, some raspberries, or even a dollop of extra whipped cream on the side can make each slice feel like a mini dessert masterpiece.
Side Dishes
While this roll is decadent all on its own, pairing it with a scoop of vanilla ice cream or a scoop of good vanilla gelato makes for an unforgettable dessert plate. Fresh berries, a drizzle of raspberry sauce, or even a cup of strong coffee or espresso all bring a lovely contrast that highlights the chocolate and cream.
Creative Ways to Present
For an eye-catching presentation, slice the Chocolate Swiss Roll with Cream Filling & Chocolate Frosting into thick spirals and fan them out on a platter. You can layer the slices slightly, alternate them with fresh fruit, or even cut the roll at a playful angle for dramatic effect. Individual plated servings with artistic drizzles of sauce or piped dollops of cream will seriously wow your guests!
Make Ahead and Storage
Storing Leftovers
Store any leftover Swiss roll in the refrigerator, tightly wrapped in plastic wrap or in an airtight container. The cake will keep its texture and flavor for up to three days, and the cream filling will stay light and fresh. Just be sure to keep it well-covered so it doesn’t absorb fridge odors.
Freezing
Surprisingly, this Chocolate Swiss Roll with Cream Filling & Chocolate Frosting can be frozen! Simply wrap the finished roll (without decoration) tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight in the fridge before frosting and decorating as desired.
Reheating
While this dessert is best enjoyed chilled or at room temperature, if you’d like a softer bite, just let individual slices warm slightly on the counter for 10 to 15 minutes before serving. Avoid microwaving, as it will melt the cream filling and frosting.
FAQs
Can I use whipped topping instead of real cream for the filling?
Real cream is the magic ingredient that keeps the filling ultra-rich and stable, but if you’re in a pinch, a non-dairy whipped topping can be used. Just note that the flavor and texture will be a little different—lighter and sweeter than authentic whipped cream.
What if my cake cracks while rolling?
Don’t panic! Small cracks can be hidden under the chocolate frosting, and the dessert will still taste fantastic. Rolling the cake while it’s warm and letting it cool completely in a rolled shape makes cracking less likely.
Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend designed for baking. The rest of the ingredients are naturally gluten-free, so you can treat everyone to this Chocolate Swiss Roll with Cream Filling & Chocolate Frosting.
Can I use dark chocolate instead of semi-sweet for the frosting?
Yes! If you’re a dark chocolate lover, go for it—you might want to add an extra tablespoon or two of sugar to balance the intensity, but it will taste luxurious and rich.
How long can I keep the assembled Swiss roll before serving?
Once assembled, the Chocolate Swiss Roll with Cream Filling & Chocolate Frosting can rest in the fridge for up to a day before serving. This actually gives the flavors time to meld, and makes slicing even easier!
Final Thoughts
There’s something truly special about sharing a homemade Chocolate Swiss Roll with Cream Filling & Chocolate Frosting with friends and family. It looks impressive, tastes divine, and is surprisingly satisfying to create from scratch. If you love chocolate desserts, this one absolutely deserves a spot in your recipe collection. Give it a try, and get ready for rave reviews!
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