Chocolate Swiss Roll Cake Recipe

Introduction

This Chocolate Swiss Roll Cake is a light, fluffy chocolate sponge wrapped around a creamy whipped filling and topped with a glossy chocolate ganache. It’s an elegant yet approachable dessert perfect for special occasions or anytime you crave a chocolatey treat.

Ingredients

• 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)*
• 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature and separated
• 3/4 cup (150g) granulated sugar, divided
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) buttermilk or whole milk
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder (optional)
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Optional: 2 Tablespoons marshmallow creme (“Fluff”)
• 1/2 cup (120ml) heavy cream or heavy whipping cream
• One 4 ounce bar (113g) semi-sweet chocolate, finely chopped
• Optional for glossy shine: 1 teaspoon light corn syrup

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter and line it with parchment paper, including a light spray or grease on the parchment for a nonstick surface.
2. Step 2: Sift together the cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set aside.
3. Step 3: Beat the egg whites with 1/4 cup (50g) of granulated sugar on high speed until they form foamy medium peaks (slightly droopy peaks), about 4–5 minutes. Transfer to another bowl.
4. Step 4: In the same bowl, mix the egg yolks with the remaining sugar on high speed for 1 minute. Add the oil, milk, vanilla, and espresso powder, then beat on high for 2 minutes until thin and bubbly.
5. Step 5: Gently fold half the whipped egg whites into the yolk mixture on low speed for 10 seconds. Repeat with the remaining egg whites and fold again for 10 seconds.
6. Step 6: Sift the flour mixture into the batter and fold with a silicone spatula until combined, being careful not to overmix. The batter should be light and fluffy.
7. Step 7: Spread the batter evenly in the prepared pan. Smooth the surface by gently shaking the pan side to side. Bake for 12–14 minutes, until the cake springs back lightly when touched. Avoid over-baking.
8. Step 8: While the cake bakes, prepare a clean piece of parchment paper or kitchen towel slightly larger than the cake. Dust it with about 2 Tablespoons of cocoa powder using a sieve.
9. Step 9: When the cake is done, loosen edges with a knife and invert it onto the prepared parchment or towel. Peel off the parchment used during baking. Starting from a narrow end, roll the cake tightly with the parchment/towel inside. Let cool fully at room temperature while rolled, about 3 hours or up to 1 day.
10. Step 10: To make the whipped cream filling, whip the cold heavy cream, sugar, and vanilla on medium-high speed until medium to stiff peaks form, 2–3 minutes. If using, beat in marshmallow creme until smooth.
11. Step 11: Carefully unroll the cooled cake and spread the whipped cream evenly, leaving about a 1/2-inch border. Roll the cake again, this time without the parchment/towel, and place on a wire rack over a baking sheet.
12. Step 12: For the ganache, heat the 1/2 cup heavy cream until just simmering. Place chopped chocolate and corn syrup (if using) in a bowl, pour the hot cream over it, and let sit 2–3 minutes. Stir gently until smooth and glossy.
13. Step 13: Pour the ganache over the cake roll, spooning any drips back over the top. Refrigerate for 30–60 minutes before slicing and serving.

Tips & Variations

• Use a kitchen or tea towel instead of parchment to roll the cake while cooling to help prevent cracking.
• Let the cake cool at room temperature rolled up—refrigerating before unrolling can cause tears.
• Espresso powder enhances the chocolate flavor but can be omitted if you prefer.
• Add marshmallow creme to the whipped cream for a sweeter, more stable filling.
• For a shiny ganache finish, add a teaspoon of light corn syrup when making the ganache.

Storage

Store the covered cake in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for a few minutes for easier slicing. Leftover slices can be reheated slightly in the microwave for about 10 seconds, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Cake flour is preferred for a lighter texture, but you can substitute all-purpose flour spooned and leveled for similar results.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s warm and using a lightly dusted kitchen towel or parchment helps prevent cracking. Avoid refrigerating the cake before unrolling, as the cold makes it brittle.

Chocolate Swiss Roll Cake Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

This decadent Chocolate Swiss Roll Cake features a light and fluffy chocolate sponge cake rolled with luxurious whipped cream and finished with a glossy chocolate ganache. Perfect for special occasions or as an indulgent treat, this recipe combines the airy texture of a sponge with rich creamy filling and smooth ganache for a delightful dessert experience.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 34 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, at room temperature and separated
• 3/4 cup (150g) granulated sugar, divided
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) buttermilk or whole milk
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder (optional)

For the Whipped Cream Filling:

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 tablespoons (38g) granulated sugar or confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Optional: 2 tablespoons marshmallow creme (“Fluff”)

For the Ganache Topping:

• 1/2 cup (120ml) heavy cream or heavy whipping cream
• One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
• Optional for glossy shine: 1 teaspoon light corn syrup

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper for easy cake removal. Also grease the parchment for a nonstick surface.
2. Sift dry ingredients: Using a fine mesh sieve, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
3. Beat egg whites: In a clean mixing bowl, combine egg whites and 1/4 cup (50g) granulated sugar. Beat on high speed for 4–5 minutes until medium peaks form (soft but standing with slight droop). Transfer to another bowl.
4. Mix egg yolks and wet ingredients: Using the same bowl, beat egg yolks and the remaining sugar on high for 1 minute. Add vegetable oil, milk (or buttermilk), vanilla extract, and espresso powder if using. Beat on high for 2 minutes, creating a thin, slightly bubbly mixture.
5. Incorporate egg whites: Gently fold half of the whipped egg whites into the yolk mixture on low speed for 10 seconds, then fold in the remaining whites the same way.
6. Add dry ingredients: Sift the flour mixture over the batter and fold in gently with a spatula until fully combined and fluffy—avoid overmixing.
7. Bake the cake: Spread the thin batter evenly in the prepared pan. Shimmy the pan to level. Bake for 12–14 minutes until the cake springs back lightly to touch. Avoid overbaking.
8. Roll the cake while warm: Prepare a large piece of parchment paper or a thin kitchen towel dusted with cocoa powder. When the cake is out of the oven, quickly loosen edges and invert onto the prepared surface. Remove baking parchment. Roll the cake gently from a narrow end with the parchment or towel inside. Let cool completely rolled up at room temperature for about 3 hours to prevent cracking.
9. Make whipped cream filling: Whip cold heavy cream with sugar and vanilla on medium-high speed until medium to stiff peaks form (2-3 minutes). Beat in marshmallow creme if using.
10. Fill and re-roll cake: Carefully unroll the cooled cake and spread the whipped cream evenly, leaving a 1/2-inch border. Roll the cake tightly again without the towel or parchment.
11. Prepare ganache: Place chopped chocolate and corn syrup (if using) in a bowl. Heat cream in a saucepan until it gently simmers (do not boil). Pour over chocolate and let sit 2–3 minutes. Stir gently until smooth and glossy.
12. Finish cake with ganache: Pour ganache all over the rolled cake, spreading evenly and spooning over drips. Refrigerate for 30–60 minutes before serving.
13. Storage: Cover leftovers and keep refrigerated for up to 3 days.

Notes

• Ensure eggs are at room temperature for better volume when beating whites and yolks.
• Rolling the cake warm and letting it cool rolled prevents cracks and breaking.
• Use a kitchen towel instead of parchment for rolling if you want a less slippery grip to prevent cracks during rolling.
• Do not overbake the cake to keep the sponge soft and pliable.
• The espresso powder enhances the chocolate flavor but is optional.
• Marshmallow creme in the whipped cream adds sweetness and stability but is optional.
• Allow ganache to chill before slicing for clean cuts.

Keywords: Chocolate Swiss Roll, Swiss Roll Cake, Chocolate Roll Cake, Chocolate Sponge Cake, Whipped Cream Filling, Chocolate Ganache Dessert, Rolled Cake