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Chocolate Swiss Roll Cake Recipe

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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/chocolate-swiss-roll-cake-recipe/