When I need a dessert that looks impressive but is secretly easy to make, I always go with this Chocolate Swiss Roll. It’s soft, chocolatey, and filled with pillowy whipped cream that’s just sweet enough to balance out the cocoa-rich sponge. Whether you serve it plain with a dusting of powdered sugar or go all-in with a smooth ganache topping, it delivers on every level.
And while Swiss rolls might seem intimidating at first, this recipe makes it totally approachable. If you’ve got a jelly roll pan and a clean kitchen towel, you’re halfway there.
Why This Chocolate Swiss Roll Works Every Time
I’ve made this recipe for everything from birthdays to last-minute dinner parties, and it never lets me down. Here’s why:
- Airy sponge cake: Beaten eggs give the cake its signature lightness, with no need for oil or butter.
- Creamy, stable filling: Whipped cream with just the right hint of sweetness to balance the chocolate.
- Flexible finish: Dust it with powdered sugar or pour over ganache—both work beautifully.
- Rolls without cracking: Rolling while the cake is warm and using a dusted towel helps prevent tears and breaks.
It’s the kind of dessert that looks bakery-level, but takes less than an hour to pull together.
Ingredients You’ll Need
For the Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting towel)
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Optional Ganache Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
How I Make This Chocolate Swiss Roll (Step-by-Step)
1. Prep the Pan and Oven
I preheat my oven to 350°F (175°C), then line a 10×15-inch jelly roll pan with parchment paper. A light grease over the paper helps the cake release smoothly later.
2. Sift the Dry Ingredients
In a bowl, I sift together the flour, cocoa powder, baking powder, and salt. Sifting really helps give the sponge its soft texture, so don’t skip this step.
3. Beat the Eggs and Sugar
Using an electric mixer, I beat the eggs and sugar together in a large bowl for about 5 to 6 minutes. You’re looking for a pale, thick ribbon-like texture. Then I stir in the vanilla extract.
4. Fold in Dry Ingredients
I gently fold the dry ingredients into the egg mixture with a spatula, working slowly to avoid deflating all that air I just whipped in. It takes a light hand, but it’s worth it.
5. Bake the Cake
I pour the batter into the prepared pan, smoothing it out evenly to the edges. It goes into the oven for 10 to 12 minutes, just until the surface springs back when lightly touched.
6. Roll the Cake While It’s Hot
While the cake bakes, I dust a clean kitchen towel generously with powdered sugar. As soon as the cake comes out, I flip it onto the towel, peel off the parchment, and gently roll it up from the short end—with the towel inside. I let it cool completely this way to train the cake into its shape.
7. Make the Whipped Cream
While the cake cools, I beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. It should be light but hold its shape well.
8. Fill and Re-Roll
Once the cake is completely cool, I carefully unroll it. I spread the whipped cream evenly across the surface, then gently roll it back up—this time without the towel. If a few cracks appear, don’t stress. The ganache (or powdered sugar) will cover it beautifully.
9. Add Ganache (Optional But Worth It)
To make the ganache, I heat the cream just until steaming, then pour it over the chocolate chips. After waiting 2 minutes, I stir until smooth and glossy. I pour it over the top of the roll and let it drip slightly down the sides.
10. Chill and Serve
I chill the finished roll for at least 30 minutes so it slices cleanly. Then I use a serrated knife to cut into thick, satisfying slices.
How I Like to Serve It
- With a dusting of cocoa or powdered sugar for a classic café-style finish.
- Topped with fresh berries like raspberries or sliced strawberries.
- Next to a scoop of vanilla or chocolate ice cream for an extra decadent dessert.
- As mini slices for a dessert tray—they hold together really well and always impress.
Tips for Swiss Roll Success
- Beat those eggs thoroughly: The volume comes from air, not leaveners. Don’t shortcut the mixing time.
- Roll while warm: This step is crucial for a clean roll and fewer cracks.
- Use a towel with fine texture: A tea towel or flour sack cloth works best—nothing too textured.
- Chill before slicing: A little time in the fridge helps everything set and makes slicing cleaner.
FAQs From My Kitchen
Q: Can I make this ahead of time?
A: Absolutely. It holds up beautifully in the fridge overnight. Just keep it loosely covered.
Q: Can I freeze it?
A: Yes! Wrap it tightly in plastic and freeze for up to a month. Thaw in the fridge overnight before serving.
Q: What if my cake cracks?
A: Don’t worry. Either dust with powdered sugar or glaze with ganache and it’ll still look beautiful.
Q: Can I use a different filling?
A: Totally. Chocolate whipped cream, mascarpone, or even jam and buttercream are all great options.
Why This Chocolate Swiss Roll Belongs in Your Recipe Box
This isn’t just a dessert—it’s a showpiece. With its spiral of light cake and fluffy cream, it’s the kind of treat that makes people pause mid-bite. It’s simple enough for a weeknight, fancy enough for a celebration, and endlessly adaptable to whatever flavor twist you’re in the mood for.
If you’ve never tried a Swiss roll before, this is the one to start with. And if you have? Well, you’ll probably agree—it’s one you’ll want to make again and again.
Chocolate Swiss Roll
Ingredients
- 2 cups all-purpose flour
- 4 cups unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 4 cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the granulated sugar and eggs until light and fluffy.
- Add the dry ingredients to the egg mixture and mix until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes.
- Once cool, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel from one end to the other and let it cool completely.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Re-roll the cake without the towel and place it seam-side down on a serving platter.
- Melt the semi-sweet chocolate chips and pour over the rolled cake for a ganache topping if desired.
- Slice and serve.
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