Chocolate Swiss Roll Cake Recipe

If you’re a chocolate lover searching for that perfect, elegant treat, this Chocolate Swiss Roll Cake Recipe will quickly become your new favorite. This cake is a delightful swirl of light, airy chocolate sponge layered with luscious whipped cream and enveloped in a shiny, decadent ganache. It’s the ideal blend of silky texture, rich chocolate flavor, and beautiful presentation that’s perfect for celebrations or whenever you want to impress your friends and family. Trust me, once you try this Chocolate Swiss Roll Cake Recipe, you’ll find it hard to resist making it again and again.

Ingredients You’ll Need

The beauty of this Chocolate Swiss Roll Cake Recipe lies in its straightforward yet carefully chosen ingredients. Each one plays a vital role in lending the cake its delicate crumb, rich chocolate depth, and smooth finishes that make every bite memorable.

• 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled): The foundation for a tender, soft sponge that rolls easily without cracking.
• 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder: Adds that deep chocolate flavor and beautiful dark color.
• 1 teaspoon baking powder: Helps the cake rise lightly to create an airy texture.
• 1/2 teaspoon salt: Balances sweetness and enhances the chocolate notes.
• 4 large eggs, at room temperature and separated: Key to structure and lightness; egg whites whipped create loftiness.
• 3/4 cup (150g) granulated sugar, divided: Sweetens the cake and stabilizes the whipped egg whites.
• 1/4 cup (60ml) vegetable oil: Ensures moistness without heaviness.
• 1/4 cup (60ml) buttermilk or whole milk: Adds tenderness and helps blend flavors smoothly.
• 1 and 1/2 teaspoons pure vanilla extract: Enhances the cake’s aroma and complements chocolate perfectly.
• 1 teaspoon espresso powder (optional): Amplifies the chocolate flavor for a richer experience.
• 1 cup (240ml) cold heavy cream or heavy whipping cream: Whipped into fluffy cream for luscious cake filling.
• 3 Tablespoons (38g) granulated sugar or confectioners’ sugar: Sweetens the whipped cream without overpowering it.
• 1 teaspoon pure vanilla extract: Adds subtle flavor to the whipped cream.
• Optional: 2 Tablespoons marshmallow creme (“Fluff”): For extra creaminess and a hint of chewiness in the filling.
• 1/2 cup (120ml) heavy cream or heavy whipping cream: Used to make the glossy chocolate ganache that coats the cake.
• One 4 ounce bar (113g) semi-sweet chocolate, finely chopped: The luscious core of the ganache topping.
• Optional for glossy shine: 1 teaspoon light corn syrup: Gives the ganache that irresistible, mirror-like finish.

How to Make Chocolate Swiss Roll Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (177°C). Prepare a 12×17-inch baking pan by greasing it thoroughly and lining it with parchment paper. Don’t forget to grease the parchment paper itself! This step ensures the cake will release perfectly later without any sticking — a crucial factor when you want that flawless roll.

Step 2: Sift and Combine Dry Ingredients

In a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. This step is key for a light, even crumb and prevents any lumps, ensuring your cake is silky smooth.

Step 3: Whip the Egg Whites

Using a mixer with a whisk attachment, beat the egg whites and 1/4 cup (50g) sugar on high speed until foamy, then continue until medium peaks form. Medium peaks gently hold their shape but still have some flexibility, which is perfect for folding into the batter and giving you that airy structure.

Step 4: Mix the Egg Yolks and Wet Ingredients

No need to clean the bowl – add the egg yolks and remaining sugar to the same one. Beat for a minute on high speed, then add the oil, buttermilk (or milk), vanilla extract, and espresso powder if using. Whisk for 2 minutes until the mixture looks bubbly and well combined.

Step 5: Combine Egg Whites and Yolks

Gently fold half of the whipped egg whites into the yolk mixture with low-speed mixing to lighten it, then repeat with the remaining whites. This gradual integration keeps the batter light and fluffy, which is essential for the perfect sponge texture.

Step 6: Incorporate the Dry Ingredients

Sift in the dry ingredients, then fold gently using a silicone spatula until no pockets of flour remain. Over-mixing can deflate the batter, so take your time to maintain as much air as possible for that cloud-like finish.

Step 7: Bake the Thin Cake Layer

Spread the batter evenly into your prepared pan. It will seem very thin—that’s exactly what you want for rolling. Gently shimmy the pan on your counter to smooth the batter’s surface. Bake for 12–14 minutes until the cake springs back lightly when pressed. Watch carefully to avoid overbaking, which can dry out the sponge and make rolling difficult.

Step 8: Roll the Cake While Warm

While the cake is baking, prepare a large sheet of parchment paper or a clean kitchen towel dusted generously with cocoa powder. When the cake is done, loosen edges with a knife, invert it immediately onto the prepared surface, and peel off the baking parchment. Roll the cake up tightly with the parchment or towel inside, starting at the narrow end. This warm rolling gently molds the cake and prevents cracking as it cools completely in the roll for about 3 hours. Patience here is a must—the slow cooling helps maintain flexibility for the next step.

Step 9: Whip the Cream Filling

Using your mixer, whip the cold heavy cream together with sugar and vanilla until medium to stiff peaks form, about 2 to 3 minutes. If you want an extra luscious texture, fold in marshmallow creme (“Fluff”) for a slight chewiness and added creaminess. This whipped cream is the luscious filling that balances the chocolate sponge’s richness beautifully.

Step 10: Unroll, Fill, and Re-roll

Gently unroll the cooled cake and spread the whipped cream evenly, leaving a small border around the edges to prevent the cream from oozing out. Then roll the cake back up, this time without the parchment or towel. Place the roll on a wire rack with a baking sheet underneath to catch any ganache drips.

Step 11: Prepare and Pour the Chocolate Ganache

In a bowl, combine chopped semi-sweet chocolate with corn syrup if using. Heat the heavy cream on the stove just until it simmers gently—avoid boiling—and pour over the chocolate. Let it sit for a few minutes, then stir until completely smooth and glossy. Pour the ganache over the cake roll, smoothing it out or allowing it to drip elegantly for a professional look. Refrigerate for at least 30 to 60 minutes to set the ganache before slicing.

How to Serve Chocolate Swiss Roll Cake Recipe

Garnishes

For an eye-catching presentation, sprinkle a light dusting of cocoa powder or powdered sugar over the ganache. Fresh berries like raspberries or strawberries add a vibrant color contrast and a subtle tartness that pairs wonderfully with the rich chocolate flavor. A few mint leaves can also add a refreshing touch and elevate the visual appeal.

Side Dishes

This Chocolate Swiss Roll Cake Recipe shines best on its own or paired with a simple scoop of vanilla bean ice cream to add creaminess and a temperature contrast. Alternatively, serve alongside a cup of strong coffee or a rich, velvety hot chocolate to double down on indulgence.

Creative Ways to Present

Slice the cake into thin rounds for dainty finger desserts at a party, arranging them on a platter with edible flowers for a stunning effect. You could also create mini rolls by cutting the cake lengthwise first before slicing, or serve with a drizzle of raspberry sauce or caramel to surprise your guests with an extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Chocolate Swiss Roll Cake Recipe keep beautifully when covered and refrigerated. Store the cake in an airtight container or wrapped tightly in plastic wrap to preserve moisture and prevent the ganache from drying out. Consume within 3 days for the best texture and flavor.

Freezing

You can freeze the entire uncut cake or individual slices by wrapping them securely in plastic wrap and placing them in an airtight container or freezer bag. Freeze for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight to maintain texture and prevent condensation from forming on the ganache.

Reheating

This cake is best enjoyed chilled, so reheating isn’t necessary. If preferred, let frozen slices thaw fully in the fridge, then bring them to room temperature before serving. This helps the flavors bloom and the ganache to soften ever so slightly without losing its smoothness.

FAQs

Can I use all-purpose flour instead of cake flour for this recipe?

Yes, all-purpose flour works if you don’t have cake flour. For a lighter texture, consider substituting 2 tablespoons of the all-purpose flour with cornstarch to mimic cake flour’s softness.

Why do I have to roll the cake while it’s still warm?

Rolling the cake immediately after baking while it’s warm helps shape it gently and prevents cracking. The heat makes the sponge more pliable, which is essential for that smooth spiral without breakage.

Is espresso powder necessary in this Chocolate Swiss Roll Cake Recipe?

Espresso powder is optional but highly recommended because it enhances the chocolate’s richness without adding a coffee flavor, making the taste even more intense and chocolaty.

Can I substitute the whipped cream filling with buttercream?

While buttercream can be used, whipped cream keeps the cake light and airy, balancing the richness perfectly. Buttercream can be quite heavy and might overpower the delicate sponge texture.

How do I prevent the cake from cracking when rolling?

Make sure to roll the cake while it’s warm and use a lightly dusted kitchen towel or parchment paper to guide the roll. Also, avoid overbaking which dries out the cake and makes it brittle.

Final Thoughts

This Chocolate Swiss Roll Cake Recipe is a true show-stopper that combines stunning looks with irresistibly delicious flavors. It’s a perfect dessert to share during special moments or just to treat yourself because you deserve something extraordinary. Don’t hesitate to give this recipe a try—you’ll be rewarded with a delicate, rich cake that never fails to impress with every slice.

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