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Chocolate Swiss Roll Cake Recipe

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4 from 2 reviews

This Chocolate Swiss Roll Cake is a delicate, light, and luscious dessert featuring a thin chocolate sponge cake rolled with creamy whipped filling and topped with a rich chocolate ganache. Perfectly balanced with a hint of espresso powder for enhanced chocolate flavor, this impressive cake is ideal for special occasions or indulgent treats.

  • Total Time: 3 hours 40 minutes
  • Yield: 10 servings

Ingredients

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, 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)

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”)

Chocolate 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. Spray or grease the parchment as well to ensure the cake releases easily.
  2. Sift Dry Ingredients: Using a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
  3. Whip Egg Whites: In a mixer with a whisk attachment, beat the egg whites and 1/4 cup (50g) sugar on high speed for 4–5 minutes until foamy medium peaks form. Transfer to another bowl.
  4. Mix Egg Yolks and Wet Ingredients: In the same mixing bowl, beat the egg yolks with the remaining sugar on high speed for 1 minute. Add vegetable oil, milk, vanilla extract, and espresso powder. Beat for 2 minutes until thin and a little bubbly.
  5. Combine Egg Whites and Yolks: Gently mix half the whipped egg whites into the yolk mixture with the mixer on low speed for 10 seconds. Repeat with the remaining egg whites, mixing on low for another 10 seconds.
  6. Fold in Dry Ingredients: Sift the dry flour mixture into the batter and fold gently with a silicone spatula until combined. Do not overmix. Batter should be light and fluffy.
  7. Bake the Cake: Spread the batter evenly into the prepared pan in a very thin layer. Smooth the top by gently shimmying the pan. Bake for 12–14 minutes until the top springs back lightly to touch. Avoid overbaking.
  8. Prepare for Rolling: While baking, place parchment paper or a kitchen/tea towel on the counter and dust it with about 2 tablespoons of cocoa powder using a fine mesh sieve.
  9. Invert and Roll Cake: Once baked, quickly loosen cake edges with a knife and invert onto the prepared parchment/towel. Peel off the baking parchment from the cake bottom. Starting at the narrow end, roll the hot cake tightly up with the parchment/towel. Let cool completely rolled up at room temperature for about 3 hours to prevent cracking.
  10. Make Whipped Cream: Using a mixer, whip cold heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form (2–3 minutes). Beat in marshmallow creme if using.
  11. Unroll and Fill Cake: Gently unroll the cooled cake and spread whipped cream evenly over it, leaving a 1/2-inch border. Carefully roll the cake back up without the parchment/towel. Place on a wire rack set over a baking sheet.
  12. Prepare Ganache Topping: Place chopped chocolate and corn syrup (if using) in a bowl. Heat heavy cream until it simmers gently, then pour over chocolate. Let sit 2–3 minutes, then stir slowly until smooth and glossy.
  13. Apply Ganache: Pour ganache over the cake roll evenly. Spoon up any drips and drizzle on top again for full coverage.
  14. Chill and Serve: Refrigerate the cake for at least 30–60 minutes to set the ganache. Store leftovers covered in the fridge for up to 3 days.

Notes

  • Using a kitchen towel dusted with cocoa powder to roll the cake helps prevent cracking better than parchment paper.
  • Let the cake cool slowly at room temperature rolled up to avoid tearing; do not refrigerate before unrolling.
  • Optional espresso powder enhances the chocolate flavor but can be omitted.
  • Marshmallow creme in the whipped cream adds extra stability and sweetness but is optional.
  • Do not overbake the cake; it should be soft and spring back slightly when touched.
  • The ganache can include corn syrup for a glossy finish but it is optional.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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