Chocolate Swiss Roll Cake Recipe

If you’re craving a dessert that’s both elegant and utterly delicious, the Chocolate Swiss Roll Cake is here to sweep you off your feet. Imagine a light, fluffy chocolate sponge rolled around a luscious cream filling, then topped with a glossy chocolate ganache that glistens like a treasure. This cake combines simple ingredients in such a magical way that every bite feels like a celebration. It’s one of my all-time favorites to share, whether for a special occasion or just a moment to treat yourself. Trust me, once you try this Chocolate Swiss Roll Cake, it might just become your go-to dessert whenever you want to impress with minimal fuss!

Ingredients You’ll Need

The beauty of this Chocolate Swiss Roll Cake lies in how uncomplicated the ingredient list is, yet how crucial each item is to achieving that perfect balance of texture, flavor, and appearance. Every component plays a specific role—from the eggs that create a tender sponge to the heavy cream that adds that irresistible lightness to the filling.

• 4 large eggs, room temperature: These provide structure and help the sponge rise beautifully.
• 100 g (½ cup) granulated sugar: Sweetens the cake while assisting in creating a light, airy texture when beaten with eggs.
• 65 g (½ cup) all-purpose flour: The base dry ingredient that makes the sponge tender yet sturdy enough to roll.
• 30 g (¼ cup) unsweetened cocoa powder: Gives that rich chocolate flavor and dark color essential for the cake’s indulgence.
• 1 tsp baking powder: Helps the sponge rise just enough for a soft, springy texture.
• ¼ tsp salt: Balances sweetness and enhances chocolate notes.
• 2 tbsp vegetable oil: Adds moisture to keep the sponge soft and pliable for rolling.
• 2 tbsp warm milk: Slightly warms the batter for better incorporation and tenderness.
• 1 tsp vanilla extract: Rounds out flavors with a gentle, fragrant sweetness.
• 250 ml (1 cup) heavy cream, cold: Key for whipping into the creamy filling with a light mouthfeel.
• 2 tbsp powdered sugar: Sweetens the filling without graininess.
• 1 tsp vanilla extract: Adds depth and aroma to the filling.
• 100 g (3.5 oz) cream cheese (optional): Adds richness and stability to the filling if you want it a bit firmer.
• 150 g (5 oz) dark chocolate, chopped: The star of the ganache, packed with deep cocoa taste.
• 150 ml (⅔ cup) heavy cream: Transforms the chocolate into a silky ganache topping.
• Chocolate shavings or chunks (optional): A pretty and tasty finishing touch.
• Cocoa powder dusting (optional): Used while rolling and for an elegant presentation.

How to Make Chocolate Swiss Roll Cake

Step 1: Bake the Sponge

Start by preheating your oven to 180°C / 350°F and line a 10×15 inch baking tray with parchment paper—this ensures easy removal later. Whip the eggs and sugar on high speed until they turn pale and triple in volume, which is the secret to a springy, airy sponge. Sift the dry ingredients—flour, cocoa, baking powder, and salt—and gently fold them into the egg mixture to keep that light texture intact. Add the vegetable oil, warm milk, and vanilla extract and fold everything together until smooth. Pour into the tray, spread evenly, and bake for 10 to 12 minutes until the sponge springs back when touched. This short bake time helps keep it soft and bendable, ready to roll without cracking.

Step 2: Roll While Warm

This step is crucial to avoid cracks later. As soon as the sponge is out of the oven, flip it onto a clean kitchen towel dusted generously with cocoa powder to prevent sticking. Carefully peel away the parchment paper, then roll it up with the towel, starting from a short side. Rolling while warm trains the sponge to hold its shape and keeps it flexible. Let it cool completely in this rolled position—the towel keeps the roll nice and neat.

Step 3: Make the Filling

While the cake cools, whip your cold heavy cream along with powdered sugar and vanilla until stiff peaks form. If you want that extra creaminess and slightly tangy depth, gently beat in softened cream cheese until smooth. This filling creates a luscious contrast to the chocolaty sponge and holds up well when sliced.

Step 4: Assemble

Unroll your completely cooled sponge with care, then spread the cream filling evenly across the surface—all the way to the edges. Take your time to get this layer smooth and uniform. Then, roll the sponge back up, this time without the towel, and position it seam side down for a clean look.

Step 5: Ganache & Decoration

For that irresistible finish, heat the heavy cream until it’s just steaming and pour it over the chopped dark chocolate. After a short rest, stir until glossy and silky. Let the ganache cool slightly so it thickens just enough, then pour it over your roll, smoothing it out gently. To elevate the presentation, sprinkle chocolate shavings or chunks on top or dust with cocoa powder for a classic look. It’s a beautiful way to show off your effort and the chocolate theme.

How to Serve Chocolate Swiss Roll Cake

Garnishes

A simple dusting of cocoa powder or a handful of chocolate shavings turns this cake from lovely to show-stopping. Fresh berries like raspberries or strawberries add pop and a hint of tartness that balances the richness. Whipped cream on the side is always a welcomed companion to this delicate roll.

Side Dishes

Pair your Chocolate Swiss Roll Cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for indulgence that never gets old. A warm cup of coffee or black tea complements the chocolate’s depth perfectly, making it a cozy treat for afternoon or evening.

Creative Ways to Present

For a festive twist, slice the roll and arrange circles in a layered trifle with whipped cream and berries. Or, serve individual slices dusted with edible gold leaf for a dinner party wow factor. You can even pipe extra whipped cream spirals on top to mimic a flower crown—perfect for celebrations!

Make Ahead and Storage

Storing Leftovers

Wrap your Chocolate Swiss Roll Cake tightly in plastic wrap and keep it refrigerated. It stays fresh for up to 3 days, making it an excellent make-ahead dessert. The chilling also helps the ganache and filling set nicely, improving sliceability.

Freezing

You can freeze the Swiss roll for up to one month. Freeze it uncut and well wrapped in plastic and foil to protect from freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge to retain that perfect creamy texture.

Reheating

This dessert is best enjoyed cold or at room temperature, so reheating isn’t necessary. However, if you’d like the ganache to soften slightly, let the roll sit out for 20 to 30 minutes before slicing and serving.

FAQs

Can I use a different type of chocolate for the ganache?

Absolutely! While dark chocolate offers a rich, intense flavor, you can use milk chocolate for a sweeter ganache or even white chocolate for a unique twist. Just adjust the sweetness in your filling accordingly.

What if my cake cracks when rolling?

Rolling the cake while warm is crucial to prevent cracks. If cracks happen, don’t worry—gently trim the edges or cover imperfections with extra ganache or whipped cream. Letting the sponge cool completely before unrolling can also cause cracks, so timing is everything.

Can I substitute the heavy cream in the filling?

For best results, use heavy cream as it whips up well and holds the filling’s shape. If you need a lighter option, whipping cream can work, but expect a softer filling. Non-dairy alternatives require stabilizers and may not achieve the same texture.

Is cream cheese necessary in the filling?

Not at all—cream cheese is optional and adds creaminess and extra firmness. If you prefer a lighter, purely whipped cream filling, simply leave it out, and your Swiss roll will still be delicious.

Can I add espresso powder to the sponge?

Yes! Adding a teaspoon of espresso powder to the dry ingredients enhances the chocolate flavor, deepening its richness without making the cake taste like coffee. It’s a great secret ingredient for chocolate lovers.

Final Thoughts

There’s something truly special about the Chocolate Swiss Roll Cake—it looks impressive but is surprisingly easy to master. Whether you’re baking for loved ones or treating yourself, this dessert promises tender, chocolatey perfection wrapped in a creamy embrace. I can’t encourage you enough to give this recipe a try; once you do, I bet you’ll want to make it again and again. Happy baking and enjoy every bite of this delightful cake!