Chocolate Swiss Roll Cake Recipe

If you’re looking for a show-stopping dessert that’s both elegant and irresistibly delicious, this Chocolate Swiss Roll Cake is an absolute must-try. The tender, cocoa-infused sponge wraps around a luscious, creamy filling, then gets topped with a glossy chocolate ganache that makes every bite pure indulgence. It’s the kind of cake that feels fancy but comes together with surprisingly simple ingredients and straightforward steps, perfect for impressing friends or treating yourself to something special.

Ingredients You’ll Need

Every ingredient in this Chocolate Swiss Roll Cake plays a vital role, from the airy eggs that give the sponge its delicate rise to the rich dark chocolate that creates that melt-in-your-mouth ganache. With just a handful of essentials, you’ll achieve a dessert with incredible texture, flavor, and visual appeal.

• 4 large eggs, room temperature: These provide structure and help create a light, fluffy sponge.
• 100 g granulated sugar: Adds sweetness and aids in whipping the eggs to the perfect volume.
• 65 g all-purpose flour: Forms the base of the cake, offering just the right amount of chewiness.
• 30 g unsweetened cocoa powder: Infuses the cake with rich chocolate flavor and a beautiful color.
• 1 tsp baking powder: Lightens the sponge for a tender bite.
• ¼ tsp salt: Enhances the chocolate taste and balances sweetness.
• 2 tbsp vegetable oil: Keeps the sponge moist without weighing it down.
• 2 tbsp warm milk: Adds moisture and helps smoothen the batter.
• 1 tsp vanilla extract: Brings warmth and depth to the cake’s flavor profile.
• 250 ml heavy cream (cold): Essential for creating the lightly sweetened, fluffy filling.
• 2 tbsp powdered sugar: Sweetens the whipped cream filling just right.
• 100 g cream cheese (optional): Adds a creamy richness and stability to the filling.
• 150 g dark chocolate, chopped: For the luscious ganache topping that seals the deal.
• 150 ml heavy cream: Heated to melt the chocolate for a silky finish.
• Chocolate shavings or cocoa powder (optional): For a stunning decorative touch.

How to Make Chocolate Swiss Roll Cake

Step 1: Preparing the Sponge

Start by preheating your oven and lining a baking tray with parchment paper to ensure a smooth release later. The magic begins with beating the eggs and sugar vigorously until the mixture triples in size and becomes pale and airy—this is the secret to a light sponge. Next, sift the dry ingredients carefully and fold them into the egg mixture, keeping as much air in the batter as possible. A touch of oil, warm milk, and vanilla extract merge with the batter to guarantee extra moisture and richness. Finally, pour the batter into your pan and bake until it springs back lightly to the touch. This gentle bake ensures a flexible sponge ideal for rolling.

Step 2: Rolling the Sponge While Warm

Once out of the oven, don’t skip this step: roll the cake immediately while it’s still warm, using a kitchen towel dusted with cocoa powder. This technique prevents cracks and makes rolling much easier later. Let the cake cool completely rolled up; this shaping sets the cake’s form and allows it to “remember” the rolled shape, making assembly a breeze.

Step 3: Making the Filling

Whip the chilled cream with powdered sugar and vanilla until you reach stiff peaks—sturdy but still light and fluffy. For extra creaminess and a firmer filling that holds its shape beautifully inside the roll, fold in softened cream cheese. The filling should be smooth and piping-ready for easy spreading.

Step 4: Assembling the Chocolate Swiss Roll Cake

Carefully unroll the cooled sponge and spread the whipped filling evenly, covering every nook without adding too much—balance is key. Re-roll the sponge tightly but gently, ensuring the seam is tucked underneath. This will give your roll that classic swirl and neat appearance when sliced.

Step 5: Making and Applying the Ganache

For the ganache, heat the cream until just steaming and pour it over chopped dark chocolate. Let it sit for a couple of minutes before stirring until smooth, shiny, and silky. Pour the ganache over the rolled cake, letting it cascade down the sides for that irresistible glaze. Top with chocolate shavings or a light dusting of cocoa powder for a flourish that screams chocolate heaven.

How to Serve Chocolate Swiss Roll Cake

Garnishes

Presentation is everything! A sprinkle of chocolate shavings adds an elegant texture and extra chocolate flavor, while a dusting of cocoa powder offers a rustic, artisanal touch. Fresh berries or a light dusting of powdered sugar can also complement the richness beautifully and add some color contrast.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, serve alongside a cup of espresso or a glass of cold milk to balance the luscious sweetness and deepen the chocolate experience.

Creative Ways to Present

Try slicing your Chocolate Swiss Roll Cake into petite portions to serve as elegant petit fours at a tea party, or arrange slices on a platter with mixed berries and edible flowers for a festive gathering. You can even drizzle a little warm raspberry sauce for a pop of tartness and stunning visual effect.

Make Ahead and Storage

Storing Leftovers

Wrap your Chocolate Swiss Roll Cake tightly with plastic wrap and store it in the refrigerator for up to 3 days. Keeping it chilled maintains the integrity of the filling and ganache, so each slice tastes just as fresh as the first.

Freezing

If you want to save the cake for later, wrap it well in plastic wrap and then foil before popping it in the freezer. It can be frozen for up to a month without losing texture or flavor. Thaw overnight in the fridge for best results before serving.

Reheating

Since this cake is best enjoyed chilled, reheating is not usually recommended. If you prefer a softer ganache, let the cake sit at room temperature for 20-30 minutes before slicing, which gently softens the chocolate coating without compromising the cream filling.

FAQs

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

Absolutely! While dark chocolate gives a rich, deep flavor, you can substitute with milk or white chocolate for a sweeter, softer finish. Just adjust the sweetness in the filling accordingly to keep the balance perfect.

What if I don’t have cream cheese for the filling?

No worries! The cream cheese is optional and mainly adds sturdiness. You can simply whip the heavy cream with powdered sugar and vanilla alone for a light, airy filling that’s still delicious.

How do I avoid cracks when rolling the cake?

The key is to roll the sponge while it’s still warm and pliable right after baking. Using a towel dusted with cocoa powder helps prevent sticking and cracking. Also, handle the cake gently and don’t overfill the inside.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a good gluten-free flour blend that includes xanthan gum for structure. The texture might slightly differ but will still be moist and chocolatey.

Is there a way to make the cake more chocolatey?

Definitely! Adding a teaspoon of espresso powder to the sponge batter intensifies the chocolate flavor without making it taste like coffee. You can also add more cocoa powder, but be careful not to dry out the sponge.

Final Thoughts

This Chocolate Swiss Roll Cake is one of those timeless desserts that brings joy with every bite. It’s tender, creamy, and chocolaty—a perfect combination that’s easier to achieve than you might think. Whether baking for a special occasion or just a sweet treat to brighten your day, this cake will quickly become a beloved favorite. Go ahead and give it a try—you’ll be over the moon with the results!