Irresistible Chocolate Cake Roll (Swiss Roll) Recipe

Soft, pillowy sponge cake wrapped around a silky chocolate cream filling makes this Swiss roll a decadent chocolate cake roll that melts in your mouth.

The delicate texture and rich flavor create a dessert that feels both elegant and comforting.

Bakers of all skill levels can master this impressive treat with a few simple techniques.

The light, airy cake becomes a canvas for creamy chocolate goodness that sparks joy with every slice.

Rolling the cake requires a gentle touch and a bit of patience, but the result is absolutely worth the effort.

Dust with powdered sugar and watch as this stunning dessert becomes the star of any gathering.

You won’t be able to resist another bite of this irresistible chocolate delight.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 12-14 minutes

Total Time: 3 hours 45 minutes

Calories: 290 kcal

Servings: 9

Chocolate Cake Roll (Swiss Roll) Ingredient List

• All-Purpose Flour: Provides structure and tenderness to the delicate cake roll, choose unbleached flour for best results.
• Cocoa Powder: Delivers rich chocolate flavor and deep color, opt for high-quality dutch-processed cocoa for intense taste.
• Baking Powder: Ensures light and airy texture, check freshness for optimal cake rise.
• Salt: Enhances overall flavor and balances sweetness, use fine table salt.

• Eggs (Whites and Yolks): Creates structure and adds richness, select fresh room-temperature eggs for better incorporation.
• Granulated Sugar: Sweetens and stabilizes egg whites, use pure cane sugar for consistent results.
• Vegetable Oil: Keeps cake moist and tender, choose neutral-flavored oil like canola.
• Milk: Adds moisture and softness, whole milk provides best flavor.
• Vanilla Extract: Rounds out chocolate flavor, use pure extract for authentic taste.
• Espresso Powder: Intensifies chocolate notes, optional but recommended for deeper flavor.

• Heavy Cream: Creates luxurious whipped cream, select high-fat content cream for stable peaks.
• Marshmallow Creme: Optional ingredient for extra creaminess and stabilization.
• Dark Chocolate: Makes glossy ganache topping, choose high-quality chocolate with 60-70% cocoa content.
• Corn Syrup: Adds shine to ganache, completely optional.

Tools You’ll Need for a Flawless Cake Roll

• Hand Mixer or Stand Mixer: Essential for whipping egg whites and cream to perfect consistency.
• Whisk Attachment: Crucial for creating fluffy egg whites and smooth whipped cream.
• 12×17-inch Baking Pan: Perfect size for creating thin, even cake layer.
• Parchment Paper: Prevents sticking and helps with rolling the cake.
• Fine Mesh Sieve: Ensures smooth, lump-free dry ingredients.
• Silicone Spatula: Ideal for gently folding ingredients without deflating batter.
• Small Saucepan: Needed for heating cream for ganache.
• Medium Bowls: Used for mixing various components.
• Wire Rack: Helps with ganache dripping and cooling.
• Baking Sheet: Catches ganache drips underneath wire rack.
• Knife: Used for loosening cake edges from pan.

How to Make a Swiss Roll from Scratch

• Oven Preparation

Warm up the oven and create a perfect non-stick surface for the cake by using parchment paper and a light spray.

• Cake Mixture

Blend egg components carefully, creating a smooth and light batter with a silky texture that will ensure a delicate cake roll.

• Baking Process

Spread the batter gently into the pan, ensuring an even layer that will transform into a soft, rollable cake with a delightful chocolate essence.

• Cake Rolling

Quickly transfer the hot cake onto a cocoa-dusted surface and roll tightly, allowing it to cool and develop its signature shape.

• Cream Filling

Whip the cream into a luxurious, cloud-like topping that will add a dreamy richness to the chocolate base.

• Ganache Creation

Melt chocolate with cream, creating a glossy, rich coating that will elevate the cake’s appearance and flavor.

• Final Touch

Cover the rolled cake with the decadent ganache, letting it drip and create a stunning, professional-looking dessert that will impress everyone at the table.

Tips for Better Chocolate Cake Rolls

• Practice rolling the cake while it's still warm to prevent cracking, using a gentle but firm touch to create a tight, smooth spiral without breaking the delicate sponge.
• Elevate the classic whipped cream by folding in crushed cookies, fruit preserves, or melted chocolate to create exciting flavor combinations that surprise and delight your taste buds.
• Transform the chocolate ganache by incorporating liqueurs, espresso, or different chocolate types like white or milk chocolate to match your personal flavor preferences and create a signature dessert.
• Prepare the cake roll up to two days in advance, storing it wrapped tightly in plastic wrap in the refrigerator to ensure a stress-free dessert that's ready when you are.

Serving a Swiss Roll Like a Bakery Pro

• Decadent Dessert Companion: A scoop of vanilla ice cream complements the rich chocolate flavors, creating a luxurious contrast between cold and warm textures.
• Elegant Beverage Pairing: Strong espresso or dark roast coffee enhances the cake's deep chocolate notes, providing a sophisticated taste experience.
• Festive Presentation Idea: Dust the finished cake with powdered sugar or sprinkle with chocolate shavings for an extra touch of elegance and visual appeal.
• Seasonal Garnish Option: Fresh berries like raspberries or strawberries add a bright, tangy element that cuts through the cake's intense chocolate richness.

Keep Your Swiss Roll Soft and Sweet

• Smart Storage Solutions: Wrap the cake roll tightly in plastic wrap to maintain moisture and prevent drying out in the refrigerator.
• Chilled Longevity: Chocolate cake roll stays fresh for 3-4 days when stored in an airtight container inside the refrigerator, keeping its delightful texture and flavor intact.
• Freezing Magic: Slice the cake roll into individual portions, wrap each securely in plastic wrap and aluminum foil, then freeze for up to 2 months for convenient make-ahead dessert enjoyment.
• Temperature Tips: Always let the cake roll rest at room temperature for 15-20 minutes before serving to enhance its soft texture and allow ganache to soften slightly, creating a more luxurious eating experience.

Silky Chocolate Cake Roll

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• Total Time: 3 hours 45 minutes
• Yield: 9 1x

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Description

Swiss chocolate cake roll combines rich cocoa and delicate cream for an elegant dessert. Bakers of all skill levels can craft this impressive European-style pastry with simple ingredients and careful technique.

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Ingredients

Scale 1x2x3x

• 4 large eggs, room temperature, separated
• ¾ cup (150g) granulated sugar
• ¼ cup (60ml) vegetable oil
• ¼ cup (60ml) buttermilk or whole milk
• 1 ½ tsps pure vanilla extract
• ¾ cup (95g) cake or all-purpose flour
• ¼ cup (21g) unsweetened natural or Dutch-process cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp espresso powder (optional)
• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 3 tbsps (38g) granulated or confectioners’ sugar
• 1 tsp pure vanilla extract
• 2 tbsps marshmallow creme (“Fluff”) (optional)
• ½ cup (120ml) heavy cream or heavy whipping cream
• 1 bar (4 oz/113g) semi-sweet chocolate, finely chopped
• 1 tsp light corn syrup for glossy shine (optional)

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Instructions

1. Surface Preparation: Grease a 12×17-inch pan with nonstick spray, line with parchment paper, and apply an additional layer of grease to ensure smooth cake release.
2. Dry Ingredient Blend: Sift cocoa powder, flour, baking powder, and salt through a fine mesh sieve, creating a uniform dry mixture.
3. Egg White Technique: Whip egg whites with sugar until medium peaks form, creating a light, airy base for the cake batter.
4. Yolk Mixture: Beat egg yolks and remaining sugar until light and fluffy, then blend in oil, milk, vanilla, and espresso powder to create a smooth, slightly aerated mixture.
5. Batter Integration: Gently fold whipped egg whites into the yolk mixture in two stages, maintaining the batter’s delicate volume and texture.
6. Baking Preparation: Carefully spread batter across the prepared pan, using gentle shaking motions to achieve an even surface.
7. Cake Baking: Bake in a preheated 350°F oven for 12-14 minutes, checking for a light spring-back when touched to ensure perfect doneness.
8. Cooling Technique: Immediately invert hot cake onto cocoa-dusted parchment paper, then tightly roll with the paper and allow to cool completely at room temperature for approximately 3 hours.
9. Filling Creation: Whip cold heavy cream with sugar and vanilla until medium to stiff peaks develop, optionally incorporating marshmallow creme for added richness.
10. Cake Assembly: Unroll cooled cake, spread whipped cream evenly, leaving a small border, then carefully roll back up without the parchment.
11. Ganache Preparation: Heat cream until gently simmering, pour over chopped chocolate and corn syrup, allowing it to sit before stirring to a smooth, glossy consistency.
12. Final Coating: Pour ganache generously over the rolled cake, ensuring complete and even coverage.
13. Serving Preparation: Refrigerate the finished cake for 30-60 minutes to set the ganache, then slice and serve chilled.

Notes

• Prep Surface Perfectly: Grease and line the pan meticulously to prevent sticking and ensure smooth cake removal.
• Whip Whites Wisely: Beat egg whites to medium peaks for optimal volume and delicate texture without overwhipping.
• Cool Cake Carefully: Allow the rolled cake to cool completely at room temperature for 3 hours to maintain its shape and prevent cracking.
• Ganache Technique: Let chocolate mixture sit briefly before stirring to achieve a smooth, glossy coating without air bubbles.

• Prep Time: 30 minutes
• Cook Time: 12-14 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 9
• Calories: 290
• Sugar: 20g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg