Introduction

This Chocolate Swiss Roll Cake is a light and fluffy dessert with a rich cocoa flavor, filled with smooth whipped cream and topped with a glossy chocolate ganache. Perfect for special occasions or a decadent treat anytime.

A close-up view of a chocolate roll cake with two visible parts, one whole and one sliced. The cake has three main layers: the outer dark chocolate ganache layer with a smooth, slightly textured surface, the middle dark brown chocolate sponge layer that looks soft and crumbly, and the inner white cream layer that is thick and smooth, spiraled nicely inside the sponge. The cake sits on white parchment paper over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and 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)
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”)
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

Step 1: Preheat the 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 for an extremely nonstick surface.

Step 2: Sift the cake flour, cocoa powder, baking powder, and salt together using a fine mesh sieve; set aside.
Step 3: Beat the egg whites and 1/4 cup (50g) granulated sugar on high speed until foamy medium peaks form, about 4–5 minutes. Transfer to another bowl.
Step 4: In the same bowl, mix the egg yolks and remaining sugar on high speed for 1 minute. Add the oil, milk, vanilla, and espresso powder; beat on high for 2 minutes until the mixture is thin and bubbly.

Step 5: Fold half of the whipped egg whites into the yolk mixture on low speed for 10 seconds, then fold in the remaining whites the same way. Gently sift in the flour mixture and fold gently with a spatula until combined. Do not overmix.
Step 6: Spread the batter evenly in the prepared pan; it will be a thin layer. Smooth the top by shimmying the pan on the counter. Bake for 12–14 minutes until the cake springs back lightly when touched.
Step 7: While baking, prepare a large piece of parchment paper or a thin kitchen towel dusted with about 2 tablespoons of cocoa powder.

Step 8: When the cake is done, loosen edges with a knife and invert it onto the prepared parchment or towel. Peel off the baking parchment. Starting at a narrow end, roll the cake with the parchment/towel inside. Let it cool completely rolled up at room temperature for about 3 hours.
Step 9: Whip the cold heavy cream, sugar, and vanilla on medium-high speed until medium to stiff peaks form, about 2–3 minutes. If using, beat in marshmallow creme.
Step 10: Gently unroll the cooled cake and spread the whipped cream evenly, leaving a 1/2-inch border. Roll the cake back up without the parchment or towel. Place on a wire rack over a baking sheet.

Step 11: For the ganache, place chopped chocolate and corn syrup (if using) in a bowl. Heat the cream to a gentle simmer, then pour it over the chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy.
Step 12: Pour the ganache over the rolled cake, spreading evenly. Refrigerate for at least 30–60 minutes before slicing and serving.

Tips & Variations

Using a kitchen towel dusted with cocoa powder to roll the cake helps prevent cracking better than parchment alone.

Espresso powder enhances the chocolate flavor but can be omitted if desired.
Letting the cake cool completely at room temperature rolled up ensures flexibility and prevents tearing.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. For best texture, slice and serve straight from the fridge. Reheat is not recommended, as ganache and whipped cream are best enjoyed chilled.

How to Serve

A close-up view of four slices of chocolate Swiss roll cake arranged on white plates of different patterns, each slice showing a spiral pattern with three layers: a dark chocolate outer layer, a middle layer of rich chocolate cake, and an inner swirl of white cream. The slice on the foreground white plate has a bite taken out with a fork holding the piece close to it, and the fork has a wooden handle. The cakes rest on a white marbled surface, and a peach-colored cloth is placed beside the plate with the fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, spoon and level the all-purpose flour before measuring to avoid a dense cake, as cake flour produces a lighter texture but all-purpose works fine.

What if I don’t have marshmallow creme for the whipped cream filling?

Marshmallow creme is optional and adds extra sweetness and texture. You can omit it and simply use sweetened whipped cream with vanilla for the filling.