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Chocolate Swiss Roll Cake Recipe

★★★★★

4.5 from 124 reviews
  • Author: Mariam
  • Total Time: 4 hours 10 minutes
  • Yield: 8-10 servings 1x

Description

This decadent Chocolate Swiss Roll Cake features a light and fluffy cocoa sponge rolled with rich whipped cream and topped with a smooth, glossy chocolate ganache. Perfectly balanced in texture and flavor, it’s a stunning dessert to impress guests or enjoy as a special treat.

Ingredients

Scale

For the 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 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)

For the 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”)

For the 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. Prep the Pan: Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter. Line the pan with parchment paper and grease the paper as well to ensure the cake releases seamlessly.
  2. Sift Dry Ingredients: Sift together cake flour, cocoa powder, baking powder, and salt into a bowl using a fine mesh sieve. Set aside.
  3. Whip Egg Whites: Using a hand mixer or stand mixer with a whisk, beat the egg whites with 1/4 cup (50g) granulated sugar on high speed for 4–5 minutes until medium peaks form—peaks that are foamy and slightly droopy.
  4. Mix Egg Yolks and Wet Ingredients: In the same mixing bowl, add egg yolks and remaining sugar; beat on high for 1 minute. Then add vegetable oil, milk, vanilla, and espresso powder (if using). Beat on high for 2 minutes until thin and bubbly.
  5. Combine Egg Whites and Yolks: Gently fold half of the whipped egg whites into the egg yolk mixture by mixing on low speed for 10 seconds. Add the remaining egg whites and mix on low for another 10 seconds.
  6. Fold in Dry Ingredients: Sift the flour mixture over the wet batter. Use a silicone spatula to carefully fold the mixture until combined. Batter should be light and fluffy; do not overmix.
  7. Bake the Cake: Spread the batter evenly in the prepared pan in a thin layer. Smooth the top by gently shaking the pan. Bake for 12–14 minutes, or until the top springs back lightly when touched. Avoid over-baking.
  8. Prepare to Roll the Cake: While the cake bakes, lay down a piece of parchment paper or a thin kitchen towel larger than the cake on the counter. Dust it evenly with about 2 tablespoons of cocoa powder using a fine mesh sieve.
  9. Roll the Hot Cake: Once baked, run a knife around the edges to loosen. Immediately invert the cake onto the cocoa-dusted parchment or towel. Peel off the parchment paper it baked on. Starting at the narrow end, carefully roll the cake with the parchment/towel inside. Let cool completely at room temperature, rolled up, for about 3 hours.
  10. Make Whipped Cream Filling: Using a mixer, whip cold heavy cream with sugar and vanilla on medium-high until medium to stiff peaks form (2–3 minutes). Beat in marshmallow creme if desired.
  11. Unroll and Fill the Cake: Gently unroll the cooled cake and spread the whipped cream evenly on top, leaving a half-inch border. Roll the cake back up tightly without the parchment/towel. Place on a wire rack over a baking sheet for catching drips.
  12. Prepare Ganache: Place chopped chocolate and corn syrup (if using) in a bowl. Heat heavy cream in a small saucepan until it simmers gently (no boiling). Pour cream over chocolate and let sit 2–3 minutes. Stir slowly until smooth and glossy.
  13. Glaze the Cake: Pour ganache evenly over the cake roll. Spoon up any drips to coat the cake fully. Refrigerate for at least 30 to 60 minutes to set.
  14. Store: Cover leftovers and refrigerate for up to 3 days. Slice and serve chilled or at room temperature.

Notes

  • Use parchment paper and grease well to prevent sticking and tearing.
  • Rolling cake while warm helps prevent cracks; do not refrigerate before rolling.
  • Allow cake to cool completely before adding filling to avoid melting the whipped cream.
  • Espresso powder enhances chocolate flavor but is optional.
  • Marshmallow creme in whipped cream adds sweetness and stability but is optional.
  • Ganache can be made shiny with corn syrup but can be omitted if unavailable.
  • Store cake covered in refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Swiss Roll Cake with Chocolate Ganache, Whipped Cream Filled Cake, Chocolate Roll

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