This Chocolate Swiss Roll Cake features a tender cocoa sponge rolled with sweet vanilla cream and finished with a glossy chocolate ganache. Elegant yet comforting, this classic dessert is ideal for holidays, birthdays, or any occasion that calls for something both beautiful and indulgent.

Why You’ll Love This Recipe
Light, airy sponge cake that rolls without cracking

Creamy, whipped filling for a delicate contrast

Rich chocolate ganache for a decadent finish

Visually impressive yet approachable to make

Great make-ahead dessert for gatherings or celebrations

Versatile and customizable with fruit or flavored creams

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake:

3 large eggs

¾ cup granulated sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

⅓ cup unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

For the Filling:

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For the Chocolate Ganache:

½ cup heavy cream

4 oz semi-sweet chocolate chips

2 tablespoons unsalted butter

Directions
For the Sponge Cake:
Preheat and Prepare Pan:
Preheat the oven to 175°C (350°F). Grease and line a 15×10 inch jelly roll pan with parchment paper.

Whisk Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar for about 2 minutes until pale, thick, and fluffy. Mix in the vanilla extract.

Mix Dry Ingredients:
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

Combine Mixtures:
Gently fold the dry ingredients into the egg mixture using a spatula. Fold carefully to maintain volume.

Bake:
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.

Roll and Cool:
Let the cake cool for 5 minutes in the pan. Invert onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting at the short end, roll the cake with the towel. Allow it to cool completely, rolled.

For the Filling:
Whip the Cream:
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Unroll and Fill:
Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface. Re-roll the cake (without the towel), and place seam-side down on a serving plate.

For the Chocolate Ganache:
Make Ganache:
In a saucepan or microwave-safe bowl, heat the cream until hot but not boiling. Pour over the chocolate chips and butter. Let sit for 1 minute, then stir until smooth and glossy.

Coat the Cake:
Pour the ganache over the rolled cake, smoothing with a spatula. Allow to set slightly before serving.

Servings and timing
Servings: 8–10 slices
Prep time: 25 minutes
Cook time: 12 minutes
Cooling/Chilling time: 1 hour
Total time: 1 hour 40 minutes

Variations
Berry Swiss Roll: Add a layer of fresh raspberries or sliced strawberries before rolling.

Mocha Version: Add 1 teaspoon of instant espresso powder to the sponge for a coffee-chocolate twist.

Nutty Option: Fold in chopped hazelnuts or almonds with the whipped filling.

White Chocolate Ganache: Substitute dark chocolate with white chocolate for a lighter finish.

Holiday Style: Add peppermint extract to the filling and top with crushed candy canes.

storage/reheating
Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. This cake is not recommended for freezing once assembled, as the cream may separate.

FAQs
How do I keep the cake from cracking when rolling?
Roll the cake while it’s still warm and pliable, using a towel dusted with powdered sugar.

Can I make the sponge cake ahead of time?
Yes, the sponge can be baked and rolled (with the towel) a day ahead. Store wrapped at room temperature, then fill and serve.

Do I have to use a jelly roll pan?
A jelly roll pan (15×10 inch) is ideal, but a similarly sized baking sheet with a rim will work as long as it’s not too deep.

Can I flavor the filling?
Yes, flavor the whipped cream with extracts like almond, coffee, or citrus zest.

Can I use store-bought whipped topping?
Yes, though homemade whipped cream gives a fresher taste and better texture.

How do I slice the roll cleanly?
Use a serrated knife dipped in hot water and wiped clean between cuts.

Can I freeze the sponge cake?
Yes, you can freeze the rolled sponge (without filling) wrapped tightly for up to 1 month. Thaw and fill before serving.

Is the ganache optional?
Yes, you can dust the cake with powdered sugar or cocoa powder instead for a simpler presentation.

What chocolate is best for ganache?
Semi-sweet chocolate chips or baking chocolate give a rich but balanced flavor.

Can I use gluten-free flour?
Yes, use a 1:1 gluten-free flour blend designed for baking to substitute the all-purpose flour.

Conclusion
This Chocolate Swiss Roll Cake is an elegant dessert that delivers in both taste and appearance. With its rich ganache, light sponge, and sweet cream filling, it’s a timeless classic that’s as impressive as it is comforting. Whether for a holiday dessert or a weekend treat, it never fails to delight.

Chocolate Swiss Roll Cake

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Author: Douaa
Total Time: 45 minutes
Yield: 8–10 servings
Diet: Vegetarian

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Description

This Chocolate Swiss Roll Cake is a light and fluffy cocoa sponge filled with sweet vanilla whipped cream and finished with a glossy chocolate ganache. Perfect for birthdays, holiday dinners, or elegant dessert tables, this rolled cake is as stunning as it is delicious.

Instructions

1. Make the Sponge Cake:

Preheat oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
In a large bowl, beat eggs and sugar for 2 minutes until pale and fluffy. Stir in vanilla.
In another bowl, sift together flour, cocoa powder, baking powder, and salt.
Gently fold dry ingredients into egg mixture until just combined.
Spread batter evenly in the prepared pan and bake for 10–12 minutes, until a toothpick comes out clean.
Let cake cool for 5 minutes. Invert onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel. Cool completely.

2. Prepare the Filling:

Whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
Gently re-roll the cake without the towel.

3. Make the Ganache:

Heat the cream until steaming, then pour over chocolate chips and butter. Let sit 1–2 minutes, then stir until smooth.
Let cool slightly, then pour over the rolled cake.

4. Chill and Serve: