If you’re looking for a show-stopping dessert that is as delightful to eat as it is to admire, the Chocolate Swiss Roll Cake is a true standout. This gorgeous cake features a pillowy chocolate sponge rolled around a fluffy, lightly sweetened cream filling, all enrobed in rich ganache and topped with chocolate shavings. Whether you’re hosting a celebration or treating yourself to a little baking therapy, this Chocolate Swiss Roll Cake is a must-try for any chocolate lover and never fails to impress with its luscious swirls and irresistible flavor.
Ingredients You’ll Need
What makes the Chocolate Swiss Roll Cake so tempting is how such simple, everyday ingredients transform into a bakery-worthy dessert. Each element serves a purpose: creating a light airy sponge, a creamy filling, or a silky chocolate topping that brings it all together in every bite.
- Eggs, room temperature: Whip up for structure and a fluffy sponge that’s easy to roll.
- Granulated sugar: Adds sweetness and helps stabilize your sponge for perfect volume.
- All-purpose flour: The base of your cake, keeping it tender but not too dense.
- Unsweetened cocoa powder: Rich chocolate flavor is a must for this classic confection.
- Baking powder: Gives that little lift your sponge needs to be light and soft.
- Salt: Brings balance, making the chocolate taste more pronounced.
- Vegetable oil: Guarantees a sponge that stays soft and moist without weighing it down.
- Milk (warm): Loosens the batter and helps dissolve the cocoa for smoother richness.
- Vanilla extract: Enhances both cake and cream with a cozy, aromatic note.
- Heavy cream (cold): Whips up into a dreamy filling that compliments the rich chocolate.
- Powdered sugar: Dissolves easily in the whipped cream, giving silky sweetness.
- Cream cheese (optional): Adds stability if you want extra thick, luscious filling (highly recommended for advanced rolling skills!).
- Dark chocolate, chopped: The star of the velvety ganache that blankets the cake.
- Heavy cream (for ganache): Melds with chocolate to create a glossy, pourable finish.
- Chocolate shavings or chunks (optional): Sprinkle on top for crunch and stunning presentation.
- Cocoa powder (optional): Use for dusting to add elegance and deepen the cocoa aroma.
How to Make Chocolate Swiss Roll Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 180°C or 350°F and line a 10×15 inch baking tray with parchment paper. This step ensures the sponge comes out effortlessly, allowing for a seamless roll later on. Give your parchment a quick spritz or swipe of oil if you’re extra cautious about sticking.
Step 2: Whip Eggs and Sugar
In a large bowl, combine your eggs and granulated sugar. Whip on high speed for 5 to 7 minutes until the mixture becomes pale, thick, and triples in volume. This unskippable step guarantees a sponge that’s feather-light and rollable without cracking.
Step 3: Fold in Dry Ingredients
Sift together flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture using a spatula. This gentle hand-folding keeps all that precious air you whipped in, ensuring your Chocolate Swiss Roll Cake has a cloud-like texture.
Step 4: Add Wet Ingredients
Mix together the vegetable oil, warm milk, and vanilla extract. Carefully fold this into your batter until it’s smooth and chocolatey. The oil and milk guarantee your sponge remains moist and never dry or crumbly.
Step 5: Bake the Sponge
Pour the airy batter into your prepared pan, spreading it evenly into the corners. Tap the pan lightly to remove air bubbles, then bake for 10 to 12 minutes. It’s done when the top springs back at a gentle touch, so watch closely and don’t overbake!
Step 6: Roll While Warm
Right out of the oven, invert the sponge onto a clean kitchen towel dusted with cocoa powder (this prevents sticking and adds another hit of cocoa). Peel off the parchment gently, then use the towel to roll it up from the short end, wrapping the cake in a swirl. Let it cool completely — this “memory” keeps it from cracking later.
Step 7: Make the Cream Filling
Whip cold heavy cream with powdered sugar and a splash of vanilla until stiff peaks form. Want a sturdy, bakery-style cream? Beat in softened cream cheese for extra stability and a slight tang that pairs beautifully with the chocolate.
Step 8: Assemble and Fill
Once your rolled sponge has cooled, unroll it gently. Spread the whipped cream filling evenly all over, leaving a half-inch border at the edges. Then, re-roll the cake (this time without the towel), and position it seam side down. You’ll see those delicious swirls of chocolate and cream!
Step 9: Ganache and Decoration
Heat the heavy cream until steaming and pour it over the chopped dark chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Once the ganache has cooled a bit but is still pourable, coat your Swiss roll generously. Finish with chocolate shavings, chunks, or a dusting of cocoa powder for that finishing touch.
How to Serve Chocolate Swiss Roll Cake
Garnishes
This cake loves a little flair! Pile on chocolate shavings, sprinkle with cocoa powder, or add a handful of chocolate chips for extra texture. Even a dusting of powdered sugar or a few edible flowers make each slice feel special.
Side Dishes
Since the Chocolate Swiss Roll Cake is already a star, keep sides simple: think fresh berries like strawberries or raspberries, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. They complement the richness and balance each bite with a pop of freshness.
Creative Ways to Present
Slice thick wheels to showcase the beautiful swirl, then arrange on a platter for an eye-catching centerpiece. For parties, try slicing into mini rolls or even sandwiching slices between layers of fruit. Individual plates with a drizzle of raspberry sauce or a sprinkle of sea salt elevate the experience even further!
Make Ahead and Storage
Storing Leftovers
Cover the Chocolate Swiss Roll Cake tightly with plastic wrap or place in an airtight container. Store in the fridge for up to 3 days — the flavors meld beautifully, and the cake stays moist and tender!
Freezing
If you’d like to prepare ahead, the sponge (without filling or ganache) can be wrapped well and frozen for up to a month. The assembled cake also freezes wonderfully: slice, wrap individually, and stow in a freezer-safe bag. Thaw overnight in the fridge for best results.
Reheating
For that just-baked taste, let the cake sit at room temperature for 30 minutes before serving. Avoid microwaving to keep the cream and ganache at their best texture. If you baked and froze just the sponge, bring to room temp before assembling with filling and ganache.
FAQs
Why did my Swiss roll crack?
The most common cause is letting the sponge cool flat rather than rolled — always roll while warm to lock in that flexibility! Also, don’t overbake; a dry sponge is much more likely to crack.
Can I use a different filling?
Absolutely! The classic cream is divine, but you can experiment with chocolate mousse, fruit preserves, or even a coffee-flavored whipped cream for a twist on your Chocolate Swiss Roll Cake.
Do I need to use cream cheese in the filling?
No, it’s optional, but recommended if you want a thicker, more stable cream, especially if you’re transporting the cake or want sharper swirl lines when slicing.
What size pan should I use?
A 10×15 inch (25×38 cm) jelly roll or rimmed baking pan works perfectly to yield the right thickness for effortless rolling and generous filling layers.
Can I make the Chocolate Swiss Roll Cake gluten free?
Yes! Substitute the all-purpose flour with a good-quality 1:1 gluten-free baking flour blend. The method stays the same, and you’ll still get a soft, flexible sponge.
Final Thoughts
I can’t recommend the Chocolate Swiss Roll Cake enough — it’s one of those bakes that brings genuine joy from the first swirl to the last crumb. Whether you share it at a gathering or savor a slice with your coffee, I promise it will always leave people asking for seconds. Give it a try and enjoy this chocolatey, creamy classic at home!