If you’re looking for a show-stopping dessert that’s as delightful to gaze at as it is to devour, Chocolate Swiss Roll with Cream Filling & Ganache is about to become your new favorite obsession. This heavenly confection layers a tender chocolate sponge, a cloud-like cream filling, and a glossy ganache that will have everyone swooning. Whether you’re impressing guests or indulging in a little kitchen magic for yourself, this classic roll feels like pure celebration in every slice.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing that such a regal treat can get its awe-inspiring taste and textures from a handful of pantry staples. Each ingredient in your Chocolate Swiss Roll with Cream Filling & Ganache plays a unique role: from that melt-in-your-mouth sponge to the luscious swoop of filling and final shower of glossy chocolate!
- Eggs: The backbone of the sponge cake, giving it lift, structure, and that delicate crumb we all love.
- Granulated sugar: Sweetens the sponge and helps whip the eggs into an airy, pale foam.
- Unsweetened cocoa powder: Deep, rich chocolate flavor is non-negotiable here! Use a good quality powder for best results.
- All-purpose flour: Provides just enough body to keep the sponge light but not crumbly.
- Baking powder: Ensures that perfect, gentle rise so your cake rolls without breaking.
- Salt: A pinch wakes up all the chocolatey flavors and keeps the sweetness balanced.
- Vegetable oil (or melted butter): Adds suppleness, making the cake extra flexible for rolling.
- Milk: Moisture is key for tenderness, and it helps the batter come together smoothly.
- Vanilla extract: Just a dash lifts the whole cake with a subtle, comforting aroma.
- Heavy whipping cream: This is where the dreamy filling comes in—the cream whips up light as air.
- Powdered sugar: Sweetens the filling while keeping it silky, never gritty.
- Heavy cream (for ganache): Warms the chocolate into a pourable, decadent glaze.
- Dark chocolate, chopped: For that ultra-glossy, bittersweet ganache finish—choose a chocolate you’d want to eat on its own!
- Butter (optional, for shine): Just a touch makes your ganache irresistibly glossy.
How to Make Chocolate Swiss Roll with Cream Filling & Ganache
Step 1: Prepare and Bake the Chocolate Sponge
Preheat your oven to 180°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper. Begin by beating the eggs and sugar in a large bowl until the mixture is thick, pale, and has almost tripled in size. This step is essential—don’t rush it! Sift together your flour, cocoa, baking powder, and salt, then gently fold them into the airy eggs. Finish by stirring in the milk, oil, and vanilla until just combined and spread the batter evenly in your pan. Bake 10–12 minutes, just until springy.
Step 2: Roll Up While Warm
The magic moment! As soon as the cake comes out of the oven, invert it onto a kitchen towel dusted with cocoa powder. Peel off the parchment, then roll the cake up—starting from a short side—inside the towel. This locks in the shape and prevents cracks. Let it cool, still rolled, before you add the filling.
Step 3: Whip and Fill the Cream Center
Now for that irresistible creaminess! Whip heavy cream, powdered sugar, and vanilla together until stiff peaks form. Carefully unroll your cooled cake. Spread the whipped cream filling in an even layer, taking it nearly to the edges, then gently coax your cake back into a neat roll, trying not to squish out that lovely filling.
Step 4: Make the Dreamy Ganache
On to the show-stopping topper! Heat cream until it’s just steaming (not boiling) and pour over your chopped chocolate. Let it sit a minute or two, then stir until smooth and glossy. If you’re in the mood for extra shine, add a tablespoon of butter. The aroma alone will have you swooning!
Step 5: Decorate and Finish
Set your rolled cake on a rack and pour the luscious ganache all over, letting it cascade down the sides. Add a sprinkle of powdered sugar, chocolate shavings, or colorful sprinkles for instant festivity. Now, your Chocolate Swiss Roll with Cream Filling & Ganache looks like it came straight from a bakery window!
How to Serve Chocolate Swiss Roll with Cream Filling & Ganache
Garnishes
Garnishes bring the wow factor! A dusting of cocoa powder, swirls of extra whipped cream, chocolate curls, or even a handful of fresh berries turn each slice of Chocolate Swiss Roll with Cream Filling & Ganache into a slice of edible art. Edible gold leaf is a fabulous touch for special celebrations!
Side Dishes
This decadent dessert is delicious on its own but truly sings with a few thoughtful accompaniments. A scoop of vanilla or coffee ice cream, a handful of tart raspberries, or a mug of dark roast coffee balances all that chocolaty richness. For a holiday table, it’s stunning paired with mulled wine or a simple herbal tea.
Creative Ways to Present
If you’re entertaining, serve slices on individual plates with fresh mint and a drizzle of raspberry sauce. For a party, try cutting your Chocolate Swiss Roll with Cream Filling & Ganache into thick rounds and stacking them for a playful, cake-tower effect. Cupcake liners and a dusting of powdered sugar make for perfectly portable treats at a picnic or bake sale.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Chocolate Swiss Roll with Cream Filling & Ganache fresh by wrapping it tightly in plastic wrap and storing it in the fridge. It stays soft and decadent for up to three days—though in my house, it rarely lasts that long!
Freezing
You can absolutely freeze this dessert. Wrap your entire roll (or individual slices) well in cling film, then foil, and freeze for up to two months. Thaw overnight in the fridge to maintain the cake’s texture and the creaminess of the filling.
Reheating
While it’s best enjoyed chilled or at cool room temperature, if you want to take the chill off, let your slice sit at room temp for fifteen minutes before serving. Avoid microwaving, as it can melt the cream filling and spoil that pretty spiral!
FAQs
Can I use a different filling instead of whipped cream?
Absolutely! While the classic cream filling is a dreamy match for chocolate, you can experiment with strawberry jam, coffee whipped cream, or even a hazelnut spread for a new twist on Chocolate Swiss Roll with Cream Filling & Ganache.
Why did my cake crack when I rolled it?
This usually happens if the sponge isn’t rolled while still very warm from the oven. Rolling while hot locks in flexibility, so don’t wait to complete this step!
Can I make Chocolate Swiss Roll with Cream Filling & Ganache gluten free?
Yes! Just swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour, and the rest of the recipe remains the same. You still get all the signature swirls and joy.
Do I have to use dark chocolate for the ganache?
Dark chocolate gives the most intense flavor, but you can use milk chocolate if you prefer a sweeter, creamier topping. Semi-sweet chocolate chips also work in a pinch!
How do I get really neat spirals when slicing?
Chill the assembled roll for at least an hour before slicing, and use a long, sharp serrated knife. Wipe the blade between cuts for those picture-perfect swirls of Chocolate Swiss Roll with Cream Filling & Ganache.
Final Thoughts
If you love a dessert that’s as much about the joy of making as it is about devouring, don’t miss your chance to try this Chocolate Swiss Roll with Cream Filling & Ganache. It’s a true crowd-pleaser and a sweet reminder that the best treats are meant to be shared. Happy rolling!