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Chocolate Swiss Roll Cake Recipe

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★★★★★

4.9 from 90 reviews

This classic Chocolate Swiss Roll Cake features a light and fluffy cocoa sponge rolled with a luscious whipped cream filling and topped with a smooth chocolate ganache. The cake is baked in a thin layer, carefully rolled to create a beautiful spiral, and finished with a glossy ganache topping. Perfect for celebrations or a decadent dessert treat, this recipe combines delicate textures and rich chocolate flavors with a tender homemade touch.

Ingredients

Scale

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)

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”)

Chocolate 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. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper. Grease or spray the parchment paper as well to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: Sift together cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set aside for later use.
  3. Whip Egg Whites: Using a hand or stand mixer fitted with a whisk attachment, beat egg whites with 1/4 cup (50g) granulated sugar on high speed for 4–5 minutes until medium peaks that look foamy form. Transfer to a separate bowl.
  4. Mix Egg Yolks and Wet Ingredients: In the same bowl (no need to clean), beat the egg yolks with the remaining sugar on high speed for 1 minute. Then add vegetable oil, milk, vanilla extract, and espresso powder if using. Beat again on high speed for 2 minutes until thin and bubbly.
  5. Combine Egg Mixtures: Gently fold half of the whipped egg whites into the egg yolk mixture using low speed for 10 seconds, then add the remaining whites and fold again on low for 10 seconds to maintain airiness.
  6. Fold in Dry Ingredients: Sift the flour mixture over the wet ingredients and fold gently with a silicone spatula until combined but not overmixed. The batter should be light and fluffy.
  7. Bake the Cake: Spread the batter evenly into the prepared pan, creating a very thin layer. Smooth the top by gently shaking the pan. Bake for 12–14 minutes until the top springs back lightly on touch. Avoid over-baking.
  8. Prepare to Roll Cake: While baking, dust a large piece of parchment paper or a thin kitchen towel with about 2 tablespoons of cocoa powder on a flat surface. Once baked, loosen the cake edges with a knife, immediately invert onto the cocoa-dusted paper or towel, and peel off the baking parchment. Roll the cake tightly from the narrow end using the paper or towel, and allow it to cool completely at room temperature rolled up, about 3 hours.
  9. Make Whipped Cream Filling: Whip cold heavy cream with sugar and vanilla extract on medium-high speed for 2-3 minutes until medium to stiff peaks form. Beat in marshmallow creme if using, until well incorporated.
  10. Fill and Roll Cake: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a 1/2-inch border around the edges. Gently roll the cake back up without the parchment or towel. Place on a wire rack over a baking sheet.
  11. Prepare Chocolate Ganache: Place chopped chocolate and corn syrup in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer—avoid boiling. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir gently until smooth and glossy.
  12. Apply Ganache: Pour the ganache evenly over the rolled cake, smoothing with a spoon. Catch drips on the baking sheet and spoon over the cake again for full coverage. Refrigerate for at least 30 to 60 minutes before slicing.
  13. Store Leftovers: Cover any leftover cake and store in the refrigerator for up to 3 days, ensuring freshness and cream stability.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Do not overbake the cake layer—it should be tender and spring back slightly.
  • Cooling the cake rolled while warm prevents cracking and breaking during filling.
  • Do not refrigerate the cake before unrolling as cold cake is prone to breakage.
  • Optional espresso powder enhances chocolate flavor but can be omitted.
  • Marshmallow creme in the filling adds sweetness and stability but is optional.
  • For best results, use Dutch-process cocoa for a richer chocolate taste.

Keywords: Chocolate Swiss Roll, Chocolate Roll Cake, Swiss Roll Cake, Chocolate Sponge Cake, Whipped Cream Filling, Chocolate Ganache, Chocolate Dessert

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