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Chocolate Swiss Roll Cake Recipe

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4.2 from 29 reviews

  • Author: Amina
  • Total Time: 3 hours 40 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Chocolate Swiss Roll Cake features a light and fluffy chocolate sponge rolled with rich whipped cream filling and finished with a glossy chocolate ganache. The cake is baked in a thin layer, rolled carefully with cocoa-dusted parchment or towel to prevent cracking, and chilled to develop its signature moist, tender texture. Perfect for an elegant dessert or special occasion treat.

Ingredients

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. Preheat and Prepare Pan: Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper. Spray or grease the parchment paper to ensure the cake releases easily during rolling.
  2. Sift Dry Ingredients: Using a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat Egg Whites: Using a hand or stand mixer with a whisk attachment, beat the egg whites with 1/4 cup (50g) granulated sugar on high speed for 4-5 minutes until foamy medium peaks form, which have a slight droop but are not stiff. Transfer to another bowl.
  4. Mix Egg Yolks and Wet Ingredients: In the same mixing bowl, add the egg yolks and remaining sugar. Mix on high speed for 1 minute, then add oil, milk, vanilla extract, and espresso powder (if using). Beat on high speed for 2 minutes until thin and slightly bubbly on top.
  5. Combine Egg Whites and Yolks: Gently fold half of the whipped egg whites into the yolk mixture with low speed for 10 seconds. Repeat with remaining egg whites for another 10 seconds, being careful not to deflate the mixture.
  6. Fold in Dry Ingredients: Sift in the flour mixture and carefully fold with a silicone spatula until fully incorporated but do not over-mix. The batter should remain light and fluffy.
  7. Bake Cake: Spread the batter evenly into the prepared pan as a thin layer. Smooth the top by shimmying the pan. Bake for 12-14 minutes or until the top springs back lightly when touched. Avoid over-baking.
  8. Prepare Rolling Surface: While the cake bakes, lay a larger piece of parchment paper or a thin kitchen/tea towel on the counter and dust it with about 2 tablespoons of cocoa powder using a fine mesh sieve.
  9. Roll Cake While Warm: When cake is done, loosen edges with a knife and invert the cake onto the cocoa-dusted parchment or towel. Peel off the baking parchment from the cake bottom. Beginning at the narrow end, gently roll the cake up with the parchment or towel still inside. Allow it to cool completely at room temperature rolled-up, about 3 hours or up to 1 day. Do not refrigerate at this stage.
  10. Make Whipped Cream Filling: Using a mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form (2-3 minutes). If using, beat in marshmallow creme until combined.
  11. Unroll and Fill Cake: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1/2-inch border around the edges. Gently roll the cake back up without the parchment/towel.
  12. Prepare Ganache: Place chopped chocolate and corn syrup (if using) in a medium bowl. Heat heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour cream over the chocolate and let sit for 2-3 minutes, then stir gently until smooth and glossy.
  13. Apply Ganache and Chill: Pour the ganache over the cake roll, spooning any drips back onto the cake. Place the cake on a wire rack over a baking sheet. Refrigerate for 30-60 minutes to set the ganache before slicing and serving.
  14. Storage: Cover leftover cake and store in the refrigerator for up to 3 days.

Notes

  • For best results, use a kitchen or tea towel lined with cocoa powder to roll the cake and prevent cracking.
  • Do not over-bake the cake; it should be springy to touch and not dry.
  • Cooling the cake rolled at room temperature prevents cracks; refrigeration before unrolling may cause tearing.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Use light corn syrup in ganache for a glossier finish.
  • Marshmallow creme in the whipped cream adds sweetness and stability but is optional.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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