There’s something so nostalgic and satisfying about a Chocolate Swiss Roll—its soft sponge, swirled with fluffy cream, and that smooth chocolate coating. ✨ It’s a dessert that feels both elegant and comforting, and it’s surprisingly easy to make at home!
Perfect for birthdays, tea parties, holiday spreads, or just because you want a slice of something indulgent, this Chocolate Swiss Roll is as fun to make as it is to eat. And bonus: no fancy equipment required.
If you love this one, don’t miss my Vanilla Cake Roll with Berries and Mini Chocolate Layer Cakes too!
Ingredients:
For the Sponge Cake:
- 4 large eggs, room temp
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cream Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache (Optional):
- 1/2 cup heavy cream
- 4 oz dark or semi-sweet chocolate, chopped
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10×15” jelly roll pan with parchment and lightly grease.
2. Beat eggs, sugar, and vanilla with a mixer for 5 minutes until thick and pale.
3. Sift flour, cocoa, baking powder, and salt into the egg mixture. Fold gently to keep volume.
4. Pour into prepared pan and spread evenly. Bake 10-12 minutes, until sponge springs back when touched.
5. Lay a clean kitchen towel flat and dust with powdered sugar. Invert hot cake onto towel and peel off parchment.
6. Starting from a short end, roll cake and towel together gently. Cool completely.
7. Whip cream, sugar, and vanilla to stiff peaks. Unroll cake, spread filling evenly, then re-roll (without towel).
8. For ganache: heat cream, pour over chopped chocolate. Stir smooth and spread over cake. Chill until set.
🍽️ Serving and Presentation Tips
- Dust with cocoa or powdered sugar just before serving.
- Slice on a diagonal for a fancy dessert plate look.
- Garnish with berries, mint, or chocolate curls for flair.
❓ FAQ
Can I make it ahead of time? Yes! Make and roll the cake a day ahead, then fill and frost the day of serving.
Can I freeze Swiss Roll? Absolutely. Wrap tightly (without ganache) and freeze up to 1 month. Thaw in the fridge overnight.
Do I have to use ganache? Nope! You can dust with cocoa, use frosting, or even leave it plain
🧊 Storage Info
Refrigerate in an airtight container for up to 3 days. Best texture is within 24 hours. Freeze (unfilled or filled but unglazed) up to 1 month.
Chocolate Swiss Roll Recipe
Ingredients
For the Sponge Cake:
- 4 large eggs room temp
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Cream Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Chocolate Ganache (Optional):
- 1/2 cup heavy cream
- 4 oz dark or semi-sweet chocolate chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15” jelly roll pan with parchment and lightly grease.
- Beat eggs, sugar, and vanilla with a mixer for 5 minutes until thick and pale.
- Sift flour, cocoa, baking powder, and salt into the egg mixture. Fold gently to keep volume.
- Pour into prepared pan and spread evenly. Bake 10-12 minutes, until sponge springs back when touched.
- Lay a clean kitchen towel flat and dust with powdered sugar. Invert hot cake onto towel and peel off parchment.
- Starting from a short end, roll cake and towel together gently. Cool completely.
- Whip cream, sugar, and vanilla to stiff peaks. Unroll cake, spread filling evenly, then re-roll (without towel).
- For ganache: heat cream, pour over chopped chocolate. Stir smooth and spread over cake. Chill until set.
Notes
- Don’t overbake—dry sponge cracks more easily.
- Roll cake while warm to shape without breaking.
- You can skip ganache or use chocolate frosting instead.
Give this Chocolate Swiss Roll a try—you’ll love the soft sponge and creamy swirl! Tag your slice on social so I can drool over your creation. 😄
