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Chocolate Swiss Roll Recipe

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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 6 minutes
Course Drinks
Cuisine European
Servings 8 slices

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 10x15” 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.
Nutrition (per slice): Calories: 260 | Carbs: 22g | Protein: 4g | Fat: 18g | Cholesterol: 90mg | Sodium: 95mg | Potassium: 110mg | Fiber: 2g | Sugar: 15g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.