Chocolate Swiss Roll
A classic, light, and fluffy chocolate sponge cake rolled with a luscious chocolate filling. Perfect for birthdays, tea time, or any special occasion, this homemade Swiss roll impresses with its delicate texture and rich chocolate flavor. Easy to customize with various fillings and flavor twists.
Equipment
- Jelly roll pan (approx. 10x15 inches)
- Parchment paper
- Electric mixer or whisk
- Mixing bowls
- Spatula
- Cooling rack
- Clean kitchen towel or silicone mat for rolling
Ingredients
For the Sponge:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour, sifted
- ¼ cup cocoa powder, sifted
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsalted butter, melted (optional)
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream (or whipping cream)
- 3 tbsp powdered sugar
- ½ cup good-quality chocolate ganache or melted chocolate
- 1 tsp vanilla extract
Optional for Dusting/Decoration:
- Powdered sugar or cocoa powder
- Melted chocolate drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- Beat eggs and sugar using an electric mixer on high speed until thick, pale, and fluffy (about 5 minutes).
- Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture in batches to keep batter airy.
- Fold in melted butter and vanilla extract carefully.
- Pour batter into the prepared pan, spreading evenly. Tap the pan gently to release air bubbles.
- Bake for 12–15 minutes until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean kitchen towel dusted with cocoa or powdered sugar. Peel off the parchment paper.
- Roll the cake gently with the towel from the short side. Let cool completely rolled up to hold shape.
- Prepare filling: whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in chocolate ganache or melted chocolate.
- Unroll cooled cake carefully. Spread the filling evenly, leaving a small border.
- Roll the cake back up without the towel. Wrap in plastic wrap and chill for at least 1 hour.
- Before serving, dust with powdered sugar or drizzle melted chocolate if desired. Slice and enjoy!
Notes
- For extra moisture, brush the sponge with a light syrup before filling.
- To avoid cracking, always roll the cake while warm.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Use gluten-free flour blend to adapt for gluten intolerance.
- Can be made a day ahead; flavors improve after chilling.