The primary benefit of this bake is its incredibly light, flexible sponge that creates a perfect spiral without crumbling. I find that the addition of espresso powder deepens the cocoa flavor without making the cake taste like coffee. My daughter Olivia loves helping me unroll the cake, as the vanilla cream contrast is so satisfying to see. This Swiss Roll Cake Recipe is a favorite for special occasions because it looks like it came from a professional bakery but uses simple home techniques. Using a Double Chocolate Swiss Roll approach with a ganache topping ensures every bite is rich and indulgent.
Your Prep Checklist
Gathering the right tools and prepping your pan is the most important part of ensuring the cake releases cleanly. Using room temperature eggs allows the whites to whip into a much more stable foam for a better rise.
Head down to the recipe card to get started on your Chocolate Swiss Roll.
Core Ingredients
- Cake flour - provides the fine, tender crumb needed for a flexible sponge.
- Cocoa powder - adds the essential dark chocolate color and depth to the cake.
- Large eggs - separated to create both the structure and the lift in the sponge.
- Vegetable oil - keeps the cake moist and pliable so it rolls without breaking.
- Buttermilk - introduces a slight tang and keeps the crumb incredibly soft.
- Heavy whipping cream - whipped into a thick, stable filling for the center spiral.
- Semi-sweet chocolate - melted with cream to form a glossy, professional-looking ganache.
Additional Touches
For a festive look, you can decorate the top with fresh berries or white chocolate curls. Adding a thin layer of marshmallow fluff to the cream helps stabilize the filling of your Chocolate Roll With Cream Filling.
Step-by-Step Guide for Chocolate Swiss Roll
The timing of the initial roll is critical for a crack-free finish that looks beautiful when sliced. This preparation guide walks you through the delicate process of shaping and filling the sponge.
Whip whites
Beat the whites and sugar until the foam is glossy and holds its shape well. This aeration provides the necessary volume to the batter so the cake remains light after baking.
Fold batter
Incorporate the dry ingredients into the egg mixture using a gentle circular motion with a spatula. Proper folding preserves the air bubbles which prevents the Chocolate Swiss Roll from becoming dense or flat.
Roll hot
Invert the warm cake onto a cocoa-dusted towel and roll it up immediately while it is still steaming.
How long should I let the cake cool before filling? Allow the rolled sponge to reach room temperature for about three hours so it sets into its shape without tearing.
Apply glaze
Pour the smooth ganache over the filled roll and let it drip down the sides for full coverage. The glaze should be slightly warm so it spreads evenly before setting into a firm, shiny layer.
Aliana's Top Tip
The secret to a perfect spiral is all in the moisture content of the sponge and the temperature during rolling. Chocolate Swiss Roll success depends on not over-baking the thin cake layer.
Chill before slicing → the cream and ganache set firmly → you get clean, defined spirals.
Use a tea towel → it absorbs less moisture than parchment → the cake stays more flexible.
Sift the cocoa → it removes lumps for a smoother batter → the color is perfectly even.
Don't over-bake → 12 to 14 minutes is usually the limit → dry cakes will crack during rolling.
Dust with extra cocoa → it prevents the cake from sticking to the towel → the surface remains smooth.
Follow Aliana on Pinterest →Customization Options
You can easily transform this base into a Christmas Swiss Roll by adding crushed peppermint to the cream. For a fruitier twist, try a Strawberry Swiss Roll using fresh preserves and sliced berries in the center. A Red Velvet Cake Roll is another stunning variation that follows a similar rolling technique with a cream cheese filling.
Keeping It Fresh Later
Store the cake in the refrigerator for up to three days to keep the whipped cream filling stable. If the ganache loses its shine, letting a slice sit at room temperature for ten minutes helps restore its texture. Keeping it covered prevents the sponge from absorbing other odors from the fridge.
Serving Suggestions
A thick slice of this roulade is best served with a few fresh raspberries to balance the rich chocolate. I love adding a dusting of powdered sugar over the ganache for a Log Cake look during the holidays. James always says a cold glass of milk is the only way to enjoy a Chocolate Swiss Roll.
FAQs About Chocolate Swiss Roll
Why did my cake crack during the roll?
Cracking usually happens if the cake was over-baked or if you waited too long to roll it after it came out of the oven. The heat makes the sponge pliable; once it cools, the structure becomes set and will break if you try to bend it.
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the texture of your Swiss Chocolate Roll may be slightly less tender. Cake flour has a lower protein content, which is ideal for creating the delicate, flexible crumb needed for this specific dessert.
How do I get clean slices of the roll?
For the most defined spiral, make sure the cake has chilled for at least an hour so the filling is firm. Use a sharp, thin-bladed knife and wipe it clean with a warm, damp cloth between every single cut.
Does the ganache need corn syrup?
Corn syrup is optional, but it provides a beautiful glossy finish that makes the Swiss Roll Decoration look professional. It prevents the chocolate from looking dull after it has been refrigerated for a few hours.
Your Next Favorite Recipe
This dessert is a cherished part of my baking routine and always impresses guests. It belongs to our Dessert category for when you want something truly special.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Chocolate Swiss Roll
Ingredients
Equipment
Method
- Whip the egg whites with sugar until medium peaks form to create the airy foundation of the sponge.
- Mix the yolks with oil, milk, and vanilla before folding in the whites and sifted dry ingredients gently.
- Spread the batter thinly and bake at 350°F until the top springs back lightly when touched with your finger.
- Invert the hot cake onto a cocoa-dusted towel and roll it up tightly to set the memory of the curve.
- Unroll the cooled cake, spread with whipped vanilla cream, and roll it back up without the towel carefully.
- Pour warm chocolate ganache over the roll and refrigerate until the topping is firm and glossy before slicing.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Chocolate Swiss Roll:
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