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Chocolate Swiss Roll

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This soft chocolate roll has a light sponge filled with creamy cheese frosting and wrapped in rich chocolate. Easy-to-follow guide included for smooth rolling.

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Updated on Tue, 18 Mar 2025 20:53:14 GMT
A chocolate sponge roll filled with creamy cheese, dusted with sugar powder, placed elegantly on a white dish surrounded by chocolate bits. Pin it
A chocolate sponge roll filled with creamy cheese, dusted with sugar powder, placed elegantly on a white dish surrounded by chocolate bits. | chefmelt.com

Luxurious Chocolate Swiss Roll Cake

I mastered this Swiss Roll Cake after binging so many baking programs, and now it's my favorite showstopper dessert. Picture featherlight chocolate cake wrapped around billowy cream, all covered in smooth chocolate ganache. It seems complicated but once you nail the rolling part, it's actually super enjoyable to create. And nothing beats that moment when you cut a slice and everyone's jaws drop – absolutely worth it.

What Makes This Recipe Special

There's something truly wonderful about crafting a roll cake. How the still-warm cake curls into its powdered sugar coat then opens up for that luscious filling. Each mouthful gives you the ideal balance of soft cake and creamy richness. When I take this to gatherings, folks always think I bought it from a fancy shop.

Ingredients for Chocolate Swiss Roll

  • All-Purpose Flour: Basic pantry flour works perfectly, no fancy varieties needed.
  • Unsweetened Cocoa Powder: Splurge on quality here, you'll taste the difference.
  • Sugar: Cuts the cocoa bitterness and helps our cake stay soft.
  • Eggs: The key players for getting that airy, light structure.
  • Vanilla Extract: Boosts all the flavors around it.
  • Heavy Cream: We'll use this for our ganache topping and the fluffy filling.
  • Powdered Sugar: Adds sweetness to filling and helps with the rolling process.
  • Cream Cheese: Gives our filling that wonderful creamy tang.
  • Chocolate Chips: These transform into our gorgeous glossy ganache layer.

Step-by-Step Instructions

Prepare the Cake Batter
Combine your dry stuff then add eggs, sugar and vanilla, beating until smooth. Dump it into your lined pan and smooth it out evenly.
Bake
Stick it in the oven around 11 minutes. Watch it carefully, we want it just barely done so it won't crack when rolling.
Roll the Cake
Now comes the tricky bit. Flip that hot cake onto a tea towel with powdered sugar, take off the paper and start rolling. Don't stress if it looks messy.
Make the Filling
While the cake's cooling, beat your filling until it's airy and smooth. Unroll your cooled cake, spread that creamy mixture all over and roll it back up snugly.
Coat with Ganache
Warm your cream, pour over chocolate chips and stir until silky and shiny. Drizzle this over your rolled cake and let it firm up in the refrigerator.

Tips for Success

  • Use a Jelly Roll Pan: This particular pan size creates the ideal thickness for easy rolling.
  • Roll While Warm: This isn't optional, it really stops those annoying cracks.
  • Cool Completely: Your filling will stay put instead of oozing everywhere.
  • Wrap and Chill: Makes slicing those beautiful spiral pieces so much cleaner.
A chocolate roll cake filled with cream and a swirl of chocolate, dusted with powdered sugar, alongside a small cupcake and decorative greenery. Pin it
A chocolate roll cake filled with cream and a swirl of chocolate, dusted with powdered sugar, alongside a small cupcake and decorative greenery. | chefmelt.com

Storage and Freezing

Store your cake rolled up tight in the fridge and it'll remain tasty for up to three days. Need to make it ahead? Bundle it up before adding the ganache and stick it in the freezer for up to two months. Just let it thaw overnight in the fridge and add that shiny coating right before you serve it.

Variations

  • Filling Flavors: I sometimes swap in marshmallow cream or chocolate mousse for a change of pace.
  • Topping Options: Try a simple sugar dust or some drizzled caramel for extra flair.
  • Festive Additions: During Christmas time, I love throwing in some peppermint flavor to make it more seasonal.

Frequently Asked Questions

→ What’s the reason for rolling the cake while it’s warm?

Rolling it warm keeps the cake flexible and prevents tears when adding the filling later.

→ How does a tea towel help?

It stops the cake from sticking while cooling and soaks up extra moisture.

→ Can this dessert be prepared in advance?

Absolutely! You can make it 1-2 days early and keep it chilled in the refrigerator.

→ Why cut the edges of the roll?

Neatened edges give a polished look and highlight the spiral layers.

→ How can I stop the cake from breaking?

Avoid overbaking the sponge and always roll it while it’s still warm.

Chocolate Swiss Roll

Soft and airy chocolate cake rolled with cream cheese and finished with a chocolate glaze.

Prep Time
15 Minutes
Cook Time
11 Minutes
Total Time
26 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (1)

Dietary: Vegetarian

Ingredients

01 2 tablespoons heavy cream.
02 2/3 cup chocolate chips.
03 4 tablespoons softened butter.
04 1/2 teaspoon salt.
05 3-4 tablespoons milk.
06 4 tablespoons powdered sugar.
07 8 ounces softened cream cheese.
08 1 teaspoon vanilla extract.
09 1/4 cup cocoa powder.
10 1/2 cup granulated sugar.
11 4 large eggs.
12 1 teaspoon vanilla extract.
13 2 tablespoons powdered sugar for dusting.
14 2 tablespoons melted butter.
15 1 cup powdered sugar.
16 1/2 cup all-purpose flour.
17 1 teaspoon baking powder.

Instructions

Step 01

Set the oven temperature to 350°F and line a jelly roll pan with a sheet of parchment paper that hangs over the edges.

Step 02

Mix the flour, cocoa powder, salt, and baking powder until everything’s even.

Step 03

In another bowl, whisk the eggs and sugar until it turns thick and light.

Step 04

Stir in the melted butter and vanilla gently with the egg mixture until just mixed.

Step 05

Gradually fold your dry mix into the wet mixture until fully combined.

Step 06

Spread the batter evenly in the lined pan and bake for exactly 11 minutes.

Step 07

While your cake is in the oven, sprinkle a clean tea towel with a generous coat of powdered sugar.

Step 08

Flip the hot cake out onto the sugared towel, then carefully peel off the parchment paper.

Step 09

Right away, roll the cake up along with the towel, starting from one of the smaller sides.

Step 10

Let the rolled-up cake cool completely to room temp, which will take about 2 hours.

Step 11

Blend the cream cheese, powdered sugar, butter, and vanilla together until it’s smooth and creamy for the filling.

Step 12

Unroll the cooled cake with care and spread the filling over the surface while keeping some room around the edges.

Step 13

Roll the cake back up snugly, without the towel this time, and wrap it completely in plastic.

Step 14

Put the wrapped cake in the fridge for at least an hour to let the filling set.

Step 15

To make the ganache, melt the chocolate with cream, then stir in the sugar and milk to get it to a pourable texture.

Notes

  1. Looks sharp on a dessert table.
  2. You can make this ahead of time.
  3. A time-honored baking technique.
  4. Ideal for hosting or celebrations.

Tools You'll Need

  • Jelly roll pan.
  • A clean tea towel.
  • Electric mixer.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk products (like cream cheese and butter).
  • Eggs are included.
  • Wheat-based flour is used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 478
  • Total Fat: 28 g
  • Total Carbohydrate: 52 g
  • Protein: 8 g