Introduction

The Chocolate Swiss Roll is a classic dessert featuring a light, airy chocolate sponge wrapped around a smooth, creamy filling. It’s perfect for special occasions or a delightful everyday treat.

Decadent Chocolate Swiss Roll Recipe - Recipe Image

Ingredients

4 large eggs
100 grams sugar
30 grams cocoa powder
200 milliliters fresh cream

Instructions

Step 1: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. In a bowl, whisk the eggs and sugar together until thick, pale, and fluffy.
Step 2: Sift the cocoa powder over the egg mixture and gently fold it in, maintaining as much air as possible.
Step 3: Pour the batter evenly onto the prepared tray, spreading it out smoothly. Bake for 10 to 12 minutes until the sponge springs back lightly when touched.
Step 4: While warm, carefully turn the sponge onto a clean tea towel dusted with cocoa powder or powdered sugar. Peel off the parchment paper and roll the sponge up with the towel inside to shape it. Let it cool completely.
Step 5: Whip the fresh cream until soft peaks form. Unroll the cooled sponge gently, spread the cream evenly over the surface, then roll it back up tightly without the towel.
Step 6: Chill the Swiss roll in the refrigerator for at least an hour before serving to let the filling set.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cream before whipping.
Dust the finished roll with powdered sugar or cocoa powder for a simple decoration.
Use mascarpone or cream cheese mixed with whipped cream for a richer filling.

Storage

Store the Swiss roll wrapped in cling film in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 15 minutes to soften slightly. Avoid freezing, as the cream filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different filling instead of cream?

Yes, you can substitute the cream with fruit jam, chocolate ganache, or flavored buttercream depending on your preference.

How do I prevent the sponge from cracking when rolling?

Rolling the sponge while it’s still warm and using a clean tea towel helps shape it without cracking. Be gentle when unrolling to add the filling.

Decadent Chocolate Swiss Roll Recipe

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This classic Chocolate Swiss Roll is a light and airy chocolate sponge cake rolled with a smooth and creamy filling. Perfect for dessert or an elegant tea-time treat, the recipe combines a delicate cocoa-flavored sponge with a rich cream filling, rolled into a beautiful spiral that’s both visually appealing and delicious.

Author: Stella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

Sponge Cake

4 large eggs
100 grams granulated sugar
25 grams cocoa powder
50 grams all-purpose flour
1/2 teaspoon baking powder
Pinch of salt

Cream Filling

200 ml heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Sponge Batter: Preheat the oven to 180°C (350°F). In a large bowl, whisk the eggs and sugar together until the mixture becomes thick, pale, and tripled in volume. Sift together the cocoa powder, flour, baking powder, and salt, then gradually fold the dry ingredients into the egg mixture gently to maintain the airy texture.
Bake the Sponge: Line a 10×15 inch jelly roll pan with parchment paper and pour the batter evenly. Bake in the preheated oven for 10-12 minutes or until the sponge springs back when lightly touched. Remove from oven and let it cool slightly.
Roll the Sponge: While still warm, carefully invert the sponge onto a fresh parchment paper dusted with a little powdered sugar and peel off the original lining paper. Starting from one short end, gently roll the sponge with the parchment paper inside to form a log shape. Let it cool completely in this rolled shape to prevent cracking later.
Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
Assemble the Swiss Roll: Carefully unroll the cooled sponge and spread the whipped cream evenly over the surface. Re-roll the sponge tightly without the parchment paper. Wrap the roll in cling film and refrigerate for at least 1 hour before slicing to set the shape.
Serve: Slice into 1-inch pieces and serve chilled, optionally dusted with cocoa powder or powdered sugar for an elegant finish.

Notes

Be careful not to overbake the sponge to keep it soft and pliable for rolling.
Rolling the sponge while warm helps prevent cracking during assembly.
You can add a layer of jam or chocolate spread under the cream filling for extra flavor.
Use good quality cocoa powder for the best chocolate taste.
Keep the cream chilled and whip just before assembling to ensure it holds well.

Keywords: Chocolate Swiss Roll, Swiss Roll Cake, Chocolate Cake Roll, Sponge Cake Roll, Cream-filled Cake