Decadent Chocolate Swiss Roll Recipe
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.
- 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
