Chocolate Cake Roll (Swiss Roll) Recipe

If you’re ready to impress everyone at your next gathering—or treat yourself to something truly decadent—this Chocolate Cake Roll (Swiss Roll) is the recipe you need in your life! Imagine a tender, feather-light chocolate sponge wrapped around clouds of vanilla whipped cream, all finished with a glossy chocolate ganache that’s pure bliss. Not only does it look jaw-dropping, but every bite delivers a perfect balance of rich chocolate and dreamy filling. Whether you’re a baking enthusiast or just want to try something that feels extra special, let me show you why this Chocolate Cake Roll (Swiss Roll) is pure magic.

Ingredients You’ll Need

The beauty of the Chocolate Cake Roll (Swiss Roll) is how such a show-stopping dessert uses simple, everyday ingredients that each play a critical role. Together, they create a cake that’s as memorable for its taste as for its elegant swirls and silky textures.

• Cake flour (or all-purpose flour): Ensures a tender, super-light sponge that rolls without cracking.
• Unsweetened natural or Dutch-process cocoa powder: Gives the cake its deep chocolate notes (plus a touch for dusting helps the roll release).
• Baking powder: A little lift guarantees that ultra-soft, airy texture.
• Salt: Don’t skip it—it makes the chocolate flavor shine and balances the sweetness.
• Eggs, separated: Whipped whites make the cake fluffy, yolks add richness and structure.
• Granulated sugar: Sweetens the cake and whipped cream filling in just the right measure.
• Vegetable oil: For moisture—so your cake stays soft even after chilling.
• Buttermilk or whole milk: Incorporates subtle tang and keeps the crumb delicate.
• Pure vanilla extract: A splash of this adds warmth and aroma throughout.
• Espresso powder (optional): Just a little dramatically enhances the chocolate flavor (don’t worry, it won’t taste like coffee).
• Heavy cream (cold): Whips up into that dreamy, cloud-like filling and makes the ganache ultra-luscious.
• Confectioners’ or granulated sugar (for whipped cream): Adds just enough sweetness to the filling.
• Marshmallow creme (“Fluff”, optional): For an extra-stabilized, creamy whipped filling that won’t weep.
• Semi-sweet chocolate bar, finely chopped: This is the base for that silky, shiny ganache topping.
• Light corn syrup (optional): Just a drop adds glossy shine to the ganache, making your Chocolate Cake Roll (Swiss Roll) bakery-beautiful.

How to Make Chocolate Cake Roll (Swiss Roll)

Step 1: Prep Your Pan for Success

Start by preheating your oven to 350°F (177°C). Take a 12×17-inch baking pan (a typical jelly roll pan) and grease it well, then line it with parchment paper—this is the secret weapon for a seamless release. For extra insurance, lightly grease the parchment paper as well; trust me, it makes the rolling step later so much easier.

Step 2: Sift the Dry Ingredients

Combine your flour, cocoa powder, baking powder, and salt by sifting them together through a fine mesh sieve. This step ensures your batter is clump-free, delicate, and perfectly blended, so the final Chocolate Cake Roll (Swiss Roll) bakes up light as air.

Step 3: Whip the Egg Whites

Using a mixer, beat the egg whites with a quarter of the sugar until medium peaks form, about 4–5 minutes. You’re looking for peaks that stand up but gently fold over at the tip. This whipped meringue lifts your cake into the cloud-like realm it deserves!

Step 4: Make the Yolky Base

No need to wash the mixing bowl—just add the yolks and the rest of the sugar. Beat until thickened, then stream in the oil, milk, vanilla, and espresso powder. Whip it until the mixture is bubbly and pale. Gently fold in half the whipped egg whites, then the rest, just until streaks disappear. Handle gently; you want to keep as much air as possible in this base.

Step 5: Fold in the Dry Mix

Sift the dry ingredients directly over your fluffy egg base. Using a silicone spatula, fold everything together gently until just combined. The batter should feel super-light and a bit airy—avoid overmixing so your Chocolate Cake Roll (Swiss Roll) stays soft and pliable!

Step 6: Bake and Cool the Sponge

Spread the batter into your prepared pan, smoothing it into a thin, even layer. Give the pan a little shake to level out any bumps. Bake for 12–14 minutes; you want the cake to spring back lightly when touched. Don’t overbake—this helps with roll-ability and prevents cracks.

Step 7: Roll the Hot Cake (Yes, Hot!)

While the cake is baking, lay a clean piece of parchment paper (or, even better, a thin kitchen towel) on your counter and dust generously with cocoa powder. As soon as the cake comes out, loosen the edges, invert it quickly onto your dusted surface, and peel away the baking parchment. Starting with the short end, gently roll up the hot cake with the parchment or towel inside. Let it cool completely at room temp—slow cooling prevents tearing and guarantees a beautiful Chocolate Cake Roll (Swiss Roll) swirl!

Step 8: Whip Up that Gorgeous Filling

While the cake cools, beat the heavy cream, sugar, and vanilla to medium-stiff peaks. If you love a stabler filling, add marshmallow crème right at the end. This billowy, just-sweet-enough whipped cream is absolute heaven.

Step 9: Fill and Roll Again

Sneak a peek at your cooled cake, then gently unroll it. Don’t worry if the edges are a little curled up! Spread the whipped cream evenly, leaving about a half-inch border. Reroll the cake (this time without the towel) into a tight spiral. Place it seam-side down on a wire rack over a baking sheet—this is your ganache stage.

Step 10: Make the Glossy Ganache

Add your chopped chocolate (and corn syrup, if using) to a bowl. Gently heat cream in a saucepan until just simmering, then pour over the chocolate. Wait a few minutes, then stir until you’ve got a smooth, glossy ganache. Pour it over the rolled cake, letting it drip and envelop the whole Swiss Roll in chocolatey magic. For extra coverage, scoop up any drips and re-pour!

Step 11: Chill and Slice

Refrigerate your masterpiece for 30 to 60 minutes so the ganache sets and slicing is a breeze. Cover any leftovers tightly and keep them in the fridge—if you have any left, that is!

How to Serve Chocolate Cake Roll (Swiss Roll)

Garnishes

This dessert is a showstopper even on its own, but you can really make it pop with a few thoughtful additions. Try a light dusting of cocoa powder or confectioners’ sugar, or scatter some dark chocolate curls for drama. Fresh raspberries or sliced strawberries add color and brightness, while a little whipped cream on the side makes every plate a celebration.

Side Dishes

Pair slices of the Chocolate Cake Roll (Swiss Roll) with a scoop of vanilla or espresso ice cream to take it truly over the top. For lighter fare, serve with a bowl of fresh berries or a brisk cup of hot coffee or tea—the cake’s richness and the creaminess of the filling are a match made in heaven with simple, contrasting sides.

Creative Ways to Present

Don’t be shy about presentation—this treat loves the spotlight! Slice into thick spirals and line them artfully on a rectangular platter, or stack on a tiered cake stand. For extra festivities, drizzle with a little caramel sauce, garnish with edible flowers, or use themed sprinkles for holidays and birthdays. There’s no limit to how you can dress up your Chocolate Cake Roll (Swiss Roll) for the season or the occasion.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or an airtight container. The cake stays soft and luscious for up to three days in the fridge—the whipped cream keeps its fluff, and the ganache just gets fudgier (if it lasts that long!).

Freezing

The Chocolate Cake Roll (Swiss Roll) freezes surprisingly well. Place uncut portions or the whole roll (sans ganache, for best texture) tightly wrapped in plastic and foil. Thaw overnight in the fridge, then add ganache just before serving for maximum freshness. Individual slices can be frozen as well—perfect for future emergencies when you just need a chocolate fix.

Reheating

This beauty is best served chilled or at room temperature. If you want to slightly soften the ganache, let the cake sit out for 20–30 minutes before serving. Avoid microwaving—the whipped cream and ganache can break down—but a brief rest on the counter brings out all the best textures and flavors.

FAQs

Why did my cake crack when rolling?

Cracking typically happens if the cake is overbaked or cooled too quickly. Always roll the cake while it’s hot and allow it to cool slowly, fully wrapped—this helps create that signature, unbroken spiral in your Chocolate Cake Roll (Swiss Roll).

Can I use store-bought whipped cream instead?

You can, but freshly whipped cream offers the best flavor and texture. If you do use store-bought, aim for a thick, stabilized version to avoid weeping or sogginess in your Swiss Roll.

Is espresso powder necessary?

Not at all! Espresso powder just deepens the chocolate flavor without making the cake taste like coffee. Feel free to skip it if you prefer a pure chocolate profile or don’t have it on hand.

Can I make this gluten-free?

Absolutely! Use a cup-for-cup gluten-free flour replacement, and check that your other ingredients (like cocoa and baking powder) are certified gluten-free. The texture may be a bit softer, but you’ll still get delicious results.

How do I get the ganache extra shiny?

A teaspoon of light corn syrup does wonders for adding glossy shine to your chocolate ganache. If you want that stunning, bakery-style finish on your Chocolate Cake Roll (Swiss Roll), don’t skip it!

Final Thoughts

There’s something so joyful about making (and eating!) a Chocolate Cake Roll (Swiss Roll)—from that first swirl to the last crumb, every step is packed with fun and flavor. Whether this is your first time rolling up a cake or you’re a longtime fan, give this recipe a try and get ready for smiles all around. I can’t wait for you to share your own twist on this classic treat!

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