Chocolate Cake Roll (Swiss Roll) Recipe

Recipe Information

Prep Time: 30 minutes
Bake Time: 12–15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 10–12 slices

Ingredients

For the Chocolate Sponge Cake

• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup (30g) unsweetened cocoa powder
• ¾ cup (95g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons milk

For the Whipped Cream Filling

• 1½ cups (360ml) heavy whipping cream, cold
• ⅓ cup (40g) powdered sugar
• 1 teaspoon vanilla extract

Optional Chocolate Ganache Topping

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream

For Garnish

• Powdered sugar
• Chocolate curls
• Fresh berries
• Shaved chocolate

Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper.
3. Lightly grease the parchment paper.
4. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Set aside.

Step 3: Beat the Eggs

1. In a large mixing bowl, beat the eggs on high speed for 3–4 minutes.
2. Gradually add the sugar while mixing.
3. Continue beating for 4–5 more minutes until thick, pale, and fluffy.
4. Mix in the vanilla extract.

The mixture should nearly triple in volume.

Step 4: Finish the Batter

1. Gently fold the dry ingredients into the egg mixture.
2. Mix carefully to avoid deflating the batter.
3. Stir together the oil and milk in a small bowl.
4. Fold into the batter until fully incorporated.

The batter should remain light and airy.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan.
2. Spread evenly with an offset spatula.
3. Bake for 12–15 minutes or until the cake springs back when lightly touched.
4. Do not overbake.

Step 6: Roll the Warm Cake

1. Lay a clean kitchen towel on the counter.
2. Dust generously with powdered sugar.
3. Immediately invert the hot cake onto the towel.
4. Carefully peel off the parchment paper.
5. Starting from the short end, roll the cake and towel together.
6. Place seam-side down and allow to cool completely.

Rolling while warm helps prevent cracking later.

Step 7: Make the Whipped Cream Filling

1. Add cold heavy cream, powdered sugar, and vanilla to a chilled mixing bowl.
2. Beat until stiff peaks form.
3. Do not overbeat.

The filling should be light, fluffy, and spreadable.

Step 8: Fill the Cake

1. Carefully unroll the cooled cake.
2. Spread the whipped cream evenly over the surface, leaving a ½-inch border.
3. Gently re-roll the cake without the towel.
4. Place seam-side down on a serving platter.

Step 9: Chill

1. Cover loosely.
2. Refrigerate for at least 30 minutes before decorating.

This helps the roll hold its shape.

Optional Chocolate Ganache

Step 10: Make the Ganache

1. Place chocolate chips in a heatproof bowl.
2. Heat heavy cream until just simmering.
3. Pour over the chocolate.
4. Let sit for 2 minutes.
5. Stir until smooth and glossy.

Allow to cool slightly before using.

Step 11: Decorate

Option 1: Classic Style

• Dust generously with powdered sugar.
• Garnish with chocolate curls.

Option 2: Chocolate Lover’s Style

• Pour ganache over the chilled cake roll.
• Let it drip naturally down the sides.
• Decorate with shaved chocolate.

Option 3: Berry Swiss Roll

• Top with fresh strawberries, raspberries, and blueberries.
• Finish with a light dusting of powdered sugar.

Expert Tips

Roll While Warm

This is the secret to a crack-free Swiss roll.

Use Room-Temperature Eggs

They whip to greater volume and create a lighter sponge.

Don’t Overbake

A dry cake is more likely to crack during rolling.

Chill Before Slicing

Cold cake slices more cleanly and neatly.

Variations

Chocolate Raspberry Swiss Roll

Spread raspberry jam beneath the whipped cream.

Cookies and Cream Roll

Fold crushed chocolate sandwich cookies into the filling.

Mocha Swiss Roll

Add 1 teaspoon espresso powder to the batter.

Chocolate Peanut Butter Roll

Replace whipped cream with peanut butter frosting.

Storage

Refrigerator

Store covered for up to 4 days.

Freezer

Wrap tightly and freeze for up to 2 months.

Make Ahead

Prepare the roll one day in advance and decorate before serving.

Serving Suggestions

Serve with:

• Fresh berries
• Vanilla ice cream
• Hot coffee
• Espresso
• Chocolate sauce