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Decadent Chocolate Swiss Roll Recipe

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★★★★★

5 from 109 reviews

This classic Chocolate Swiss Roll features a light and fluffy cocoa sponge cake rolled with a smooth and creamy filling. Perfect for elegant tea times or as a delightful dessert, this recipe delivers a tender texture and rich chocolate flavor with a simple four-ingredient combination.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs
  • 100 grams granulated sugar (about 1/2 cup)
  • 25 grams unsweetened cocoa powder (about 1/4 cup)

For the Filling

  • 200 ml heavy cream (cold)
  • 2 tablespoons powdered sugar (optional for sweetness)

Instructions

  1. Prepare the Sponge Batter: Preheat your oven to 180°C (350°F). In a clean bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes pale, thick, and fluffy, doubling in volume. Carefully sift the cocoa powder over the mixture and gently fold it in with a spatula to preserve the airy texture.
  2. Bake the Sponge: Line a 10×15-inch (25×38 cm) Swiss roll pan with parchment paper. Pour the batter evenly into the pan and smooth the top with a spatula. Bake in the preheated oven for approximately 10-12 minutes or until the cake is springy to the touch and a toothpick inserted comes out clean.
  3. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted lightly with cocoa powder or powdered sugar. Peel off the parchment paper carefully. Starting from the short side, roll the cake up with the towel inside to form a spiral. Allow it to cool completely in this rolled shape to set the shape and prevent cracking later.
  4. Prepare the Filling: Whip the cold heavy cream with powdered sugar (if using) until stiff peaks form. Be careful not to overbeat, or the cream may become grainy.
  5. Fill and Roll the Swiss Roll: Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, leaving a small margin around the edges. Re-roll the cake slowly without the towel, ensuring the filling stays inside. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
  6. Serve: Slice the Swiss Roll into 1-inch thick pieces using a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices. Serve chilled or at room temperature for best flavor and texture.

Notes

  • Beating the eggs thoroughly is key to a light and fluffy sponge.
  • Folding the cocoa powder gently preserves the airiness of the batter.
  • Rolling the cake while warm prevents cracking and makes it easier.
  • You can substitute the cream filling with flavored creams, such as chocolate or coffee, for variety.
  • Store leftover Swiss Roll covered in the refrigerator for up to 2 days to maintain freshness.

Keywords: Chocolate Swiss Roll, Swiss Roll Cake, Chocolate Sponge Cake, Rolled Cake, Cream Filled Cake, Classic Dessert

Find it online: https://ellaeatsdaily.com/decadent-chocolate-swiss-roll-recipe/