The Ultimate Chocolate Swiss Roll Cake Recipe and Guide
Master simple techniques to achieve a flawless spiral and tender, creamy layers.
The Ultimate Chocolate Swiss Roll Cake
There’s something undeniably delightful about a classic Chocolate Swiss Roll Cake: a tender chocolate sponge, a fluffy creamy filling, all rolled and finished with a glossy ganache glaze. This elegant, retro-inspired dessert dazzles both family gatherings and dinner parties alike. Learn everything you need for a foolproof Swiss roll, plus tips to ensure a beautiful swirl every time.
What is a Chocolate Swiss Roll Cake?
A traditional Swiss Roll Cake features a light, flexible sponge cake rolled around a flavorful filling—typically whipped cream, buttercream, or cream cheese frosting. The chocolate version achieves decadent, bittersweet cocoa notes contrasted with a sweet, creamy center. The whole roll is enveloped in a silky chocolate ganache that adds an extra layer of indulgence.
- Type: Classic rolled sponge cake (also called roulade)
- Texture: Light, airy sponge; creamy, smooth filling; glossy, soft-set ganache
- Serving: Sliced into spiraled pieces for an eye-catching reveal
Essential Equipment
For successful Swiss roll cakes, the right gear matters. Here’s what you’ll need:
- 15×10-inch jelly roll pan (a must for the correct cake thickness and flexibility)
- Hand or stand mixer for beating eggs and cream
- Parchment paper for easy release
- Clean, lint-free kitchen towel (tea towel) for rolling
- Offset spatula for spreading batter and filling evenly
- Plastic wrap for chilling
Chocolate Swiss Roll Cake: Step-by-Step Recipe
Ingredients
| Component | Ingredients |
|---|---|
| Chocolate Sponge Cake |
|
| Creamy Filling |
|
| Chocolate Ganache |
|
| For Dusting Towel | 2 tablespoons powdered sugar |
Instructions
- Prep your pan: Line a 15×10-inch jelly roll pan with parchment, leaving overhang on all sides. Preheat oven to 350°F (175°C).
- Mix the sponge: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs and sugar until thick, pale, and tripled in volume (5–8 minutes). Gently fold in melted butter and vanilla.
- Carefully sift the dry ingredients over the egg mixture and fold just to combine.
- Spread and bake: Pour batter evenly into prepared pan, smoothing with an offset spatula. Bake for 10–12 minutes—the cake should spring back lightly when pressed.
- Dust and roll: While the cake bakes, sprinkle a clean tea towel with 2 tablespoons powdered sugar. When cake is done, loosen edges and invert onto towel. Immediately peel off parchment and dust the top with more powdered sugar.
- Starting at the short edge, roll up the warm cake (with towel inside). Cool completely, seam-side down, for about 1 hour.
- Prepare the filling: Beat cream cheese until smooth. Add powdered sugar, butter, and vanilla; mix until creamy and fluffy.
- Fill and re-roll: Gently unroll cake. Spread filling evenly, leaving a 1/2-inch border. Re-roll without towel, wrap in parchment and plastic, and refrigerate for at least 1 hour.
- Make ganache: Microwave chocolate chips and cream in a bowl in 30-second bursts until smooth. Whisk in powdered sugar and just enough milk for pourable texture.
- Glaze and serve: Unwrap cake onto a rack. Pour ganache evenly over, smoothing sides. Let set, trim ends, and transfer to platter. Slice and enjoy!
Baker’s Secrets for a Crack-Free, Fluffy Swiss Roll
- Time is crucial: Roll the sponge while warm to prevent cracks.
- Proper pan: Use a jelly roll pan for the right thickness, not a standard cookie sheet; this ensures flexibility for rolling.
- Don’t overbake: A dry sponge will snap and crack—bake just until the top springs back.
- Cool completely before filling: The cake “remembers” its rolled shape and won’t tear. A warm cake risks melting the creamy filling.
- Chill before slicing: Refrigerate for a clean, tidy spiral and to firm up the frosting.
Creative Variations and Flavor Ideas
- Holiday twist: Add a splash of peppermint extract to the filling, or sprinkle crushed peppermint candy on the ganache.
- Berry burst: Layer fresh raspberries or strawberries with the creamy filling before rolling.
- Nutty finish: Fold chopped toasted hazelnuts or pistachios into the filling or sprinkle over the ganache.
- Coffee lover’s version: Dissolve 1 teaspoon instant espresso in the cake batter for a mocha-effect sponge.
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Serving and Storage Tips
- Cut with a serrated knife for neat spiraled slices.
- Garnish with berries, a dusting of powdered sugar, or chocolate curls for an elegant finish.
- Storage: Keep in the refrigerator, wrapped in plastic or airtight container, for up to 3 days. Allow the cake to come to room temperature before serving for best flavor.
- Freezing: The Swiss roll (unfrosted or fully finished) can be frozen up to 1 month. Thaw overnight in the refrigerator and glaze if desired.
Troubleshooting: Common Questions and Solutions
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake cracked when rolling | Overbaked or cooled too long before rolling | Roll immediately while still warm; don’t overbake |
| Filling oozing out | Cake still warm or overfilled | Cool cake completely; leave a border when filling |
| Ganache too thick/thin | Incorrect cream or milk ratio | Add milk in very small increments until pourable; chill to thicken if needed |
| Cake stuck to pan | No parchment or insufficient greasing | Always line pan with parchment and grease well |
| Soggy, dense roll | Overmixed batter; underbaked | Gently fold ingredients, bake until just done |
Frequently Asked Questions (FAQs)
Q: What’s the difference between a Swiss Roll Cake and a Yule Log?
A: Both start as a rolled sponge cake with creamy filling, but a Yule Log (or Bûche de Noël) is a festive, decorated version often frosted to look like tree bark and adorned with holiday decorations.
Q: Can I use whipped cream instead of cream cheese in the filling?
A: Yes, stabilized whipped cream (with a little gelatin or mascarpone) makes a lighter filling—just be sure to chill well before slicing so the roll holds together.
Q: How do I avoid cracks in my Swiss roll?
A: Roll up the cake immediately after baking while still hot, and don’t overbake the sponge. A proper jelly roll pan prevents the cake from being too thick or thin.
Q: Can I make the cake ahead?
A: Absolutely—the rolled, filled cake can be made 1 day ahead and kept chilled. Ganache can be poured just before serving for maximum shine.
Q: Can I double this recipe?
A: Yes, you can double all the ingredients and prepare in two pans for a larger crowd. Assemble and chill both rolls before glazing.
Decorating and Presentation Ideas
- Classic look: Smooth ganache finish with trimmed ends for a neat appearance.
- Festive flair: Top with sugared cranberries, sprigs of rosemary, or chocolate shavings.
- Dusted elegance: A final sprinkling of powdered sugar right before serving enhances the swirled interior.
Why You’ll Love This Chocolate Swiss Roll Cake
- Foolproof process: Step-by-step guidance ensures a moist, flexible cake with a uniform spiral.
- Luscious flavor: Balanced chocolate notes with a touch of vanilla and rich, but not heavy, filling.
- Show-stopping presentation: Each slice reveals a beautiful swirl, making it an ideal centerpiece for celebrations.
More Rolled Cake Inspiration
Once you master the basic Swiss roll, try more fun ideas, including:
- Red velvet roll with cream cheese filling
- Lemon cake roll with lemon curd and whipped cream
- Tiramisu roll cake with espresso soak and mascarpone
With this ultimate guide, roll up a Chocolate Swiss Roll Cake everyone will request again and again!
References
- https://bellyfull.net/chocolate-swiss-roll-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a33943671/yule-log-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a82055/chocolate-swiss-roll-cake/
- https://www.youtube.com/watch?v=lIhrNMEp3oM
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39178045/cake-recipes-made-from-scratch/
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