Swiss Roll Cake

Are you a fan of chocolate? This decadent recipe for Swiss Roll Cake is about to be at the top of your favorites. A light and fluffy chocolate sponge paired with the homemade cream filling makes this the perfect dessert to share - or enjoy on your own!

Treat yourself to even more chocolate by trying my Easy Chocolate Cake recipe. Check out all of my Chocolate Desserts Recipes next.

As soon as you take your first nibble of this Cake, you're going to be racking your brain for your next dessert hit. I highly suggest trying my Chocolate Truffles or my Double Chocolate Chip Cookies recipe as well! (or both!)

TASTE AND TEXTURE:

• Rich yet fluffy cake crumb
• Creamy center with homemade ganache for outer layer
• Pairs perfectly with some more whipped cream or even a scoop of ice cream

RECIPE INGREDIENTS:

• Chocolate - Dark chocolate is a great flavor for this cake but you can easily use milk chocolate as well.
• Unsalted butter - If you only have salted butter, omit the extra salt addition.
• Eggs - Eggs help with the fluffiness and are also a major binding agent for rest of the ingredients. 
• Sugar - For sweetness.
• All-purpose flour - I like to use regular flour for this chocolate cake.
• Cocoa powder - Adding the cocoa powder adds that lovely chocolate flavor and dark chocolate color.
• Baking soda - Adding a little bit of baking soda is key for that lift in the cake!
• Baking powder - Perfect for giving the cake that extra fluffiness.

For Whipped filling:

• Heavy cream - Whisk it when it is super cold to get that light and fluffy texture.
• Powdered sugar - Just a hint of sweetness is needed.
• Mascarpone cheese - Adds a super amazing creaminess to the filling.

For Chocolate ganache you will need:

• Dark chocolate - I prefer dark chocolate but semi-sweet could work.
• Heavy cream - A little bit of cream helps to create a thin and spreadable texture.
• Pure Vanilla Extract - For flavor.

HOW TO MAKE CHOCOLATE CAKE ROLL?

Melt chocolate and butter. You can use a microwave to melt them. Or a double boiler method on stove top works too. When completely melted, set them to the side and allow to cool down.

Whisk the whites. Whisk in the egg whites and sugar together till they get super fluffy. Remember to use room temperature egg whites and a clean bowl free of any oil residues.

Combine yolks with the chocolate. To yolks, add in the cooled chocolate mixture and whisk till everything is well combined.

Sift dry ingredients together. I like to use a sifter when I combine dry ingredients to help get rid of the lumps.

Fold egg whites and chocolate-yolk mixture in the batter: Incorporate yolk mix and egg whites mix slowly into dry ingredients. Use a spatula to fold whites in the batter slowly. You want all those air bubbles in the batter.

Bake. Pour cake batter onto your prepared baking sheet and bake in the oven till done.

Roll the cake while it is still warm. This step sets in the memory of the cake to stay rolled when you re-roll it later with cream filling to stay rolled and not break.

Make the filling. Whisk powdered sugar and heavy cream together to form soft peaks and then fold in the room temp cheese and vanilla.

Make the chocolate ganache. Melt dark chocolate in a microwave-safe bowl or over stove top in a double boiler.

Reroll the cake. Once you've covered entire surface of the cake, roll it back up and put it in the fridge to set.

Top with ganache. Remove cake from the refrigerator and pour the ganache on.

WHAT IS THE DIFFERENCE BETWEEN A SWISS ROLL AND A JELLY ROLL?

The biggest difference is that a jelly roll is loaded with a sweet jelly filling versus a creamy whipped topping filling. Various countries, however, use the names interchangeably. In the US, a jelly roll cake that is filled with jam is referred to as a "jelly roll," while in Britain, a jelly roll caked that is filled with jam is called a "Swiss roll."

WHEN TO ROLL IT HOT OR COLD?

The best temperature to roll the cake is to have it warm. This way, it's still moldable and pliable and won't break in the process. If you wait for it to cool, it may break or crumble as you're rolling it.

Why does my Swiss roll crack?

Cake roll may crack if it is under baked or even over baked. Too much moisture, or too much dryness both are this cake's enemies! Roll it when its warm and allow it to cool rolled.  

TO STORE THE ROLL:

To keep this chocolate cake as fresh as possible for as long as possible, you'll want to store it in an airtight container and keep it in the refrigerator. If you want to eat it at room temperature, just slice off a piece and let it set out of the fridge for about 10 minutes or so.

TO FREEZE THIS CAKE:

You can! Just wrap it tightly in saran wrap and then add it to a freezer-safe bag or container. This will keep it fresh and ready for the next time you want to enjoy it. Eating within 2 months of freezing is recommended.

QUICK TIPS FOR MAKING LIGHT AND FLUFFY ROLL:

• If you want to make this into a gluten-free roll, you can use a sweetener of your choice as well as gluten-free flour.
• Adding a light dusting of powdered sugar on top of the cake gives a nice boost of sweetness!

MORE CAKE RECIPES

• Black Forest Cake Recipe
• Small Batch Brownies Recipe
• Chocolate Bundt Cake

If you liked this cake recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog And lets be friends on Pinterest and Facebook too! 🙂

Recipe

Swiss Cake Roll

This simple Swiss cake roll recipe is so fun to make and loaded with rich chocolate flavor!

4.82 from 16 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 57 minutes minutes

Servings 10 Slices

1x2x3x

Calories: 329kcal

Author: Neha

Equipment

• 1 10 x 15 (25 x 38 cm) Sheet Pan

Ingredients

For the cake:

• ▢ 2 ounces chocolate
• ▢ ½ stick unsalted butter
• ▢ 3 large eggs
• ▢ ¾ cup sugar
• ▢ ¼ cup flour
• ▢ ¼ cup cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ a pinch salt

For the whipped filling:

• ▢ 1 cup heavy cream (very cold)
• ▢ 5 Tablespoons powdered sugar
• ▢ ¼ cup mascarpone cheese (room temperature)

To make the chocolate glaze:

• ▢ 6 ounces chocolate (dark, semi sweet or even milk is fine)
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon Pure vanilla extract

Instructions

• Preheat the oven. Preheat your oven to 350℉ and add parchment paper or spray your baking pan with cooking spray.
• Melt chocolate and butter. You can use a microwave or use a bowl that can withstand high heat over a pot of steaming water on the stove to melt together butter and chocolate. Make sure it melts completely then place it aside and allow to cool down.
• Whisk. Add egg whites and sugar together and whisk. (Using a mixer is best since you're trying to get these two ingredients nice and fluffy!) You want the mixture to be huge in volume so whisk away! It should take around 3-4 minutes at med-med high speed.
• Combine yolks with the chocolate. To yolks, add in the cooled chocolate mixture and whisk until it's combined using a hand whisk.
• Fold dry ingredients into wet. Sift all the dry ingredients - flour, cocoa, baking powder, baking soda and salt in a bowl and then fold them with yolk-chocolate mixture and ⅓ of egg whites mixture.

  Now add and fold egg whites mixture in the batter in two batches. Make sure that it's fluffy and smooth!
• Bake. Pour cake mixture onto your prepared baking sheet and bake in the oven for 10-12 minutes.
• Roll the cake while it's warm. After the cake is baked all the way, let it rest for about 2 minutes in the pan, outside of the oven. Sprinkle some powdered sugar on a cutting board, then turn the cake pan upside down and place the baked cake on it. Roll the cake when it's still warm and leave it sitting to cool down all the way.
• Make the whipped cream filling. As the cake is cooling, it's time to make cream filling! Whisk powdered sugar and chilled heavy cream together to form soft peaks and then fold in the cheese and vanilla.
• Make chocolate ganache. Heat cream and chocolate in a microwave-safe bowl. If you break it up into pieces before melting, it makes the process much quicker.

  Alternatively, you can add cream to a saucepan on the stove and bring it to a bowl. Once it's boiling, add in chopped chocolate. Then stir the mixture together to allow it to combine, turn the gas off and stir till a glossy ganache is formed.
• Assemble! Very carefully unroll the cake and then use a spatula to spread on the whipped cream filling.
• Reroll the cake. Once you've covered the entire surface of cake, roll it back up and put it in the fridge to set for about ½ - 1 hour.
• Pour ganache. Remove chilled cake from refrigerator and drizzle on the topping. (or pour it on). Enjoy!

Notes

To Store:

Store it in an airtight container and keep in the refrigerator at all times. If you want to enjoy it at room temperature, just slice off a piece and let it set out of the fridge for about 10 minutes or so.

Can you freeze this cake?

Yes of course! Just add it to a freezer-safe bag or container. This will keep it fresh and ready for the next time you want to enjoy it.

Thaw overnight in the refrigerator or on counter top for a few hours before enjoying!

Nutrition

Serving: 1Slice | Calories: 329kcal | Carbohydrates: 43g | Protein: 6g | Fat: 34g | Sodium: 103mg | Sugar: 31g

Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!