Chocolate Swiss Roll Cake

Why Make This Recipe

The Chocolate Swiss Roll Cake is a delightful dessert that combines a soft, chocolatey sponge with a rich cream filling. This dessert not only looks impressive but also tastes amazing. It’s a perfect choice for birthdays, celebrations, or just a simple family treat. Making this cake at home allows you to control the flavors and ingredients, giving you a fresh and homemade taste that beats any store-bought version.

How to Make Chocolate Swiss Roll Cake

Ingredients

• 4 large eggs (room temperature)
• 3/4 cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (60 g) all-purpose flour (sifted)
• 1/4 cup (30 g) unsweetened cocoa powder (sifted)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup (240 ml) heavy cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional) 2 tbsp Nutella or melted chocolate for extra flavor
• 1/2 cup (115 g) unsalted butter (softened)
• 1 1/2 cups (180 g) powdered sugar
• 1/4 cup (30 g) unsweetened cocoa powder
• 2–3 tbsp milk or heavy cream
• 1 tsp vanilla extract
• Chocolate chunks, truffles, or chocolate bars for decoration

Directions

1. Preheat the oven to 180°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
2. Beat the eggs and sugar together until the mixture is pale, thick, and fluffy (about 5 minutes). Add the vanilla extract.
3. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold this into the egg mixture.
4. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.
5. While the cake is still warm, place it on a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then roll the cake up with the towel inside, starting from the short side. Let it cool completely while rolled.
6. Whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form.
7. Unroll the cooled sponge, spread the whipped cream evenly over it, and then roll it back up without the towel.
8. Beat the softened butter until creamy. Then mix in the powdered sugar, cocoa powder, vanilla, and milk until smooth and spreadable.
9. Frost the rolled cake with the chocolate buttercream.
10. Decorate with chocolate chunks, candy pieces, or shaved chocolate as desired.
11. Refrigerate the cake for 1–2 hours before slicing. Serve and enjoy a rich, moist chocolate roll cake!

How to Serve Chocolate Swiss Roll Cake

Slice the Chocolate Swiss Roll Cake into generous pieces and serve on a platter. You can enjoy it plain or add a dollop of whipped cream on top for an extra touch. It pairs wonderfully with a cup of coffee or tea!

How to Store Chocolate Swiss Roll Cake

Keep any leftover Chocolate Swiss Roll Cake in the refrigerator. Store it in an airtight container to maintain its freshness. The cake can last for about 3–5 days in the fridge.

Tips to Make Chocolate Swiss Roll Cake

• Make sure your eggs are at room temperature for better volume while beating.
• Be gentle when folding the dry ingredients into the egg mixture to keep it light and airy.
• Dust the kitchen towel with cocoa powder instead of flour to avoid a white powdery appearance on the cake.
• Chill the whipped cream before mixing for easier whipping.

Variation

You can add different flavors to the cake by using different fillings such as fruit preserves, flavored whipped creams, or even a cream cheese filling. You can also experiment with different frostings, such as vanilla or cream cheese.

FAQs

1. Can I use a different type of flour?
Yes, you can use gluten-free flour as a substitute for all-purpose flour if you need a gluten-free option.

2. Can I freeze the Chocolate Swiss Roll Cake?
Yes, you can freeze the unfilled cake after it cools down. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to a month.

3. How do I make the roll cake less sweet?
You can reduce the amount of sugar in the cake and the frosting to suit your taste, or use unsweetened cocoa powder instead of sweetened options.