Chocolate Swiss Roll Cake: A Light and Elegant Classic

The Chocolate Swiss Roll Cake is a timeless dessert that blends the richness of cocoa with the delicate texture of a sponge cake. Rolled with a creamy filling and finished with a dusting of cocoa or ganache, it’s a showstopper for any gathering, yet surprisingly simple to prepare. Light, airy, and deeply chocolatey, this cake is as beautiful to slice as it is satisfying to eat.

Ingredients

For the Cake:

• 4 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Filling:

• 3/4 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the Optional Topping:

• Powdered sugar or cocoa powder, for dusting
• Chocolate ganache or melted chocolate, for drizzling

Instructions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes, until the mixture is pale, thick, and tripled in volume. Add vanilla extract and mix briefly.

Sift together the cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when gently touched.

Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short side. Let it cool completely while rolled.

While the cake is cooling, prepare the filling: beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Once the cake is completely cool, gently unroll it and spread the whipped cream evenly over the surface. Reroll the cake (without the towel) and place seam-side down on a serving plate.

Dust the top with powdered sugar or cocoa powder, or drizzle with ganache for a more decadent finish.

Nutritional Information (Per Serving)

Calories: 220
Protein: 4g
Fat: 12g
Carbohydrates: 24g
Sugar: 16g
Fiber: 1g

Why Chocolate Swiss Roll Cake is Great

This cake has the visual appeal of a bakery dessert but is made with pantry staples. Its sponge texture is soft and airy, while the whipped cream filling adds lightness without being overly sweet. It’s perfect for birthdays, holidays, or casual get-togethers.

Tips for Success

• Beat the eggs and sugar long enough—this is key to a fluffy sponge with no added leavening.
• Sift your dry ingredients to ensure a smooth batter with no clumps.
• Roll the cake while warm so it holds its shape and doesn’t crack.
• Use chilled whipping cream for a stable filling that spreads easily.
• Decorate as desired—from a simple dusting to a glossy chocolate glaze, it adapts to the occasion.

Chocolate Swiss Roll Cake is a delightful combination of visual elegance and chocolatey goodness. With its pillowy texture, creamy center, and classic rolled shape, it’s a dessert that impresses every time. Whether you serve it plain or dressed up, it’s sure to become a go-to favorite in your baking rotation.