Introduction

This Chocolate Swiss Roll Cake is a light and fluffy sponge cake filled with whipped cream and covered in a rich chocolate ganache. It’s a perfect dessert for special occasions or anytime you want a classic treat that impresses without too much fuss.

A chocolate roll cake is shown on a white marbled surface, covered in a smooth dark chocolate icing with vertical lines on top. The roll is sliced to reveal two layers: a soft, dark brown chocolate sponge cake wrapped around a thick, creamy white filling that spirals inside. The outside layer of dark chocolate icing looks glossy and thick, covering the entire roll. There is a knife with some chocolate crumbs on the marbled surface behind the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (95g) cake flour or all-purpose flour (spooned & leveled)*
1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature and separated
3/4 cup (150g) granulated sugar, divided
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder (optional)
1 cup (240ml) cold heavy cream or heavy whipping cream
3 tablespoons (38g) granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
Optional: 2 tablespoons marshmallow creme (“Fluff”)
1/2 cup (120ml) heavy cream or heavy whipping cream
One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
Optional for glossy shine: 1 teaspoon light corn syrup

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper, greasing the paper as well for extra nonstick assurance.
Step 2: Sift together the cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set aside.
Step 3: Beat the egg whites with 1/4 cup (50g) granulated sugar using a hand or stand mixer on high speed until foamy medium peaks form, about 4–5 minutes. Transfer to another bowl.
Step 4: In the same bowl, mix the egg yolks and remaining sugar on high for 1 minute. Add the oil, milk, vanilla, and espresso powder (if using), and beat on high for 2 minutes until thin and bubbly on top.
Step 5: Gently fold half the whipped egg whites into the yolk mixture on low speed for 10 seconds. Repeat with remaining egg whites. Then sift in the flour mixture and fold gently with a spatula until combined; do not overmix.
Step 6: Spread the batter evenly into the prepared pan, smoothing the top, and bake for 12–14 minutes until the cake springs back lightly when touched. Avoid overbaking.
Step 7: While baking, prepare a large piece of parchment paper or a clean kitchen towel dusted with about 2 tablespoons cocoa powder. When the cake is done, loosen edges, invert onto the prepared surface, peel off the baking parchment, and roll the warm cake tightly with the parchment or towel. Let cool completely rolled, about 3 hours at room temperature.
Step 8: Whip the cold heavy cream, sugar, and 1 teaspoon vanilla extract on medium-high speed until medium to stiff peaks form, about 2–3 minutes. If using, fold in the marshmallow creme gently.
Step 9: Carefully unroll the cooled cake and spread the whipped cream evenly, leaving a 1/2-inch border. Reroll the cake gently without the parchment or towel and place on a wire rack over a baking sheet.
Step 10: To make ganache, heat the 1/2 cup cream in a saucepan until just simmering. Pour over the chopped chocolate and optional corn syrup in a bowl. Let sit 2–3 minutes, then stir until smooth and glossy.
Step 11: Pour the ganache over the cake roll, spooning drips back on top for coverage. Refrigerate at least 30–60 minutes before slicing and serving.

Tips & Variations

Using a kitchen towel dusted with cocoa powder to roll the cake helps prevent cracking better than parchment paper alone.
For a coffee flavor twist, add espresso powder to the batter as suggested.
Marshmallow creme in the whipped cream adds extra sweetness and a fluffy texture.
Store the cake covered in the refrigerator to keep it moist and fresh.

Storage

Store the leftover cake covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or serve chilled. Avoid freezing as it may affect texture and cream filling.

How to Serve

A close-up of a chocolate Swiss roll slice on a white plate. The roll has three visible layers: a dark brown, moist chocolate cake layer rolled tightly with a thick white cream filling spiraling through the center. The outside of the roll is coated with a rich, glossy dark chocolate ganache. A fork with a piece of the Swiss roll is placed on the plate, showing the soft texture of the cake and cream. Around it, three more slices of the Swiss roll sit on white plates with subtle embossed patterns, all placed on a white marbled surface. A peach and white cloth is softly folded beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour if cake flour isn’t available. For a lighter texture, spoon and level the flour carefully and avoid overmixing the batter.

Why do I need to roll the cake while it’s still warm?

Rolling the cake while warm prevents cracking and helps it hold the shape. Cooling it rolled allows it to “set,” making it easier to unroll and fill later without breaking.