Description

This Chocolate Swiss Roll Cake features a light and fluffy cocoa sponge rolled with creamy vanilla whipped cream and finished with a rich, glossy chocolate ganache. Perfect for a decadent yet elegant dessert, this recipe highlights a delicate balance between airy cake, smooth filling, and luscious chocolate glaze.

Ingredients

Scale

For the Chocolate Sponge Cake

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)

For the Whipped Cream Filling

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”)

For the Chocolate Ganache Topping

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

Preheat and Prepare the Pan: 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. Also spray or grease the parchment paper to ensure the cake releases smoothly later.
Sift Dry Ingredients: Using a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside for later use.
Beat Egg Whites: Use a hand mixer or stand mixer with whisk attachment to beat the egg whites and 1/4 cup (50g) granulated sugar on high speed for 4–5 minutes until foamy medium peaks form. Transfer to another bowl.
Mix Egg Yolks and Wet Ingredients: In the same mixing bowl (no need to clean), beat the egg yolks and remaining sugar on high for 1 minute. Add vegetable oil, buttermilk (or milk), vanilla extract, and espresso powder if using. Beat on high speed for 2 minutes until the mixture is thin and slightly bubbly.
Combine Egg Mixtures: Gently fold half of the whipped egg whites into the egg yolk mixture using low speed for about 10 seconds, then repeat with the remaining egg whites and mix lightly again to avoid deflating the batter.
Add Dry Ingredients: Sift the flour mixture over the batter and gently fold with a silicone spatula until just combined. Be careful not to over-mix; the batter should stay light and fluffy.
Bake the Cake: Spread the batter evenly in the prepared pan, smoothing the top with gentle shimmy shakes. Bake for 12–14 minutes or until the cake springs back lightly when touched. Avoid over-baking to keep it moist and flexible.
Prepare for Rolling: While the cake bakes, lay a piece of parchment paper or a thin kitchen towel on your countertop and dust it with 2 tablespoons of cocoa powder using a sieve.
Invert and Roll the Cake: Right after baking, run a knife around the edges of the cake and invert it onto the prepared parchment or towel. Carefully peel off the parchment paper used during baking. Starting at the narrow end, roll the cake up tightly with the parchment or towel while still warm. Let it cool completely at room temperature, rolled up, for about 3 hours or up to one day.
Make the Whipped Cream Filling: Using a clean mixer bowl, whip the cold heavy cream, sugar, and vanilla extract at medium-high speed until medium to stiff peaks form, about 2–3 minutes. If using, beat in the marshmallow creme to add a silky texture.
Unroll and Fill the Cake: Gently unroll the cooled cake and spread the whipped cream evenly across the surface, leaving about a 1/2-inch border. Then carefully re-roll the cake without the parchment or towel.
Prepare a Rack for Ganache: Place the rolled cake on a wire rack over a baking sheet to catch any ganache drips.
Make the Ganache: Combine chopped semi-sweet chocolate and corn syrup (if using) in a medium bowl. Heat cream in a small saucepan until it starts to gently simmer (avoid boiling). Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Stir slowly until the ganache is smooth and glossy.
Apply Ganache: Pour the ganache evenly over the chocolate roll, using a spoon to catch drips and spread any leftover ganache. Refrigerate the cake for at least 30–60 minutes to set the ganache before slicing.
Store Leftovers: Cover any leftover cake and refrigerate for up to 3 days. Enjoy chilled or at room temperature.

Notes

Use parchment paper and grease it well to ensure the cake releases smoothly without tearing.
Do not over-bake the cake; a springy top ensures the sponge remains flexible for rolling.
Cooling the rolled cake completely at room temperature is critical to prevent cracks; avoid refrigerating the cake until it is rolled and cooled.
You can optionally add espresso powder to intensify the chocolate flavor.
Marshmallow creme in the whipped cream adds extra softness and sweetness but can be omitted.
The ganache can be made glossy by adding a teaspoon of light corn syrup.
Keep the cake refrigerated after adding ganache and before serving for best texture and sliceability.

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: Western, American

Keywords: chocolate swiss roll, chocolate cake roll, swiss roll cake, chocolate sponge cake, chocolate roll with cream, chocolate ganache cake