There’s nothing quite as satisfying as a classic chocolate Swiss Roll Cake! Rich chocolate cake is rolled up and filled with fluffy cream, then coated with chocolate ganache. It’s the perfect dessert for all occasions, and it’s always a hit!
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Why We Love This Swiss Roll Recipe
Creamy icing is rolled up in a delicate and moist chocolate cake, then the whole thing is bathed in rich chocolate ganache. This spiral-shaped cake is so easy and sure to wow your friends and family!
- Chocolatey. Chocolate cake + chocolate ganache = yum!
- Creamy. The light and fluffy frosting makes the perfect contrasting filling to the rich cake.
- Impressive. That swirl is sure to wow your guests.
Variations on a Swiss Cake Roll
This classic chocolate Swiss roll recipe is so delicious as is, but you could also change up the flavor if you like. Try filling it with chocolate buttercream, chocolate fudge frosting, or vanilla frosting for a different flavor and texture. You could also add some chocolate chips or chopped nuts to the filling for crunch!
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How to Store
Store leftover Swiss roll cake in an airtight container in the refrigerator for up to 3 days. Let come to room temperature for about 30 minutes before enjoying.
How to Freeze
Freeze this Swiss roll whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this chocolate Swiss roll cake simply with whipped cream and fresh berries or a scoop of red velvet ice cream. Feeling parched? Try a chocolate coffee, malted hot chocolate, or frozen French silk pie cocktail.
More Chocolate Cake Recipes To Try
- Chocolate Cake with Chocolate Frosting
- German Chocolate Cake
- Texas Sheet Cake
- Chocolate Pound Cake
- Turtle Cake
- Velvet Chocolate Cake
- Black Magic Cake
- Better Than Sex Cake
- Hot Chocolate Bundt Cake
- Or try our Mint Chocolate Swiss Roll!
Swiss Roll Recipe
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Ingredients
For the Cake
- 4 large eggs 200 grams, room temperature
- ¾ cup granulated sugar 200 grams
- ¼ cup vegetable oil 50 grams
- 2 tablespoons brewed espresso or strong coffee, 28 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup all-purpose flour 60 grams
- ⅓ cup unsweetened cocoa powder 28 grams, plus more for rolling
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
For the Filling
- 1½ cups heavy cream 341 grams
- ⅓ cup powdered sugar 38 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Chocolate Ganache
- ¾ cup heavy cream 170 grams
- 1½ cups chocolate chips 255 grams
Recommended Equipment
- Kitchen Scale (optional)
- Baking Sheet OR
Instructions
- Preheat oven to 350°F. Spray an 11×17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides of the pan.
- Separate the egg whites and yolks into separate large mixing bowls.4 large eggs
- Use a hand mixer, beat the egg yolks with the sugar, vegetable oil, espresso, and vanilla extract until creamy.¾ cup granulated sugar, ¼ cup vegetable oil, 2 tablespoons brewed espresso, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk the flour, cocoa powder, baking powder, and salt together.½ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Stir the dry ingredients into the wet mixture until just combined.
- Beat the egg whites to stiff peaks.
- Transfer the egg whites into the rest of the batter and use a spatula to gently fold them in until fully incorporated.
- Use a spatula to spread the batter onto the pan.
- Bake for 10-12 minutes, or until the cake bounces back after lightly touching it.
- While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter and sprinkle the entire surface with cocoa powder.
- When the cake is done, let it rest for a minute. Then, quickly turn the baking sheet over onto the towel. Carefully lift the sheet pan off the cake, and peel off the parchment paper.
- Starting at the short end of the cake, fold over any excess towel onto the cake. Then, roll the cake up along with the towel into a roll. Let the cake come to room temperature.
- While the cake is cooling, make the frosting. Beat the heavy cream, powdered sugar, and vanilla to stiff peaks.1½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract
- Once the cake has cooled, unroll the cake, and spread the frosting over entire surface.
- Roll the cake back up, without the towel, into a roll and set aside on a wire rack over a sheet pan.
- Heat the heavy cream in the microwave for 45 seconds. Stir in the chocolate chips until incorporated and smooth. Let the mixture sit for a few minutes to thicken.1½ cups chocolate chips, ¾ cup heavy cream
- Pour the chocolate ganache over the entire cake roll until it’s completely covered.
- Transfer the cake to the refrigerator to chill until ready to serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use room temperature ingredients in the cake for the best results.
- Carefully separate the egg whites from the yolks. The whites won’t whip up properly if there’s any leftover yolk mixed in!
- Measure your flour using the spoon-and-level method to avoid adding too much, which could make the cake dry.
- Do not rush rolling the cake; slow and steady will make it perfect!
- Let the cake cool completely while rolled up to ensure it won’t crack once filled and re-rolled.
Nutrition Information
The main difference is in the decoration. A Yule log cake is decorated to look like the logs burned on Christmas eve, whereas the exterior of a Swiss roll is decorated much more simply.
Your cake may turn out rubbery if the batter has been overmixed. Make sure to mix until just combined, and take care not to deflate the egg whites.
It’s important to roll the cake up while it is still warm so that it can set in the right shape.
To ensure your roll doesn’t crack, roll it up immediately after baking (while it’s still warm) to set the shape, then gently unroll, fill, and re-roll the cake. Work slowly and gently for the best results.
How to Make a Swiss Roll Step by Step
Prep: Preheat your oven to 350°F. Spray an 11×17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides of the pan. Set aside for now.
Make the Batter: Separate the whites and yolks of 4 large eggs into separate large mixing bowls. Use a hand mixer to beat the egg yolks with ¾ cup of granulated sugar, ¼ cup of vegetable oil, 2 tablespoons of brewed espresso, and 1 teaspoon of pure vanilla extract until creamy. In a separate medium bowl, whisk ½ cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Stir the dry ingredients into the wet mixture until just combined.
Fold in the Egg Whites: Beat the egg whites to stiff peaks. Transfer the egg whites into the rest of the batter and use a spatula to gently fold them in until fully incorporated.
Bake the Cake: Use a spatula to spread the batter onto the pan. Bake for 10-12 minutes, or until the cake bounces back after lightly touching it.
Turn the Cake Out: While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter and sprinkle the entire surface with cocoa powder. When the cake is done, let it rest for a minute. Then, quickly turn the baking sheet over onto the towel. Carefully lift the sheet pan off the cake, and peel off the parchment paper.
Roll the Cake: Starting at the short end of the cake, fold over any excess towel onto the cake. Then, roll the cake up along with the towel into a roll. Let the cake come to room temperature.
Frost the Cake: While the cake is cooling, make the frosting. Beat 1½ cups of heavy cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract to stiff peaks. Once the cake has cooled, unroll the cake, and spread the frosting over entire surface.
Roll the Filled Cake: Roll the cake back up, without the towel, into a roll and set aside on a wire rack over a sheet pan.
Glaze the Cake: Heat ¾ cup of heavy cream in the microwave for 45 seconds. Stir in 1½ cups of chocolate chips until incorporated and smooth. Let the mixture sit for a few minutes to thicken. Pour the chocolate ganache over the entire cake roll until it’s completely covered.
Chill and Serve: Transfer the cake to the refrigerator to chill until ready to serve.
Awesome sauce even better ran together with a pumpkin roll
I have not tried this particular recipe but, I make the chocolate cake and when it is cooled i fill it with vanilla ice cream.. Then reroll it. I top it with hot fudge from some place like Dairy Queen etc and crushed walnuts. I then roll it with a freezer paper in to a log and freeze it.
OMG.. it is so good!
That sounds delicious, Suzanne! We hope you’ll give this recipe a try!