recipe

Chocolate Swiss Roll Cake: the decadent recipe for a fluffy double chocolate dessert

Total time: 65 Min

Difficulty: Low

Serves: 10 people

We know many home cooks have never tried their hand at making a Swiss roll. And there’s a good reason for this. The cake is quite impressive, and definitely makes a statement on the dessert table. This led many to believe that it’s difficult to make…but it isn’t! This double chocolate swiss roll cake is an impressive, but easy dessert recipe.

You make a sponge, make a filling, then a ganache, and assemble! As easy as that. It has a fluffy, light, and airy sponge, with a creamy filling, and silky ganache topping. Kids and adults alike will love this delicious, chocolatey swiss roll cake.

What Is A Swiss Roll Cake?

The Swiss roll goes by many names: jelly roll, cream roll, yule log, and more. It’s said to have originated in Europe, some say perhaps Austria or Slovenia. It’s not completely clear where the “Swiss” in the name comes from—the cake didn’t originate in Switzerland!

A cake roll is a light sponge cake that is rolled up with a ganache, jelly, or whipped cream. A traditional Swiss roll is filled with whipped cream, while a jelly roll is filled with fruit jelly.

Double Chocolate Swiss Roll Cake Ingredients

Eggs – the eggs in this recipe make the sponge light and fluffy. In this recipe, the eggs are separated and beaten separately. The whipped egg whites are folded into the batter.

Milk – as with all baking recipes, full-fat works best.

Flour – this cake will work well with a low-gluten flour like cake flour (not all-purpose flour).

Vanilla extract – use extract or essence.

Sugar – use granulated sugar.

Chocolate – it is perfect to give a decadent flavor to the dessert.

How To Make Chocolate Swiss Roll Cake

Making a chocolate swiss roll cake is easier than you may think.

Making The Chocolate Sponge Cake

Start by making the chocolate sponge. Beat the egg whites and separately with sugar. Mix the egg yolks with the dry ingredients to form a batter. Gently fold in the egg whites. When pouring the cake batter into the pan, line the pan first with parchment paper—this will make it easier to roll.

First, make sure that you don’t overbake the cake. This will cause it to crack when you roll it. Bake while you make the filling.

Making The Chocolate Filling

Make the filling, whisking it until smooth. Once the cake has cooled, you can spread the filling, making sure to cover the entire surface.

Assembling Chocolate Swiss Roll

Make sure that you roll the cake while it’s warm. A warm cake will be more pliable and will be less likely to crack. Cool the cake just enough to add the filling. After the cake is rolled completely, you can leave it to cool.

Making The Chocolate Ganache

To make the ganache, melt the chocolate chips with grape seed oil. Once the cake has cooled completely, it’s time to frost the cake. Start by covering the whole cake with the chocolate filling. Then pour the chocolate glaze on top.

Chocolate Swiss Roll Cake Variations

There are an endless variety of fillings you can use for the Swiss roll cake. Try plain whipped cream, strawberry whipped cream, marshmallow fluff, cream cheese, or chocolate buttercream.

Decorate the top of the cake with chocolate or sprinkles, grated chocolate, coconut, or dried cranberries.

Can You Make Chocolate Swiss Roll Ahead Of Time?

This cake is perfect for making ahead of time, as the chocolate needs time to set. Assemble the cake and store it in the fridge for up to 2 hours.

Tips For Double Chocolate Swiss Roll Cake

The cake is ready to remove from the oven if it springs back after you poke it with your fingers. If you overcook it, it will be rubbery.

To make it keto, use almond flour instead of all-purpose flour, and a keto-friendly sugar substitute.

You can use cake mix for the sponge if you’re in a pinch.

Because the cake needs eggs to make it airy, this cake is not vegan!

Make sure to uses the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).