Chocolate Swiss Roll Cake is a light, airy chocolate sponge cake rolled around a swirl of creamy filling—such as whipped cream, chocolate ganache, or mousse—for an elegant dessert roll.

Why You’ll Love This Recipe

This cake offers a visually impressive spiral presentation and delicate texture, balanced with rich filling for a dessert that’s both refined and comforting. It’s surprisingly simple to make and ideal for tea-time gatherings or dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs (separated into yolks and whites)
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Vanilla extract
Filling options: whipped cream, chocolate ganache, or mousse

Directions

Prep & bake cake: Preheat oven to 350 °F (175 °C). Line a 15×10-inch jelly roll pan with parchment and lightly grease.
Beat egg yolks with half the sugar until pale and thick. Separately, whisk egg whites with remaining sugar until stiff peaks form.
Gently fold sifted flour, cocoa, baking powder, and salt into yolk mixture, then fold in egg whites until just incorporated.
Spread batter evenly in the pan and bake 12–15 minutes, or until the cake springs back when touched.
Roll while warm: Dust a clean kitchen towel with powdered sugar. Turn out the cake onto the towel, peel off parchment, and roll up from the short end. Let it cool rolled.
Fill: Unroll the cooled cake carefully, spread your chosen filling evenly over the surface.
Re-roll & set: Roll cake again tightly (without towel), seal the seam with a bit of filling, and wrap in plastic wrap. Chill for at least 1 hour.
Finish: Slice to reveal the spiral. Dust with cocoa powder, powdered sugar, or drizzle with chocolate before serving.

Servings and timing

Yield: 10–12 slices
Prep time: 20 minutes
Bake time: 12–15 minutes
Chill time: 1 hour
Total time: Around 1¾ hours

Variations

Chocolate ganache filling: Use a rich ganache for a denser, more luxurious roll.
Fruit swirl: Add a layer of raspberry or strawberry jam beneath the cream.
Mocha flavor: Add instant espresso powder to the batter or filling.
Chocolate drip decoration: Top the roll with a glossy chocolate glaze or sprinkle with chopped nuts.

Storage/Reheating

Storage: Keep wrapped in plastic or stored in an airtight container in the fridge for up to 3 days.
Freezing: Freeze whole or in slices, well-wrapped, for up to 1 month. Thaw in fridge before serving.
Serving: Serve straight from the fridge or allow to sit for 10 minutes for softer slices.

FAQs

Can I substitute the filling?

Yes—use buttercream, mascarpone cheese, or sweetened cream cheese for alternate flavors.

Do I need to roll the cake while warm?

Yes—rolling while warm prevents cracking and helps form a tight spiral.

Can I make this gluten-free?

Use a gluten-free flour blend suitable for sponge cakes.

How do I prevent cracks?

Roll warm, don’t overbake, and fold egg whites gently to maintain airiness.

Can I add flavor extracts?

Yes—add vanilla, almond, or orange extract to the batter or filling.

Can I freeze individual slices?

Yes—wrap slices individually for convenience and freeze up to 1 month.

How thin should the cake layer be?

About ¼ inch thick; it should flex without breaking.

Can I use stabilized whipped cream?

Yes—for firmer filling over longer storage.

How long does it hold its shape?

Stay pinned in shape for 3 days when properly chilled and wrapped.

Can I pipe filling for decoration?

Yes—pipe decorative rosettes along the roll before serving.

Conclusion

Chocolate Swiss Roll Cake is a stunning yet surprisingly simple dessert that combines light sponge and rich filling in a classic spiral form. Elegant, versatile, and easy to customize, it’s sure to impress guests and satisfy chocolate cravings alike.