This Chocolate Swiss Roll is a visually stunning and delightfully rich dessert made with a moist chocolate sponge rolled around a silky cream filling. Topped with a glossy chocolate glaze and finished with lemon zest and a crunchy nut topping, it’s a perfect showstopper for holidays, dinner parties, or special occasions.

Why You’ll Love This Recipe

Striking spiral presentation that impresses guests
Balanced flavors of chocolate, citrus, and cream
Moist texture with a satisfying nutty crunch
Versatile and customizable filling options
Ideal for make-ahead entertaining

ingredients

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

Eggs
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Heavy cream
Powdered sugar
Vanilla extract
Semi-sweet chocolate (for glaze)
Butter (for glaze)
Crushed nuts (e.g., pistachios, almonds, or pecans)
Lemon zest
Optional: lemon juice or lemon extract (for flavor in cream)

directions

Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
In a bowl, beat eggs and sugar until light and fluffy.
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture.
Spread batter evenly in prepared pan and bake for 10–12 minutes, or until cake springs back when touched.
While warm, carefully roll the cake (with parchment) into a log. Let cool completely.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Add lemon zest and optional lemon juice for flavor.
Unroll the cake, spread the cream evenly, then roll it back up tightly without parchment.
Melt chocolate and butter together to make the glaze. Pour over the rolled cake.
Sprinkle the top with crushed nuts and additional lemon zest. Chill for at least 30 minutes before slicing.

Servings and timing

Serves: 8–10
Prep time: 20 minutes
Cook time: 12 minutes
Cooling/Assembly: 30–40 minutes
Total time: 1 hour 15 minutes

Variations

Fill with mascarpone or cream cheese frosting instead of whipped cream
Use orange zest instead of lemon for a different citrus note
Add a thin layer of fruit jam under the cream for a fruity twist
Swap nuts with toasted coconut flakes or cookie crumbs
Add a splash of coffee to the glaze for mocha flavor

storage/reheating

Store covered in the refrigerator for up to 4 days
Best served cold or at room temperature
Not suitable for reheating
Can be frozen tightly wrapped (without glaze) for up to 1 month; thaw and glaze before serving

FAQs

Why did my cake crack when rolling?

Rolling the cake while it’s still warm helps prevent cracks. Use a clean towel or parchment to help guide the roll.

Can I make this ahead of time?

Yes, it can be made 1–2 days in advance and stored in the fridge.

What type of nuts work best for the topping?

Pistachios, almonds, pecans, or hazelnuts all add texture and flavor. Toast them for extra depth.

Can I use a different filling?

Yes, try cream cheese, chocolate ganache, or a fruit jam and whipped cream combination.

How do I keep the whipped cream stable?

Use cold heavy cream and add a bit of powdered sugar to help it hold its shape. You can also use a stabilizer if storing for longer.

Can I skip the lemon flavor?

Yes, simply omit the zest and juice for a traditional chocolate cream roll.

How do I get a smooth glaze?

Use a warm chocolate and butter mixture and pour it evenly over a chilled roll for a glossy finish.

Can I freeze the entire roll?

You can freeze the cake (unfrosted) wrapped tightly for up to a month. Add glaze and toppings after thawing.

What pan should I use?

A jelly roll pan (10×15-inch) is ideal to ensure the cake is thin enough to roll.

Is this dessert suitable for kids?

Absolutely. It’s chocolatey, creamy, and fun to eat — a favorite among children and adults alike.

Conclusion

This Chocolate Swiss Roll with Lemon and Nut Crust is a beautiful and decadent dessert that’s as delicious as it is elegant. With its striking swirl and delightful textures, it’s bound to be the centerpiece of your dessert table. Let me know when you’re ready for the next one.