Description
Chocolate Swiss Roll is a light and airy chocolate sponge cake rolled around a creamy whipped filling and finished with powdered sugar or ganache. This elegant, make-ahead dessert is rich, satisfying, and visually stunning.
Ingredients
Units
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter, melted
- 1 cup whipping cream or chocolate frosting (for filling)
- Powdered sugar (for dusting) or chocolate ganache (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
- Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into the egg mixture.
- Stir in melted butter and milk until the batter is smooth.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- Immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment paper and roll the cake in the towel. Let cool completely.
- Whip cream or prepare frosting. Unroll cooled cake and spread filling evenly over it.
- Roll cake back up tightly (without the towel). Chill for 30–60 minutes.
- Dust with powdered sugar or top with ganache before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Add espresso powder or citrus zest to the sponge for flavor variations.
- Use Nutella, fruit jam, or flavored buttercream for the filling.
- Wrap tightly when storing to maintain moisture.
- Chill before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg