Indulgent Chocolate Swiss Roll Recipe

Welcome to our indulgent Chocolate Swiss Roll recipe, where decadence meets simplicity in a delightful dessert that’s sure to impress your guests and satisfy your sweet tooth cravings. This classic dessert has been cherished for generations, and our recipe offers a perfect balance of rich chocolate flavor and creamy filling, all wrapped up in a light and airy sponge cake. Whether you’re hosting a dinner party or simply treating yourself to a special dessert, this Chocolate Swiss Roll is guaranteed to be a crowd-pleaser.

History of the Chocolate Swiss Roll

The Chocolate Swiss Roll, also known as a Jelly Roll, is a beloved dessert that originated in Central Europe in the 19th century. While its exact origins are unclear, it is believed to have been inspired by the traditional Swiss roll cake, which is a thin sponge cake filled with jam. Over time, the recipe evolved to include various fillings, with chocolate becoming a popular choice for its luxurious flavor.


For the Chocolate Sponge Cake:

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cream Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Chocolate Ganache (optional):

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Step-by-Step Instructions

1. Preparing the Chocolate Sponge Cake:

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, lightly greasing it to prevent sticking.
  2. In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture becomes thick and pale in color. Stir in the vanilla extract for added flavor.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure a smooth batter.
  4. Gently fold the dry ingredients into the egg yolk mixture until well combined, being careful not to overmix.
  5. In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks form.
  6. Carefully fold the whipped egg whites into the chocolate batter until fully incorporated, ensuring a light and fluffy texture.
  7. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
  8. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
  9. Once baked, remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly with the towel, starting from the short end. Allow it to cool completely while rolled.

2. Preparing the Cream Filling:

  1. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and airy filling.

3. Assembling the Chocolate Swiss Roll:

  1. Carefully unroll the cooled cake from the towel and place it on a flat surface.
  2. Spread the prepared cream filling evenly over the surface of the cake, leaving a small border around the edges.
  3. Gently roll the cake back up, this time without the towel, ensuring a tight and secure roll.
  4. Place the rolled cake seam side down on a serving platter, ready for the final touch of chocolate ganache.

4. Making the Chocolate Ganache (optional):

  1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but do not let it boil.
  2. Remove the saucepan from the heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
  3. Allow the mixture to sit for a few minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.

5. Finishing Touches:

  1. Pour the prepared chocolate ganache over the top of the rolled cake, using a spatula to spread it evenly and cover the entire surface.
  2. For added decoration, you can use a fork to create swirls or patterns in the ganache before it sets.
  3. Refrigerate the Chocolate Swiss Roll for at least one hour to allow the filling and ganache to set before slicing and serving.


Indulge in the rich and velvety goodness of our Chocolate Swiss Roll, a classic dessert that’s perfect for any occasion. With its light and airy sponge cake, creamy filling, and decadent chocolate ganache, this dessert is sure to impress even the most discerning palates. Whether you’re a seasoned baker or just starting out, our step-by-step recipe will guide you through the process of creating a show-stopping dessert that will leave everyone craving more.

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