This delicious, decadent, Fluffy Chocolate Swiss Roll is a fabulous festive dessert option! It has a wonderfully creamy mascarpone filling and is oozing with rich chocolatey flavors from the cake and ganache. Top it with almond flakes or berries.
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If you are looking for a crowd-pleasing dessert, you have come to the right place! This chocolate Swiss roll will tick all your boxes and impress your guests. It features an incredibly moist chocolate cake with a cream filling and chocolate ganache frosting. The chocolate ganache takes this dessert to the next level, adding a richer chocolatey flavor to this much-loved dessert, so make some if you have extra time.
It is also known as a jelly roll, cream roll, roll cake, roulade, or Swiss log. The classic sponge cake is filled with whipped cream, jam, or icing and rolled to create a gorgeous spiral. This chocolate Swiss roll is a spin on this cake, made with cocoa powder and filled with delicious cream.
Serve this easy chocolate Swiss roll plain, with berries or with Whipped White Chocolate Ganache or Quick White Chocolate Sauce (2-Ingredient) during festive seasons or all year round!
Why You Should Try This Recipe
- This chocolate Swiss roll is a decadent, delicious dessert.
- It is a stunning dessert centerpiece that can be served during Christmas and other special occasions.
- The mascarpone filling pairs well with the chocolate cake roll and ganache.
- You can serve this Swiss roll plain, dust it with icing sugar or you can go the extra mile and smother it with creamy milk chocolate ganache or Easy Chocolate Buttercream with Cocoa Powder.
Fluffy Chocolate Swiss Roll Ingredients
- Eggs: In this recipe, you must separate the egg whites from the yolks. This will give the cake a fantastic, moist, and fluffy texture.
- Plain flour: Use plain flour for this recipe instead of all-purpose flour.
- Caster sugar: This will add sweetness to the cake.
- Cocoa powder: Use good quality cocoa powder for the best results.
- Salt: Add a pinch of salt to balance the flavors in this recipe.
- Baking powder: This leavening agent is used to make the cake rise while baking.
- Oil: Brush baking paper with oil to prevent the cake from sticking.
Chocolate Swiss Roll Filling
- Mascarpone: This is a soft Italian cream cheese. In this recipe, it is combined with double cream and sugar to make a delicious creamy filling.
- Double cream: For this recipe, use good-quality double cream. Avoid low-fat cream, as it may not have the same creamy texture.
- Almond extract: This will add a delicious nutty flavor to the creamy filling. However, you can skip this if you don't have any.
- Powdered/icing sugar: This sweetens the filling and makes it extra fluffy.
Chocolate Ganache
- Dark chocolate: Use good quality dark chocolate to make the ganache.
- Double cream: Use good quality double cream to make the ganache.
Tips and Substitutions
- Batter: Do not overmix the cake batter as this will result in a tough sponge.
- Oven tray: The oven tray should have some depth so that the cake batter does not spill out of the tray.
- Filling: Be careful not to add too much filling to the cake as you will need to roll it. Adding the right amount of filling will help you to acheive the desired spiral shape. In addition, make sure the Swiss roll is not too hot when you add the filling as it will cause it to melt.
- Decoration: Serve plain, with icing sugar, berries, or chocolate ganache. It is up to you and your preference.
- Filling: Alternatively, swap the mascarpone filling with whipped cream instead.
How to Make Fluffy Chocolate Swiss Roll
1. Start by separating the egg yolks from the whites. Pour the egg whites into a bowl and the egg yolks into another bowl.
2. Then, add half of the sugar to the egg whites and beat with a mixer for 5 minutes until fluffy and dense, as shown below.
3. Beat the yolks with the remaining sugar for another 3 minutes. Then, combine the dry ingredients in another bowl: plain flour, a pinch of salt, baking powder, and cocoa powder. Set aside for later.
4. Then, add whipped yolks to the bowl and fold gently with a spatula. Pour half the dry ingredients into the egg mixture and fold gently until well combined. Then, add the remaining dry ingredients and fold again gently.
5. Preheat oven to 175C/350F. Line an oven tray with baking paper and lightly brush it with oil. Then, gently pour the chocolate batter onto the paper and smooth it using a spatula. Place the tray in the oven and bake for 15 minutes or until done. The finished cake should spring back when pressed gently.
6. Once the cake is made, gently turn it onto a cooling rack and carefully remove the baking paper. Roll the sponge cake with a towel and cool on the wire rack.
Fluffy Chocolate Swiss Roll Filling
7. Add heavy cream, powdered sugar and almond extract to a bowl and whisk for a few minutes. Then add the mascarpone and beat the mixture for another 3 minutes. Once the filling is ready, set it aside.
7. Spread the filling on the cake while it is still warm. It is easier to roll a warm cake. Smooth the filling using a spatula so that the finished roll looks neat and beautiful.
8. Roll the cake carefully to prevent cracking. Once it is fully rolled, wrap it in cling film and refrigerate for 3 hours. You can also leave the roll in the refrigerator overnight and finish decorating the dessert in the morning.
Once you are ready to serve the fluffy chocolate Swiss roll, add dark chocolate to a bowl, melt the chocolate in a hot water bath, add the cream, and stir until smooth.
9. Then, evenly spread the roll with the chocolate-creamy ganache.
TIP: When melting the chocolate, do not let the bowl touch the water bath, as this may cause the chocolate to harden.
10. Cut the finished roll into slices and serve this decadent, fluffy chocolate Swiss roll. If you are a Swiss roll lover, try my Raspberry and Almond Roll Cake, Kinder Bueno Cake Roll and Lotus Biscoff Cake Roll.
Recipe FAQs
Swiss roll is a popular sweet European dessert made with sponge cakes. This cake has a jam and cream filling rolled inside of it, giving it a spiral-like appearance when sliced. Roulade can be made with pastry, bread, or cake and can be savory or sweet. Roulade also has a spiral-like appearance.
Overmixing the cake batter can result in a rubbery Swiss roll. This happens because the air bubbles in the meringue disappear, and the cake deflates while baking. You can prevent overmixing by using a spatula to fold the batter instead of an electric mixer.
A Swiss roll should not be rolled hot or cold, it should be rolled warm for the best results. Rolling the Swiss roll warm will help it to retain its shape and prevent it from cracking. Once the filling has been added to the Swiss roll and it can be rolled. Leave it to cool completely before serving.
Yule logs resemble logs and are served during Christmas. While, Swiss rolls have a cylinder shape and are served all year round.
Fluffy Chocolate Swiss Roll
Equipment
- 1 Spatula
- 1 Whisk
- 1 baking tray
- 1 Cooling rack
Ingredients
Chocolate Swiss Roll
- 4 eggs
- 80 g plain flour
- 80 g caster sugar
- 20 g cocoa powder
- 1 pinch of salt
- 1 teaspoon of baking powder
- 1 tablespoon oil
Chocolate Swiss Roll Filling
- 50 ml Water
- 1 cup of mascarpone
- ¾ cups of double cream
- 1 teaspoon Almond extract
- 4 tablespoon Powdered sugar
Chocolate Ganache
- 40 g Dark chocolate
- 3 tablespoon Double cream
Instructions
Bake Chocolate Cake
- Grab the eggs and separate the yolks from the whites. Pour the egg whites into a large bowl then add 40 g of sugar to the bowl. Beat the egg whites with a mixer for 5 minutes or until the mixture is fluffy and dense.
- In a separate bowl, beat the yolks with the remaining 40 g of sugar for about 3 minutes.
- Then grab another bowl and combine the wheat flour, salt, baking powder and cocoa powder. Set aside for later.
- Next, add the whipped yolks to the bowl of egg whites, mix gently with a spatula, making smooth movements from bottom to top.
- Add the sifted dry ingredients in 2-3 stages and stir gently with a spatula, making smooth movements from bottom to top.
- Preheat oven to 175C/350F. Cover an oven tray with baking paper and brush it with oil. Gently transfer the chocolate batter onto the paper and smooth it using a spatula. Place the tray in the oven and bake the cake for 15 minutes or until done. The finished cake should spring back when pressed gently.
- Turn the cake over on to a cooling rack and remove the baking paper. Then, roll the sponge cake with a towel and leave it to cool on the cooling rack.
Chocolate Swiss Roll Filling
- Whip heavy cream with powdered sugar and almond extract in a bowl. Then add the mascarpone and beat the mixture for another 3 minutes. Once the filling is ready place it in the refrigerator while the cake cools.
- Spread the cream filling on the cake while it is still warm and smooth it using a spatula. This will ensure that the finished roll is neat and beautiful.
- Then roll the cake carefully and make sure it doesn’t crack. Once the cake is fully rolled wrap the roll in plastic film and refrigerate for 3 hours. You can also leave the roll in the refrigerator overnight and finish decorating the dessert in the morning instead.
Chocolate Ganache and Decoration
- Once you are ready to serve the chocolate swiss roll, add dark chocolate to a bowl, melt the chocolate on top of a hot water bath, add the cream and stir until smooth. Then evenly spread the roll with chocolate-creamy ganache.
- Garnish the roll with almond flakes or chopped almonds and serve. Alternatively, you can put the chocolate Swiss roll in the fridge for 1 hour to allow the chocolate ganache to set.
Notes
- Batter: Do not overmix the cake batter as this will result in a tough sponge.
- Oven tray: The oven tray should have some depth so that the cake batter does not spill out of the tray.
- Filling: Be careful not to add too much filling to the cake as you will need to roll it. Adding the right amount of filling will help you to achieve the desired spiral shape. In addition, make sure the Swiss roll is not too hot when you add the filling as it will cause it to melt.
- Decoration: Serve plain, with icing sugar, berries or chocolate ganache it really is up to you and your preference.
Marta
I haven't made a chocolate Swiss roll since culinary school, but thought this looked like the perfect recipe to change that. It was so chocolatey and rich. I'm so glad I made it.
Stephanie
A great new favorite for the kids. They had so much fun making this Swiss roll and enjoyed licking the spoon and bowl. They can't wait to make it again.
Erique
I grew up on swiss rolls and I am so glad I came across this recipe. I experienced my childhood again making this swiss roll. The roll came out perfect and I can't wait to make it again!
Robin
This dessert was so special I'm going to try one again for Christmas!
Jessica Lawson
I've been wanting to make a swiss roll for a long time but it's really intimidating. These instructions made it much easier and it was so good. Everyone was totally impressed.
Lilly
Swiss rolls were one of my favorite snacks growing up, so I was so happy when I found this recipe! Thank you for such detailed instructions and photos! This was so fun to make!!
Chenée
My first time making a Swiss roll and I'm so glad I used this recipe! It came out perfectly!
Jazz
Your photos and instructions were super helpful and spot on! My whole family thanks you as our swiss roll turned out perfectly!
Tamara Johnson
Oh my goodness this was absolutely delicious! It brought me back to my childhood for sure.
Jen Sim
I'm glad you enjoyed it!