What this recipe delivers

This Chocolate Swiss Roll with Cream Filling & Ganache is a soft chocolate sponge rolled around a light whipped cream and finished with a silky chocolate ganache. It looks impressive but stays simple to make. If you enjoy light, airy cakes wrapped around creamy filling, this is a great choice — similar to a light sponge you might see in other recipes like light chocolate sponge cake.

Reasons to bake this classic roll

You’ll love this roll because it is:

• Fast to bake and easy to assemble.
• Light in texture but rich in chocolate flavor.
• A great make-ahead dessert for gatherings.
  This method borrows rolling techniques similar to other filled rolls, which you can compare with a pumpkin roll guide here: pumpkin roll technique.

Step-by-step: Build the Chocolate Swiss Roll with Cream Filling & Ganache

Follow the directions below to make the sponge, fill it with whipped cream, and top it with ganache for a neat, elegant roll.

What you’ll need (Ingredients)

• 4 large eggs (room temperature)
• 100 g (1⁄2 cup) granulated sugar
• 2 tbsp milk
• 60 g (1⁄2 cup) all-purpose flour
• 30 g (1⁄4 cup) unsweetened cocoa powder
• 1⁄2 tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract (optional)

For the filling:

• 200 ml (3⁄4 cup + 1 tbsp) cold heavy whipping cream
• 2–3 tbsp powdered sugar (to taste)
• 1 tsp vanilla extract

For the ganache:

• 120 g (4 oz) dark or semi-sweet chocolate, chopped
• 120 ml (1⁄2 cup) heavy cream
• 1 tbsp butter (optional, for shine)

Baking and assembling directions

1. Preheat oven to 175°C / 350°F and line a 25×35 cm (10×14 inch) jelly roll or baking tray with parchment paper.
2. In a large bowl, beat eggs and sugar with an electric mixer until light, pale, and fluffy (about 5–6 minutes). Add milk and vanilla. Mix gently.
3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
4. Pour into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the top springs back when lightly touched.
5. While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar or cocoa. Peel off parchment. Roll the cake with the towel inside, starting from the short side. Let it cool completely while rolled.
6. Beat heavy cream, powdered sugar, and vanilla until medium-firm peaks form. Keep chilled.
7. Carefully unroll the cooled sponge, spread whipped cream evenly across the surface, leaving a 1 cm (1⁄2 inch) border. Gently re-roll the cake without the towel. Chill.
8. Heat cream in a saucepan until just simmering (do not boil). Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Stir in butter if desired.
9. Pour ganache over the Swiss roll or spread it gently with a spatula. Decorate as desired and chill for 30–60 minutes before slicing. Serve chilled or at room temp.

Serving suggestions for this roll

Slice the roll into 1–2 cm (1/2–3/4 inch) pieces for a pretty presentation. Serve with fresh berries or a dusting of cocoa. For a chocolate-and-cheesecake themed spread, this pairs well with richer items such as a brownie cheesecake when you want variety.

Storing and keeping it fresh

• Keep the roll covered in the fridge for up to 3 days.
• For longer storage, freeze slices wrapped tightly in plastic and foil for up to 1 month; thaw in the fridge.
• If ganache firms heavily, let slices sit at room temperature 10–15 minutes before serving for best texture.

Tips for a perfect roll

• Don’t overbake the sponge — it needs to stay flexible for rolling.
• Roll the warm cake with a towel to set the shape; this stops cracks when you fill it.
• Chill the roll after filling so the cream holds its shape.
• Use chilled cream and a cold bowl for firmer whipped cream.
• If you want a different creamy filling idea, see this no-bake cheesecake inspiration: no-bake cheesecake tips.

Flavor twists and simple swaps

• Add a thin layer of jam or chocolate spread under the whipped cream for extra flavor.
• Swap the dark chocolate ganache for milk chocolate if you prefer a sweeter finish.
• Fold in a few tablespoons of cocoa powder into the whipped cream for a mocha touch.

Nutrition (approximate per slice)

(Estimate for 10 slices) Per slice:

• Calories: ~320–380 kcal
• Fat: ~24 g
• Carbohydrates: ~28–34 g
• Protein: ~4–6 g
  These are rough estimates and will change with exact ingredients and portion size.

How to serve for family gatherings

Cut into small slices for a dessert buffet, or plate single slices with berries and a mint leaf. The roll is crowd-pleasing and easy to slice ahead of time, which helps when hosting.

Drinks and sides to pair with it

• Fresh coffee or espresso balances the sweetness.
• A glass of milk or hot chocolate is great for kids.
• Light fruit salads or citrus sorbet cut the richness and refresh the palate.

Common questions answered

Q: Can I make the sponge ahead of time?
A: Yes. You can bake the sponge a day ahead. Keep it wrapped and rolled in the towel, then fill and finish the day you serve.

Q: What if my sponge cracks when rolling?
A: Small cracks are normal. Roll while warm with a towel to set the shape. If cracks appear after filling, cover with ganache to hide them.

Q: Can I use a different filling instead of whipped cream?
A: Yes. Pastry cream, stabilized cream cheese filling, or chocolate mousse all work well.

Q: Is there an egg-free version?
A: You can use egg replacers and a suitable sponge recipe, but texture will differ. For egg-free alternatives, follow a tested vegan swiss roll recipe.

Conclusion

If you want more examples and variations to compare techniques and ideas, check these helpful guides: Chocolate Cake Roll (Swiss Roll) – Sally’s Baking, Chocolate Roll Cake – Swiss Roll – Drive Me Hungry, and SOFTEST Double Chocolate Swiss Roll Cake – Scientifically Sweet. These links show similar methods and tips you might find useful as you practice this recipe.

Chocolate Swiss Roll with Cream Filling & Ganache

This Chocolate Swiss Roll is a soft chocolate sponge rolled with a light whipped cream and finished with silky chocolate ganache, offering an impressive yet easy-to-make dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American, French

Servings 10 slices

Calories 350 kcal

Ingredients

  

For the sponge

• 4 large large eggs (room temperature)
• 100 g granulated sugar
• 2 tbsp milk
• 60 g all-purpose flour
• 30 g unsweetened cocoa powder
• 1/2 tsp baking powder
• pinch salt
• 1 tsp vanilla extract (optional)

For the filling

• 200 ml cold heavy whipping cream
• 2–3 tbsp powdered sugar (to taste)
• 1 tsp vanilla extract

For the ganache

• 120 g dark or semi-sweet chocolate, chopped
• 120 ml heavy cream
• 1 tbsp butter (optional, for shine)

Instructions

 

Baking the sponge

• Preheat oven to 175°C / 350°F and line a 25x35 cm (10x14 inch) jelly roll or baking tray with parchment paper.
• In a large bowl, beat eggs and sugar with an electric mixer until light, pale, and fluffy (about 5–6 minutes). Add milk and vanilla. Mix gently.
• Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture until just combined.
• Pour into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the top springs back when lightly touched.
• While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar or cocoa. Peel off parchment. Roll the cake with the towel inside, starting from the short side. Let it cool completely while rolled.

Preparing the filling

• Beat heavy cream, powdered sugar, and vanilla until medium-firm peaks form. Keep chilled.

Assembling the roll

• Carefully unroll the cooled sponge, spread whipped cream evenly across the surface, leaving a 1 cm (1/2 inch) border. Gently re-roll the cake without the towel. Chill.

Making the ganache

• Heat cream in a saucepan until just simmering (do not boil). Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Stir in butter if desired.
• Pour ganache over the Swiss roll or spread it gently with a spatula. Decorate as desired and chill for 30–60 minutes before slicing. Serve chilled or at room temp.

Notes

Keep the roll covered in the fridge for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 1 month; thaw in the fridge. If ganache firms heavily, let slices sit at room temperature 10–15 minutes before serving for best texture.

Keyword Cake Roll, Chocolate Swiss Roll, Dessert Recipe, Ganache topping, Whipped Cream Filling