Chocolate Swiss Roll
A delightful dessert featuring a soft chocolate sponge cake rolled around a creamy filling, perfect for special occasions and satisfying chocolate cravings.
Ingredients
For the Chocolate Sponge
- 1 cup All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 3/4 cup Granulated sugar
- 4 large Eggs
- 1/4 cup Melted butter
- 1 teaspoon Vanilla extract
- optional Heavy cream or powdered sugar for dusting Optional for serving decoration.
For the Cream Filling
- 1 cup Heavy cream, whipped
- 1/4 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C). Line a baking sheet or jelly roll pan with parchment paper and lightly grease it.
Make the Chocolate Sponge
- In a large bowl, whisk together the chocolate sponge ingredients until you have a smooth batter.
- Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when touched.
Roll While Warm
- Once the cake has baked, let it cool briefly. Then roll the warm cake gently with parchment inside and let it cool completely.
Whip the Cream Filling
- While the cake cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Unroll & Fill
- Carefully unroll the cooled cake and spread the whipped cream evenly across the surface.
- Roll it up again without parchment so the filling stays inside.
Finish & Serve
- Dust the top with powdered sugar or cocoa powder, slice into coils, and serve immediately or chill briefly for firmer slices.
Notes
Roll the cake while it’s warm to prevent cracking. Store rolls covered in the fridge for up to 3 days. Cake can be wrapped and frozen for up to 2 months.