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.
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.