Chocolate Swiss Roll

What is a Swiss chocolate cake?
A Swiss chocolate cake typically refers to a rich, moist chocolate cake made in the Swiss tradition, often characterized by high-quality chocolate, a fine, delicate crumb, and sometimes layers with whipped cream, ganache, or nuts.

However, it’s important to note that “Swiss chocolate cake” isn’t a single, specific traditional recipe in Switzerland like Black Forest cake is in Germany. Rather, it’s a term that often highlights:

Key Features of a Swiss Chocolate Cake
Premium Swiss Chocolate:
Made with high-quality dark or milk chocolate, often from Swiss brands like Lindt, Toblerone, or Cailler.
Moist Texture:
Many Swiss-style chocolate cakes are made with ground almonds or hazelnuts, which give a soft, moist crumb.
Simple Elegance:
Unlike heavily frosted American cakes, Swiss chocolate cakes are usually less sweet, and decorated with powdered sugar, chocolate glaze, or a thin ganache.
Traditional Recipes:
While there’s no official “Swiss chocolate cake,” recipes like:
Gâteau au Chocolat Suisse (Swiss chocolate torte)
Gâteau de Mamy (French-Swiss rich chocolate almond cake)
are common in home baking and patisseries.
Swiss Chocolate Cake vs Chocolate Swiss Roll
Swiss Chocolate Cake: A rich, single or layered chocolate cake, usually denser and more elegant.
Chocolate Swiss Roll: To clarify, this is a rolled sponge cake filled with cream, named for its rolled style, not for being Swiss in origin.
Ingredients for the Best Chocolate Swiss Roll Cake
The Sponge Cake:
4 large eggs, room temperature
100g (1/2 cup) granulated sugar
30g (1/4 cup) unsweetened cocoa powder, sifted
60g (1/2 cup) all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

The Chocolate Filling:
200ml (3/4 cup + 1 tbsp) heavy whipping cream, chilled
2 tbsp powdered sugar
150g (1 cup) semi-sweet chocolate chips
1 tsp instant espresso powder (optional, enhances chocolate flavor)
For the Ganache Topping (Optional but Recommended):
100g (3.5 oz) dark chocolate, chopped
100ml (1/2 cup) heavy cream

Baking a chocolate Swiss roll at home using simple ingredients.Pin
How to Make Chocolate Swiss Roll Cake – Step-by-Step
1. Prepare the Cake Pan and Preheat the Oven
To begin with, line a 10×15-inch jelly roll pan with parchment paper. Next, lightly grease the paper with butter or non-stick spray. Then, preheat the oven to 180°C (350°F) to ensure an even bake.

2. Whisk the Eggs and Sugar to Ribbon Stage
In a large bowl, beat the eggs and granulated sugar together using a hand or stand mixer on high speed for about 7–10 minutes, or until the mixture becomes pale, thick, and triples in volume. This aeration is crucial for a soft and pliable sponge.

3. Sift and Fold in Dry Ingredients
In a separate bowl, combine flour, cocoa powder, salt, and baking powder. Sift the mixture over the whipped eggs in two additions. Gently fold using a spatula in a figure-eight motion to maintain the airiness. Add vanilla extract and fold just until incorporated. Do not overmix.

4. Bake the Chocolate Sponge
Pour the batter into the prepared pan and level it with an offset spatula. Bake in the center rack for 12–14 minutes or until the cake springs back when touched gently. Do not overbake — a dry sponge will crack when rolled.

5. Roll the Cake While Warm
As soon as the sponge is out of the oven, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and immediately roll the cake (along with the towel) from the short end. Let it cool completely in this rolled shape to “train” the sponge and prevent breakage later.

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6. Prepare the Chocolate Cream Filling
Heat the cream until it simmers. Pour it over the chocolate chips and let sit for 2 minutes. Add espresso powder if using. Stir until smooth. Chill this ganache for 30 minutes, then whip with powdered sugar to a spreadable consistency.

7. Fill and Re-Roll the Cake
Unroll the cooled sponge carefully. Spread an even layer of the whipped chocolate filling, leaving a 1-inch border at the edge to prevent overflow. Gently roll the cake back into a tight log, this time without the towel.

Wrap in cling film and refrigerate for 1–2 hours to set.

Step-by-step photos of chocolate Swiss roll preparation with whipped cream filling.Pin

Why did my Swiss roll go rubbery?
A rubbery Swiss roll is usually caused by overmixing or overbaking the sponge batter. Here are common reasons:

Overmixing: Likewise, folding the batter too aggressively can deflate the air, resulting in a dense, rubbery texture.
Overbaking: On the downside, leaving the cake in the oven too long dries it out and removes its flexibility.
Incorrect Flour Ratio: Using too much flour or not properly sifting the dry ingredients can also toughen the sponge.
Wrong Mixing Speed: However, beating eggs at the wrong speed (too slow or fast) with your stand mixer fitted with a whisk attachment can prevent proper aeration.
Can you use a baking sheet for Swiss roll?
Yes, you can use a baking sheet for making a Swiss roll, as long as it meets the following criteria:

Additionally, it has a raised edge (rimmed) — a jelly roll pan is ideal, typically 10×15 inches.
In terms of design, it’s shallow, allowing the cake to bake thin and evenly.
To avoid sticking and tearing, line it with parchment paper to prevent sticking and aid in easy rolling.
Avoid using deep or small pans; they make the sponge too thick, leading to cracks when rolling.
Decadent Ganache Topping for the Ultimate Finish
Heat the cream and pour over the chopped dark chocolate. Stir until glossy and smooth. Let it cool slightly. Place the Swiss roll on a wire rack and pour the ganache over, allowing it to drip down the sides. For a refined touch, garnish with chocolate curls, cocoa nibs, or fresh berries.

Spiral chocolate dessert slice on a white ceramic plate, lightly dusted with powdered sugar.Pin
Expert Tips for a Flawless Swiss Roll
Choose High-Quality Cocoa
When choosing ingredients, always opt for Dutch-processed or natural unsweetened cocoa powder. Indeed, the richer the cocoa, the more decadent the flavor.

Don’t Skip the Ribbon Stage
If not done correctly, under-whipping the eggs will lead to a dense cake. Conversely, proper aeration ensures a light, flexible sponge that rolls perfectly.

Roll While Hot
This is non-negotiable. Rolling the sponge while it’s warm helps set the shape and prevent cracking.

Cool Completely Before Filling
For best results, filling a warm sponge will melt the cream and create a mess. Therefore, patience is key for clean, defined layers.

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What kind of cake is used in a Swiss roll?
A Swiss roll is made from a light, airy sponge cake, typically a genoise or chiffon sponge. This type of cake is made by whipping eggs (sometimes with sugar) until fluffy and folding in flour and cocoa powder gently to maintain volume. The sponge is baked thinly in a sheet pan, allowing it to be flexible enough to roll without cracking.

What is the difference between a log cake and a Swiss roll?
Both the log cake (often known as Bûche de Noël) and the Swiss roll share a rolled cake structure, but they differ in presentation and purpose:

Swiss Roll:
A simple rolled sponge cake filled with whipped cream, jam, or buttercream.
Usually unadorned or lightly dusted with powdered sugar or cocoa.
Served all year round.
Log Cake (Bûche de Noël):
A Swiss roll cake decorated to resemble a wooden log, traditionally served at Christmas.
Visually, these cakes are usually covered in chocolate buttercream or ganache, often decorated with bark-like textures and other festive embellishments for a stunning presentation.
Traditionally, Swiss roll-style desserts often include rich fillings and garnishes such as meringue mushrooms or sugared cranberries, especially when styled as a Bûche de Noël.
Rolled chocolate sponge cake being filled with whipped cream.Pin
Variations to Explore
Strawberry Chocolate Swiss Roll
Looking for something fruity? Instead of chocolate, swap the filling with fresh strawberry whipped cream and add thinly sliced strawberries for a refreshing berry twist.

Mocha Swiss Roll
For a twist in flavor, infuse the sponge with 1 teaspoon of espresso powder, and pair it with a coffee-flavored whipped cream to create a decadent mocha version.

Holiday Yule Log (Bûche de Noël)
To elevate your dessert, turn your Swiss roll into a festive masterpiece by decorating it with chocolate buttercream bark texture and a dusting of powdered sugar snow. It’s perfect for the holidays!

Baking ingredients including eggs, sugar, cocoa powder, and cream on a kitchen counter.Pin

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Storage and Serving Suggestions
Chill for at least 2 hours before slicing for clean, even layers.
For clean slices, always use a serrated knife, and be sure to wipe it clean between each cut. This preserves the cake’s neat swirl appearance.
To store leftovers, keep the Swiss roll covered in plastic wrap and place it in the refrigerator. This way, it stays fresh for up to 4 days.
Planning to freeze it? Then, wrap the roll tightly in plastic wrap and foil. It can be stored in the freezer for up to 1 month. After that, thaw it in the refrigerator overnight before serving.
Why This Chocolate Swiss Roll Is the Best You’ll Ever Make
This recipe uses professional baking techniques combined with high-quality ingredients, ensuring every bite is rich, moist, and airy. Whether you’re a beginner or a seasoned baker, our method guarantees consistent, bakery-quality results. Unlike other versions, our sponge is soft yet stable, the filling is light yet indulgent, and the entire roll is a visual showstopper.

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Frequently Asked Questions
Can I make this gluten-free?
Yes, you can easily adapt it for gluten-free diets. Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for excellent results.

What if my cake cracks?
If minor cracks occur, frosting or ganache topping can mask them beautifully. Practice makes perfect — ensure the sponge is properly whipped and not overbaked.

Can I make this ahead of time?
Absolutely, you can prepare the Swiss roll up to 2 days in advance. In fact, the flavor often deepens as it rests in the fridge, making it perfect for entertaining.

Chocolate Swiss roll sliced into even spirals with cream filling inside.Pin
Final Thoughts
This chocolate Swiss roll cake recipe is the ultimate treat for chocolate lovers. With its soft sponge and creamy swirl, it’s a hit at any table. Whether you’re a baking beginner or a dessert pro, you’ll love how simple and impressive this easy sponge roll recipe really is.

If you try this homemade chocolate roll cake, let us know in the comments – or tag us with your creation on Instagram!

Related Recipes You Might Enjoy
Easy Vanilla Swiss Roll Cake
Classic Moist Chocolate Cake
Tiramisu Layer Cake Recipe
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Chocolate Swiss roll cake sliced to show creamy spiral filling on a white plate.Pin
Classic Chocolate Swiss Roll Cake
5 from 3 votes
This light and fluffy chocolate Swiss roll features a rich cocoa sponge rolled around a smooth whipped cream filling. Perfect for any occasion, this elegant dessert is easier than it looks and comes together with simple ingredients and step-by-step instructions.
Print Recipe Pin Recipe
Course
Cakes, Dessert
Cuisine
American
Prep Time
25minutes minutes
Cook Time
12minutes minutes
Total Time
37minutes minutes
Servings
8 slices
Calories
190kcal
Ingredients
For the Chocolate Sponge Cake:
4 large eggs room temperature
½ cup 100 g granulated sugar
¼ cup 30 g all-purpose flour
¼ cup 30 g unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
For the Whipped Cream Filling:
¾ cup 180 ml heavy whipping cream (cold)
2 tbsp powdered sugar
½ tsp vanilla extract
Optional Toppings:
Powdered sugar for dusting
Melted chocolate or ganache for drizzling
Instructions
Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Beat eggs and sugar in a large bowl on high speed for 5–6 minutes until pale and thick. Add vanilla extract.
Sift in dry ingredients (flour, cocoa powder, baking powder, and salt). Gently fold to combine without deflating.
Pour batter into pan and spread evenly. Bake for 10–12 minutes or until the sponge springs back when touched.
Remove from oven and invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
Roll the cake gently (with the towel inside) while warm. Let it cool completely on a wire rack.
Make whipped cream filling: Beat cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled sponge, spread the whipped cream evenly, and gently re-roll the cake.
Chill before serving for at least 30 minutes. Dust with powdered sugar or drizzle with chocolate if desired.
Slice and enjoy!

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