This Classic Chocolate Swiss Roll features a soft, tender chocolate sponge cake filled with fluffy vanilla cream and covered in rich ganache. Easy, elegant, and endlessly delicious — a nostalgic dessert perfect for holidays, special occasions, or anytime you crave a comforting homemade treat.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Total Time: 1 hr 30 mins
- Yield: 1 Swiss roll (10–12 servings)
- Category: Cake, Dessert
- Method: Baked
- Cuisine: European
Ingredients
**For the Chocolate Sponge Cake**
4 large eggs, room temperature, separated
½ cup (100 g) granulated sugar
2 tablespoons vegetable oil
2 tablespoons brewed espresso or strong coffee
1 teaspoon pure vanilla extract
½ cup (65 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder, plus extra for dusting
½ teaspoon baking powder
¼ teaspoon kosher salt
**For the Cream Filling**
1 cup (240 ml) heavy cream, cold
¼ cup (30 g) powdered sugar
1 teaspoon vanilla extract
**For the Chocolate Ganache**
¾ cup (180 ml) heavy cream
1 cup (170 g) semi-sweet or dark chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease and line an 11×17-inch rimmed baking sheet or jelly roll pan with parchment paper, leaving extra paper over the edges for easy lifting.
Separate the eggs into two large bowls. In one bowl, beat the yolks with granulated sugar, vegetable oil, espresso, and vanilla until pale and creamy.
In another bowl, whisk flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the yolk mixture until just combined — do not overmix.
Clean the beaters completely, then whip the egg whites until stiff, glossy peaks form. Fold one-third into the chocolate batter to lighten, then gently fold in the rest until no streaks remain.
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, until the cake springs back when lightly touched.
While the cake bakes, prepare a clean kitchen towel or parchment sheet and dust it generously with cocoa powder.
When baked, cool the cake for 1 minute, then quickly invert onto the cocoa-dusted towel. Peel off the parchment and roll the cake gently with the towel from the short end while still warm. Let cool completely in the rolled shape.
Prepare the filling by whipping cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, leaving a small border. Re-roll the cake without the towel, seam side down.
For the ganache, heat heavy cream until hot but not boiling. Pour over chocolate chips, let sit for 5 minutes, then stir until smooth and glossy. Cool slightly until thickened.
Place the Swiss roll on a wire rack over a tray and pour ganache evenly over the top to coat completely. Chill for 30 minutes or until set.
Slice and serve with extra whipped cream or fresh berries, if desired.
Notes
**Sophie’s Swiss Roll Tips**
• Roll the cake while warm to prevent cracks and help it “remember” its shape.
• Spoon and level your flour for accuracy — too much flour can cause cracking.
• Use espresso or strong coffee to intensify the chocolate flavor without adding bitterness.
• Let the rolled cake cool completely before filling, or the cream may melt.
• Chill before slicing for clean, beautiful spirals.
• Store covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Find it online: https://pinchofwarmthbakes.com/chocolate-swiss-roll-recipe/