Chocolate Swiss Roll Cake

Table of Contents

1. Swiss Roll Cake Ingredients
2. Swiss Roll Substitutions And Additions
3. Roll Cake Recipes
4. How To Make The Best Chocolate Roll Cake Recipe
5. Troubleshooting This Recipe
6. Serving Chocolate Roll Cake
7. Cookie Roll Recipes
8. Storing A Swiss Roll Cake
9. Why We Think This Is The Best Swiss Roll Recipe
10. Swiss Roll Recipe FAQs
11. More Cake Roll Recipes
12. JUMP TO RECIPE
13. Even More Recipes You’ll Love

Our chocolate Swiss roll is anything but ordinary. Moist chocolate sponge cake is rolled around a light, creamy filling and drizzled with chocolate ganache glaze. Its spiral design, when cut, will impress guests no matter what the occasion.

Swiss Roll Cake Ingredients

Swiss Roll Substitutions And Additions

FILLING: For this simple recipe, you could change up the filling and use vanilla buttercream, cream cheese frosting, chocolate mousse, simple whipped cream or marshmallow fluff.

TOPPING: Instead of or, in addition to, the chocolate ganache, top your roll cake with cocoa powder, powdered sugar, or fresh fruit.

EXTRAS: Experimenting can lead to delicious Swiss roll variations. Take your filling to the next level by:

• Brushing the baked cake with a liqueur such as Grand Marnier, Chambord, or Amaretto before adding the filling for an adult twist.
• Spreading a thin layer of fruit jam over the cake before adding the cream and rolling.

Can I use a normal baking tray to make a Swiss roll?

If you can’t find a jelly roll pan, the key is to ensure the dimensions are as close to a jelly roll pan as possible and that there are sides on the pan to contain the cake batter.

Baking Sheet: A standard-rimmed baking sheet can be a good substitute. Just make sure it’s roughly the same size as the jelly roll pan specified in the recipe.

If it’s larger, you might end up with a thinner cake, so adjust the baking time accordingly.

Rectangle Cake Pan: If you have a rectangular cake pan that’s close in size to a jelly roll pan, it can work.

However, the sides might be higher, so be cautious when spreading the batter to ensure even thickness.

Split Between Two Square Pans: If you have two square baking pans, you can divide the batter between them.

Once baked, you can either roll them separately to have two smaller rolls or place them end to end and roll together for one longer roll.

How To Make The Best Chocolate Roll Cake Recipe

The first step in this recipe is to make the creamy filling so that it has time to cool by the time the cake is ready.

Our steps below will walk you through baking and rolling this classic dessert.

For The Ermine Filling

STEP ONE: Using a small (two to three-quart) heavy-bottomed saucepan on medium heat, whisk together the flour, milk, sugar, and vanilla.

Bring to a low boil, whisking continuously to avoid the milk scorching until the mixture looks and feels like a thick pudding. This should take three to four minutes.

STEP TWO: Remove the saucepan from the heat, and pour it into a small heat-safe bowl. 

STEP THREE: Cover the bowl with plastic wrap. Be sure to allow the plastic wrap to drape onto the surface of the flour-milk mixture. This will keep a skin from forming. 

STEP FOUR: Place in the refrigerator until the flour and milk mixture is completely cooled. 

STEP FIVE: Once the mixture is completely cooled, remove it from the refrigerator and set it aside.

STEP SIX: Using either a stand mixer or a medium-sized mixing bowl and an electric mixer on medium-high speed, beat the softened butter for one minute.

STEP SEVEN: Reduce the mixer to medium speed. Begin adding the flour and milk mixture one tablespoon at a time.

STEP EIGHT: Once all of the flour and milk mixture has been added, increase the mixer speed to medium-high.

Continue mixing for another one to two minutes until the filling is light and fluffy. Set it aside. 

For The Chocolate Cake

STEP ONE: Preheat the oven to 350°F. Line a 15x10x1 jelly roll pan with a piece of parchment paper and spray with nonstick spray. Set it aside.

STEP TWO: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set dry ingredients aside.

STEP THREE: In a stand mixer’s bowl or a medium-sized mixing bowl using a hand mixer, combine the eggs, sugar, vegetable oil, and vanilla.

Beat the mixture on high speed for four to five minutes until it turns frothy and adopts a pale yellow hue.

STEP FOUR: Fold the flour mixture into the egg mixture. Mix until completely combined.

STEP FIVE: Evenly pour batter into the prepared pan. Use a silicone spatula or an offset spatula to spread the chocolate cake batter. Bake cake for ten to 12 minutes.

STEP SIX: Remove the cake from the oven, and using a sharp knife, carefully run the tip along the edges of the pan that were not covered by the parchment paper.

STEP SEVEN: Heavily dust the top of the clean kitchen towel with powdered sugar.

STEP EIGHT: Immediately place the dusted tea towel, powdered side down, on top of the cake.

STEP NINE: Lay the cutting board on top of the tea towel. The cake pan will be hot, so you will need to be careful to protect your hands.

Quickly flip the cake pan over so that the cake is lying on top of the dusted towel.

STEP TEN: Carefully and slowly peel the parchment away from the cake.

STEP ELEVEN: Heavily dust the top of the cake with the remaining powdered sugar.

STEP TWELVE: Flip one end of the tea towel over one of the short sides of the cake. Carefully begin to roll one end towards the other.

Once rolled, set aside to cool completely.

For The Cake Assembly

STEP ONE: Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.

STEP TWO: Using a rubber spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.

STEP THREE: Slowly, with gentle, even pressure, carefully roll the cake back in a “roll”.

Tightly wrap the cake in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least two hours. You can also chill overnight.

For The Chocolate Ganache

STEP ONE: Using a small heat-safe bowl, add the chocolate chips and the heavy cream. 

STEP TWO: Heat the chips and cream in the microwave for 45-second intervals, stirring after each interval until the mixture is smooth.

STEP THREE: Remove the cake roll from the refrigerator, and unwrap the cake.

STEP FOUR: Place a cooling rack on top of a cookie sheet. Place the chilled cake roll on top of the cooling wrap. This will help keep the dripping chocolate contained.

STEP FIVE: Spoon the ganache over the top of the cake roll. Keep the cake roll refrigerated until serving. Slice the cake roll into half inch slices.

Troubleshooting This Recipe

My Cake Cracked When Rolling

SOLUTION: Your cake needs to be rolled into the towel as soon as it comes out of the oven.

When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

The Cake is Too Dry

SOLUTION: If your Swiss roll turns out too dry, it might be due to overmixing or overbaking.

To address this, avoid overmixing to ensure the cake remains fluffy.

In addition, always check the cake a few minutes before the recommended baking time concludes.

The Cake Doesn’t Roll Properly

SOLUTION: The cake not rolling properly can be attributed to not using the correct pan size.

Always ensure you use the recommended jelly roll pan size specified in the recipe for optimal results.

The Filling Squeezes Out When Rolling

SOLUTION: If the filling squeezes out during the rolling process, it’s likely due to overfilling or rolling the cake too tightly.

It’s essential to use the recommended amount of filling and to roll the cake gently to prevent this issue.

Serving Chocolate Roll Cake

This amazing chocolate Swiss roll is a fun dessert for any night of the week.

If the Swiss roll has been refrigerated, it’s a good idea to let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the cake to have a softer texture.

When slicing the Swiss roll, it’s best to use a sharp, serrated knife. This particular type of knife is adept at cutting through both the cake and its filling without causing any squishing or tearing.

To maintain the integrity and appearance of each slice, it’s a good practice to wipe the knife with a damp cloth between cuts.

Ideally, the slices should be about one to one and a half inches thick, but you can adjust this based on your personal preference.

SERVE WITH A GARNISH: Traditional garnish ideas for a chocolate Swiss roll cake include:

• A dusting of cocoa powder for a rich, chocolatey appearance.
• Delicate chocolate shavings or curls for elegance.
• Zest or thin slices of oranges or lemons for a refreshing touch.
• Fresh berries like strawberries or raspberries for a vibrant contrast.
• Mint leaves placed on top for a hint of freshness.
• Toasted coconut flakes on top for a tropical twist.
• Chopped hazelnuts for a nutty crunch.

SERVE WITH HOLIDAY TOPPINGS: A light sprinkle of powdered sugar for a snowy, sweet finish or crushed peppermint candies for the holidays.

SERVE WITH ICE CREAM: A scoop of our homemade vanilla ice cream (or a dollop of homemade whipped cream) on the side of this chocolate Swiss roll cake for an extra special and indulgent treat.

SERVE WITH SAUCE: To complement the chocolate cake, drizzle the plate — or a slice of roll cake — with a yummy topping.

It will not only enhance the flavor and texture of the chocolate roll cake but also elevate its visual appeal. Options include:

• Caramel sauce
• Salted caramel sauce
• Hot fudge sauce
• Butterscotch sauce
• Toffee sauce

SERVE WITH FRUIT PRESERVES: To introduce a different texture to the chocolate roll cake and its cream filling, offer a selection of fruit jams or preserves.

Raspberry jam or strawberry jam will balance the richness of the roll cake.

Storing A Swiss Roll Cake

Before storing, ensure that the Swiss roll is completely cooled to room temperature. Storing a warm cake can lead to condensation, which can make the cake soggy.

Here are a few tips on storing this decadent Swiss roll cake to enjoy later.

Making Ahead Of Time

To make this cake roll the day before serving, you can prepare it right up to the step before making the ganache.

Wrap it tightly in plastic wrap to maintain its shape and put it in an airtight container. Refrigerate overnight.

Prepare the chocolate ganache shortly before you plan to serve the Swiss roll.

Before serving, unwrap the chilled cake roll and place it on a cooling rack set over a cookie sheet. Spoon the prepared ganache over the cake roll, ensuring any drips are caught by the cookie sheet below.

Refrigerate the cake roll for at least 30 minutes to allow the ganache to set, or until you’re ready to serve.

Storing In The Fridge

Wrap the Swiss roll tightly in plastic wrap or aluminum foil. This helps to prevent the cake from drying out and also protects it from absorbing any odors from the refrigerator.

For an extra barrier against moisture and odors, place the wrapped Swiss roll inside an airtight container as well.

Refrigerate for three to five days.

Before serving, let this cake roll sit at room temperature for about 15-20 minutes to enhance its flavor and texture.

Storing In The Freezer

If you’re looking to store this chocolate cake roll for an extended period, freezing is an excellent option.

Begin by wrapping the Swiss roll securely in plastic wrap. Then add an additional layer of protection using aluminum foil or by placing it in a freezer-safe bag.

It’s a good practice to label the bag or foil with both the date and the specific type of cake to keep track of its freshness.

You can store the Swiss roll in the freezer for up to two to three months.

When you’re ready to enjoy it, transfer the Swiss roll to the refrigerator and allow it to thaw for several hours or preferably overnight.

After thawing, it’s best to let the Swiss roll come to room temperature before serving to ensure the best flavor and texture.

Why We Think This Is The Best Swiss Roll Recipe

Time-Effective: While it might seem complex, a Swiss roll is relatively quick to make compared to some layer cake recipes or desserts that require longer assembly or chilling times.

Portability: Swiss rolls are easy to transport, making them a great choice for picnics, potlucks, or any event where you need to bring a dessert.

Texture and Flavor: The soft, fluffy sponge of a chocolate roll contrasts beautifully with the creamy filling — and provides a balanced taste that’s not overly sweet.

Tradition: Swiss rolls have been a beloved dessert in many cultures for years. Making and enjoying them can evoke nostalgia and connect generations.

This cake tastes just like grandma’s chocolate Swiss roll recipe. Fluffy chocolate sponge cake and a creamy filling will bring back plenty of warm memories once you take a bite of this decadent dessert.

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