Our delicious chocolate swiss roll is a sweet, old-fashioned treat featuring a sponge chocolate cake stuffed with creamy filling and topped with rich ganache.
Prep Time25 minutesmins
Cook Time10 minutesmins
Chill Time1 hourhr
Total Time1 hourhr35 minutesmins
Keyword: Chocolate Swiss Roll Recipe
linen tea towel that is 2 inches longer at the top and bottom of the cake pan
A large cutting board for the cake transfer
powdered sugar,for dusting
1cupsemi-sweet chocolate chips
Using a small (2 to 3-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 3 to 4 minutes.
Remove the saucepan from the heat, and pour it into a small heat-safe bowl.
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.
Place in the refrigerator until the mixture is completely cooled.
Once the mixture is completely cooled, remove it from the refrigerator and set it aside.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high, beat the softened butter for 1 minute.
Reduce the mixer speed to medium. Begin adding the flour-milk mixture 1 tablespoon at a time.
Once all of the mixture has been added, increase the mixer speed to medium-high, and continue mixing for another 1½ to 2 minutes until the filling is light and fluffy. Set it aside. You can leave the filling at room temperature, as long as the room temp is not too hot. It is a very stable filling and can be left out for up 6 hours.
Preheat the oven to 350°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set it aside.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high, beat together the eggs, sugar, vegetable oil, and vanilla for 4 to 5 minutes until the mixture is a frothy pale yellow.
Fold in the flour mixture.
Evenly pour the cake batter into the prepared pan. Use a silicone spatula or an offset spatula to spread the cake batter. Bake for 10 to 12 minutes.
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.
Heavily dust the top of the tea towel with the powdered sugar.
Immediately place the dusted tea towel, powdered side down, on top of the cake.
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.
Carefully and slowly peel the parchment away from the cake.
Heavily dust the top of the cake with the remaining powdered sugar.
Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set aside to completely cool.
Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
Using a silicone spatula, or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
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 2 hours to overnight.
Using a small heat-safe bowl, add the chocolate chips and the heavy cream.
Heat the chips in the microwave for 45-second intervals, stirring after each interval until the mixture is smooth.
Remove the cake roll from the refrigerator, and unwrap the cake.
Place a cooling rack on top of a cookie sheet. Place the chilled cake roll on top of the cooling wrap. This step helps keep the dripping chocolate contained.
Spoon the ganache over the top of the cake roll. Keep the cake roll refrigerated until serving. Slice the cake roll into ½ inch slices.
You can leave the filling at room temperature, as long as the room temperature is not too hot. It is a very stable filling and can be left out for up to 6 hours.
Be sure not to use any fabric softener when you wash the tea towel. It will transfer to the warm cake and make the flavor “off”. Also, make sure not to use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.
Be very patient and slow when rolling the cake and unrolling it. Rushing can cause cracks.
When the chocolate cake roll has been in the refrigerator for 2 hours, you can place the cake roll in the freezer for 30 minutes before you top the cake roll to serve.
You’ll want to be sure to clean off your knife after each slice to keep those gorgeous layers intact.