Why We Love This Swiss Roll Recipe
Creamy icing is rolled up in a delicate and moist chocolate cake, then the whole thing is bathed in rich chocolate ganache. This spiral-shaped cake is so easy and sure to wow your friends and family!
Chocolatey. Chocolate cake + chocolate ganache = yum! Creamy. The light and fluffy frosting makes the perfect contrasting filling to the rich cake. Impressive. That swirl is sure to wow your guests.
Variations on a Swiss Cake Roll
This classic chocolate Swiss roll recipe is so delicious as is, but you could also change up the flavor if you like. Try filling it with chocolate buttercream, chocolate fudge frosting, or vanilla frosting for a different flavor and texture. You could also add some chocolate chips or chopped nuts to the filling for crunch!
How to Store
Store leftover Swiss roll cake in an airtight container in the refrigerator for up to 3 days. Let come to room temperature for about 30 minutes before enjoying.
How to Freeze
Freeze this Swiss roll whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this chocolate Swiss roll cake simply with whipped cream and fresh berries or a scoop of red velvet ice cream. Feeling parched? Try a chocolate coffee, malted hot chocolate, or frozen French silk pie cocktail.
More Chocolate Cake Recipes To Try
Chocolate Cake with Chocolate Frosting German Chocolate Cake Texas Sheet Cake Chocolate Pound Cake Turtle Cake Velvet Chocolate Cake Black Magic Cake Better Than Sex Cake Hot Chocolate Bundt Cake Or try our Mint Chocolate Swiss Roll!
How to Make a Swiss Roll Step by Step
Prep: Preheat your oven to 350°F. Spray an 11×17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides of the pan. Set aside for now. Make the Batter: Separate the whites and yolks of 4 large eggs into separate large mixing bowls. Use a hand mixer to beat the egg yolks with ¾ cup of granulated sugar, ¼ cup of vegetable oil, 2 tablespoons of brewed espresso, and 1 teaspoon of pure vanilla extract until creamy. In a separate medium bowl, whisk ½ cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Stir the dry ingredients into the wet mixture until just combined. Fold in the Egg Whites: Beat the egg whites to stiff peaks. Transfer the egg whites into the rest of the batter and use a spatula to gently fold them in until fully incorporated. Bake the Cake: Use a spatula to spread the batter onto the pan. Bake for 10-12 minutes, or until the cake bounces back after lightly touching it. Turn the Cake Out: While the cake is baking, spread out a large kitchen towel or piece of parchment paper on the counter and sprinkle the entire surface with cocoa powder. When the cake is done, let it rest for a minute. Then, quickly turn the baking sheet over onto the towel. Carefully lift the sheet pan off the cake, and peel off the parchment paper. Roll the Cake: Starting at the short end of the cake, fold over any excess towel onto the cake. Then, roll the cake up along with the towel into a roll. Let the cake come to room temperature. Frost the Cake: While the cake is cooling, make the frosting. Beat 1½ cups of heavy cream, ⅓ cup of powdered sugar, and 1 teaspoon of pure vanilla extract to stiff peaks. Once the cake has cooled, unroll the cake, and spread the frosting over entire surface. Roll the Filled Cake: Roll the cake back up, without the towel, into a roll and set aside on a wire rack over a sheet pan. Glaze the Cake: Heat ¾ cup of heavy cream in the microwave for 45 seconds. Stir in 1½ cups of chocolate chips until incorporated and smooth. Let the mixture sit for a few minutes to thicken. Pour the chocolate ganache over the entire cake roll until it’s completely covered. Chill and Serve: Transfer the cake to the refrigerator to chill until ready to serve.
