Description
This Chocolate Swiss Roll Cake is a soft, airy chocolate sponge rolled with luscious whipped cream and topped with a silky chocolate ganache. Perfectly light yet indulgent, it’s a classic dessert that impresses with its elegant spiral and rich flavor. The cake is carefully baked in a thin layer, then rolled while warm to prevent cracks, ensuring a smooth and beautiful roll. A creamy filling with optional marshmallow creme adds extra richness, while the shiny ganache finish delivers a glossy, professional look.
Ingredients
Cake
- 3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature and separated
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
Whipped Cream Filling
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Optional: 2 Tablespoons marshmallow creme (“Fluff”)
Ganache Topping
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- One 4 ounce bar (113g) semi-sweet chocolate, finely chopped
- Optional for glossy shine: 1 teaspoon light corn syrup
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan thoroughly with nonstick spray or butter, then line it with parchment paper. Also spray or grease the parchment paper to ensure the cake releases easily.
- Sift dry ingredients: Using a fine mesh sieve, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Whip egg whites: Using a hand or stand mixer with the whisk attachment, beat egg whites and 1/4 cup (50g) sugar on high speed for 4-5 minutes until foamy medium peaks form (slightly drooping peaks).
- Mix wet ingredients with yolks: In the same bowl, add egg yolks and remaining sugar, mixing on high for 1 minute. Then add oil, milk, vanilla, and espresso powder. Beat on high for 2 minutes until thin and bubbly on top.
- Combine whites and yolks: Gently fold half of the whipped egg whites into the yolk mixture on low speed for 10 seconds, then fold in remaining whites similarly. Do not over-mix to keep batter light and airy.
- Fold in dry ingredients: Sift the flour mixture over the batter and fold with a silicone spatula until just combined. The batter should remain light and fluffy.
- Bake the cake: Spread batter evenly into the prepared pan in a thin layer. Smooth the top by gently shimmying the pan. Bake 12-14 minutes until cake springs back lightly when touched. Avoid over-baking.
- Prepare to roll cake: While cake bakes, dust a large piece of parchment paper or kitchen/tea towel with about 2 tablespoons cocoa powder. When cake is done, loosen edges with a knife and immediately invert onto the cocoa-dusted surface. Remove the bottom parchment carefully.
- Roll cake while warm: Starting at the narrow end, tightly roll the cake up with the parchment/towel. Let cool completely at room temperature rolled up, about 3 hours, to prevent cracking. Do not refrigerate during cooling.
- Make whipped cream filling: Whip cold heavy cream, sugar, and vanilla on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Beat in marshmallow creme if using.
- Unroll and fill cake: Slowly unroll cooled cake. Spread whipped cream evenly over top, leaving a 1/2-inch border. Carefully roll cake back up without the parchment/towel. Place on a wire rack set on a baking sheet.
- Prepare chocolate ganache: Heat heavy cream in a small saucepan just to a gentle simmer. Place chopped chocolate and corn syrup (if using) in a bowl, then pour hot cream over it. Let sit 2-3 minutes, then stir until smooth and glossy.
- Apply ganache topping: Pour the ganache over the rolled cake evenly. Spoon any drips back over the cake for full coverage.
- Chill and serve: Refrigerate the finished cake for at least 30-60 minutes before slicing to set the ganache. Store leftovers covered in the fridge for up to 3 days.
Notes
- Use a kitchen or tea towel for rolling to help prevent cracks.
- Do not refrigerate cake while cooling rolled; it will crack and tear.
- Optional espresso powder enhances chocolate flavor but can be omitted.
- Marshmallow creme in whipped cream adds extra sweetness and texture.
- Lightly spraying or greasing parchment paper is key to easy cake release.
- Overbaking the cake makes it dry and harder to roll.
- Use medium peaks for whipped egg whites to ensure optimal airiness and structure.
- For a glossier ganache, adding corn syrup is optional but recommended.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
