Description
Classic Chocolate Swiss Roll Cake features a light, airy chocolate sponge rolled with whipped cream filling and topped with glossy chocolate ganache. Perfect for celebrations or as an elegant dessert.
Ingredients
Scale
- 3/4 cup cake flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder (plus more for rolling)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs (at room temperature, separated)
- 3/4 cup granulated sugar (divided)
- 1/4 cup vegetable oil
- 1/4 cup buttermilk or whole milk
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup cold heavy cream
- 3 tablespoons granulated sugar or confectioners sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
- 1/2 cup heavy cream
- 4-ounce bar semi-sweet chocolate (finely chopped)
- 1 teaspoon light corn syrup (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12×17-inch baking pan and line with parchment paper.
- Sift together cake flour, cocoa powder, baking powder, and salt; set aside.
- Beat egg whites with 1/4 cup sugar to medium peaks; set aside.
- In the same bowl, beat egg yolks with remaining sugar, vegetable oil, buttermilk, vanilla extract, and espresso powder until smooth.
- Gently fold half the egg whites into yolk mixture, then fold in remaining whites.
- Sift flour mixture over batter and gently fold until combined. Spread evenly in prepared pan.
- Bake 12-14 minutes until cake springs back and edges pull from pan.
- Invert warm cake onto cocoa-dusted towel or parchment; peel off paper and roll cake tightly. Let cool rolled for 3 hours.
- Whip cold heavy cream with sugar and vanilla until stiff peaks form; fold in marshmallow creme if using.
- Unroll cooled cake, spread whipped cream filling evenly leaving a border, then carefully re-roll.
- Heat heavy cream until simmering and pour over chopped chocolate and corn syrup; let sit 2 minutes and stir to make ganache.
- Pour ganache over rolled cake, refrigerate 30-60 minutes to set before slicing.
Notes
- Do not overbake to prevent dry cake and cracking when rolling.
- Use room temperature eggs for better volume in batter.
- Fold egg whites gently to keep batter light and airy.
- Dust towel or parchment with cocoa powder to prevent sticking when rolling.
- Allow cake to cool completely rolled before unrolling and filling.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French/European
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Chocolate Swiss Roll Cake, chocolate roulade, chocolate roll cake recipe, chocolate sponge roll, Swiss roll dessert