Decadent Chocolate Swiss Roll Recipe
This classic Chocolate Swiss Roll features a light and airy chocolate sponge cake rolled with a smooth, rich cream filling. Perfect as an elegant dessert or a special treat, this recipe delivers a moist, tender cake with a luscious cream center that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Scale
For the Sponge Cake
- 4 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (55g) cocoa powder
- ¼ cup (30g) all-purpose flour
- ¼ teaspoon salt
For the Cream Filling
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Sponge Batter: Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a large bowl, beat the eggs and sugar with an electric mixer until thick, pale, and doubled in volume, about 5 minutes. Sift together cocoa powder, flour, and salt, then gently fold into the egg mixture to maintain the airiness.
- Bake the Sponge: Pour the batter evenly into the prepared pan, smoothing the surface. Bake for 12-15 minutes until the sponge springs back when lightly touched and a toothpick inserted comes out clean. Do not overbake to keep the cake soft and pliable.
- Roll the Cake: While the sponge is hot, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel from the short side to form a spiral, then let cool completely to set the shape.
- Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form and the cream is smooth and slightly glossy.
- Assemble the Swiss Roll: Gently unroll the cooled sponge and spread the whipped cream evenly over the surface. Re-roll the cake carefully without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Serve: Slice the Swiss roll into 1-inch thick pieces and serve chilled for the best texture and flavor.
Notes
- Use fresh eggs at room temperature for better volume in the sponge.
- Be gentle when folding dry ingredients to keep the batter airy.
- Rolling the sponge while warm prevents cracking and makes rolling easier.
- The cake can be stored wrapped in the refrigerator for up to 2 days.
- Optional: dust the finished roll with powdered sugar or cocoa powder for an elegant finish.
Keywords: Chocolate Swiss Roll, chocolate cake roll, cream-filled cake, sponge cake roll, classic dessert
Find it online: https://thehungrymason.com/decadent-chocolate-swiss-roll-recipe/
