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This image shows a finished chocolate Swiss roll topped with glossy chocolate ganache, resting elegantly on a white marble countertop with no visible background clutter.

Chocolate Swiss Roll Recipe

This Chocolate Swiss Roll is a light and airy cocoa sponge wrapped around fluffy vanilla whipped cream and finished with a silky ganache glaze. Elegant yet simple, this stunning dessert delivers a perfect balance of rich chocolate and creamy sweetness in every impressive swirl.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine european
Servings 8 people
Calories 527 kcal

Equipment

  • Rimmed 12×17-inch baking sheet
  • Parchment paper
  • Stand mixer or electric beaters
  • Mixing bowls (large and medium)
  • Rubber spatula
  • Sifter or fine mesh sieve
  • Clean kitchen towel
  • Wire rack

Ingredients
  

Cake

  • ¼ cup vegetable oil
  • ¼ cup unsweetened cocoa powder
  • 4 large eggs separated and at room temperature
  • ½ tsp baking powder
  • ½ cup all-purpose flour
  • ¾ cup granulated sugar divided
  • ¼ tsp salt
  • 2 tsp vanilla extract

Filling

  • 1 tsp vanilla extract
  • ¼ cup powdered sugar
  • 1½ cups heavy whipping cream

Topping

  • 1 tsp vegetable oil
  • ½ cup heavy cream
  • ¾  cups semisweet chocolate chips or chopped bars

Instructions
 

  • Preheat oven to 350°F.
  • Grease and line a 12×17-inch baking sheet with parchment, then grease the paper.
    This image shows a greased and parchment-lined 12×17-inch stainless steel baking sheet resting on a clean white marble countertop, ready for cake batter.
  • Beat egg whites with ¼ cup sugar until stiff peaks form (about 5 minutes).
    glass-bowl-with-beaten-egg-whites-and-sugar-forming-stiff-peaks
  • In another bowl, beat egg yolks, ½ cup sugar, oil, vanilla, and salt until fluffy.
    This image shows sifted flour, cocoa powder, and baking powder being mixed into the egg yolk mixture in a clear glass bowl over a white marble surface.
  • Sift flour, cocoa powder, and baking powder into the yolk mixture; mix on low speed.
    This image shows the fluffy egg white mixture being folded into the yolk mixture in three additions in a clear glass bowl on a white marble countertop.
  • Fold egg whites into the yolk mixture in three additions until fully combined.
    This image shows the chocolate Swiss roll batter evenly spread across the parchment-lined baking sheet on a white marble countertop.
  • Spread batter into the prepared pan and bake for 12–15 minutes, or until the cake springs back when pressed.
    chocolate-swiss-roll-batter-spread-onto-lined-baking-sheet
  • Lay a clean kitchen towel on the counter and dust it generously with cocoa powder.
    This image shows a clean kitchen towel generously dusted with cocoa powder spread over a white marble countertop.
  • Immediately after baking, loosen the cake edges, flip it onto the towel, peel off the parchment, and roll the cake up in the towel from the short end.
    This image shows the baked cake layer flipped onto the cocoa-dusted towel with parchment peeled off, ready to be rolled.
  • Let cool for 2 hours.
  • Beat heavy cream with sugar and vanilla until stiff peaks form.
    This image shows whipped cream beaten with sugar and vanilla in a clear glass bowl until stiff peaks form, resting on a white marble countertop.
  • Unroll the cooled cake, spread the whipped cream evenly, then gently roll it back up using the towel to assist.
  • Place the roll seam-side down on a wire rack.
  • Heat cream until steaming and pour over chocolate in a bowl and let sit for 10 minutes.
    This image shows heavy cream heating until steaming in a small black nonstick saucepan on a white marble countertop.
  • Stir in oil until smooth.
  • Pour ganache over the roll, spread to coat, and let set for 30 minutes before slicing or chilling.
    This image shows the chocolate Swiss roll being coated with glossy ganache on a wire rack over a white marble countertop.

Notes

  • Roll the cake while it’s hot to avoid cracks—don’t wait!
  • Use a scale for flour to avoid overpacking and dense sponge.
  • Ensure your bowl is clean and yolk-free when whipping whites.
  • Separate cold eggs but whip whites at room temperature for best volume.