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.
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.
- Beat egg whites with ¼ cup sugar until stiff peaks form (about 5 minutes).
- In another bowl, beat egg yolks, ½ cup sugar, oil, vanilla, and salt until fluffy.
- Sift flour, cocoa powder, and baking powder into the yolk mixture; mix on low speed.
- Fold egg whites into the yolk mixture in three additions until fully combined.
- Spread batter into the prepared pan and bake for 12–15 minutes, or until the cake springs back when pressed.
- Lay a clean kitchen towel on the counter and dust it generously with cocoa powder.
- 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.
- Let cool for 2 hours.
- Beat heavy cream with sugar and vanilla until stiff peaks form.
- 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.
- Stir in oil until smooth.
- Pour ganache over the roll, spread to coat, and let set for 30 minutes before slicing or chilling.
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.