Classic Swiss Roll Cake – No-Fail Chocolate Recipe
Swiss roll cakes are the best when you need a light yet indulgent treat. This chocolate Swiss roll cake is a light and airy sponge cake with whipped cream. A simple, easy and effortless recipe that takes no more than 40 minutes to make. Use this no-fail recipe as a basis to create more indulgent flavors and variations.
Like I said in the previous post when I shared the vanilla Swiss roll cakes. A Swiss roll is one I can eat any time of the day, breakfast or dessert. If you ever need to make a dessert for brunch or even tea – this is it. It just perfect.
About the Chocolate Swiss Roll
The sponge itself is very light with very little butter, the whipped cream just adds to the richness yet keeping it light. A simple, easy and effortless recipe.
The best part, about the process for this cake, is you can make it from start to finish. Prepare the cake batter and put in the oven to bake, while you prep and cool the simple syrup. The cake takes no more than 12 to 15 minutes to bake. Roll the cake into a jelly roll and set it aside to cool for 10 minutes while you whip the cream. Brush the simple syrup, spread the whipped cream and roll it back on. Ideally, you want to chill it for some time as this cuts beautiful pretty slices.
The tools for this cake are simple and everyday items you have at home. Whipping the egg whites to stiff peaks is critical to making a Swiss roll so use an electric mixer if you have or be ready to whip longer. Ask extra help if you need, get the kids to whip it too.
- Stand mixeror hand mixer
- 15 x 10 sheet pan or Swiss roll pan
- Offset spatula – works great to spread the batter
- Parchment paper
- Mixing bowls
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Chocolate Swiss Roll Cake Recipe
- 4 large Eggs
- 100 grams Sugar castor
- 60 grams All-purpose flour
- 30 grams Cocoa Powder
- 2 tbsp Unsalted Butter melted
- 2 tbsp Whipping Cream
- 1 tsp Vanilla Extract
- 1/8 tsp Cream of Tartar optional
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Filling and Frosting
- 250 ml Whipping Cream
- 1 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 60 ml Sugar Syrup
Conversions - Please switch between Metric & US for more measurement options
- Preheat the oven to 170 C / 340 F
- Grease and line with parchment paper a 15 x 10 sheet pan. Make sure the parchments covered the sides of the pan as well.
- Combine flour with cocoa powder, salt, baking powder - set aside.
- Separate the eggs - white in a clean grease free bowl and yolks in a separate bowl
- Whip the egg whites with half the sugar, salt, and cream of tartar - set aside
- Whip the egg yolks with the remaining sugar for two minutes.
- Add the vanilla, cream, and sift in the flour mixture
- Fold the egg whites into the yolk mixture.
- Pour into the prepared baking tray
- Bake for about 12 to 14 minutes until the top is springy and set.
- Remove it out from the oven and instantly transfer to a cooling rack
(I simply drag the parchment from the sheet pan to the cooling rack)
- Dust the top of the cake with cocoa powder or powdered sugar
(this will prevent the cake from sticking to the parchment paper.
- Use another pan and parchment paper to flip the cake over.
- Now, carefully peel the top parchment paper - the one that cake was baked in.
- Place a slightly damp kitchen towel or cheesecloth on the top of the cake. Roll the cake into a jelly roll. This prevents it from sticking when you unroll later.
- I roll from the long side. But you can roll from the short side for more spirals.
- Let cool in this rolled position until cooled completely (not in the fridge)
- Whip the cream with powdered sugar until still peaks.
- When cooled unroll the cake. Place it on a firm worktop or sheet pan.
- Trim both the edges at an angle so they are tapering (this helps the finished cake rest on itself properly (optional)
- Brush the cake with simple syrup.
- Followed by the whipped cream
- Firmly roll the cake back into a jelly roll.
- Place in the fridge for at least two hours wrapped. This will ensure you have nice firm pretty slices.
- Dust with powdered sugar, if desired.
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