This Chocolate Swiss Roll Cake features a decadent, fluffy chocolate sponge rolled with a rich chocolate whipped cream filling. Its elegant spiral design and deep cocoa flavor make it a visually striking and irresistible dessert for chocolate lovers. This homemade cake offers a delightful blend of texture and taste, ideal for special occasions or as a luxurious treat.

A sliced Swiss Roll Chocolate Cake. — Swiss Roll Cake – Chocolate Recipe.

The Chocolate Swiss Roll Cake, a divine variation of the classic Swiss roll, entices with its rich chocolate sponge and creamy filling. This dessert traces its roots back to the 19th century in Central Europe, although it’s often mistakenly thought to originate from Switzerland. The Swiss roll gained immense popularity during the Victorian era in England, where it was prized for its elegant presentation and delightful contrast between its light texture and the richness of its fillings.

Chocolate Swiss Roll Cakes are particularly beloved for their versatility and the indulgent, deep chocolate flavor that makes them a favorite at gatherings and special occasions. Their spiral design not only looks sophisticated but also ensures a perfect ratio of sponge to cream in every bite, enhancing the eating experience.

Making your own Chocolate Swiss Roll Cake at home allows for customization of flavors and control over the ingredients, ensuring the use of high-quality cocoa and the option to adjust the sweetness to personal taste. Additionally, the process of baking and rolling your own cake can be a fun and rewarding experience, offering a sense of accomplishment when slicing into that perfect swirl of chocolatey goodness. Whether for a family dessert, a festive celebration, or simply to satisfy a chocolate craving, a homemade Chocolate Swiss Roll offers a touch of gourmet to everyday baking.

Ingredients and substitutes

Eggs: Eggs provide structure, moisture, and lift. They are essential for creating a light, airy sponge. Aquafaba (the liquid from canned chickpeas) can be used for those avoiding eggs. Use 3 tablespoons of aquafaba per egg.
Granulated Sugar: Sugar sweetens the cake and helps aerate the batter when beaten with eggs, contributing to the fluffy texture. Fine caster sugar can be used as it dissolves quickly. Coconut sugar is an alternative, though it will change the color and flavor slightly.

Vanilla Extract: Adds flavor and enhances the overall taste of the cake and cream. Almond extract can be used for a different flavor profile, or vanilla bean paste for a more intense vanilla flavor.
All-Purpose Flour: Provides the structure for the cake. A gluten-free all-purpose flour blend can be used for those with gluten sensitivities, ensuring it’s a 1:1 substitute type.
Unsweetened Cocoa Powder: Gives the cake and whipped cream a rich chocolate flavor and color. Dutch-processed cocoa powder can be used for a smoother flavor, or carob powder for a caffeine-free alternative.

Salt: Salt enhances the flavors of the chocolate and other ingredients. Any fine salt works; sea salt or Himalayan pink salt can be used for a trace mineral boost.
Baking Powder: Acts as a leavening agent to help the cake rise. You can make homemade baking powder with 1 part baking soda to 2 parts cream of tartar.
Heavy Cream: Whipped into cream for the filling, providing a rich, creamy texture. Full-fat coconut milk, chilled and whipped, is a great dairy-free alternative.

Powdered Sugar: Used to sweeten the whipped cream and dust the finished roll for a sweet finish. DIY powdered sugar can be made by blending granulated sugar into a fine powder, or using coconut sugar for a less refined option, changing the color slightly.

A Swiss chocolate cake with whipped cream. — Swiss Roll Cake – Chocolate Recipe.

Tips for Success

Use Room Temperature Ingredients: Ensure your eggs are at room temperature to get the maximum volume when beaten. This contributes to a lighter, airier sponge.

Thorough Mixing: When mixing the eggs and sugar, beat them until the mixture is very pale and thick, and has at least tripled in volume. This step is crucial for the structure of the cake.

Sift the Dry Ingredients: Sifting the flour, cocoa powder, and other dry ingredients helps avoid lumps and ensures they are evenly incorporated into the batter, which is essential for a smooth texture.
Gentle Folding: When incorporating the dry ingredients into the egg mixture, use a gentle folding motion with a spatula. This method helps maintain the air bubbles you’ve created, which are essential for a fluffy sponge.
Don’t Overbake the Sponge: Keep an eye on your baking time. Overbaking can dry out the sponge and make it less pliable, leading to cracks when you roll it. The sponge should spring back when touched lightly.
Rolling While Warm: Roll up the sponge in a clean kitchen towel or parchment paper as soon as it comes out of the oven. This helps the cake get used to the rolled shape and reduces cracking later when you add the filling.
Cool Completely Before Filling: Let the rolled sponge cool completely before unrolling and adding the filling. This prevents the cream from melting when you spread it.
Whip the Cream to Stiff Peaks: Ensure the whipped cream is stiff enough to hold its shape but not over-whipped, as it can become buttery. This makes the cream easier to spread and helps maintain the structure when the roll is sliced.

Tight Rolling: When you re-roll the cake with the filling, roll it tightly to avoid gaps and ensure a nice spiral pattern.
Chill Before Serving: Refrigerate the rolled cake for at least an hour before slicing. This helps the filling set and makes the cake easier to cut cleanly.
Use a Serrated Knife for Slicing: A serrated knife ensures clean cuts through the cake without squashing it, preserving the beautiful spiral of the filling.