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Soft Chocolate Swiss Roll with whipped cream filling and chocolate ganache topping
Areeba

Chocolate Swiss Roll

A soft, light, and fluffy Chocolate Swiss Roll filled with sweet whipped cream and topped with rich chocolate ganache. This bakery-style dessert is moist, flexible, and rolls perfectly without cracking when made correctly.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 3/4 cup 98g all-purpose flour
  • 1/3 cup 38g cocoa powder
  • 1 tsp baking powder
  • 1 tsp espresso powder
  • 1/2 tsp salt
  • 4 large eggs room temperature
  • 3/4 cup 155g granulated sugar
  • 1 tsp vanilla extract
  • 5 tbsp 75ml milk
  • 1/4 cup 56g unsalted butter (melted)
Whipped Cream Filling
  • 1 1/2 cups 360ml heavy whipping cream (cold)
  • 3/4 cup 86g powdered sugar
  • 1 tsp vanilla extract
Chocolate Ganache
  • 1/2 cup 120ml heavy cream
  • 4 oz 113g semi-sweet chocolate (chopped)
  • 1 tsp corn syrup optional, for shine

Method
 

  1. Preheat oven to 180°C (350°F) and line a jelly roll pan with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, espresso powder, and salt.
  3. Beat eggs, sugar, and vanilla until pale and fluffy.
  4. Gently fold dry ingredients into egg mixture.
  5. Add warm milk and melted butter, mix until smooth.
  6. Spread batter evenly in pan and bake for 10–12 minutes.
  7. Roll sponge while warm with parchment paper and let cool.
  8. Unroll, spread whipped cream evenly, then re-roll tightly.
  9. Chill for 1–2 hours.
  10. Pour ganache over roll, set, then slice and serve.

Notes

  • The most important step is whipping the eggs properly until they become pale, thick, and fluffy—this creates the light sponge texture.
  • Always roll the cake while it is still warm. If you wait until it cools, the sponge may crack when rolling.
  • Do not overbake the sponge. It should remain soft and slightly springy to touch this keeps it flexible.
  • Use gentle folding technique when combining dry ingredients to avoid losing air from the batter.
  • For best results, use cold whipping cream to get a stable, fluffy filling that holds its shape.
  • Chilling the rolled cake for at least 1–2 hours helps the structure set and makes slicing much cleaner.
  • Swiss roll tastes even better the next day as the flavors fully develop and the cream sets beautifully.