This Chocolate Swiss Roll is a classic dessert with a soft chocolate sponge rolled into its signature spiral. Also known as a chocolate cake roll, it’s a timeless bake that’s easy to slice and perfect for a celebration or a simple dessert at home.
The sponge is rolled while still warm, which helps it shape easily and hold that neat swirl once filled.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
Optional Chocolate Mousse filling (If using)
If using this filling, prepare it first so it has time to chill. If you prefer something quicker or lighter, see alternate filling below
- Melt the chocolate in a microwave-safe bowl until smooth. In a separate bowl, whisk together the cocoa powder and hot water until fully dissolved.
- Beat the cold cream for 2–3 minutes, until soft peaks form. It should hold its shape but remain smooth.
- Pour the melted chocolate and cocoa mixture into the whipped cream.
- Using a spatula, gently fold until smooth and evenly combined. Do not stir or beat, folding keeps the mousse light. Cover and chill for at least 2 hours before using so it sets properly.
Make the Chocolate Batter
- Cocoa mixture: Combine the oil, cocoa powder, and instant coffee granules (if using) with hot water in a measuring jug or bowl. Whisk until smooth.
- Egg yolk mixture: In a separate large bowl, beat the egg yolks and sugar until pale and creamy.
- Combine: Add the cocoa mixture to the egg yolk mixture and mix until combined.
- Add flour mixture: Sift in the flour, baking powder, and salt. Mix gently until just combined.
- Egg whites: In another clean bowl, beat the egg whites to soft peaks.
- Add the beaten egg whites to the chocolate mixture
Bake the Sponge
- Gently fold until just combined. Do not overmix — the batter should remain light and airy.
- Spread the batter evenly into the lined baking tray and bake for 12–15 minutes.
Roll while warm and cool
- Let the cake stand in the pan for 1 minute. Turn it out onto a clean sheet of parchment paper (baking paper) lightly dusted with powdered sugar.
Don't forget to peel off the parchment paper it was baked on. - Using the clean parchment paper underneath, roll the cake up from the short end while it is still warm.
- Roll the cake up completely and leave it wrapped to cool, about 45–60 minutes.
- Once fully cooled, gently unroll the cake. Do not press the curled edge flat, let it keep its natural curve.
Fill and roll again
- Spread the filling evenly over the surface, leaving a small border around the edges.
- Re-roll the cake, following its natural curl. Refrigerate for about 1 hour before slicing for clean, neat pieces.
Alternate filling ideas
- 3 ingredient whipped cream frosting
- Vanilla buttercream (recipe in my Strawberry Butter Cookies post)
- Chocolate buttercream (recipe in my Chocolate Hot Milk Sponge Cake post)
- Any flavor jam/jelly you prefer
Tips for the perfect swiss roll
Keep the filling cold: If using chocolate mousse or whipped cream, keep it refrigerated until ready to spread. Cold filling spreads more neatly and helps the swirl hold its shape.
Egg whites: Fold the beaten egg whites in carefully and stop as soon as they are combined. Overmixing can deflate the batter and make the sponge dense.
Don’t overbake: Bake for 12–15 minutes, just until the center springs back lightly when touched. The edges should not be crisp or dark. Overbaking dries the sponge and makes rolling difficult.
Roll while the cake is still warm: After resting for 1 minute in the pan, turn it out and roll it up while still warm and flexible. This helps the sponge hold its shape and prevents cracking later.
Chill before slicing: After filling and re-rolling, refrigerate the cake for 30–60 minutes before slicing. This gives cleaner, more defined slices.
How to flip the cake easily
- Lightly dust the top of the warm cake with powdered sugar.
- Place a clean sheet of parchment paper (baking paper) or a kitchen towel over it.
- Set a cooling rack or flat baking tray, on top.
- Hold everything firmly together and flip it over in one steady motion.
- Lift off the pan and gently peel away the parchment paper the cake was baked on.
The cake will now be resting on the clean parchment paper or towel.
Roll the cake up with that parchment paper or towel while it is still warm.
Recipe
Chocolate Swiss Roll (Chocolate Cake Roll)
For the chocolate mousse optional)
- ¼ cup (60 ml) hot water
- 2 Tablespoons (14 g) unsweetened cocoa powder
- 4 oz (113g) semi-sweet or dark chocolate, chopped
- 1 cup (240 ml) heavy cream, cold
- 1 Tablespoon (8 g) powdered sugar (icing sugar)
- ¼ teaspoon vanilla extract
For the cake
- ¼ cup (60 ml)hot water
- 1 Tablespoon (15 ml) canola or sunflower oil
- 1 teaspoon instant coffee powder (optional)
- ¼ cup (25 g) unsweetened cocoa powder
- 4 large eggs, separated
- ⅔ cup (133 g) white granulated sugar
- 1 cup (125 g) all-purpose flour (plain flour)
- ½ teaspoon baking powder
- ½ teaspoon salt
To make the chocolate mousse (optional)
- Cocoa mixture: Whisk the hot water and cocoa powder together until smooth.
- Melt the chocolate: Melt the chopped chocolate in 20-second intervals in the microwave, stirring until smooth.
- Stir the cocoa mixture into the melted chocolate until thick and glossy. Set aside to cool slightly.
- See note below for alternate filling ideas
- Whip the cream: Beat the heavy cream, powdered sugar, and vanilla until medium peaks form.
- Gently fold the chocolate mixture into the whipped cream until fully combined. Do not overmix. Cover and refrigerate for at least 2 hours before using.
To make the cake
- Preheat the oven to 375°F (190°C) or 170°C fan. Allow the oven to preheat for 10–15 minutes.
- Line a 10 x 15-inch jelly roll pan (39 x 27 cm) with parchment paper (baking paper)
- Cocoa mixture: In a small bowl, mix hot water, oil, cocoa powder, and coffee (if using). Set aside.
- Egg yolk mixture: Beat the egg yolks for 2 minutes. Gradually add the sugar and beat until pale and slightly thickened.
- Add the cocoa mixture and mix until combined.
- Sift in the flour, baking powder, and salt. Mix gently until a smooth batter forms. Do not overmix.
- Egg whites: In a clean separate bowl, beat the egg whites until soft peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Spread the batter evenly into the prepared pan.
- Bake: Bake for 12–15 minutes, until the top springs back lightly when touched
- Roll While Warm (Important): Leave the cake in the pan for 1 minute.
- Then turn it out onto a clean parchment paper lightly dusted with powdered sugar. Gently peel off the parchment it was baked on
- Using the clean parchment paper underneath, roll the cake from the short end.
- Leave rolled until completely cooled.
Unroll and fill
- Carefully unroll the cooled cake. Spread the chilled mousse evenly over the surface, leaving a small border around the edges.
- Re-roll gently, following the natural curve of the cake.
- Refrigerate for about 1 hour before slicing.
Storage
- Store covered in the refrigerator for up to 2 days.
- 3 ingredient whipped cream frosting
- Vanilla buttercream (recipe in my Strawberry Butter Cookies post)
- Chocolate buttercream (recipe in my Chocolate Hot Milk Sponge Cake post)
- Any flavor jam/jelly you prefer
Tips
- Roll the cake while warm to prevent cracking.
- Do not overbake a dry textured cake will crack while rolling
- Keep mousse filling cold until ready to spread.
- Chill the filled cake before slicing for neater cuts.
- Refrigerate any leftover cake.
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