Chocolate Swiss Roll (Chocolate Cake Roll)
servings10 -12 slices
Chocolate Swiss Roll is a classic dessert with a soft chocolate sponge rolled into its signature spiral.
Ingredients
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
Instructions
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.
Recipe Notes
Filling Alternatives: If not using chocolate mousse, try:
- 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.
Nutrition
Serving: 1slice | Calories: 284kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 172mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Calcium: 46mg | Iron: 2mg