The Best Ever Chocolate Swiss Roll Cake is a decadent, yet surprisingly simple dessert that’s perfect for impressing guests or treating yourself. This recipe demystifies the art of the Swiss roll, offering a foolproof guide to creating a moist, tender chocolate cake rolled with a luscious, creamy filling.
Key Ingredients for The Best Ever Chocolate Swiss Roll Cake
For the Chocolate Cake:
- 4 large eggs, separated, at room temperature
- 100g granulated sugar, divided
- 60ml vegetable oil
- 60ml milk
- 1 teaspoon vanilla extract
- 75g all-purpose flour
- 25g unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Whipped Cream Filling:
- 240ml heavy cream, cold
- 50g powdered sugar
- 25g unsweetened cocoa powder
- 1 teaspoon vanilla extract
Optional for Garnish:
- Chocolate shavings
- Fresh berries
- Dusting of powdered sugar
How to Make The Best Ever Chocolate Swiss Roll Cake
This Best Ever Chocolate Swiss Roll Cake is a delightful journey into moist chocolate cake perfection, effortlessly rolled with a dreamy, rich chocolate filling. It’s incredibly satisfying, and surprisingly easy to master, requiring just about 25 minutes of active preparation time, plus baking and cooling.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Pan: Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper, leaving an overhang on the sides to help lift the cake out later. Lightly grease the parchment paper.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and 50g of the granulated sugar until pale and slightly thickened.
- Add Wet Ingredients: Gradually whisk in the vegetable oil, milk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Whip Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating on high speed until stiff, glossy peaks form.
- Fold Egg Whites into Batter: Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. The batter should be light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it gently to the edges. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Cool and Prepare for Rolling: While the cake is baking, spread a clean kitchen towel on your counter and lightly dust it with cocoa powder or powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Roll the Cake: Starting from one of the shorter ends, carefully roll up the cake and the towel together while the cake is still warm. Let it cool completely in this rolled state. This step is crucial for preventing cracks when you unroll it later.
- Prepare the Filling: Once the cake is completely cool, gently unroll it. In a chilled bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip.
- Fill the Swiss Roll: Spread the chocolate whipped cream filling evenly over the unrolled cake, leaving a small border around the edges.
- Roll Again: Carefully re-roll the cake, this time without the towel. Gently try to make the roll as tight as possible.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, you can dust it with powdered sugar, add chocolate shavings, or garnish with fresh berries for an extra touch of elegance. Slice and enjoy your Best Ever Chocolate Swiss Roll Cake!
Why You’ll Love This Best Ever Chocolate Swiss Roll Cake
You’ll fall head over heels for this Best Ever Chocolate Swiss Roll Cake because it perfectly balances an intensely chocolatey flavor with a melt-in-your-mouth tender cake and a luxuriously creamy filling. Unlike some fussier desserts, this Swiss roll is surprisingly forgiving, making its café-worthy elegance achievable in your own kitchen without breaking the bank. The delightful contrast of rich chocolate and airy whipped cream, enhanced by simple yet impactful garnishes like delicate chocolate shavings, transforms this classic bake into something truly spectacular.
Forget pricey bakery versions that often leave you wanting more – this homemade delight offers a satisfying and rewarding baking experience that’s ultimately more budget-friendly. The ease with which you can achieve such a show-stopping dessert is a testament to the thoughtful design of this recipe, ensuring everyone can create a stunning treat. So, roll up your sleeves, gather your ingredients, and prepare to be amazed by how delicious and achievable this Best Ever Chocolate Swiss Roll Cake truly is. Don’t wait – whip up this delightful dessert today!
Storing and Reheating Tips
- Refrigeration: The Best Ever Chocolate Swiss Roll Cake is best stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The cold helps the filling firm up and keeps the cake moist.
- Freezing: For longer storage, you can freeze the Swiss roll. Wrap it tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. It can be frozen for up to 1-2 months.
- Thawing: To thaw a frozen Swiss roll, transfer it to the refrigerator and let it thaw overnight.
- Reheating: Typically, this dessert is enjoyed chilled and doesn’t require reheating. If for some reason you prefer it slightly warmer, you can place a slice on a microwave-safe plate and heat on low power for very short intervals (5-10 seconds) just to take the chill off, but be very cautious as the whipped cream can melt quickly.
Final Thoughts
This Best Ever Chocolate Swiss Roll Cake is an absolute triumph of flavor and texture, delivering pure chocolate bliss with every bite. Its simple elegance and delightful taste make it a must-try for any chocolate lover, so don’t hesitate to bring this stunning dessert to life in your own kitchen.
Best Ever Chocolate Swiss Roll Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper, leaving an overhang on the sides to help lift the cake out later. Lightly grease the parchment paper.
- In a medium bowl, whisk together the egg yolks and 50g of the granulated sugar until pale and slightly thickened.4 large eggs, separated, 100 g granulated sugar
- Gradually whisk in the vegetable oil, milk, and vanilla extract until well combined.60 ml vegetable oil, 60 ml milk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.75 g all-purpose flour, 25 g unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating on high speed until stiff, glossy peaks form.4 large eggs, separated, 100 g granulated sugar
- Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. The batter should be light and airy.
- Pour the batter evenly into the prepared jelly roll pan, spreading it gently to the edges. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is baking, spread a clean kitchen towel on your counter and lightly dust it with cocoa powder or powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one of the shorter ends, carefully roll up the cake and the towel together while the cake is still warm. Let it cool completely in this rolled state. This step is crucial for preventing cracks when you unroll it later.
- Once the cake is completely cool, gently unroll it. In a chilled bowl, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip.240 ml heavy cream, 50 g powdered sugar, 25 g unsweetened cocoa powder, 1 teaspoon vanilla extract
- Spread the chocolate whipped cream filling evenly over the unrolled cake, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel. Gently try to make the roll as tight as possible.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, you can dust it with powdered sugar, add chocolate shavings, or garnish with fresh berries for an extra touch of elegance. Slice and enjoy your Best Ever Chocolate Swiss Roll Cake!Chocolate shavings, Fresh berries, Dusting of powdered sugar