Chocolate Swiss Roll Cake Recipe — Soft Sponge and Ganache
There is something a little old-fashioned and charming about a chocolate Swiss roll. A thin, soft chocolate sponge gets rolled up around a cloud of vanilla whipped cream, then finished with a pour of glossy chocolate ganache. Slice into it and you get that pretty spiral in every piece.
It does take a bit of patience, mostly waiting for things to cool at the right moments, but the actual baking and mixing steps are simple. The trickiest part is just rolling the warm cake carefully, and once you get the hang of that, the rest comes together easily.
This is a fun one to bring out for a special occasion, or honestly just because you are craving something a little different from a regular layer cake.
Craving more chocolate options? Check out this roundup of 15 Best Chocolate Cake Recipes, for even more ways to get your chocolate fix.
Why You Will Love This Recipe
- A soft, thin chocolate sponge that rolls up beautifully without cracking
- Light vanilla whipped cream filling that is not overly sweet
- A glossy chocolate ganache poured right over the top
- A fun, different presentation compared to a regular layer cake
- Great for special occasions, but simple enough to make anytime
Ingredients
Chocolate Sponge Cake
- ¾ cup cake flour or all-purpose flour
- ¼ cup unsweetened cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, separated, room temperature
- ¾ cup granulated sugar, divided
- ¼ cup vegetable oil
- ¼ cup buttermilk or whole milk
- 1½ teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
Vanilla Whipped Cream Filling
- 1 cup cold heavy cream or heavy whipping cream
- 3 tablespoons granulated or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
Chocolate Ganache Topping
- ½ cup heavy cream or heavy whipping cream
- 1 (4-ounce) bar semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup (optional)
Ingredient Notes and Substitutions
- Cake flour gives the sponge an extra light, tender texture, but all-purpose flour works just as well if that is what you have.
- Room temperature eggs whip up better and give the sponge more volume, so take them out ahead of time.
- Espresso powder deepens the chocolate flavor without making the cake taste like coffee, but it can be left out if you prefer.
- Marshmallow creme adds a slightly marshmallowy sweetness and stability to the whipped cream filling, though it is completely optional.
- Light corn syrup in the ganache adds shine and helps it stay smooth, but the ganache will still work without it.
Step-by-Step Instructions
Prepare the Pan
Preheat your oven to 350 degrees Fahrenheit (177 Celsius). Grease a 12×17-inch baking pan with nonstick spray or butter, then line with parchment paper. Spray the parchment as well for an extra nonstick surface.
Mix the Dry Ingredients
Using a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
Whip the Egg Whites
Beat the egg whites and a quarter cup of the granulated sugar on high speed for four to five minutes, until medium peaks form. Transfer to another bowl.
Make the Batter
In the same mixing bowl, add the egg yolks and the remaining sugar. Mix on high speed for one minute, then add the oil, milk, vanilla extract, and espresso powder. Beat on high speed for two minutes, until thin and bubbly. Add half of the whipped egg whites and mix on low speed for ten seconds. Repeat with the remaining egg whites and mix on low speed for ten seconds. Sift in the flour mixture and gently fold together with a silicone spatula until just combined. Do not overmix.
Bake the Sponge
Spread the batter evenly into the prepared pan in a very thin layer, shimmying the pan to smooth the top. Bake for twelve to fourteen minutes, until the top springs back when touched. Do not overbake.
Roll the Warm Cake
Place a sheet of parchment paper or a thin kitchen towel on the counter and dust with about two tablespoons of cocoa powder. Immediately after baking, run a knife around the edges of the cake to loosen it. Quickly invert the cake onto the parchment or towel and peel off the bottom parchment. Starting from the narrow end, tightly roll the hot cake up with the parchment or towel, going slowly and gently. Let the rolled cake cool completely at room temperature, about three hours, or up to one day.
Make the Whipped Cream
Beat the heavy cream, sugar, and vanilla extract on medium-high speed for two to three minutes, until medium to stiff peaks form. Beat in the marshmallow creme if using.
Fill and Re-Roll the Cake
Slowly and gently unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving about a half-inch border around the edges. Gently roll the cake back up without the parchment or towel. Place it on a wire rack set over a baking sheet.
Make the Ganache
Place the chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it gently simmers, without boiling. Pour the hot cream over the chocolate and let it sit for two to three minutes, then stir slowly until smooth and glossy.
Finish the Cake
Pour the ganache over the cake roll, letting it drip down the sides. Refrigerate for at least thirty to sixty minutes before slicing.
Tips for the Best Results
- Roll the cake while it is still warm to prevent cracking later.
- Let the rolled cake cool at room temperature, not in the refrigerator, before unrolling.
- A 12×17-inch half sheet pan gives the best thin, even sponge layer.
- Sift the dry ingredients twice for an even lighter texture.
- Use finely chopped chocolate for the smoothest ganache.
Variations and Add-ins
- Add a handful of mini chocolate chips to the whipped cream filling for extra texture.
- Swap the vanilla whipped cream for a coffee-flavored whipped cream for a mocha twist.
- Dust the finished roll with powdered sugar instead of ganache for a simpler presentation.
- Add crushed nuts over the ganache for extra crunch.
What to Serve With It
- A cup of coffee or espresso
- A glass of cold milk
- Fresh berries on the side
- A scoop of vanilla ice cream
Chocolate Swiss Roll Cake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (177 Celsius). Grease a 12×17-inch baking pan and line with parchment paper, then spray the parchment as well.
- Sift together the cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set aside.
- Beat the egg whites and a quarter cup of the sugar on high speed for four to five minutes, until medium peaks form. Transfer to another bowl.
- In the same mixing bowl, beat the egg yolks and remaining sugar on high speed for one minute. Add the oil, milk, vanilla extract, and espresso powder, then beat for two minutes until thin and bubbly.
- Add half the whipped egg whites and mix on low speed for ten seconds. Repeat with the remaining egg whites.
- Sift in the flour mixture and gently fold together until just combined, taking care not to overmix.
- Spread the batter evenly into the prepared pan in a thin layer. Bake for twelve to fourteen minutes, until the top springs back when touched.
- Dust a sheet of parchment or a thin kitchen towel with cocoa powder. Immediately after baking, loosen the cake edges with a knife, invert onto the parchment, and peel off the bottom parchment.
- Starting from the narrow end, tightly roll the warm cake up with the parchment or towel. Cool completely at room temperature, about three hours.
- Beat the heavy cream, sugar, and vanilla extract on medium-high speed for two to three minutes, until medium to stiff peaks form. Beat in the marshmallow creme if using.
- Gently unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a half-inch border. Roll the cake back up without the parchment or towel.
- Place the chopped chocolate and corn syrup in a bowl. Heat the cream until it gently simmers, then pour over the chocolate and let sit for two to three minutes before stirring until smooth.
- Pour the ganache over the cake roll and refrigerate for thirty to sixty minutes before slicing.
Notes
- Roll the cake while it is still warm to prevent cracking.
- Cool the rolled cake at room temperature, not in the refrigerator, before unrolling.
- A 12×17-inch half sheet pan gives the best thin, even sponge layer.
- Sift the dry ingredients twice for an even lighter texture.
- Use finely chopped chocolate for the smoothest ganache.
- Cover leftovers and store in the refrigerator for up to 3 days.
This one is proof that a cake does not need frosting on the sides and a tall stack of layers to feel special. That spiral of sponge and cream, finished with a glossy pour of ganache, has its own kind of charm.
It takes a little patience with the timing, but nothing about the actual technique is difficult once you have done it once. Once you slice into it and see that swirl, it is easy to see why this style of cake has stuck around for so long.
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