Chocolate Cream Swiss Roll

This chocolate cream swiss roll has changed the way I tackle easy desserts for celebrations because it never fails to impress. Prep time is just 20 minutes, and with a bake time of 30 to 45 minutes, you can make a light, chocolate sponge filled with creamy whipped filling in under an hour. Whether you’re aiming for a show stopping birthday cake or a quick weeknight dessert, this swiss roll recipe combines rich chocolate flavor with beautiful presentation and is perfect for entertaining or satisfying chocolate cravings fast.

I first tried making this chocolate cream swiss roll when my kids requested a festive birthday treat that was impressive but not overly heavy. It quickly became a tradition for every holiday and milestone because the cake looks professional but actually follows simple steps even on a busy weeknight. The combination of airy sponge and luscious cream filling makes this an unbeatable dessert for chocolate lovers, and watching my family light up when they see the swirl inside is the highlight of every celebration.

Gather Your Ingredients

• Four large eggs: Provide structure and a tender, airy bite to the sponge; fresh eggs whip up with the most volume and ensure a light cake
• Half cup granulated sugar: Sweetens the sponge and helps eggs whip up to a stable foam; superfine sugar blends quickly but regular works well
• One third cup all-purpose flour: Gives body to the cake and helps it hold together for rolling; swap for a gluten free blend for celiac friendly results
• One quarter cup unsweetened cocoa powder: Delivers deep chocolate flavor; Dutch process gives a dark hue, while natural cocoa offers classic notes
• Half teaspoon baking powder: Ensures the cake rises just enough for a fluffy but flexible sponge
• Quarter teaspoon salt: Balances sweetness and highlights the chocolate’s depth; do not skip for best flavor
• One teaspoon pure vanilla extract: Rounds out the cake’s aroma and ties together chocolate and cream flavors
• One cup heavy whipping cream: Gives the filling its rich, smooth texture; always use cold for best volume when whipping
• Two tablespoons powdered sugar: Stabilizes the whipped cream so it holds shape and adds mellow sweetness
• Half teaspoon vanilla extract (for filling): Provides classic vanilla cream notes; can swap for almond or peppermint
• Extra powdered sugar for dusting: Prevents sticking when rolling and gives the finished cake a bakery style finish

How to Make Chocolate Cream Swiss Roll

Prepare the Baking Pan and Oven:

Preheat your oven to 350°F for even baking. Line a 10 by 15 inch jelly roll pan with parchment paper and lightly grease the edges. This set up guarantees easy release and helps the cake roll without sticking or breaking apart.

Whip Eggs and Sugar to Aero Texture:

Crack four large eggs into a large bowl and add the granulated sugar. Whip with a hand mixer on medium high for four to five minutes until the mixture becomes thick, pale yellow, and triples in volume. Look for pronounced ribbons when you lift the beaters – this ensures a light, airy sponge that will roll easily.

Blend in Vanilla:

Drizzle in the vanilla extract and gently mix until fully combined. Vanilla adds aroma and enhances the chocolate flavor for a balanced cake.

Sift and Combine Dry Ingredients:

In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until lump free. Gently fold this dry mix into the whipped egg and sugar foam using a spatula. Use slow, careful strokes to keep the batter light and aerated – this is key to a flexible sponge.

Spread Batter in the Pan:

Pour the batter into your prepared pan, smoothing to the corners for even thickness. Tap the pan lightly on the counter to release bubbles; this promotes a uniform texture that’s easy to roll.

Bake the Sponge:

Bake for 12 to 15 minutes until the surface springs back when pressed gently and the sides start to pull away. Do not overbake – an overdone cake can crack and dry out quickly.

Roll the Cake While Warm:

Immediately after baking, dust a kitchen towel generously with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll up (towel and cake together) starting from the short edge. Let it cool completely in this shape to prevent cracking later.

Whip the Cream Filling:

As the cake cools, pour cold heavy cream into a bowl, add powdered sugar and vanilla, and whip on high until stiff peaks form. The cream should be glossy and stable; adjust sweetness as desired.

Unroll and Fill:

Carefully unroll the completely cooled cake (about 30 minutes), then spread whipped cream evenly over the surface, leaving a narrow border. This avoids spillage and guarantees a beautiful swirl inside every slice.

Roll Up and Finish:

Reroll the cake (without the towel), nestling the whipped cream inside. Place seam side down on your platter, dust with powdered sugar for a classic finish, or drizzle with chocolate syrup. Chill for 20 minutes before slicing to ensure neat, defined layers.

The first time I made this recipe, I discovered how much deeper the chocolate flavor is when using Dutch process cocoa, especially for holiday gatherings. My kids always want to help with the rolling step and the excitement of seeing the swirl unveiled is a highlight of every family party. Knowing each generous slice has only 330 calories and provides plenty of protein makes it feel delicious and balanced for everyone.

Smart Swaps and Variations

It’s incredibly easy to adapt this chocolate cream swiss roll for different dietary needs and flavor profiles. Swap in a gluten free one to one flour blend for the all purpose to make the cake celiac friendly with no loss of texture. For dairy free diets, use coconut cream and a splash of plant milk for the filling. Add orange zest or a thin layer of raspberry jam before the cream for a bright and fruity twist, or fold in espresso powder for a mocha flavor. Consider adding almond extract or using mascarpone for a richer, special occasion roll.

How to Store and Reheat Chocolate Cream Swiss Roll

Wrap the swiss roll tightly in plastic wrap or transfer to an airtight container after rolling to keep the cake soft and the filling fresh for up to three days in the fridge. For longer storage, slice the roll and place between sheets of parchment paper in a freezer safe container for up to two months. Thaw slices in the refrigerator overnight or leave at room temperature for 30 minutes before serving. For best results, microwave individual slices for just 10 seconds to remove any chill without melting the cream if desired.

What to Serve with Chocolate Cream Swiss Roll

Serve your chocolate cream swiss roll with a side of fresh berries such as strawberries or raspberries for a bright, tangy contrast to the creamy chocolate. Pair with a scoop of vanilla ice cream or a dollop of cool Greek yogurt to make dessert extra special. For gatherings, offer a drizzle of chocolate sauce, a cup of coffee, or even edible flower garnish to elevate the presentation. Slices are perfect as a centerpiece for both casual and formal events.

Nutritional Benefits

Chocolate cream swiss roll is lighter than traditional frosted cakes since the sponge is made with whipped eggs and minimal added fat. Each slice naturally provides about 15 grams of protein and is nut free and vegetarian. Cocoa adds antioxidants and fiber, while the fluffy whipped cream filling delivers satisfying richness with less sugar than heavy buttercreams. With only a short list of whole ingredients and controlled calories, it’s a more balanced dessert option for families or mindful eaters.

Recipe Success Tips

Avoid sponge cake cracking by rolling it while still warm and liberally dusting your kitchen towel with powdered sugar. Watch oven time closely as overbaking leads to dryness, making rolling and cutting more difficult. Be careful not to over whip your cream—stop at stiff peaks for the smoothest filling. If a jelly roll pan is not available, use a rimmed baking sheet and slightly reduce baking time, knowing the cake may be thinner. These troubleshooting tips ensure a beautiful spiral and creamy bite every time.

This chocolate cream swiss roll is my go to recipe for celebrations because it’s simple yet totally stunning. Try it for your next gathering and see just how easy it is to customize the filling and toppings to delight everyone at your table.

Common Questions About This Recipe

→ What makes the sponge so light?

Beating eggs and sugar thoroughly incorporates air, giving the sponge its signature light texture.

→ Can I use a different filling?

Yes, swap the whipped cream for chocolate ganache, fruit preserves, or a flavored buttercream for a twist.

→ Do I need a jelly roll pan?

Using a jelly roll pan helps achieve the thin, flexible cake needed for rolling, but a similar-sized sheet will work.

→ How do I prevent cracking when rolling?

Roll the cake while it's warm and use a towel dusted with powdered sugar to keep it pliable.

→ How should I store leftover slices?

Cover and refrigerate leftovers to keep the cream fresh and the sponge moist for up to two days.