Chocolate Swiss Roll

I still remember the first time I tried a Chocolate Swiss Roll at my friend’s birthday party. It was a stunning centerpiece on the dessert table, elegantly rolled and dusted with cocoa powder. As I took my first bite, the light sponge cake and rich chocolate filling melted in my mouth, instantly making it my favorite dessert.

Since then, I’ve perfected my own version of this classic treat, and it has become a staple at family gatherings and celebrations. If you’re looking for a delightful chocolate dessert that’s both impressive and delicious, this Chocolate Swiss Roll is the perfect choice!

Servings and Timing of Chocolate Swiss Roll:

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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: Approximately 220 calories per serving

Ingredients of Chocolate Swiss Roll:

For the Cake:

Cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, plus more for dusting
¼ teaspoon salt
⅛ teaspoon baking soda
3 large eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter

For the Filling:

¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella)

Note: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Preparation Method:

Step One: Prepare the Cake

Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. Lightly spray the paper with cooking spray.
In a bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
In a separate large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla and melted butter.
Gradually fold the dry ingredients into the egg mixture until just combined.

Step Two: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 10 minutes, or until the cake springs back when touched.
Once baked, remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Allow it to cool completely.

Step Three: Make the Filling

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Gently fold in the chocolate-hazelnut spread until well combined.

Step Four: Assemble the Chocolate Swiss Roll

Once the cake is completely cool, unroll it carefully. Spread the filling evenly over the surface of the cake.
Roll the cake back up without the towel, ensuring the filling stays inside. Place seam-side down on a serving plate.

Step Five: Serve the Chocolate Swiss Roll

Dust the top with additional cocoa powder before slicing. Serve chilled or at room temperature.

Variations and Customizations:
You can add a layer of sliced strawberries or raspberries before rolling for a fruity twist. For a coffee flavor, mix in a tablespoon of instant coffee granules with the filling.

Storage and Reheating:
Store the Chocolate Swiss roll in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, so avoid freezing if possible.

Nutrition Facts (per serving):

Calories: 220
Protein: 3g
Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
Carbohydrates: 26g
- Sugar: 14g
- Fiber: 1g
Cholesterol: 95mg
Sodium: 120mg

Frequently Asked Questions (FAQs Chocolate Swiss Roll):

Can I use a different type of flour?
Yes, you can use a gluten-free flour blend for a gluten-free option.
How can I make the filling lighter?
Substitute some of the heavy cream with Greek yogurt for a lighter filling.
What if my cake cracks while rolling?
Don’t worry! Just cover it with frosting or whipped cream to disguise any cracks.
Can I add other flavors to the filling?
Absolutely! Try adding a splash of almond extract or a different flavored spread.
How can I prevent the cake from sticking to the pan?
Make sure to grease the pan and line it with parchment paper for easy removal.

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This Chocolate Swiss Roll is not only a feast for the eyes but also a delightful treat for the taste buds. Try this easy recipe today and share your experience with us in the comments!

Tips and Additional Ideas of Chocolate Swiss Roll:
For a richer chocolate flavor, consider using dark cocoa powder. And remember, the key to a successful roll is to ensure the cake is completely cool before adding the filling!

Chocolate Swiss Roll

Chocolate Swiss Roll is a light sponge cake rolled with a rich chocolate filling. A perfect dessert for any occasion!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine European

Servings 8 servings

Calories 220 kcal

Equipment

Jelly Roll Pan
Mixing Bowls
Hand Mixer or Stand Mixer

Ingredients

Cake Batter

1/4 cup all-purpose flour
1/4 cup cocoa powder plus more for dusting
1/4 tsp salt
1/8 tsp baking soda
3 large eggs
1/4 cup white sugar
1/2 tsp vanilla extract
2 1/2 tbsp butter melted

Filling

3/4 cup heavy cream
2 tsp powdered sugar
1/2 tsp vanilla extract
1/8 cup Nutella

Instructions

Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly spray with cooking spray.
In a bowl, whisk together flour, cocoa powder, salt, and baking soda.
In another bowl, beat eggs and sugar until thick and pale. Stir in vanilla and melted butter.
Gradually fold dry ingredients into the egg mixture until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 10 minutes.
Turn the cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper and roll the cake up with the towel. Allow to cool.
For the filling, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in Nutella.
Unroll the cooled cake, spread the filling, and re-roll. Place seam-side down.
Dust with cocoa powder before serving.