I have always loved desserts that feel both elegant and approachable, and the No-Fail Chocolate Swiss Roll is a perfect example. From the first time I made it, I was amazed at how a few simple ingredients could transform into a light, fluffy sponge cake wrapped around a rich, creamy chocolate filling. This recipe has quickly become one of my favorites for special occasions or just a sweet treat at home, and I know it will win over anyone who tries it.
You will love this recipe because it delivers a show-stopping dessert without any complicated techniques. Unlike other sponge cakes that collapse or crack, this chocolate Swiss roll is incredibly forgiving, ensuring that even beginners can create something beautiful and delicious. Its delicate sponge melts in your mouth, while the luscious chocolate filling adds the perfect balance of sweetness and richness. Whether you are making it for a birthday, an afternoon tea, or a cozy family gathering, this Swiss roll is guaranteed to impress.
One of the best things about this recipe is its versatility. You can customize the filling with whipped cream, flavored creams, or even a layer of fresh fruit. The sponge itself can be adapted with cocoa powder variations or light coffee flavors to add a subtle twist. It also works well as a base for more elaborate decorations if you want to turn it into a festive centerpiece.
This dessert is surprisingly affordable, requiring just a handful of everyday ingredients, most of which you probably already have in your pantry. Simple staples like eggs, sugar, flour, cocoa powder, and a touch of butter combine to create a cake that looks like it came from a high-end bakery, yet costs only a fraction of the price.
Ingredients for the No-Fail Chocolate Swiss Roll:
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4 large eggs, separated
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100 g (½ cup) granulated sugar
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70 g (½ cup) all-purpose flour
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30 g (¼ cup) cocoa powder
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1 tsp baking powder
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Pinch of salt
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50 g (3½ tbsp) unsalted butter, melted
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100 g (½ cup) cream cheese, softened
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50 g (¼ cup) powdered sugar
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50 g (¼ cup) dark chocolate, melted
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1 tsp vanilla extract
How to Prepare This Recipe
Making a perfect chocolate Swiss roll might seem intimidating, but with this step-by-step guide, you’ll see just how simple and quick it is. Each step ensures a light, fluffy sponge and a smooth, creamy filling.
Step-by-Step Instructions for Preparation
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Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper. Grease lightly to prevent sticking.
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Separate the eggs, placing the yolks in one bowl and the whites in another. This ensures the sponge will be light and airy.
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Beat the egg yolks with half of the granulated sugar until the mixture becomes pale and slightly thick. Add the melted butter and vanilla extract, stirring gently until incorporated.
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Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the yolk mixture, using gentle motions to avoid deflating the batter.
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Whip the egg whites with the remaining sugar until stiff peaks form. Carefully fold the egg whites into the yolk and flour mixture in three parts, using a spatula and gentle folding motions to maintain volume.
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Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Tap the pan lightly on the counter to remove air bubbles.
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Bake in the preheated oven for 12–15 minutes, or until the sponge springs back when touched lightly. Avoid overbaking, as this can make rolling difficult.
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Prepare a clean kitchen towel, dusted generously with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Roll the sponge with the towel from one short edge and let it cool completely.
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Prepare the chocolate filling by mixing cream cheese, powdered sugar, melted chocolate, and a touch of vanilla extract until smooth. Adjust the sweetness if desired.
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Unroll the cooled sponge carefully. Spread the chocolate filling evenly over the surface, leaving a small border around the edges to prevent overflow.
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Roll the cake again, this time without the towel, keeping it tight but gentle to avoid cracking. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
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Slice and serve with a dusting of powdered sugar, cocoa powder, or a drizzle of melted chocolate for an elegant finish.
Quick and Easy
Thanks to the simple ingredients and clear instructions, this Swiss roll can be ready in under an hour, excluding chilling time. The batter comes together in minutes, and the baking process is straightforward, making it ideal for last-minute desserts.
Customizable
You can experiment with different fillings such as whipped cream, fruit preserves, or flavored creams. Even the sponge can be adjusted with orange zest, coffee, or almond extract to suit your taste preferences.
Popular With Many People
This No-Fail Chocolate Swiss Roll is a crowd-pleaser. Its combination of light sponge and rich chocolate filling makes it perfect for family gatherings, parties, or afternoon tea. Even those who usually avoid baking will find success with this forgiving recipe.
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No-Fail Chocolate Swiss Roll: A Perfect Cake Roll Recipe
The No-Fail Chocolate Swiss Roll is a light, airy sponge cake rolled with a creamy, luscious chocolate filling. This recipe is perfect for special occasions, afternoon treats, or whenever you want a dessert that looks impressive but is simple to make. Its forgiving nature ensures success even for beginner bakers, while its rich flavor and delicate texture delight everyone.
- Total Time: 35 minutes
- Yield: 10 1x
Ingredients
- 4 large eggs, separated
- 100 g (½ cup) granulated sugar
- 70 g (½ cup) all-purpose flour
- 30 g (¼ cup) cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 50 g (3½ tbsp) unsalted butter, melted
- 100 g (½ cup) cream cheese, softened
- 50 g (¼ cup) powdered sugar
- 50 g (¼ cup) dark chocolate, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- Separate the eggs, placing yolks in one bowl and whites in another.
- Beat the yolks with half of the sugar until pale and slightly thick. Add melted butter and vanilla extract, mixing gently.
- Sift together flour, cocoa powder, baking powder, and salt. Fold into the yolk mixture carefully.
- Whip egg whites with remaining sugar until stiff peaks form. Gently fold into the batter in three parts.
- Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles.
- Bake for 12–15 minutes, or until sponge springs back when touched. Do not overbake.
- Prepare a clean kitchen towel, dusted with powdered sugar. Immediately invert the cake onto the towel and remove parchment paper. Roll the sponge with the towel and let it cool completely.
- For the filling, combine cream cheese, powdered sugar, melted chocolate, and vanilla extract until smooth.
- Unroll the cooled sponge and spread the filling evenly, leaving a small border.
- Roll the cake again gently, without the towel, keeping it tight but careful to prevent cracks. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice and serve with optional powdered sugar, cocoa dusting, or melted chocolate drizzle.
Notes
Ensure egg whites are whipped to stiff peaks for a light sponge.
Rolling while warm prevents cracks.
Adjust sweetness of the filling to taste.
Can be garnished with fruit or decorative chocolate.
- Prep Time: 20
- Cook Time: 15
FAQs
1. Can I make this Swiss roll ahead of time?
Yes, you can prepare the sponge and filling a day in advance. Once rolled, wrap it tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to 2 days.
2. How do I prevent the sponge from cracking?
Rolling the sponge while it is still slightly warm and using a dusted kitchen towel helps prevent cracks. Be gentle when spreading the filling and rolling it back up.
3. Can I use a different type of chocolate?
Absolutely. Dark, milk, or even white chocolate can be used in the filling. Adjust the sugar accordingly if the chocolate is very sweet or very bitter.
4. Can I freeze the Swiss roll?
Yes. Wrap the rolled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to one month. Thaw in the refrigerator before serving.
5. Can I make the recipe gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly, but it will still be delicious.
6. What if I don’t have cream cheese for the filling?
You can substitute mascarpone, Greek yogurt, or whipped cream. Each option will give a slightly different texture but still maintain a creamy filling.