No-Fail Chocolate Swiss Roll Recipe

Introduction

This No-Fail Chocolate Swiss Roll is a classic dessert that combines a light, airy chocolate sponge with a rich, creamy filling and a luscious chocolate sauce topping. Perfect for special occasions or indulgent treats, it’s surprisingly straightforward to make at home.

Ingredients

• 75g (~2/3 cup) All-Purpose Flour
• 24g (~1/4 cup) Dutch Processed Cocoa
• 1 tsp Baking Powder
• 1/4 tsp Fine Salt
• 10g (~1 tbsp) Instant Coffee Powder
• 4 Large Eggs, separated
• 140g (~2/3 cup) Caster (Superfine) Sugar, divided
• 55g (~1/4 cup) Unsalted Butter, melted and cooled
• 7g (~1 1/2 tsp) Pure Vanilla Extract
• 250g Heavy Cream, very cold (for Chantilly Cream)
• 50g Powdered Sugar, sifted
• 7g (~1 1/2 tsp) Vanilla Bean Paste
• 250g Mascarpone Cheese, cold
• 340g Dark Chocolate (60-70% cacao), chopped (for Sauce)
• 60g Unsalted Butter (for Sauce)
• 20g Brown Sugar (for Sauce)
• 250g Heavy Cream (for Sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, then grease and flour or cocoa dust the parchment. In a bowl, sift together flour, cocoa powder, baking powder, salt, and instant coffee powder.
2. Step 2: In a large bowl, whisk the egg yolks with half the sugar (70g) until pale and thick. Stir in the melted butter and vanilla extract.
3. Step 3: In a separate clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and beat on high speed until stiff, glossy peaks form.
4. Step 4: Gently fold one third of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites. Carefully fold in the dry ingredients in two additions.
5. Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
6. Step 6: Immediately invert the cake onto a clean kitchen towel dusted generously with cocoa powder. Peel off the parchment paper. While still warm, roll the cake up in the towel from the short end. Let it cool completely in the rolled shape.
7. Step 7: Meanwhile, prepare the Chantilly cream by whipping the cold heavy cream, sifted powdered sugar, and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and beat until thick and stiff.
8. Step 8: Once the cake is cool, gently unroll it and spread the Chantilly cream evenly over the surface, leaving a small border. Carefully re-roll the cake without the towel.
9. Step 9: Wrap the Swiss roll tightly in plastic wrap and refrigerate for at least 30 minutes to set.
10. Step 10: To make the chocolate sauce, melt the dark chocolate, butter, brown sugar, and heavy cream together in a small saucepan over low heat, stirring until smooth. Let it cool slightly.
11. Step 11: Unwrap the chilled Swiss roll, place it on a platter, and pour the chocolate sauce over the top before serving.

Tips & Variations

• For a coffee-flavored twist, increase the instant coffee powder slightly to enhance the mocha notes.
• Try swapping mascarpone for cream cheese for a tangier cream filling.
• Dust the finished roll lightly with cocoa powder or powdered sugar for an elegant touch.
• Ensure the egg whites are beaten to stiff peaks for a light sponge that holds its shape well.

Storage

Store the Swiss roll wrapped in plastic wrap in the refrigerator for up to 3 days. The cake is best served chilled, but you can let it sit at room temperature for 10-15 minutes before serving for easier slicing. Avoid freezing as the cream filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day in advance. Wrap it tightly in plastic wrap to keep it moist, and store it at room temperature or in the fridge. Fill and roll it just before serving.

What if I don’t have Dutch processed cocoa?

You can substitute natural cocoa powder, but reduce the baking powder to 3/4 teaspoon and add 1/4 teaspoon baking soda to balance the acidity and keep the sponge tender.

No-Fail Chocolate Swiss Roll Recipe

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★★★★★

4.4 from 60 reviews

This No-Fail Chocolate Swiss Roll features a light and fluffy chocolate sponge cake rolled with a rich Chantilly cream filling and finished with a glossy, decadent dark chocolate sauce. Perfect for impressing guests or enjoying as an elegant dessert, this recipe combines classic baking techniques to achieve a moist, tender cake layered with creamy mascarpone-infused whipped cream, all crowned with a luscious chocolate topping.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Chocolate Sponge

• 75g (~2/3 cup) All-Purpose Flour
• 24g (~1/4 cup) Dutch Processed Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Fine Salt
• 10g (~1 tbsp) Instant Coffee Powder
• 4 Large Eggs, separated
• 140g (~2/3 cup) Caster (Superfine) Sugar, divided
• 55g (~1/4 cup) Unsalted Butter, melted and cooled
• 7g (~1 1/2 tsp) Pure Vanilla Extract

For the Chantilly Cream Filling

• 250g Heavy Cream, very cold
• 50g Powdered Sugar, sifted
• 7g (~1 1/2 tsp) Vanilla Bean Paste
• 250g Mascarpone Cheese, cold

For the Chocolate Sauce Topping

• 340g Dark Chocolate (60-70% cacao), chopped
• 60g Unsalted Butter
• 20g Brown Sugar
• 250g Heavy Cream

Instructions

1. Prepare Sponge & Oven: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper. Then grease and dust the parchment with flour or cocoa powder to prevent sticking. Sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, fine salt, and instant coffee powder in a bowl to ensure a uniform dry mix.
2. Mix Batters: In a large bowl, whisk the egg yolks with half of the caster sugar (70g) until the mixture is pale and thick. Stir in the melted and cooled unsalted butter along with the pure vanilla extract. In a separate clean bowl, beat the egg whites until frothy, then gradually add the remaining sugar (70g) and continue beating on high speed until stiff, glossy peaks form.
3. Fold and Bake: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully to retain airiness. Next, fold the sifted dry ingredients into the batter in two additions, mixing gently to maintain the batter’s lightness. Pour the batter evenly into the prepared jelly roll pan and bake for 12-15 minutes until the cake springs back when touched.
4. The Crucial First Roll: Immediately upon removal from the oven, invert the cake onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment paper carefully. While the cake is still warm, roll it up in the towel from the short end. This step prevents cracking and sets the cake’s shape. Let the rolled cake cool completely.
5. Make the Chantilly Cream: While the cake cools, whip the very cold heavy cream, sifted powdered sugar, and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and continue whipping until the mixture is thick and holds stiff peaks.
6. Fill and Re-roll: Once the sponge has cooled completely, gently unroll it. Spread the prepared Chantilly cream evenly over the surface, leaving a small border around the edges to prevent overflow. Carefully re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the filling to set.
7. Make Sauce and Serve: Just before serving, melt the chopped dark chocolate, unsalted butter, brown sugar, and heavy cream together in a small saucepan over low heat while stirring continuously until smooth. Allow the sauce to cool slightly. Unwrap the chilled Swiss roll, place it on a serving platter, and pour the warm chocolate sauce generously over the top. Slice and enjoy.

Notes

• Rolling the cake while it is still warm helps to prevent cracking and makes it pliable for the final roll with cream filling.
• Dusting the kitchen towel with cocoa powder ensures the cake doesn’t stick during the first roll.
• Use very cold heavy cream and mascarpone for the Chantilly cream to ensure it whips up properly and holds its shape.
• Letting the Swiss roll chill after filling helps it set clean slices when serving.
• Adjust the baking time slightly depending on your oven; the cake should spring back when lightly pressed.
• For a stronger coffee flavor, you can dissolve a bit more instant coffee into the melted butter before adding to the yolks.

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Chantilly Cream, Dessert Roll, No-Fail Swiss Roll