Choco Swiss Roll Delight: A Rich and Decadent Treat

Okay, this dessert? Total chocolate heaven. It’s soft, creamy, and rolls up like a sweet little dream.

I made it for a weekend treat, and oh my—it was gone fast. That fluffy cake with creamy filling? So good. It felt like a bakery treat at home.

You don’t need to be a pro baker. Just take it slow, roll it up, and enjoy. It’s fun and totally worth it.

Let’s make this together. I’ll show you how easy it is. You’re gonna love every bite!

Why You’ll Love This Recipe

• Rich and Indulgent – Every bite is packed with deep chocolate flavor and creamy goodness.
• Light and Fluffy Texture – The sponge cake is soft, delicate, and rolls without cracking.
• Perfect for Any Occasion – A showstopper dessert for birthdays, holidays, or just because.
• Easy to Customize – Change the filling, add fruits, or drizzle extra chocolate on top!
• Make-Ahead Friendly – Prepare in advance and refrigerate for a cool, refreshing treat.

Required Kitchen Tools

• Large mixing bowls
• Hand or stand mixer
• Whisk
• Sifter
• Measuring cups and spoons
• 10×15-inch jelly roll pan
• Parchment paper
• Offset spatula
• Clean kitchen towel
• Cooling rack
• Small saucepan

Ingredients

Here’s what you’ll need to create this chocolatey Swiss roll (exact measurements are in the recipe card below):

For the Chocolate Sponge Cake:

• All-purpose flour – Provides structure and stability.
• Unsweetened cocoa powder – The key to that rich chocolate flavor.
• Baking powder – Helps the cake rise and stay light.
• Salt – Balances the sweetness and enhances flavors.
• Large eggs – Gives the cake structure and a soft, airy texture.
• Granulated sugar – Sweetens the cake while helping it stay moist.
• Vegetable oil – Keeps the sponge from drying out.
• Vanilla extract – Adds a warm, aromatic flavor.

For the Filling:

• Heavy cream – Whipped into a light and fluffy filling.
• Powdered sugar – Sweetens and stabilizes the whipped cream.
• Vanilla extract – Enhances the overall flavor.
• Chocolate ganache – Adds a silky layer of chocolate between the cake and the cream.

For the Ganache Topping:

• Heavy cream – The base for the rich ganache topping.
• Semi-sweet chocolate, chopped – Melts into the cream for a smooth, glossy finish.
• Butter – Adds shine and richness to the ganache.

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper for easy removal.
2. Sift the Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sifting helps create a light, airy texture.
3. Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed until pale and fluffy (about 3-5 minutes). This step is crucial for a spongy texture.
4. Add Wet Ingredients: Gently mix in the vegetable oil and vanilla extract until just combined.
5. Fold in the Dry Ingredients: Gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix—stop as soon as no dry streaks remain.

2. Bake the Chocolate Sponge

1. Pour the Batter: Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
2. Bake: Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
3. Prepare a Kitchen Towel: While the cake bakes, lay a clean kitchen towel on the counter and dust it lightly with cocoa powder. This prevents sticking.
4. Flip and Roll: As soon as the cake is done, carefully flip it onto the kitchen towel, peel off the parchment paper, and roll it up tightly with the towel while warm. This prevents cracking later. Let it cool completely.

Step-by-Step Instructions (Continued)

3. Make the Whipped Cream Filling

1. Chill the Bowl and Whisk: For best results, place your mixing bowl and whisk in the freezer for 10-15 minutes before whipping the cream.
2. Whip the Cream: In the chilled bowl, beat cold heavy cream on medium-high speed until soft peaks form.
3. Add Powdered Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip—it should be creamy and spreadable.
4. Set Aside: Keep the whipped cream in the refrigerator while you prepare the chocolate ganache layer.

4. Prepare the Chocolate Ganache Layer

1. Heat the Heavy Cream: In a small saucepan, warm ½ cup heavy cream over medium heat until it just starts to simmer (don’t let it boil!).
2. Melt the Chocolate: Pour the hot cream over ½ cup chopped semi-sweet chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
3. Let It Cool: Allow the ganache to cool slightly before using—it should be thick but still spreadable.

5. Assemble the Swiss Roll

Now comes the fun part—filling and rolling the cake!

1. Unroll the Cooled Cake: Gently unroll the chocolate sponge from the kitchen towel. It should have a slight curve, making it easy to reshape.
2. Spread the Chocolate Ganache: Using an offset spatula, spread a thin layer of the ganache over the cake. This step creates a rich chocolate base that complements the whipped cream.
3. Add the Whipped Cream: Spread the whipped cream filling evenly over the ganache layer, leaving a ½-inch border around the edges to prevent overflow when rolling.
4. Re-Roll the Cake: Carefully roll the cake back up, using the towel as support if needed. Roll it tightly but gently, making sure the filling stays in place.
5. Wrap and Chill: Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to set. This helps it firm up and enhances the flavor.

Step-by-Step Instructions (Continued)

6. Make the Ganache Topping

1. Heat the Heavy Cream: In a small saucepan, warm ½ cup heavy cream over medium heat until it just starts to steam (don’t let it boil!).
2. Melt the Chocolate: Pour the hot cream over ¾ cup chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and silky.
3. Add Butter for Shine: Stir in 1 tablespoon unsalted butter for extra richness and a glossy finish.
4. Let It Cool Slightly: Allow the ganache to cool for 5-10 minutes until it thickens slightly but is still pourable.

7. Coat the Swiss Roll

1. Place the Roll on a Wire Rack: Remove the chilled Swiss roll from the fridge and place it on a cooling rack set over a baking sheet (to catch any excess ganache).
2. Pour the Ganache Over the Cake: Slowly pour the warm ganache over the Swiss roll, using an offset spatula to spread it evenly.
3. Chill to Set: Refrigerate for 30 minutes to allow the ganache to firm up.

8. Decoration and Serving Ideas

Now, let’s dress up our Swiss roll for an elegant presentation!

Decoration Ideas:

• Dust with Cocoa Powder or Powdered Sugar: A light dusting adds a beautiful contrast against the chocolate.
• Drizzle with White Chocolate: Melt some white chocolate and drizzle over the top for a decorative finish.
• Add Chocolate Shavings: Use a vegetable peeler to create delicate chocolate curls for an extra touch of elegance.
• Top with Fresh Berries: Strawberries, raspberries, or blueberries add color and a fresh contrast to the rich chocolate.
• Pipe Whipped Cream Rosettes: Add small swirls of whipped cream along the edges for a bakery-style look.

How to Serve Choco Swiss Roll Delight:

• With Ice Cream: Pair with a scoop of vanilla or chocolate ice cream.
• With Coffee or Hot Chocolate: A perfect match for a cozy dessert experience.
• With a Side of Berries: The tartness balances the richness of the chocolate.
• Sliced into Mini Rolls: Serve as bite-sized treats for parties.

9. Storing the Swiss Roll

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Let it sit at room temperature for 10 minutes before serving for the best texture.

Freezing:

• Wrap the whole Swiss roll tightly in plastic wrap, then in foil. Freeze for up to 2 months.
• Thaw overnight in the fridge before serving.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	290 kcal
Carbs	35g
Protein	5g
Fat	15g
Saturated Fat	9g
Sugar	22g

(Values are approximate and vary based on ingredients used.)

FAQ: Choco Swiss Roll Delight

1. Why did my Swiss roll crack?

Cracking usually happens if the cake is overbaked or not rolled while warm. Be sure to roll the cake immediately after baking using a towel to help shape it.

2. How do I get a smooth ganache coating?

For the best results:

• Let the ganache cool slightly before pouring so it thickens.
• Pour in a slow, steady stream and use a spatula to spread evenly.

3. Can I use a different filling?

Absolutely! Try these variations:

• Chocolate Buttercream for a richer flavor.
• Cream Cheese Frosting for a tangy twist.
• Strawberry Whipped Cream for a fruity contrast.

4. Can I make this ahead of time?

Yes! This Swiss roll can be made 1-2 days in advance and stored in the fridge. Just slice before serving.

Final Thoughts

Now you have everything you need to make the perfect Choco Swiss Roll Delight—a dessert that’s rich, chocolatey, and incredibly satisfying. Whether you’re making it for a family gathering or just treating yourself, this Swiss roll is guaranteed to impress!