Description

This Chocolate Swiss Roll Cake is a light, fluffy, and moist rolled chocolate sponge filled with creamy vanilla whipped cream and topped with a smooth, glossy chocolate ganache. Perfect for a special dessert, this recipe features a soft cocoa-flavored cake that is rolled carefully to avoid cracking and filled generously with whipped cream that can be enhanced with optional marshmallow creme for extra flavor. The final ganache topping adds an elegant touch to this delightful treat.

Ingredients

Scale

Cake

3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature and separated
3/4 cup (150g) granulated sugar, divided
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder (optional)

Vanilla Whipped Cream

1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
Optional: 2 Tablespoons marshmallow creme (“Fluff”)

Chocolate Topping (Ganache)

1/2 cup (120ml) heavy cream or heavy whipping cream
One 4 ounce bar (113g) semi-sweet chocolate, finely chopped
Optional for glossy shine: 1 teaspoon light corn syrup

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter and line it with parchment paper. Also, grease the parchment paper to ensure the cake releases easily after baking.
Sift Dry Ingredients: Using a fine mesh sieve, sift together cake flour, cocoa powder, baking powder, and salt. Set this mixture aside.
Whip Egg Whites: With a hand or stand mixer fitted with a whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar on high speed for 4–5 minutes or until medium peaks form—peaks that have a slight droop but aren’t stiff. Transfer the whipped egg whites to a separate bowl.
Mix Egg Yolks and Wet Ingredients: In the same bowl, combine egg yolks with the remaining sugar. Beat on high speed for 1 minute. Add vegetable oil, milk or buttermilk, vanilla extract, and espresso powder (if using). Beat on high speed for 2 minutes until the mixture is thin and slightly bubbly on top.
Combine Egg Mixtures: Fold half of the whipped egg whites into the egg yolk mixture on low speed for 10 seconds, then repeat with the remaining whites for another 10 seconds.
Add Dry Ingredients and Fold: Sift the flour mixture over the combined batter and gently fold it in with a silicone spatula until just combined. Avoid over-mixing to keep the batter light and fluffy.
Bake the Cake: Spread the batter evenly in the prepared pan, smoothing the top by gently shaking the pan. Bake for 12–14 minutes or until the cake springs back lightly when touched.
Prepare to Roll Cake: While the cake bakes, lay out a piece of parchment paper or a kitchen/tea towel and dust it with about 2 tablespoons cocoa powder. Once baked, quickly loosen the cake edges with a knife and invert the hot cake onto the prepared surface. Peel off the parchment paper used during baking.
Roll and Cool Cake: Roll the cake tightly from the narrow end together with the dusted parchment paper or towel. Let it cool completely at room temperature rolled up, about 3 hours or up to one day. Avoid refrigerating while rolled to prevent cracks.
Make Whipped Cream Filling: Whip cold heavy cream, sugar, and vanilla on medium-high until medium to stiff peaks form, about 2–3 minutes. Beat in marshmallow creme if using.
Fill and Re-roll Cake: Gently unroll the cooled cake, spread whipped cream evenly over it leaving a 1/2-inch border. Re-roll the cake without the parchment or towel and place on a wire rack with a baking sheet underneath.
Prepare Ganache Topping: Place chopped chocolate and corn syrup (if using) in a bowl. Heat cream until simmering (not boiling) and pour over the chocolate. Let sit 2–3 minutes, then stir gently until smooth and glossy.
Glaze Cake: Pour ganache over the cake roll evenly. Spoon any drips back onto the cake to enhance coverage. Refrigerate for 30–60 minutes before slicing.
Storage: Cover and store leftover cake in the refrigerator for up to 3 days.

Notes

Make Ahead & Freezing: Prepare through step 7, then cool cake at room temperature up to 1 day before proceeding. The filled cake roll freezes well for 2–3 months; thaw overnight in refrigerator before adding ganache and serving. Avoid freezing ganache-covered cake for best texture.
Special Tools Recommended: 12×17-inch baking sheet, parchment paper, electric mixer, fine mesh sieve, silicone spatula, cooling rack, linen kitchen towels, espresso powder.
Mini Cake Rolls Option: After spreading whipped cream in step 9, cut cake into four smaller rectangles (~6”x8.5”), roll each, and slice in half for eight mini rolls. Optionally top with sprinkles.
Pan Size Variation: Using a 10×15-inch pan increases bake time by 5 minutes and yields a thicker cake, which may crack more; a thinner cake is preferred.
Flour Choice: Cake flour or all-purpose flour both work well at 95g.
Espresso Powder: Enhances chocolate depth without coffee flavor; optional based on preference.
Sugar in Whipped Cream: Granulated or confectioners’ sugar can be used interchangeably for small amounts.
Marshmallow Creme: Adds marshmallow flavor to whipped cream filling; completely optional.
Recipe Update: For the original version, use melted butter instead of oil, reduce cocoa powder to 3 tbsp (15g), reduce flour to 1/2 cup (63g), omit milk, and bake for 10 minutes.

Nutrition

Serving Size: 1 slice (approximate)
Calories: 310
Sugar: 26g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 110mg