Decadent Chocolate Swiss Roll Recipe
A classic Chocolate Swiss Roll featuring a light and airy cocoa sponge cake rolled with rich, smooth cream for a delightful dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Sponge Cake
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 30 grams (1/4 cup) unsweetened cocoa powder
- 50 grams (1/3 cup) all-purpose flour
Filling
- 200 ml (about 3/4 cup) heavy cream
- 2 tablespoons powdered sugar or to taste
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Sponge Batter: Preheat the oven to 180°C (350°F). Separate the eggs if preferred, otherwise whisk whole eggs with sugar using a mixer until the mixture is thick, pale, and tripled in volume, about 5-7 minutes. Sift together the cocoa powder and flour and gently fold them into the egg mixture in batches, taking care to preserve the airiness.
- Bake the Sponge: Line a 30×40 cm (12×16 inch) baking tray with parchment paper. Pour the batter evenly and spread gently. Bake in the preheated oven for 10-12 minutes or until the sponge springs back lightly when pressed.
- Roll the Sponge: Immediately after removing from the oven, turn the sponge onto a clean kitchen towel dusted lightly with sugar or cocoa powder to prevent sticking. Carefully peel off the parchment paper. While the sponge is warm, roll it up gently with the towel inside to form a spiral. Allow it to cool completely in this shape to avoid cracking later.
- Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll: Unroll the cooled sponge carefully and spread the whipped cream evenly over the surface. Re-roll the sponge tightly without the towel this time. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour to set.
- Serve: Slice the Swiss roll with a sharp knife and serve chilled or at room temperature.
Notes
- For a more stable sponge, separate egg whites and yolks and beat them separately before combining.
- Dust the finished Swiss roll with powdered sugar or cocoa powder for an elegant look.
- Use fresh, cold cream for better whipping results.
- To avoid cracks in the roll, always roll the sponge while it is still warm.
- Leftovers can be stored refrigerated for up to 3 days.
Keywords: Chocolate Swiss Roll, chocolate sponge cake, cream-filled roll, classic dessert, Swiss roll recipe