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Close your eyes and imagine the aroma of rich chocolate wafting through your kitchen. As a self-proclaimed chocoholic, I know that you will adore this chocolate roll cake recipe! This chocolate Swiss roll combines a velvety soft chocolate sponge cake with a luscious cream filling. It’s a nostalgic favorite that pairs moist chocolate cake with a creamy vanilla filling and a rich chocolate ganache topping. This is the kind of classic dessert everyone always looks forward to.
Indulge in a rich chocolate roll cake with a gorgeous ganache topping. This decadent Swiss roll dessert is sure to delight everyone at the dessert table.
You might also like this tiramisu Swiss roll, these fun Swiss roll train treats, or one of these easy, old-fashioned Swiss roll recipes.
Why You’ll Love It
A real classic: Swiss roll cake is one of those desserts that never goes out of vogue. Sink your teeth into this one and enjoy the nostalgic flavors.
Easy to make: Whether or not you grew up making chocolate rolls with your mother or grandmother, you will find this a straightforward recipe.
Freezer-friendly: Make several of these and freeze some for future desserts. It freezes and thaws well.
Double Chocolate Swiss Roll Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsweetened cocoa powder: Although unsweetened natural cocoa powder can be used, Dutch-processed cocoa offers a deeper, more pronounced chocolate flavor, so I’d recommend using it.
Eggs: To bind the batter.
Granulated sugar: To sweeten the cake batter.
Flour: For the cake. You can use gluten-free flour.
Buttermilk: Make your own by adding ¾ teaspoon of lemon juice or white vinegar to ¼ cup of whole milk. Let it stand for 20 minutes before use.
Unflavored gelatin: To thicken the filling.
Powdered sugar: For a smooth, velvety filling mixture.
Light corn syrup: To sweeten the ganache topping.
Heavy cream: For the filling and the ganache topping.
How to Make Chocolate Cake Roll
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cake batter: Combine the flour, cocoa powder and baking powder in one bowl and beat the eggs in another bowl. Add the sugar and salt to the eggs and then add the oil and milk. Fold the flour mixture into the egg mixture and combine.
Bake the cake: Grease a jelly roll pan. Spread the batter into the prepared pan and bake.
Turn out the cake: Let it cool for a couple of minutes and then loosen the edges. Sprinkle cocoa powder on top and turn it out on a parchment paper lined cutting board. Roll the cake up on the long edge and let the hot cake cool on a cooling rack.
Make the whipped cream filling: Warm the vanilla extract in a saucepan and sprinkle on the gelatin. Stir until the gelatin dissolves. Beat the cream with powdered sugar and sifted cocoa powder until it forms soft peaks. Cover and chill for half an hour.
Fill the cake roll: Unroll the cake and add the filling, rolling up as you go. Chill in the refrigerator.
Add the ganache glaze: Heat heavy whipping cream and remove it from the heat just before it boils. Mix the corn syrup and chocolate in a bowl and pour in the hot cream. Cover the bowl with plastic wrap. Pour the chocolate mixture over the Swiss roll cake, spreading it with a spoon to cover every bit of the top and sides. Let the glaze set and then serve.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Garnishes: Add an additional drizzle of melted chocolate for extra texture or small grated chocolate curls for a unique presentation. You can also use a stencil for powdered sugar and add a few fresh berries around the cake.
Vanilla extract: Use another flavor extract if you like.
Serving Suggestions
Appetizers: Begin your meal with buffalo chicken tenders.
Main dish: How about some marry me salmon with crack green beans and mashed potatoes for your main?
Desserts: Finish the meal with this chocolate roll cake and perhaps a glass of homemade limoncello!
How to Store a Chocolate Swiss Roll
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: As long as it is wrapped well and tightly in plastic wrap and foil, it can be frozen for up to 2 months.
Thaw: Refrigerate to thaw when ready to serve.
Top Tips
Deep baking sheet: Your baking sheet should be at least 1 inch deep to allow the cake to rise during baking.
Heating the cream: Warm the cream but don’t let it boil. The heat from the warmed cream will slowly melt the chocolate, creating a delicious smooth and shiny ganache topping for your cake.
Trim the ends: Trim off both ends of the Swiss roll cake for an tidy, even surface.
Adding the filling: The filling will continue to naturally spread out as it is rolled, so stop filling when you get towards the last third of the cake to be rolled.
Leftover filling: If you have leftover filling you can serve it with the cake.
Chocolate Jelly Roll Cake FAQs
Sure! Prepare the roll cake and fill it, then tightly wrap it with plastic wrap, seam side down, and refrigerate it for up to 3 days.
Since this cake is thin and pliable when still warm, it is recommended that you roll it with parchment paper or a clean kitchen towel to minimize the risk.
Don’t worry about cracks, as the chocolate ganache should cover and fill in small cracks, which may happen naturally when rolling a sponge cake.
Chocolate Swiss Roll Cake Recipe
Chocolate Roll Cake
Equipment
- Jelly Roll Pan 10 x 15-Inch
Ingredients
For the Cake Batter:
- ¾ Cup all purpose flour
- ¼ Cup cocoa powder, Dutch-processed is best
- 1 Teaspoon baking powder
- 4 eggs, at room temperature
- ¾ Cup granulated sugar
- ½ Teaspoon salt
- ¼ Cup vegetable oil
- ¼ Cup buttermilk, at room temperature
For Dusting:
- 1 Tablespoon cocoa powder
For the Filling:
- 2 Tablespoons vanilla extract
- 1 Teaspoon unflavored gelatin
- 1 Cup heavy whipping cream, chilled
- 4 Tablespoons powdered sugar
- 1 Tablespoon cocoa powder, sifted
For the Ganache Topping:
- 1 Cup heavy cream
- 3 Tablespoons light corn syrup
- 8 Ounces semi-sweet chocolate, finely chopped bar
Instructions
- Preheat the oven to 350°F.
- Grease a 10 x 15-inch jelly roll sheet pan with nonstick spray or oil and line with parchment paper.
Make the Cake Batter:
- Mix the flour, cocoa powder, and baking powder in a bowl.
- Beat the eggs in a separate large bowl with an electric hand mixer at medium speed until thick and pale yellow, about 2 minutes.
- Add the sugar and salt and blend on medium speed for 2 minutes.
- Add the oil and milk to the egg mixture and mix on medium speed for 1 minute.
- Gently fold the flour cocoa mixture into the egg mixture and blend it at low speed. Don't overmix – just mix until combined so the cake will come out fluffy.
Bake the Cake:
- Spread the batter evenly into the prepared jelly roll pan and bake in the center of the oven for 10 minutes until cooked.
- Let it cool for about 2 minutes, then loosen the edges of the cake from the pan.
- Lightly dust it with half the sifted cocoa powder and top with a piece of parchment paper and a cutting board. Turn out the cake from the pan onto the parchment/cutting board. Immediately roll the cake loosely on the parchment paper using the long edge.
- Starting with the long edge closest to you, folding over the parchment can help create that first center curl. The parchment paper will prevent the warmed cake from sticking together while cooling in the rolled state. A clean kitchen towel can be used instead. Don't worry about cracks – the ganache will hide them.
- Place the rolled cake on a cooling rack seam side down and cool completely for at least 30 minutes to 1 hour.
Make the Filling:
- Pour the vanilla extract into a small saucepan over low heat and sprinkle the gelatin over.
- Stir with a small fork or whisk until the gelatin is dissolved. Remove from heat and set aside.
- In a large mixing bowl, using a hand mixer fitted with whisk attachment, add the heavy cream, powdered sugar and sifted cocoa powder.
- Beat for 3 or 4 minutes until soft peaks form.
- Using a small spatula, scrape the vanilla gelatin mixture into the chocolate whipped cream and beat on high speed until stiff peaks form, 1 to 2 minutes.
- Cover and refrigerate for 30 minutes while the rolled cake cools.
Fill the Cake:
- Line a cookie sheet or serving platter with parchment paper and set aside.
- Gently unroll the cake on the working surface.
- Starting at the most curved end, add a few tablespoons at a filling time, then gently start the cake roll. Continue adding tablespoons of filling before rolling the remainder section of the cake. Note: You might need to add less filling in the curled center to ensure a tighter cake roll.
- Place the filled rolled cake on the prepared tray seam side down.
- Chill in the refrigerator, seam side down, for 30 minutes up to 1 day before serving.
Glaze the Cake:
- If the cake is refrigerated, remove it and let it sit on a cooling rack or baking rack on parchment paper, and set aside while you make the glaze.
- In a small pot over a low heat, add 1 cup of heavy whipping cream and heat until steaming, 3 or 4 minutes. Don't let it boil.
- Remove from heat and set aside
- In a heat-proof mixing bowl, add the corn syrup and chocolate together. Set aside.
- Pour the heated cream over the bowl of chocolate/corn syrup. Cover the bowl immediately with plastic wrap and set aside undisturbed for 5 to 10 minutes.
- Carefully unwrap your rolled filled cake and place seam side down on a serving platter. Trim each end for an even surface.
- Slowly pour the chocolate glaze over the cake, allowing it to cover the top and sides. Use the back of a teaspoon to spread as desired.
- Allow the glaze to set for 10 to 15 minutes and serve.
Notes
Heating the cream: Warm the cream but don’t let it boil. The heat from the warmed cream will slowly melt the chocolate, creating a delicious smooth and shiny ganache topping for your cake.
Trim the ends: Trim off both ends of the Swiss roll cake for an tidy, even surface.
Adding the filling: The filling will continue to naturally spread out as it is rolled, so stop filling when you get towards the last third of the cake to be rolled.
Leftover filling: If you have leftover filling you can serve it with the cake.
Nutrition
This mouthwatering chocolate roll cake is easy to make and tastes so good with chocolate and vanilla flavors. The moist cake wraps around a sweet, creamy filling and then you have a wonderful chocolate ganache on top. This is a classic dessert that is wonderful paired with homemade whipped cream or ice cream. You’ll love this easy chocolate roll recipe – it’s just so rich and decadent.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The chocolate roll cake is heavenly—can’t wait to bake it again soon!
This was the best chocolate cake I’ve had in recent memory! So heavenly!