Chocolate Swiss Roll with Whipped Cream and Chocolate Ganache Recipe

Bymia larkspur
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Introduction

The Swiss Roll is a classic dessert featuring a light and fluffy chocolate sponge cake rolled with creamy whipped cream. Topped with a rich chocolate ganache, this elegant treat is perfect for special occasions or a delightful everyday indulgence.

A single slice of chocolate roll cake sits on a plain white plate, showing two layers: a dark brown soft cake layer spiraled tightly around a creamy white filling. The cake has a smooth chocolate coating on its outer edge. The plate rests on a white marbled surface next to a wooden board with chocolate crumbs scattered on both. A striped white cloth lies casually in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Chocolate sponge cake:
    • 4 eggs, separated
    • 1 cup (230g) sugar, divided
    • 1/2 Tbsp vanilla extract
    • 1/4 cup (60ml) canola oil
    • 1/4 cup (59ml) milk
    • 1 Tbsp corn syrup
    • 3/4 cup (114g) all-purpose flour
    • 1/3 cup (40g) cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp salt
  • Whipped cream:
    • 1 cup (240ml) heavy whipping cream
    • 1/2 cup (54g) powdered sugar
    • 1/2 tsp vanilla
  • Chocolate ganache:
    • 1/2 cup (120ml) heavy whipping cream
    • 1 cup (200g) chocolate chips

Instructions

  1. Step 1: Preheat the oven to 350°F (180°C). Lightly spray an 18×13-inch sheet pan with nonstick spray and line it with parchment paper.
  2. Step 2: Whip the egg whites in a stand mixer or with a hand mixer until frothy. Gradually add 1/4 cup sugar and continue whipping until stiff peaks form. Set aside.
  3. Step 3: In a separate bowl, whisk the egg yolks with the remaining 3/4 cup sugar, vanilla extract, canola oil, milk, and corn syrup until smooth. Add the flour, cocoa powder, baking powder, and salt, then whisk to combine.
  4. Step 4: Gently fold the whipped egg whites into the egg yolk batter until fully incorporated. Pour the batter into the prepared pan and spread it evenly.
  5. Step 5: Bake for 15–17 minutes, starting to check at 14 minutes. The cake center should feel soft but not liquid. Avoid overbaking to prevent cracks when rolling.
  6. Step 6: Let the cake rest for 2 minutes. Dust a clean tea towel with powdered sugar, then invert the cake onto it and carefully remove the parchment paper.
  7. Step 7: Fold the short edge of the towel over the cake and gently roll the cake with the towel inside. Do not roll too tightly. Let cool rolled, seam-side down, for 15 minutes.
  8. Step 8: To make the whipped cream, whip the heavy cream until it begins to thicken. Slowly add powdered sugar and vanilla while mixing, then whip until thick.
  9. Step 9: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface, filling the inner spiral. Gently re-roll the cake using the towel to guide it.
  10. Step 10: Wrap the cake tightly in plastic wrap and place it in the freezer while preparing the ganache.
  11. Step 11: Heat the heavy cream for ganache in a microwave-safe bowl for about 1 minute until hot. Add chocolate chips and let sit for 5 minutes, then whisk until smooth.
  12. Step 12: Let the ganache cool at room temperature, stirring occasionally, until thick and spreadable, about 20 minutes.
  13. Step 13: Remove the cake from the freezer, unwrap it, and spread the ganache evenly over the top and sides of the cake roll.
  14. Step 14: Refrigerate the cake until ready to serve.

Tips & Variations

  • Use a clean towel dusted with powdered sugar to prevent sticking and help roll the cake smoothly.
  • For a fruity twist, add fresh berries or a layer of jam under the whipped cream before rolling.
  • Make sure not to overbake the sponge; it should remain soft to avoid cracking during rolling.
  • Substitute canola oil with melted butter for a richer flavor.

Storage

Store the Swiss Roll in the refrigerator for up to 4 days, tightly wrapped to prevent drying out. For longer storage, freeze the wrapped cake for up to 3 months. Thaw in the refrigerator before serving. Ganache and whipped cream may soften slightly upon reheating, so serve chilled or at room temperature for best texture.

How to Serve

A rolled chocolate cake with three visible layers is shown close up on a wooden board over a white marbled texture. The outer layer is a smooth, shiny chocolate coating with soft ridges, dark brown in color, covering the whole roll. Inside, the middle layer is a dark, moist chocolate sponge cake with a slightly crumbly texture. The innermost layer is a thick, creamy white filling, evenly spread and spiraled through the cake roll. A slice of the roll is cut and placed in front, showing the swirl pattern clearly, with soft and fluffy textures. In the background, a white cloth with black stripes rests softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Swiss Roll ahead of time?

Yes, you can prepare the Swiss Roll a day in advance and keep it refrigerated. For longer storage, freeze it tightly wrapped and thaw before serving.

What if my cake cracks when rolling?

Cracking usually happens if the cake is overbaked or too dry. Be sure to remove the cake from the oven as soon as it’s set and roll it warm with the towel inside to prevent cracks.

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Chocolate Swiss Roll with Whipped Cream and Chocolate Ganache Recipe

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★★★★★

4.5 from 116 reviews

This indulgent Swiss Roll recipe features a rich chocolate sponge cake rolled with fluffy whipped cream and covered in a smooth chocolate ganache. The light and airy sponge perfectly complements the creamy filling, making it an impressive yet approachable dessert for any occasion.

  • Author: mia
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Swiss

Ingredients

Scale

Chocolate Sponge Cake

  • 4 eggs, separated
  • 1 cup (230g) sugar, divided
  • 1/2 Tbsp vanilla extract
  • 1/4 cup (60ml) canola oil
  • 1/4 cup (59ml) milk
  • 1 Tbsp corn syrup
  • 3/4 cup (114g) all-purpose flour
  • 1/3 cup (40g) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Whipped Cream

  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (54g) powdered sugar
  • 1/2 tsp vanilla

Chocolate Ganache

  • 1/2 cup (120ml) heavy whipping cream
  • 1 cup (200g) chocolate chips

Instructions

  1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (180°C). Lightly spray an 18×13-inch sheet pan with nonstick spray and line it with parchment paper to prevent sticking.
  2. Whip Egg Whites: Using a stand mixer or hand mixer, whip the egg whites until they become frothy and start to thicken. Gradually add 1/4 cup of the granulated sugar while continuing to whip the egg whites until they form stiff peaks. Set aside.
  3. Make Batter: In a separate bowl, whisk together the egg yolks, the remaining 3/4 cup sugar, vanilla extract, canola oil, milk, and corn syrup until the mixture is smooth. Add the all-purpose flour, cocoa powder, baking powder, and salt, whisking until fully incorporated.
  4. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the yolk batter mixture until fully combined, being careful not to deflate the mixture to maintain a light texture.
  5. Bake the Sponge Cake: Pour the batter evenly into the prepared pan. Bake at 350°F (180°C) for 15–17 minutes, starting to check at 14 minutes. The cake should be soft to the touch but no longer wet underneath to avoid cracking when rolling.
  6. Roll the Cake: Remove from oven and let rest for 2 minutes. Dust a clean tea towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Fold the short edge of the towel over the cake and gently roll the cake with the towel inside, making sure not to roll it too tightly. Allow to cool rolled seam-side down for 15 minutes.
  7. Prepare Whipped Cream: Whip the heavy cream until it starts to thicken. Gradually add powdered sugar and vanilla while mixing, then increase speed and whip until the cream is thick and holds its shape.
  8. Fill the Cake: Carefully unroll the cooled cake and evenly spread the whipped cream over the surface, making sure to fill the inner spiral. Gently roll the cake back up using the towel for support if necessary. Wrap tightly in plastic wrap and freeze while preparing ganache.
  9. Make the Chocolate Ganache: Heat heavy cream in a microwave-safe bowl for about 1 minute until hot and steaming. Add chocolate chips and let sit for 5 minutes. Whisk slowly until the ganache is smooth. Let it rest at room temperature, stirring occasionally, until thick and spreadable (about 20 minutes).
  10. Assemble and Store: Remove the cake from the freezer and unwrap it. Spread the ganache evenly over the top and sides of the cake roll. Refrigerate until ready to serve. This dessert can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Notes

  • Do not overbake the sponge cake to prevent cracking when rolling.
  • Folding the egg whites gently maintains the cake’s light texture.
  • Dusting the tea towel with powdered sugar helps prevent sticking during rolling.
  • Chilling the cake after rolling helps maintain its shape when applying ganache.
  • Ganache consistency can be adjusted by refrigeration time before spreading.
  • Store leftovers wrapped tightly to maintain freshness.

Keywords: Swiss roll, chocolate roll cake, chocolate sponge cake, whipped cream filling, chocolate ganache, rolled cake, homemade dessert

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