Chocolate Cake Roll (Swiss Roll)

A nod to a traditional childhood favourite, this chocolate cake roll combines mild chocolate sponge cake with candy vanilla whipped cream and darkish chocolate ganache. Wealthy and completely irresistible, this fantastically spiraled dessert simply may hypnotize you into reaching for one more slice! You’re getting very… hungry…

I initially revealed this recipe in 2019 and have made just a few small updates to provide a moister, deeper flavored cake.

I like recreating nostalgic treats, just like the packaged ones that had been all the time a thrill to seek out in your lunchbox. Making childhood favorites from scratch—like brown sugar cinnamon pop tarts, mini animal cracker cookies, rice krispie treats, cream-filled chocolate cupcakes, and, in fact, oatmeal creme pies!—is so rewarding, as a result of not solely do they carry again completely satisfied reminiscences, but additionally the selfmade variations invariably style even higher (and undoubtedly more energizing) than the store-bought packaged originals. This chocolate cake roll—aka Ho Ho, Swiss Roll, and Yodel—is one other nostalgic favourite.

I first revealed this recipe in 2019, however lately revisited it and retested it to see if I may enhance it. I all the time wish to proceed to work on recipes, together with ones which have been revealed and should not have the very best opinions.

Within the case of this Swiss roll recipe, some reviewers reported that their chocolate sponge cake was dry, cracking or breaking after they tried to roll it, and didn’t have sufficient chocolate taste. Once I see a sample of opinions with considerations over the identical factor, I’ll revisit the recipe and take a look at making numerous tweaks till I’m assured I’ve fastened the problems readers have been having.

The up to date recipe is under, and just like a cake roll recipe I labored on over the previous yr that might be in my forthcoming cookbook. Completely different flavors, however I met a few of the similar challenges whereas creating the recipe.

After making many (many!) extra chocolate cake rolls, I’m proud to announce this chocolate cake roll is healthier than ever! You’ll discover just a few ingredient tweaks within the up to date recipe, together with swapping out the melted butter for vegetable oil, and the addition of buttermilk, each of which add further moisture to the sponge cake crumb.

This New & Improved Chocolate Cake Roll Has:

• A light-weight, fluffy, and moist texture
• Extra pure cocoa taste
• A candy vanilla whipped cream filling
• A wealthy darkish chocolate ganache topping

It’s additionally simpler to roll up, and far much less vulnerable to cracking as you roll.

Key Substances for Chocolate Sponge Cake:

1. Cake Flour or All-Function Flour: You should utilize both. My group and I extensively examined the recipe and there’s no distinction both approach.
2. Unsweetened Cocoa Powder: You should utilize both Dutch-process cocoa powder OR pure cocoa powder.
3. Separated Eggs: Eggs are the workhorse of this recipe, principally offering construction and moisture. You want 4 separated eggs. You’ll whip the egg whites into medium peaks to introduce a hefty quantity of air into the sunshine batter.
4. Oil: As I examined this recipe, one in all my primary avoidances was a dry sponge cake. Oil makes for a moister chocolate cake than if you happen to had been to make use of butter (which is what the outdated recipe referred to as for). It’s what we use in these super-moist chocolate cupcakes, too.
5. Buttermilk: One other key moisture supplier that makes an enormous distinction within the texture of this sponge cake. Should you don’t have buttermilk, complete milk works as a substitute.
6. Espresso Powder: Only a small quantity heightens the cocoa taste; it doesn’t style like espresso in any respect.

Step-by-Step Pictures

You want just a few bowls, a sifter/sieve, and a handheld or stand mixer fitted with a whisk attachment.

Whip egg whites & a few of the sugar into medium peaks: This takes no less than 4–5 minutes, so don’t get discouraged if you happen to suppose it’s taking too lengthy, particularly if it’s humid the place you reside. Hold beating!

Individually, beat egg yolks and remaining sugar, then add vanilla, oil, buttermilk, and espresso powder.

You then’ll fold within the egg whites in 2 additions, ensuring to not deflate the batter. At this level, the batter is mild & foamy:

Sift dry elements: Some of the necessary steps on this recipe is to sift the dry elements collectively. Decide up a big sieve. Should you bake typically, it can come in useful!

Then sift them into the egg white/yolk combination. Fold the batter collectively gently to mix after which unfold the batter into the 12×17-inch baking pan.

Bake for less than round 13–14 minutes. It is a very skinny cake.

Invert the nice and cozy cake: No time for cooling! Instantly invert the nice and cozy cake onto parchment paper or a clear skinny kitchen towel dusted with cocoa powder.

Cool in rolled-up form: Gently roll the cake up with the parchment/towel. Let it cool at room temperature within the rolled-up form so when it’s time to roll it up with the whipped cream filling, it’s already “acquainted” with the form. (And gained’t resist or crack as a lot!)

Assemble: As soon as cool, unroll the cake, add whipped cream, roll again up (with out the parchment paper this time), then high with ganache.

Swiss Roll Cake Filling

The whipped cream filling contained in the cake roll is billowy and smooth with deliciously candy vanilla taste—a lightweight and wonderful distinction to the wealthy chocolate ganache we’ll unfold on high. As a result of the ganache is fairly darkish, I take advantage of a bit extra sugar and vanilla extract in contrast with my typical whipped cream recipe. You should utilize both confectioners’ sugar or granulated sugar within the whipped cream—see my recipe Be aware. And that is non-obligatory, however I all the time add some store-bought marshmallow creme (“fluff”) to this whipped cream filling, which supplies it essentially the most exceptional taste. Style testers had been raving over it!

Roll the cake again up (with out parchment this time), then set it apart as you put together the chocolate ganache.

Chocolate Ganache Topping

The one factor less complicated than selfmade whipped cream is selfmade chocolate ganache. Merely mix heat cream with finely chopped chocolate, then stir the 2 collectively till utterly easy. I like so as to add a teaspoon of corn syrup for an additional shiny end, however that’s completely non-obligatory.

I’ve 2 chocolate ganache success suggestions for you:

• Use actual chocolate resembling Baker’s or Ghirardelli baking bars discovered within the baking aisle. I want the bars labeled Bittersweet (60% cacao). Keep away from chocolate chips, which comprise stabilizers to forestall them from melting utterly.
• Chop up the chocolate into super-fine items. The smaller the items, the faster it melts and the smoother it tastes.

Chill the cake roll so the chocolate ganache units, which makes slicing a bit neater. (Although there’s nonetheless loads of lick-your-finger moments!)

Chocolate Cake Roll Success Suggestions

1. Forestall the cake from cracking: Cake rolls can crack if you roll them; that is utterly regular. In truth, the pictured cake roll above cracked! Don’t get discouraged, as a result of you’ll be able to piece it again collectively simply, then cowl it with filling. What I discover helps stop cracking is rolling it up initially when it’s nonetheless heat, and rolling it up slowly. Additionally, let the cake roll cool at room temperature for that preliminary cooling (earlier than unrolling and including the filling). If it’s chilly if you unroll it to unfold the filling on, it often cracks.
2. Make it thicker: I take advantage of and suggest a 12×17-inch half sheet pan. You may as well use a 10×15-inch pan, like we use for pumpkin roll, however notice that the bake time is 5 minutes longer and the cake is thicker. I want the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as vulnerable to cracking.
3. Make them mini measurement (pictured under): You may as well make mini chocolate cake rolls, that are nearer in measurement to the Hostess or Little Debbie snack muffins we love. Should you’re making the mini measurement, minimize the cake into 4 equal items. Roll every up, then slice in half to yield 8 mini cake rolls.

Print

Chocolate Swiss Roll Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 opinions

• 
  Writer: Sally
• 
  
  Prep Time: 1 hour
• 
  
  Cook dinner Time: 10 minutes
• 
  
  Complete Time: 3 hours, 40 minutes
• 
  
  Yield: 10-12 slices
• 
  
  Class: Dessert
• 
  
  Methodology: Baking
• 
  
  Delicacies: American

---

Description

Wealthy and completely irresistible, this chocolate cake roll is for chocolate lovers in every single place. Observe this fastidiously defined step-by-step recipe for greatest success. Recipe was up to date and improved in 2024. It’s moist and stuffed with chocolate taste!

---

Vanilla Whipped Cream

Chocolate Topping

---

Directions

1. Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 7. Spray or grease the parchment paper, too. We wish an especially nonstick floor for this cake roll.
2. Make the cake: Utilizing a fantastic mesh sieve, sift the cake flour, cocoa powder, baking powder, and salt collectively. Put aside.
3. Utilizing a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup (50g) granulated sugar collectively on excessive velocity for 4–5 minutes or till foamy-looking medium peaks type. (Medium peaks have a slight droop, and aren’t fairly stiff.) Switch to a different bowl.
4. Utilizing the identical mixing bowl you simply had the egg whites in (no want to wash it), add the egg yolks and remaining sugar. Combine on excessive velocity for 1 minute, after which add the milk, vanilla, and espresso powder. Beat collectively on excessive velocity for two minutes. Combination might be skinny and a little bit bubbly on high. Add half of the whipped egg whites into the egg yolk combination. Combine on low velocity for 10 seconds. Repeat with remaining egg whites and blend on low for 10 seconds.
5. Sift within the flour combination, after which fold the batter along with a silicone spatula till mixed. Don’t over-mix. Batter is mild and fluffy.
6. Unfold batter evenly into ready pan. It is going to be a really skinny layer. Shimmy the pan on the counter to easy out the highest. Bake for 12–14 minutes or till the highest of the cake calmly springs again when touched together with your finger. Do NOT over-bake.
7. Put together to roll/roll the cake: Because the cake bakes, place a bit of parchment paper (bigger than the cake) or a skinny kitchen/tea towel flat on the counter. (Be aware: I discover a kitchen/tea towel is healthier to assist stop cracking.) Utilizing a fantastic mesh sieve, mud parchment/towel with about 2 Tablespoons of cocoa powder. As soon as the cake comes out of the oven, rapidly run a knife across the edges to loosen it from the pan. Instantly invert it onto the parchment/towel. Peel off the parchment paper that was on the underside of the cake because it baked. Beginning with the slender finish, start tightly rolling the new cake up with the parchment/towel. Do that slowly and gently. The cake might be heat. Permit the cake to chill utterly at room temperature rolled up within the parchment/towel, about 3 hours. Be happy to set it apart for as much as 1 day. (Be aware that letting it cool within the fridge after which unrolling it when it’s chilly will trigger it to tear and break. I strongly suggest letting it cool slowly at room temperature.)
8. Make the whipped cream: Utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high velocity till medium to stiff peaks type, about 2–3 minutes. Then beat within the marshmallow creme, if utilizing.
9. Slowly and gently unroll the cake. Unfold whipped cream evenly on high, leaving a couple of 1/2-inch border across the cake. Gently roll the cake again up, with out the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch any drips of ganache). Put aside on the counter or within the fridge as you put together the ganache.
10. Make the ganache topping: Place chopped chocolate and corn syrup, if utilizing, in a medium bowl. Warmth the cream in a small saucepan till it begins to softly simmer. (Don’t let it come to a fast boil—that’s too sizzling.) Pour over chocolate, then let sit for two–3 minutes to softly soften the chocolate. Slowly stir till utterly mixed and chocolate is totally melted. Ganache is easy and shiny.
11. Pour ganache throughout cake roll. Be happy to spoon up any dripped ganache and spoon over the cake once more. Refrigerate for no less than 30–60 minutes earlier than slicing and serving.
12. Cowl leftover cake and retailer within the fridge for as much as 3 days.

---

Notes

1. Make Forward & Freezing Directions: You’ll be able to put together the cake by step 7 and let the cake cool at room temperature for 1 day earlier than persevering with with step 8. Ready cake roll, with filling, freezes nicely for as much as 2–3 months. Thaw in a single day within the fridge earlier than topping with ganache and serving. For greatest style and texture, I don’t suggest freezing with the ganache topping.
2. Particular Instruments (affiliate hyperlinks): 12×17-inch Baking Sheet | Parchment Paper | Electrical Mixer (Handheld or Stand) | Glass Mixing Bowls | Superb Mesh Sieve | Silicone Spatula or Picket Spoon | Cooling Rack | Linen Kitchen Towels
3. Mini Chocolate Cake Rolls: Observe the recipe precisely as written. After spreading the whipped cream on high of the cake in step 9, minimize the cake into 4 (approx. 6-inch x 8.5-inch) rectangles. Beginning with the slender finish, roll every mini roll up. Slice in half to make 8 mini cake rolls. Proceed with the recipe. Prime with sprinkles if desired.
4. Pan Measurement: I take advantage of and suggest a 12×17-inch half sheet pan. You may as well use a 10×15-inch pan, like we use for pumpkin roll, however notice that the bake time is 5 minutes longer and the cake is thicker. I want the thinner cake with this chocolate/fluffy whipped filling combo. I additionally discover the thinner cake isn’t as vulnerable to cracking.
5. Flour: You should utilize both cake flour or all-purpose flour. My group and I extensively examined this recipe with each and there was no distinction. Use 95g of both.
6. Espresso Powder: This deepens chocolate taste in desserts. This cake roll doesn’t style like espresso in any respect. If desired, you’ll be able to go away it out.
7. Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. Should you’re solely working with a pair Tablespoons of sugar, it doesn’t actually make a distinction. Use both.
8. Elective Marshmallow Creme: For a little bit marshmallow taste, beat marshmallow creme into the whipped cream. That is completely non-obligatory.
9. Up to date in 2024: Based mostly on reader suggestions concerning the cake tasting dry, missing taste, and cracking, I made some updates and the up to date recipe is what you see above. To make the unique recipe, swap oil for a similar quantity of melted butter, cut back the cocoa powder within the cake to three Tbsp (15g), cut back the flour to 1/2 cup (63g), and skip the milk. Bake time is 10 minutes.