Chocolate cake roll
cakes,  desserts

Chocolate cake roll (Swiss roll)

This chocolate cake roll is a delicious combo of soft and fluffy sponge cake, chocolate ganache and chocolate glaze. So rich and delicious, this homemade chocolate cake is a family favorite. And I’m sure that once you have tasted this three layer chocolate goodness it will become your favorite too.

This Swiss roll is also pretty easy to prepare. You should start with the chocolate ganache because the recipe calls for chilling time. Then make the chocolate sponge cake (you can find here tips for the perfect sponge cake). Once the cake is baked, remove it from the baking pan. Don’t let cool! Roll the sponge cake up into parchment parchment paper or into a clean kitchen towel. I prefer to use the same parchment paper that I’ve used for baking. Detach the cake from the parchment paper then roll up tight and let cool.

Cake roll filling

For filling I’ve used dark chocolate ganache but white chocolate ganache is also a great choice. You can also use chocolate pastry cream, caramel pastry cream, vanilla pastry cream or my favorite combo: jam and cream cheese.

How to assemble the Swiss roll cake

Once the cake is completely cooled, unroll it and fill with prepared chocolate ganache. Then roll the cake back up. Set aside while making the chocolate glaze.

To make the glaze, combine all the ingredients and melt. Then pour the glaze  over the cake and top with sugar ornaments or fresh fruits.

You should also try

Chocolate truffles
Chocolate poke cake
Triple chocolate mousse cake
Chocolate custard filled crescent rolls
Chocolate cupcakes

Ingredients (for a 32/35 cm – 12.59/ 13.77 in baking pan):

For chocolate sponge cake:

– 6 eggs (300 gr/ 10.58 oz without shells weight)

– 150 gr (3/4 cup) granulated sugar

– 110 gr (1 cup minus 2 tablespoons) flour (sifted)

– 40 gr (6 tablespoons) cocoa powder (sifted)

– a pinch of salt

– vanilla essence

For chocolate ganache:

– 150 gr (5.29 oz) dark chocolate (50% cocoa)

– 150 ml (2/3 cup) whipping cream

For glaze:

– 100 gr (3.5 oz) dark chocolate (50% cocoa)

– 25 gr (2 tablespoons) butter

– 50 ml (3 tablespoons and 1 teaspoon) milk

– 50 ml (3 tablespoons and 1 teaspoon) whipping cream

How to make Chocolate cake roll (Swiss roll)

How to make the chocolate ganache

Place dark chocolate and whipping cream into a heatproof pan. Melt. Let cool to room temperature. Then refrigerate for about 2-3 hours.

How to make the chocolate sponge cake

Stir together flour and cocoa powder. Set aside.

Place the whites into a large bowl. Add a pinch of salt and beat the whites until stiff peaks form. Add the sugar in 2 or 3 steps and continue to mix until the sugar is completely dissolved. To check if the sugar is completely dissolved put some foam between your thumb and your forefinger and you shouldn’t feel any sugar. You should obtain a very firm and glossy foam.

Add the vanilla extract and the egg yolks, one by one and briefly mix after each one to incorporate. Fold in the flour and cocoa powder mixture. Transfer the prepared batter to the baking pan lined with parchment paper.

Place the chocolate sponge cake into the preheated oven and bake at 170ºC (338º F) for about 15 minutes. Make the toothpick test: prick the center of the cake with a toothpick. The toothpick must come out clean. If the toothpick comes out wet, you should bake the cake for a few more minutes. Don’t let cool!

Remove the cake from the baking pan. Gently detach the parchment paper. Then roll the cake up into the parchment paper, starting from one long edge to another. Let cool.
How to assemble the Chocolate cake roll (Swiss roll)

Remove the chocolate ganache from the fridge. Mix at high speed for about 2-3 minutes, until light in color and fluffy.Unroll the cake. Evenly spread the cream over the cake.Then roll the cake back up. Set aside while making the chocolate glaze.
How to make the glaze

Place all the ingredients into a small heatproof pan. Melt.

Pour the glaze over the cake. Decorate with sprinkles or fresh fruits. Refrigerate for about 1 hour then slice and serve.


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