Introduction

This No-Fail Chocolate Swiss Roll is a luscious, light chocolate sponge rolled with a rich Chantilly cream filling. Topped with a decadent chocolate sauce, it’s the perfect dessert for any occasion that impresses without stress.

A close-up view of a chocolate roll cake with two visible layers: a dark brown chocolate sponge cake rolled tightly with a smooth, creamy white filling inside. On top, thick, glossy chocolate sauce is being poured, slowly covering the top and sides with a rich texture, dripping slightly onto the surface below. The cake sits on a ribbed black mat against a white marbled texture background with a tiled white wall behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Sponge:

75g (~2/3 cup) All-Purpose Flour
24g (~1/4 cup) Dutch Processed Cocoa
1 tsp Baking Powder
1/4 tsp Fine Salt
10g (~1 tbsp) Instant Coffee Powder
4 Large Eggs, separated
140g (~2/3 cup) Caster (Superfine) Sugar, divided
55g (~1/4 cup) Unsalted Butter, melted and cooled
7g (~1 1/2 tsp) Pure Vanilla Extract

For the Chantilly Cream Filling:

250g Heavy Cream, very cold
50g Powdered Sugar, sifted
7g (~1 1/2 tsp) Vanilla Bean Paste
250g Mascarpone Cheese, cold

For the Chocolate Sauce Topping:

340g Dark Chocolate (60-70% cacao), chopped
60g Unsalted Butter
20g Brown Sugar
250g Heavy Cream

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, then grease and dust the parchment with flour or cocoa powder. Sift together the flour, cocoa powder, baking powder, salt, and instant coffee in a bowl.
Step 2: In a large bowl, whisk the egg yolks with half the sugar (70g) until pale and thick. Whisk in the melted butter and vanilla extract.
Step 3: In a separate clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and continue beating on high speed until stiff, glossy peaks form.
Step 4: Gently fold one third of the egg whites into the yolk mixture to lighten it. Fold in the remaining whites carefully, then fold in the dry ingredients in two additions until just combined.
Step 5: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 6: As soon as the cake is out of the oven, invert it onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment paper carefully. While still hot, roll the cake gently with the towel from the short end and let it cool completely in this rolled shape.
Step 7: Meanwhile, prepare the Chantilly cream. Whip the cold heavy cream, sifted powdered sugar, and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and beat until the mixture is thick and stiff.
Step 8: Once the cake is completely cool, gently unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to set.
Step 9: For the topping, melt the dark chocolate, butter, brown sugar, and heavy cream together in a small saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
Step 10: Unwrap the chilled Swiss roll and place it on a serving platter. Pour the warm chocolate sauce over the top just before serving.

Tips & Variations

For a coffee-flavored twist, increase the instant coffee powder slightly or add a teaspoon of espresso powder to the cream filling.
Make sure to roll the cake while it’s still warm to prevent cracking.
You can substitute mascarpone with cream cheese for a tangier filling.
Use a metal jelly roll pan for best heat conduction and even baking.

Storage

Store the Swiss roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Reheat the chocolate sauce gently before serving if it thickens too much in the fridge. This cake is best enjoyed chilled but not frozen.

How to Serve

The image shows a close-up of a chocolate roll cake with a spiral pattern. The cake has two main layers: a dark brown chocolate sponge layer rolled with a light cream filling, creating a clear and even swirl inside. The top of the roll is covered with a thick, smooth, glossy dark chocolate glaze that drips slightly down the sides. The cake is placed on a white marbled surface with white tiled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge a day in advance, cool it, roll it in a towel, and keep it wrapped until ready to fill. This helps the cake to set and can make filling easier.

What if I don’t have Dutch processed cocoa?

You can use natural cocoa powder, but the flavor and color may be slightly different. Dutch processed cocoa is less acidic and gives a smoother chocolate taste.