Print

No-Fail Chocolate Swiss Roll: A Perfect Cake Roll Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This No-Fail Chocolate Swiss Roll is a wonderfully light and fluffy chocolate sponge cake rolled with a rich Chantilly cream filling and topped with a luscious chocolate sauce. Perfectly moist and decadent, it’s a classic dessert ideal for any occasion, combining silky mascarpone cream and deep chocolate flavors in a stunning presentation.

Ingredients

Scale

Chocolate Sponge

  • 75g (~2/3 cup) All-Purpose Flour
  • 24g (~1/4 cup) Dutch Processed Cocoa Powder
  • 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

Chantilly Cream Filling

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

Chocolate Sauce Topping

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

Instructions

  1. Prepare Sponge & Oven: Preheat the 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, Dutch processed cocoa, baking powder, fine salt, and instant coffee powder into a bowl.
  2. Mix Batters: In a large bowl, whisk the egg yolks with half the caster sugar (70g) until the mixture is pale and thick. Add the melted and cooled butter and vanilla extract, whisking to combine. In a separate, clean bowl, beat the egg whites until frothy, then gradually add the remaining sugar (70g) and beat on high speed until stiff, glossy peaks form.
  3. Fold and Bake: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully. Next, fold in the dry ingredients in two additions, mixing gently to maintain airiness. Pour the batter evenly into the prepared pan and spread smoothly. Bake for 12-15 minutes, or until the cake springs back when touched.
  4. The Crucial First Roll: Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted generously with cocoa powder. Peel off the parchment paper carefully. While the cake is still hot, roll it up gently with the towel from the short end. Allow it to cool completely while rolled, maintaining this shape to prevent cracking.
  5. Make the Chantilly Cream: While the cake cools, whip the very cold heavy cream, sifted powdered sugar, and vanilla bean paste together until soft peaks form. Add the cold mascarpone cheese and continue to whip until the mixture is thick and stiff, creating a smooth, luscious cream filling.
  6. Fill and Re-roll: Once the cake has cooled completely, gently unroll it. Spread the Chantilly cream evenly over the cake 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 allow it to set firmly.
  7. Make Sauce and Serve: Shortly before serving, prepare the chocolate sauce by gently melting the chopped dark chocolate, unsalted butter, brown sugar, and heavy cream in a small saucepan over low heat. Stir continuously until smooth and combined. Allow the sauce to cool slightly. Unwrap the chilled Swiss roll, place it on a serving platter, and drizzle the warm chocolate sauce generously over the top before serving.

Notes

  • Rolling the cake while hot and with a dusted towel prevents cracks and keeps the sponge flexible.
  • Make sure the cream and mascarpone are very cold for a stable Chantilly cream.
  • The instant coffee powder enhances the chocolate flavor without making the cake taste like coffee.
  • The cake can be wrapped and refrigerated overnight; just add the sauce before serving.
  • Use a light hand when folding to maintain the sponge’s airy texture.

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Chantilly Cream, Mascarpone Filling, Chocolate Sauce, Classic Swiss Roll, Easy Cake Roll Recipe

Find it online: https://islawhite.com/no-fail-chocolate-swiss-roll-a-perfect-cake-roll-recipe/