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–+ servings
Sliced homemade Chocolate Swiss Roll Cake with a swirl of white cream filling, covered in smooth chocolate ganache, placed on parchment paper on a wooden surface.

Decadent Chocolate Swiss Roll

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A fluffy, chocolatey cake rolled with creamy filling, perfect for celebrations or cozy treats.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 42 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: European, French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs room temperature separated
  • ¾ cup granulated sugar divided into ½ cup and ¼ cup
  • ⅓ cup unsweetened cocoa powder sifted
  • ¼ cup all-purpose flour sifted
  • ½ teaspoon baking powder optional for slight lift
  • ¼ teaspoon salt for balance
  • 1 teaspoon vanilla extract pure
  • Powdered sugar for dusting optional
  • ½ cup heavy cream cold for filling
  • 2 tablespoons powdered sugar for filling adjust sweetness
  • 2 ounces semi-sweet chocolate melted optional for filling
  • 1 teaspoon vanilla extract for filling

Equipment

  • 1 jelly roll pan lined with parchment paper for easy release

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. Separate the egg yolks from the whites, placing each in separate bowls.
  3. Beat the egg yolks with ½ cup sugar and 1 teaspoon vanilla extract until pale and fluffy.
  4. In a separate bowl, whisk the egg whites with salt until soft peaks form, then gradually add the remaining ¼ cup sugar until stiff peaks form.
  5. Gently fold the egg whites into the yolk mixture, alternating with the sifted flour, cocoa powder, and baking powder, being careful not to deflate the batter.
  6. Pour the batter into the prepared pan, spreading evenly with a spatula.
  7. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
  8. While the cake bakes, prepare a clean kitchen towel and dust it lightly with powdered sugar.
  9. Immediately after baking, invert the cake onto the sugared towel and carefully peel off the parchment paper.
  10. Starting from one short end, roll the cake gently with the towel inside. Allow it to cool completely rolled.
  11. For the filling, whip the cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  12. Unroll the cooled cake and spread the whipped cream evenly over the surface. If desired, drizzle with melted chocolate.
  13. Re-roll the cake carefully without the towel and place it seam side down on a serving platter.
  14. Chill in the refrigerator for at least 1 hour before slicing into 10 pieces.
  15. Dust the top with powdered sugar before serving, if desired.

Nutrition

Serving: 110gCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 180mgFiber: 3gSugar: 25gVitamin A: 350IUCalcium: 40mgIron: 2mg

Notes

This chocolate swiss roll is light yet indulgent. Each bite melts in your mouth, perfect for sharing or savoring slowly.

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