Description

This classic Chocolate Swiss Roll Cake features a light and fluffy chocolate sponge rolled with a creamy vanilla whipped filling and topped with a smooth chocolate ganache. Perfectly balanced with rich cocoa and a hint of espresso powder to deepen the flavor, this elegant dessert is ideal for special occasions or indulgent everyday treats.

Ingredients

Scale

Cake

3/4 cup (95g) cake flour or all purpose flour (spooned & leveled)
1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature and separated
3/4 cup (150g) granulated sugar, divided
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) buttermilk or whole milk
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder (optional)

Vanilla Whipped Cream

1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
Optional: 2 Tablespoons marshmallow creme (“Fluff”)

Chocolate Topping (Ganache)

1/2 cup (120ml) heavy cream or heavy whipping cream
One 4 ounce bar (113g) semi-sweet chocolate, finely chopped
Optional for glossy shine: 1 teaspoon light corn syrup

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan thoroughly with nonstick spray or butter, then line with parchment paper. Spray or grease the parchment for extra nonstick protection to ensure easy release of the cake later.
Sift Dry Ingredients: Using a fine mesh sieve, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
Whip Egg Whites: Beat the egg whites with 1/4 cup (50g) granulated sugar on high speed using a hand or stand mixer with whisk attachment until medium peaks form, about 4–5 minutes. Transfer to another bowl.
Mix Egg Yolks and Wet Ingredients: In the same bowl, whisk egg yolks with the remaining sugar on high speed for 1 minute. Add vegetable oil, milk, vanilla extract, and espresso powder if using. Beat on high speed for 2 minutes until thin and slightly bubbly on top.
Combine Egg Whites and Yolks: Gently fold half the whipped egg whites into the egg yolk mixture on low speed for 10 seconds to lighten it. Repeat with remaining egg whites, folding carefully to retain airiness.
Fold in Dry Ingredients: Sift the flour mixture over the batter and fold it in gently with a silicone spatula until just combined. The batter should remain light and fluffy; avoid overmixing.
Bake the Cake: Spread the batter evenly in the prepared pan in a thin layer. Smooth the surface by gently shimmying the pan. Bake for 12–14 minutes or until the cake springs back lightly when touched. Do not overbake.
Prepare to Roll Cake: While baking, lay a piece of parchment paper or a kitchen/tea towel dusted with 2 tablespoons cocoa powder on the counter. Immediately after removing cake from oven, loosen edges with a knife and invert onto the prepared parchment/towel. Peel off the parchment the cake baked on. Starting from the narrow end, roll the warm cake tightly with the parchment/towel. Let it cool completely rolled up at room temperature for about 3 hours.
Make Vanilla Whipped Cream: Whip cold heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form (2–3 minutes). Optionally beat in marshmallow creme for added flavor.
Fill and Roll Cake: Carefully unroll the cooled cake and spread whipped cream evenly over the surface, leaving a 1/2-inch border. Gently re-roll the cake without the parchment/towel. Place on a wire rack over a baking sheet to catch drips.
Prepare Chocolate Ganache: Place chopped chocolate and corn syrup (if using) in a bowl. Heat cream until it just begins to simmer, then pour over chocolate. Let sit for 2–3 minutes, then stir gently until smooth and glossy.
Finish Cake: Pour the ganache evenly over the rolled cake. Spoon any dripped ganache back over the cake. Refrigerate for 30–60 minutes to set before slicing and serving.
Storage: Cover leftover cake and store in the refrigerator for up to 3 days for best freshness.

Notes

Make Ahead & Freezing: You can prepare the cake through the rolling step (step 7) and keep it rolled at room temperature for 1 day before continuing. Filled cake rolls freeze well (without ganache) up to 2–3 months; thaw overnight in the refrigerator before adding ganache.
Special Equipment: Recommended tools include a 12×17-inch baking sheet, parchment paper, electric mixer, fine mesh sieve, silicone spatula, cooling rack, linen kitchen towel, and espresso powder.
Mini Rolls: After spreading whipped cream, cut cake into four 6×8.5-inch rectangles. Roll each individually for mini chocolate rolls. Slice as desired.
Pan Size: A 12×17-inch pan yields a thinner cake layer preferred for rolling. A 10×15-inch pan will produce a thicker cake, requiring a longer bake time of about 17–19 minutes and may be more prone to cracking.
Flour Choice: Either cake flour or all-purpose flour works equally well. Use 95g strictly measured.
Espresso Powder: Enhances chocolate flavor without adding coffee taste; optional to omit.
Sugar in Whipped Cream: Both granulated and confectioners’ sugar work well for sweetening the whipped cream.
Marshmallow Creme: Adds a soft marshmallow flavor to the whipped cream; completely optional.
Recipe Updates: This version is updated for improved moisture, flavor, and crack prevention. For the original recipe, replace oil with butter, reduce cocoa and flour amounts, eliminate milk, and bake for 10 minutes.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 280
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 110mg