Introduction

This No-Fail Chocolate Swiss Roll is a decadent yet light dessert perfect for any celebration or special occasion. With its tender chocolate sponge and rich Chantilly cream filling, it’s sure to impress both family and friends. The silky chocolate sauce on top adds the perfect finishing touch.

A chocolate roll cake with three visible layers spiraled inward: a dark brown, soft and moist chocolate cake layer on the outside and middle, wrapped tightly around a smooth white cream filling in the inner swirl. Thick, glossy chocolate sauce is being poured slowly over the top center, dripping down the sides and pooling slightly at the base. The cake rests on a white marbled surface with a black ridged mat beneath it, and a white tile wall blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g (~⅔ cup) All-Purpose Flour
24g (~¼ cup) Dutch Processed Cocoa
1 tsp Baking Powder
¼ tsp Fine Salt
10g (~1 tbsp) Instant Coffee Powder
4 Large Eggs, separated
140g (~⅔ cup) Caster (Superfine) Sugar, divided
55g (~¼ cup) Unsalted Butter, melted and cooled
7g (~1½ tsp) Pure Vanilla Extract
250g Heavy Cream, very cold
50g Powdered Sugar, sifted
7g (~1½ tsp) Vanilla Bean Paste
250g Mascarpone Cheese, cold
340g Dark Chocolate (60-70% cacao), chopped
60g Unsalted Butter
20g Brown Sugar
250g Heavy Cream

Instructions

Step 1: 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, cocoa powder, baking powder, salt, and instant coffee powder.
Step 2: In a large bowl, whisk the egg yolks with half the caster 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. Then fold in the remaining whites. Next, gently fold in the sifted dry ingredients in two additions until just combined.
Step 5: Pour the batter evenly into the prepared pan and spread it out. Bake for 12-15 minutes, or until the cake springs back to the touch and is set.
Step 6: As soon as the cake is out of the oven, invert it onto a clean kitchen towel generously dusted with cocoa powder. Carefully peel off the parchment paper.
Step 7: While still hot, gently roll the cake up with the towel from the short end. Let it cool completely in this rolled shape to prevent cracking later.
Step 8: While the cake cools, 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 thick and stiff.
Step 9: Once the cake is completely cool, carefully unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border around the edges.
Step 10: Gently re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to set.
Step 11: Just before serving, make the chocolate sauce by melting the chopped dark chocolate, unsalted butter, brown sugar, and heavy cream in a small saucepan over low heat. Stir until smooth, then let it cool slightly.
Step 12: Unwrap the chilled Swiss roll, place it on a serving platter, and pour the warm chocolate sauce over the top. Slice and serve immediately.

Tips & Variations

Use instant coffee powder to deepen the chocolate flavor without adding a coffee taste.
For a lighter filling, substitute half the mascarpone with whipped cream cheese.
Dust the finished roll with cocoa powder or powdered sugar if you prefer less sauce.
If you don’t have vanilla bean paste, vanilla extract works just as well for the cream.

Storage

Store the Swiss roll wrapped in plastic wrap in the refrigerator for up to 3 days. Keep the chocolate sauce separate and reheat gently before drizzling over the cake. For best texture, serve chilled or at room temperature within the same day.

How to Serve

A close-up view of a chocolate roll cake with distinct layers, showing one dark brown sponge cake rolled in a swirl pattern with a creamy white filling in between. On the top, thick dark chocolate sauce is being poured, dripping down the sides, covering the top and edges of the roll. The cake sits on a black ridged surface with a white tiled wall in the background replaced by white marbled texture. The textures contrast between the soft cake, smooth creamy filling, and glossy chocolate sauce creating a rich and indulgent look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Swiss roll in advance?

Yes, you can make and assemble the Swiss roll a day ahead. Keep it refrigerated and add the chocolate sauce just before serving.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a powdered cocoa-dusted towel helps prevent cracks. Allow it to cool completely in the rolled shape before unrolling to fill.

No-Fail Chocolate Swiss Roll Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

This No-Fail Chocolate Swiss Roll is a decadent and elegant dessert featuring a light and fluffy cocoa sponge rolled with a rich mascarpone Chantilly cream filling. Topped with a luscious homemade dark chocolate sauce, this dessert is perfect for special occasions or an indulgent treat. The recipe is thoughtfully crafted to ensure a stable yet tender sponge and a perfectly balanced creamy filling, finished with a glossy chocolate drizzle.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

For the Sponge

75g (~⅔ cup) All-Purpose Flour
24g (~¼ cup) Dutch Processed Cocoa
1 tsp Baking Powder
¼ tsp Fine Salt
10g (~1 tbsp) Instant Coffee Powder
4 Large Eggs, separated
140g (~⅔ cup) Caster (Superfine) Sugar, divided
55g (~¼ cup) Unsalted Butter, melted and cooled
7g (~1½ tsp) Pure Vanilla Extract

For the Chantilly Cream Filling

250g Heavy Cream, very cold
50g Powdered Sugar, sifted
7g (~1½ tsp) Vanilla Bean Paste
250g Mascarpone Cheese, cold

For the Chocolate Sauce

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

Instructions

Prepare Sponge & Oven: 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 all-purpose flour, Dutch processed cocoa, baking powder, fine salt, and instant coffee powder to prepare your dry mix.
Mix Batters: In a large bowl, whisk together the egg yolks and half of the caster sugar (70g) until the mixture is pale and thick. Then whisk in the melted and cooled butter along with the pure vanilla extract. In a separate, clean bowl, beat the egg whites until frothy, gradually adding the remaining sugar (70g) and continue beating at high speed until stiff, glossy peaks form.
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 to maintain the airiness. Next, gently fold the sifted dry ingredients into the combined batter in two additions until just mixed. Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
The Crucial First Roll: Immediately upon removing from the oven, invert the hot cake onto a clean kitchen towel that has been generously dusted with cocoa powder. Carefully peel off the parchment paper. While the cake is still hot, gently roll it up with the towel starting from the short end. Let this rolled cake cool completely in this shape to set the form and prevent cracking.
Make the Chantilly Cream: While the cake cools, whip the cold heavy cream with sifted powdered sugar and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and continue to whip until the mixture becomes thick and stiff, forming a luscious Chantilly cream.
Fill and Re-roll: Once the sponge cake is completely cooled, gently unroll it. Spread the Chantilly cream evenly over the surface of the cake, leaving a small border around the edges. Carefully re-roll the cake, this time without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to set properly.
Make Sauce and Serve: Just before serving, melt the dark chocolate, unsalted butter, brown sugar, and heavy cream together in a small saucepan over low heat, stirring frequently until the sauce is smooth and glossy. Let the sauce cool slightly. Unwrap the chilled Swiss roll, place it on a serving platter, and generously pour the chocolate sauce over the top to finish. Slice and serve immediately for best flavor and texture.

Notes

Be careful when folding the egg whites to maintain the airiness of the batter which gives the sponge its light texture.
Rolling the sponge while hot with a towel is crucial to prevent cracks during the final rolling.
Chilling the filled roll helps it hold its shape and makes slicing easier.
Using cold heavy cream and mascarpone ensures the Chantilly cream whips to a stable, fluffy texture.
The addition of instant coffee powder enhances the chocolate flavor subtly but can be omitted if desired.

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Chocolate Sponge Cake, Mascarpone Chantilly Cream, Chocolate Dessert, Easy Chocolate Roll, No-Fail Cake Roll