Print

Chocolate Cake Swiss

Chocolate Cake Swiss
Print Recipe

Chocolate Cake Swiss is a light, airy chocolate sponge cake rolled with a creamy, luscious filling. This classic dessert combines the delicate texture of a Swiss roll with rich chocolate flavor, perfect for celebrations, cozy gatherings, or an everyday indulgence. Simple to make yet impressive in presentation, it offers versatile filling and frosting options to suit all tastes and occasions.

Ingredients

Scale

For the Sponge Cake

  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (can substitute gluten-free flour blend for gluten-free)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: melted chocolate, nuts, or fruit additions as desired
  • 2 tablespoons butter (optional, for frosting or richer filling)

Instructions

  1. Prepare Your Pan: Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix the Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a bowl to ensure even blending and a light texture.
  3. Beat the Eggs and Sugar: In a large separate bowl, beat the eggs with granulated sugar until thick, pale, and ribbons form when lifting the beater.
  4. Combine Wet and Dry: Gently fold the sifted dry ingredients into the egg mixture using a spatula, preserving as much air as possible to keep the batter light.
  5. Bake the Sponge: Pour the batter evenly into the prepared pan and bake at 350°F (175°C) for 12-15 minutes, or until the cake springs back lightly when touched.
  6. Roll the Cake: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake with the towel into a log. Let cool completely to avoid cracking.
  7. Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Optionally fold in melted chocolate or flavorings for added richness.
  8. Assemble: Unroll the cooled sponge cake, spread the cream filling evenly over it, then carefully roll the cake back up. Chill the cake to set before slicing and serving.

Notes

  • Use room temperature eggs for a fluffier sponge.
  • Do not overmix the batter; fold gently to retain air bubbles.
  • Roll the cake while it’s still warm to prevent cracks.
  • Chill the assembled cake before slicing for clean cuts.
  • Use high-quality cocoa powder for a richer chocolate flavor.

Nutrition

Keywords: Chocolate Cake Swiss, Swiss roll, Chocolate Swiss roll, Chocolate sponge cake, Rolled cake, Cream filled chocolate roll, Easy chocolate dessert

Find it online: https://homemademealz.com/chocolate-cake-swiss/