Chocolate Swiss Roll Recipe

a chocolate swiss roll on an oval platter with a knife to the side. There are two slices of cake nearby and a jar of chocolate ganache, with a tan backdrop underneath.

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This chocolate Swiss roll is the cake you didn’t know you needed! It’s light and chocolatey, has a delicious filling, and it’s easy to make. With a chocolate genoise sponge, whipped cream, and chocolate ganache, what’s not to love?!


Units Scale

Chocolate Spong Cake

  • 5 large egg yolks, room temperature
  • 4 large egg whites room temperature (approx 128 g)
  • 110 g granulated sugar, divided into 2
  • 30 g Dutch-process cocoa powder (I use this brand)
  • 1/8 tsp coarse kosher salt (Morton’s)
  • 1/4 tsp baking powder
  • 80 g cake flour
  • 3 Tbs unsalted butter, melted
  • 1 Tbs canola oil or neutral oil
  • 1 tsp vanilla extract

Whipped Cream Filling

  • 296 ml heavy cream, cold (1 1/4 c)
  • 2 tsp vanilla extract or 3/4 tsp vanilla bean paste
  • 70 g powdered sugar

Ganache Glaze

  • 113 g (4 oz) bittersweet chocolate 60% cocoa, finely chopped
  • 14 g (1 Tbs) unsalted butter
  • 120 ml (1/2 c) heavy cream
  • 1 Tbs neutral oil, like canola oil


To Make Chocolate Sponge Layer

  1. Preheat oven to 350 F/190 C.
  2. Grease and line a 10×15 jelly roll pan and set aside.
  3. Beat the egg yolks and 55 grams of sugar for 5 minutes on medium-high** until thick and light in color.
  4. In a separate bowl, whip the egg whites and remaining sugar until foamy, then add the salt. Mix until stiff peaks form.
  5. Stir 1/4 of the whipped whites into the egg yolks, and then fold in the remaining whites in two additions. 
  6. Sift the flour, cocoa powder, and baking powder. Add these dry ingredients to the egg mixture in 3 additions, gently folding each time. 
  7. Add the oil, vanilla, and melted butter to the batter, and gently fold a few times to incorporate. Don’t overmix. Spread the batter into the pan with an offset spatula to create an even layer.
  8. Bake at 350 F for 8-10 minutes, or until the top springs back when you lightly touch it, and the sides of the cake pull slightly away from the edges of the pan. Watch closely, as it bakes very fast. 
  9. While the cake is baking, dust a clean tea towel or 12×16 piece of parchment generously with cocoa powder. Turn the baked cake immediately onto the parchment or tea towel when it’s done baking. Starting at the short end of the cake, roll the towel and the cake until it’s in a “swiss roll” shape. Be sure to roll the cake while it’s hot. Otherwise, it may crack.
  10. Cool completely in the towel until it reaches room temperature (a few hours). Don’t unroll the cake until it has completely cooled and you are ready to fill it.

To Make the Filling

  1. Whip the heavy cream, vanilla, and powdered sugar to stiff peaks (with a hand or stand mixer and whisk attachment).
  2. Gently unroll the chocolate Swiss roll and spread the whipped cream filling evenly inside, stopping about 1/2 to 1 inch from the edges. Gently roll the Swiss roll up and make the ganache.*

To Make the Chocolate Ganache Glaze

  1. Finely chop the chocolate and place it in a heat-proof bowl along with the butter.
  2. Warm the heavy cream in a small pot over medium heat until it comes to a simmer. Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk gently to combine until smooth and silky, then add the oil and whisk.
  3. Gently pour or spoon the ganache over the Swiss roll and spread to coat the cake’s exterior.
  4. Transfer the roll to a serving platter and refrigerate uncovered for 2-3 hours to help the whipped cream and ganache set. If desired, top with additional whipped cream, nuts, or fruit.
  5. Store in a covered container in the refrigerator, and eat within 3 days for the best result.
  6. When serving, cut the cake with a serrated knife. This creates clean slices of cake.


**You can use a stand mixer with a whisk attachment or a hand mixer with a whisk attachment. Both work well.

* Don’t refrigerate the cake before adding the ganache because the cake will be cold and cause the ganache to set too quickly. The ganache will be more difficult to spread and will be messier.