If you’re a chocolate lover, this Choco Swiss Roll Delight is the ultimate indulgence! Featuring a light and fluffy chocolate sponge cake rolled up with a rich and creamy filling, this dessert is not only visually stunning but also melt-in-your-mouth delicious. Whether you’re preparing for a family gathering, a party, or just treating yourself to something special, this chocolate Swiss roll is a crowd-pleaser. With its silky smooth chocolate ganache and delicate texture, it’s the perfect dessert to impress your guests.
Ready to roll? Let’s dive into the full recipe!
What Is a Choco Swiss Roll Delight?
A Choco Swiss Roll Delight is a light and fluffy chocolate sponge cake filled with a creamy, sweet filling and rolled up into a neat spiral. The cake is typically topped with a shiny chocolate ganache or dusted with powdered sugar, making it a sophisticated dessert that looks as good as it tastes. The sponge cake is soft and tender, and the filling—whether it's whipped cream, buttercream, or chocolate ganache—adds a luxurious texture and flavor that perfectly complements the cake.
Ingredients List for Choco Swiss Roll Delight
Chocolate Sponge Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (high-quality for rich flavor)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk (room temperature)
- Powdered sugar (for dusting the towel)
Cream Filling:
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder (optional for a chocolate cream filling)
Chocolate Ganache Topping (Optional but highly recommended):
- 1 cup semi-sweet or dark chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (optional for extra shine)
Additional Ingredients:
- Chocolate shavings or cocoa powder (for garnish)
- Fresh berries or mint leaves (optional, for garnish)
Substitutions and Variations
Here are a few ways to customize the Choco Swiss Roll Delight:
- Filling Variations: You can swap the whipped cream filling with chocolate buttercream, cream cheese frosting, or even Nutella for an extra indulgent treat.
- Dairy-Free Option: Use coconut cream instead of heavy cream for the filling and substitute dairy-free chocolate for the ganache to make it completely dairy-free.
- Add Fresh Fruit: You can add thin slices of fresh strawberries, raspberries, or bananas to the filling for added freshness and flavor.
- Flavored Ganache: Add a teaspoon of espresso powder or a tablespoon of liqueur (such as Baileys or Kahlua) to the ganache for a gourmet twist.
Step-by-Step Cooking Instructions

1. Preparing the Chocolate Sponge Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan (or a similar-sized baking sheet with a rim) and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume—about 4-5 minutes. The air you incorporate into the eggs will help make the sponge light and fluffy.
- Add vanilla and milk: Beat in the vanilla extract and milk until just combined.
- Fold in dry ingredients: Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter—fold in the flour mixture in two batches until just combined.
- Spread the batter: Pour the batter into the prepared pan and spread it evenly with a spatula. Smooth the top for an even bake.
- Bake: Bake for 10-12 minutes, or until the cake springs back when gently touched, and a toothpick inserted into the center comes out clean.
- Roll the cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel. Peel off the parchment paper and gently roll the cake up from one short end to the other, with the towel inside. Allow it to cool completely in this rolled-up shape to help it retain flexibility.
2. Preparing the Cream Filling:
- Whip the cream: In a large bowl, beat the cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form.
- Optional chocolate filling: If you want a chocolate cream filling, sift 2 tablespoons of cocoa powder into the whipped cream and gently fold it in.
- Chill: Place the whipped cream in the refrigerator until you’re ready to assemble the cake.
3. Preparing the Chocolate Ganache (Optional):
- Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Melt the chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy.
- Add butter: For added shine, stir in 1 tablespoon of butter. Let the ganache cool slightly before using it to top the cake.
4. Assembling the Swiss Roll:
- Unroll the cake: Once the cake has cooled, carefully unroll it. Don’t worry if it has a few cracks—they’ll be covered by the filling.
- Spread the filling: Spread an even layer of whipped cream over the entire surface of the cake, leaving about a ½-inch border around the edges to prevent overflow when you roll it up.
- Roll the cake again: Gently roll the cake back up, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to set.
- Top with ganache: After chilling, remove the cake from the fridge, unwrap it, and place it on a serving platter. Pour the slightly cooled ganache over the top, letting it drip down the sides for a beautiful finish.
- Garnish: If desired, garnish the top of the roll with chocolate shavings, a dusting of cocoa powder, or fresh berries.
How to Cook Choco Swiss Roll Delight: A Step-by-Step Guide
- Prepare the sponge cake: Sift dry ingredients, whip eggs and sugar, fold in the dry ingredients, and bake in a jelly roll pan.
- Roll the cake: Roll the warm cake in a sugared towel and let it cool completely.
- Make the cream filling: Whip heavy cream with powdered sugar and vanilla, and chill until needed.
- Assemble the cake: Unroll the cooled cake, spread with cream, and roll it back up. Chill the rolled cake.
- Top with ganache: Pour chocolate ganache over the roll and garnish as desired.
Common Mistakes to Avoid
- Overbaking the sponge cake: Keep an eye on the cake as it bakes, as overbaking can cause it to dry out and crack when rolling.
- Not rolling the cake while warm: It’s essential to roll the cake while it’s still warm, as this helps the cake hold its shape and prevents cracks.
- Overwhipping the cream: Stop whipping the cream as soon as soft peaks form. Overwhipping can turn the cream grainy and stiff.
- Pouring hot ganache: Make sure the ganache has cooled slightly before pouring it over the cake to prevent it from melting the cream filling.
Serving and Presentation Tips
How to Serve Choco Swiss Roll Delight
- Room temperature: Serve the Choco Swiss Roll Delight at room temperature for the best texture. If refrigerated, allow the cake to sit out for 10-15 minutes before serving.
- Slice neatly: For clean slices, use a sharp knife that’s been dipped in hot water and wiped dry before each cut.
Presentation Ideas for Choco Swiss Roll Delight
- Drizzle and dust: Drizzle extra ganache over the top of each slice, and dust the plate with cocoa powder for an elegant finish.
- Garnish with fresh fruit: Serve the cake with fresh berries like raspberries or strawberries for a beautiful pop of color and freshness.
- Decorative piping: Pipe extra whipped cream or chocolate buttercream along the edges of the cake for an impressive presentation.
Choco Swiss Roll Delight Recipe Tips
- Use room temperature ingredients: Make sure your eggs and milk are at room temperature for a smooth batter and even baking.
- Chill before serving: Chilling the cake in the refrigerator for at least 30 minutes before serving will help the cream filling set and make the roll easier to slice.
- Make ahead: This cake can be made a day in advance and stored in the refrigerator. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.
Frequently Asked Questions (FAQs)
Q: Can I make this Swiss roll ahead of time?
A: Yes! You can prepare the cake a day in advance, wrap it in plastic wrap, and store it in the refrigerator. If you’re using ganache, pour it over the cake just before serving.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you’re storing slices, place a piece of wax paper or parchment between slices to prevent them from sticking.
Q: Can I freeze the Swiss roll?
A: Yes, you can freeze the unassembled cake. Bake and roll the cake, then wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before filling and assembling.
Q: Can I use a different filling?
A: Absolutely! You can use chocolate mousse, peanut butter frosting, or even Nutella as a filling. You can also add fresh fruit like strawberries or bananas for extra flavor.
Q: Can I make this cake gluten-free?
A: Yes! Use a gluten-free 1:1 baking flour substitute to make this cake gluten-free. Be sure to follow the package instructions for any adjustments in liquid or baking time.
Conclusion
This Choco Swiss Roll Delight is a stunning and delicious dessert that’s perfect for any special occasion. The fluffy chocolate sponge, creamy filling, and rich ganache topping come together to create a dessert that looks impressive and tastes divine. With its beautiful swirls and decadent flavor, this Swiss roll is sure to be a hit at your next gathering. Enjoy every bite of this chocolatey, creamy treat!
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Choco Swiss Roll Delight Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
The Choco Swiss Roll Delight is a classic dessert featuring a light and airy chocolate sponge cake rolled with a rich, creamy filling. Perfect for any special occasion, this Swiss roll is made with basic pantry ingredients like cocoa powder, eggs, and sugar, then filled with a smooth vanilla or chocolate cream. With step-by-step instructions, you'll learn how to achieve a perfect roll without cracks. Ideal for parties or as an afternoon treat, this indulgent cake is sure to impress.
Ingredients
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Eggs
- Vanilla extract
- Powdered sugar (for dusting)
- Heavy cream
- Butter (for greasing)
- Salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, and baking powder.
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Fold the dry ingredients into the egg mixture, followed by vanilla extract.
- Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes.
- Roll the warm cake in a clean towel dusted with powdered sugar and let it cool.
- Whip heavy cream and powdered sugar to stiff peaks, then unroll the cake and spread the filling evenly.
- Roll the cake back up, dust with powdered sugar, and chill before serving.
Notes
- Roll the cake while it's warm to prevent cracks.
- You can add a layer of chocolate ganache or strawberry jam inside for extra flavor.
- Refrigerate for at least 1 hour before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 140mg
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