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No-Fail Chocolate Swiss Roll

No-Fail Chocolate Swiss Roll That Impresses Every Baker

This no-fail chocolate Swiss roll is a stunning dessert that even novice bakers can master, filled with creamy Chantilly and drizzled with rich chocolate sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Dutch-Processed Cocoa Powder Natural cocoa can be a substitute.
  • 1 cup All-Purpose Flour Sifted for a light mix.
  • 1 teaspoon Baking Powder Leavening agent for fluffiness.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Instant Coffee Can be omitted if preferred.
  • 4 large Eggs (Yolks and Whites) Yolks for richness; whites beaten to fluffy peaks.
  • 140 grams Caster Sugar Granulated sugar can be used but may not dissolve fully.
  • 1/4 cup Unsalted Butter Melted and slightly cooled.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for richer flavor.
For the Filling
  • 1 cup Heavy Cream Start with cold cream for the best volume.
  • 1/2 cup Mascarpone Can substitute with cream cheese if needed.
For the Chocolate Sauce
  • 4 ounces High-Quality Chocolate For a rich, decadent sauce.
  • 2 tablespoons Unsalted Butter Adds silkiness to the sauce.
  • 1/4 cup Brown Sugar Enhances sweetness and adds depth.
  • 1/4 cup Heavy Cream Use leftover cream from the filling if needed.

Equipment

  • 10x15 inch jelly roll pan
  • Mixing Bowls
  • electric mixer
  • rubber spatula
  • Parchment Paper

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, salt, and coffee. Set aside.
  3. In a large bowl, whisk egg yolks and half of the caster sugar until pale and creamy. Add melted butter and vanilla.
  4. In a clean bowl, beat egg whites until frothy, gradually adding remaining sugar until stiff peaks form.
  5. Gently fold egg whites into the yolk mixture, then alternate adding the dry ingredients.
  6. Pour batter into prepared pan and bake for 12 to 15 minutes until springy and a toothpick comes out clean.
  7. Immediately invert the cake onto a cocoa-dusted kitchen towel and roll while warm. Allow to cool completely.
  8. Whip heavy cream with sifted powdered sugar and vanilla until soft peaks, then mix in mascarpone.
  9. Unroll the cooled cake, spread with filling, then re-roll tightly without the towel and chill for at least 30 minutes.
  10. For the chocolate sauce, combine chocolate, butter, brown sugar, and heavy cream over low heat until smooth.
  11. Serve the Swiss roll with chocolate sauce drizzled over slices.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Watch the baking time closely; don't overbake. Cool the cake while rolled to prevent cracks.

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