Name: No-Fail Chocolate Swiss Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 75g (~⅔ cup) All-Purpose Flour; 24g (~¼ cup) Dutch Processed Cocoa Powder; 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

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Introduction

The No-Fail Chocolate Swiss Roll is a delightful dessert featuring a light, cocoa-flavored sponge wrapped around a rich Chantilly cream filling. Finished with a glossy dark chocolate sauce, it’s a show-stopping treat perfect for any special occasion or indulgent afternoon tea.

A single slice of chocolate roll cake sits on a white plate, showing a clear spiral pattern with three visible layers: a dark brown chocolate sponge cake and a creamy white filling rolled tightly together. Thick, glossy dark chocolate ganache is being poured over the top of the cake, dripping down the sides smoothly. The plate rests on a white marbled surface with a white tiled backsplash blurred in the background. The scene is simple and clean, focusing fully on the rich texture of the cake and smooth ganache. 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 (for Chantilly cream)
50g Powdered Sugar, sifted
7g (~1½ tsp) Vanilla Bean Paste
250g Mascarpone Cheese, cold
340g Dark Chocolate (60-70% cacao), chopped
60g Unsalted Butter (for sauce)
20g Brown Sugar
250g Heavy Cream (for sauce)

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. Stir in the melted butter and vanilla extract. In a separate clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and beat on high speed until stiff, glossy peaks form.
Step 3: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining egg whites. Fold in the sifted dry ingredients in two additions, mixing gently to maintain airiness.
Step 4: Pour the batter evenly into the prepared pan and spread gently. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 5: Immediately after removing from the oven, invert the cake onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment paper. While the cake is still hot, roll it up gently with the towel from the short side. Allow it to cool completely in this rolled shape.
Step 6: To make the Chantilly cream, whip the cold heavy cream with the sifted powdered sugar and vanilla bean paste until soft peaks form. Fold in the cold mascarpone cheese and continue whipping until the mixture is thick and stiff.
Step 7: Once the cake is completely cooled, carefully unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to set.
Step 8: For the sauce, melt the dark chocolate, butter, brown sugar, and heavy cream together in a small saucepan over low heat, stirring until smooth. Allow to cool slightly.
Step 9: Remove the chilled Swiss roll from the refrigerator, unwrap it, place it on a serving platter, and pour the chocolate sauce evenly over the top before serving.

Tips & Variations

Use room temperature eggs for better volume when whipping whites and yolks.
For a coffee-flavored twist, dissolve instant coffee in a tablespoon of hot water and add to the cream filling.
Dust the finished roll with cocoa powder or powdered sugar instead of pouring sauce for a lighter finish.
If you don’t have mascarpone, cream cheese can be used, but flavor and texture will differ slightly.

Storage

Store the Swiss roll tightly wrapped in plastic wrap in the refrigerator for up to 3 days. The flavors improve with chilling. Reheat is not recommended, but you can let it sit at room temperature for 15 minutes before serving for a softer texture.

How to Serve

The image shows a close-up of a chocolate roll cake with two visible layers: a dark brown, soft chocolate cake layer spiraled with a light cream filling inside, creating a swirl pattern. On top of the roll, a rich, glossy dark chocolate sauce is being poured, dripping slightly down the sides of the cake. The cake sits on a flat textured black surface, with a white tiled wall blurred in the background and a white marbled texture underneath. The visual focus is on the moist, spongy texture of the cake and the smoothness of the chocolate sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chocolate Swiss roll ahead of time?

Yes, it’s ideal to prepare it a day ahead to allow the cream filling to set fully and for the flavors to meld. Keep it chilled until ready to serve.

What if I don’t have Dutch processed cocoa?

You can use natural cocoa powder, but the flavor will be slightly different and the cake might be a bit more acidic. Consider adding a pinch of baking soda to balance acidity if needed.