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Chocolate Swiss Roll Cake

A delightful dessert that combines a light and airy chocolate cake rolled with creamy filling and topped with luxurious chocolate ganache, perfect for impressing friends and family on any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup 3/4 cup (95g) cake flour or all-purpose flour (spooned & leveled)
  • 1/4 cup 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
  • 1 teaspoon 1 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 4 large 4 large eggs, at room temperature and separated
  • 3/4 cup 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup 1/4 cup (60ml) vegetable oil
  • 1/4 cup 1/4 cup (60ml) buttermilk or whole milk
  • 1 and 1/2 teaspoons 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon 1 teaspoon espresso powder (optional)
For the Filling
  • 1 cup 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 tablespoons 3 Tablespoons (38g) granulated sugar or confectioners' sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 2 tablespoons Optional: 2 Tablespoons marshmallow crème (Fluff)
For the Ganache
  • 1/2 cup 1/2 cup (120ml) heavy cream or heavy whipping cream
  • 4 ounces One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
  • 1 teaspoon Optional for glossy shine: 1 teaspoon light corn syrup

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Grease a 12 x 17-inch baking pan with nonstick spray or butter. Line it with parchment paper and grease the paper too.
  2. In a bowl, sift together the cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set it aside.
  3. Beat the egg whites with 1/4 cup of granulated sugar using a hand mixer or stand mixer on high for 4-5 minutes until foamy and medium peaks form.
  4. In the same bowl, add the egg yolks and the remaining sugar. Mix on high speed for 1 minute, then add the oil, milk, vanilla, and optional espresso powder. Beat for another 2 minutes.
  5. Gently fold half of the whipped egg whites into the egg yolk mixture. Repeat with the remaining egg whites.
  6. Sift the flour mixture into the bowl and fold it in with a silicone spatula until combined, being careful not to over-mix.
  7. Pour the batter evenly into the prepared pan. Bake for 12-14 minutes until the top springs back lightly when touched.
Rolling the Cake
  1. As the cake bakes, dust a piece of parchment paper or a kitchen towel on the counter with about 2 tablespoons of cocoa powder.
  2. Once baked, run a knife around the edges to loosen the cake. Invert the cake onto the prepared parchment or towel and peel off the bottom parchment.
  3. Starting from one narrow end, tightly roll the cake up with the parchment or towel. Allow it to cool completely at room temperature, about 3 hours.
Making the Filling and Ganache
  1. Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. If using, beat in the marshmallow crème.
  2. Unroll the cooled cake gently. Spread the whipped cream over the top, leaving a 1/2-inch border. Roll the cake back up without the parchment and place it on a wire rack over a baking sheet.
  3. For the ganache, heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth.
  4. Pour the ganache over the cake roll and refrigerate for at least 30-60 minutes before slicing and serving.

Notes

To store leftover cake, keep it in the refrigerator for up to 3 days. For longer storage, freeze the rolled cake without ganache for up to 2 months. Thaw in the fridge overnight before adding ganache.