Chocolate Swiss Roll with Cream Filling

Moist chocolate sponge rolled up with a cloud of silky cream filling — this Chocolate Swiss Roll is the definition of indulgence. Each slice reveals perfect spirals of cake and cream, soft yet decadent, light yet rich. It’s the kind of dessert that makes you stop and savor, pairing beautifully with a cup of coffee or tea, and looking as stunning as it tastes.

Behind the Recipe

I still remember the first time I saw a Swiss Roll on the bakery shelf, its swirl pattern mesmerizing and inviting. When I finally tried making one at home, I discovered the joy of rolling up a sponge while it’s still warm, the anticipation of cutting that first slice to reveal the spiral. Over the years, I’ve refined this recipe — balancing a tender, chocolatey sponge with just the right amount of whipped cream. It has since become my go-to dessert for birthdays, dinner parties, and holiday tables.

Recipe Origin or Trivia

The Swiss Roll, also known as a roulade, didn’t actually originate in Switzerland. Its earliest recipes are traced back to Central Europe in the 19th century. It gained popularity for its show-stopping look and versatility, with countless variations across cultures — from Japanese matcha rolls to Yule logs during Christmas. This chocolate version with cream filling is one of the most beloved, offering a timeless combination of flavors that feels both nostalgic and modern.

Why You’ll Love Chocolate Swiss Roll with Cream Filling

This dessert is more than just pretty — here’s why you’ll adore it:

Versatile: Dress it up with ganache, fruit, or powdered sugar, or enjoy it plain.

Budget-Friendly: Uses basic ingredients like eggs, sugar, flour, and cream.

Quick and Easy: Ready in under an hour with simple steps.

Customizable: Try flavored creams, jams, or even a coffee twist.

Crowd-Pleasing: Its elegant swirl never fails to impress.

Make-Ahead Friendly: Keeps well when chilled, making it perfect for prep.

Great for Leftovers: Stays moist and delicious for days.

Chef’s Pro Tips for Perfect Results

The swirl might seem tricky, but here are my secrets:

• Roll the sponge in parchment while still warm to “train” it into shape.
• Don’t overbake — a dry sponge will crack when rolled.
• Dust the parchment with powdered sugar before rolling to prevent sticking.
• Whip the cream to soft peaks for a filling that spreads easily.
• Chill before slicing to set the shape and achieve clean spirals.

Kitchen Tools You’ll Need

A few simple tools are all it takes to create this showstopper:

Jelly roll pan (10×15 inch): Ensures a thin, even sponge.
Parchment paper: For easy rolling and to prevent sticking.
Mixing bowls: To whip the batter and cream separately.
Electric mixer: For whipping eggs and cream to the right consistency.
Spatula: For folding batter gently without deflating.
Sharp knife: For clean slices that showcase the swirl.

Ingredients in Chocolate Swiss Roll with Cream Filling

Here’s everything you’ll need for cake and cream:

1. Eggs: 4 large – Provide structure and lightness for the sponge.
2. Granulated sugar: ¾ cup – Sweetens and stabilizes the egg mixture.
3. All-purpose flour: ½ cup – Forms the base of the sponge.
4. Cocoa powder (unsweetened): ¼ cup – Adds rich chocolate flavor.
5. Baking powder: 1 teaspoon – Helps the sponge rise lightly.
6. Salt: ¼ teaspoon – Balances sweetness and deepens flavor.
7. Vanilla extract: 1 teaspoon – Enhances the overall taste.
8. Heavy cream: 1 cup – Whipped into the creamy filling.
9. Powdered sugar: ¼ cup – Sweetens and stabilizes the whipped cream.
10. Butter (melted, optional): 2 tablespoons – Adds richness to the sponge.
11. Powdered sugar (for dusting): As needed – Keeps the roll from sticking and adds a pretty finish.

Ingredient Substitutions

Don’t worry if you’re missing something — here are quick fixes:

All-purpose flour: Use cake flour for an even lighter sponge.
Heavy cream: Swap with whipped coconut cream for a dairy-free option.
Cocoa powder: Dutch-processed cocoa for a deeper, smoother chocolate taste.
Sugar: Use light brown sugar for a subtle caramel note.
Vanilla extract: Almond or coffee extract for a flavor twist.

Ingredient Spotlight

Eggs: Whipped into the batter, they’re the backbone of the sponge, giving it structure and airiness.

Cocoa powder: The heart of the roll’s chocolate flavor — choose good-quality cocoa for the best taste.

Instructions for Making Chocolate Swiss Roll with Cream Filling

Time to roll up your sleeves — literally!

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper, leaving overhang for easy removal.
2. Combine Ingredients:
   In a bowl, whisk flour, cocoa powder, baking powder, and salt. In another bowl, beat eggs and granulated sugar with an electric mixer for 5 minutes until pale and fluffy. Fold in vanilla and dry ingredients gently. Stir in melted butter if using.
3. Prepare Your Cooking Vessel:
   Spread the batter evenly into the prepared pan. Smooth with a spatula to ensure even baking.
4. Assemble the Dish:
   Bake for 10–12 minutes, until the cake springs back lightly when touched. Don’t overbake.
5. Cook to Perfection:
   While warm, turn the cake out onto a parchment sheet dusted with powdered sugar. Peel off the baking parchment. Roll the cake gently with the new parchment into a log. Let cool completely.
6. Finishing Touches:
   Whip heavy cream with powdered sugar until soft peaks form. Carefully unroll the cooled cake, spread cream evenly, then roll back up tightly without parchment.
7. Serve and Enjoy:
   Dust with powdered sugar, slice, and serve chilled for clean spirals.

Texture & Flavor Secrets

This Swiss Roll is soft, moist, and light thanks to whipped eggs and careful baking. The cocoa adds a rich, slightly bitter chocolate base, balanced perfectly by the sweet, airy cream filling. Together, they create a texture contrast — fluffy cake against creamy filling — that makes each bite unforgettable.

Cooking Tips & Tricks

Here are a few easy tricks for success:

• Chill your mixing bowl and beaters before whipping cream.
• Use a serrated knife for smooth, even slices.
• For extra indulgence, drizzle with chocolate ganache before serving.
• Store tightly wrapped to keep the sponge moist.

What to Avoid

A few pitfalls can trip up even seasoned bakers:

• Overmixing the batter, which deflates the eggs and makes the sponge dense.
• Overbaking, leading to cracks when rolling.
• Rolling the cake after it cools completely — it will break instead of bend.
• Adding cream before the sponge has cooled — it will melt and run.

Nutrition Facts

Servings: 10
Calories per serving: 240

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (plus cooling)

Make-Ahead and Storage Tips

You can prepare the roll a day in advance and keep it wrapped in the fridge. It stays fresh for 2–3 days when chilled. For longer storage, freeze tightly wrapped for up to 1 month — thaw overnight in the fridge before serving.

How to Serve Chocolate Swiss Roll with Cream Filling

Serve chilled slices dusted with powdered sugar for an elegant look. Pair with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream for an extra treat. It also shines on a dessert table as a centerpiece.

Creative Leftover Transformations

Turn leftovers into new delights:

• Cube and layer into parfaits with fruit and cream.
• Use slices as a base for ice cream sundaes.
• Crumble and mix into trifles or cake pops.
• Freeze slices for quick sweet snacks.

Additional Tips

• Use a flexible silicone baking mat for easy rolling.
• Add espresso powder to the batter for a mocha flavor.
• Dust cocoa powder instead of powdered sugar for a richer finish.

Make It a Showstopper

To wow your guests, cover the roll in a glossy ganache or drizzle chocolate in zigzags across the top. Garnish with fresh berries, mint leaves, or edible gold dust. For holidays, decorate like a Yule log with powdered sugar “snow.”

Variations to Try

• Chocolate Ganache Roll: Frost the outside with ganache for a richer finish.
• Berry Cream Roll: Spread a thin layer of jam under the cream filling.
• Mocha Roll: Add coffee extract to the sponge and filling.
• Nutty Roll: Sprinkle chopped hazelnuts or almonds into the filling.
• Holiday Roll: Flavor cream with peppermint extract and sprinkle with crushed candy canes.

FAQ’s

Q1: Can I make this without a jelly roll pan?
A1: Yes, use a rimmed baking sheet, but ensure the batter is spread thin and even.

Q2: How do I prevent cracks?
A2: Roll the cake while warm and don’t overbake.

Q3: Can I use whipped topping instead of cream?
A3: Yes, but real cream gives the best flavor and texture.

Q4: Can I freeze a Swiss Roll?
A4: Absolutely, wrap tightly and freeze for up to 1 month.

Q5: Why did my cake turn out dense?
A5: Likely overmixed batter or under-whipped eggs.

Q6: Can I make it gluten-free?
A6: Yes, substitute with a gluten-free all-purpose blend.

Q7: Can I fill it with something other than cream?
A7: Jam, chocolate buttercream, or fruit curd work beautifully.

Q8: How do I get even slices?
A8: Use a serrated knife and wipe it clean between cuts.

Q9: Does it need to be refrigerated?
A9: Yes, because of the cream filling, keep it chilled.

Q10: How long should I chill before serving?
A10: At least 1 hour for the roll to set and slice neatly.

Conclusion

Chocolate Swiss Roll with Cream Filling is a dessert that combines elegance with ease. Its swirls of chocolate sponge and silky cream make every slice a delight to behold and to taste. Trust me, this one’s a total game-changer — worth every bite and perfect for any occasion.

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