Classic Chocolate Swiss Roll Chocolate Jelly Roll

Quick Hook

Chocolate Swiss Roll has been my go-to showstopper. Oh my gosh, it looks fancy but feels cosy. The flavor is deep cocoa with silky ganache.

I once baked one for a birthday. My hands shook while rolling. 'Roll while warm,' my grandma insisted, and she was right.

This take mixes a light Chocolate Sponge Roll with rich filling. Think Chocolate Swiss Roll Cake, not a dense torte. It’s elegant, yet homely.

Brief Overview

The Swiss roll has roots across Europe and Asia. Bakers everywhere reinvent it as a Chocolate Jelly Roll or Chocolate Roulade.

Difficulty is medium. The trick is timing and technique, not weird ingredients. Prep time is 20 minutes active. Bake for 10 12 minutes at 375° F ( 190° C) .

Chill 30 60 minutes . Total time about 1 hour 30 minutes.

Yields 8 10 slices from one 10 x 15 inch tray. Serve with berries or a scoop of ice cream. It makes a lovely teatime centrepiece.

Main Benefits

Top health win: portion control. Each slice sits around 300 kcal. You get chocolate satisfaction without overdoing it.

Perfect for special mornings, dinner parties, or casual Sunday tea. It pairs beautifully with espresso or a glass of Port. Guests always ask for a second slice.

What makes this recipe special is balance. The sponge is airy and flexible. The ganache is glossy and silky. It’s a proper Chocolate Ganache Roll, a true Chocolate Roll Cake moment.

I learned to avoid overbaking. If the sponge resists, it was baked too long. Don’t deflate the batter when folding. Those little choices save the roll from cracking.

If you search for Easy Swiss Roll Recipe, this is it. You'll also find it named Chocolate Cake Roll or Swiss Roll Cake in bakeries.

Next up, let’s move naturally to the ingredients and get baking.

Ingredients & Equipment

I love making a Chocolate Swiss Roll. It feels fancy but is simple. Fun fact: this sponge cake shows up in 19th century cookbooks.

That blew my mind the first time I read it.

Main Ingredients

For the Chocolate Sponge

• 4 large eggs (about 200 g)
• 3/4 cup (150 g) granulated sugar
• 1 tsp (5 ml) pure vanilla extract
• 3/4 cup (95 g) cake flour, sifted
• 1/4 cup (25 g) unsweetened cocoa powder, sifted
• 1/8 tsp fine salt
• 2 tbsp (30 ml) neutral oil optional
• 2 tbsp (15 20 g) powdered sugar or cocoa for dusting

For the Chocolate Ganache Filling

• 6 oz (170 g) semi sweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (14 g) unsalted butter optional
• 1 2 tbsp (8 16 g) powdered sugar optional

Quality tips: use good quality semi sweet chocolate . Choose fresh large eggs at room temperature . Cake flour makes the sponge delicate. Those two matter most.

I call this recipe a Chocolate Swiss Roll Cake, Chocolate Roll Cake, or Chocolate Jelly Roll. All sound delicious.

Seasoning Notes

Essential spice pairs: a pinch of espresso heightens chocolate. Orange zest brightens the filling. A small dash of cinnamon works well.

Flavor enhancers: real vanilla and a pinch of fine salt. Butter in ganache adds sheen and silk. Use a little liqueur like coffee liqueur for grown-up vibes.

Quick subs: replace cake flour with 3/4 cup minus 2 tbsp (95 g) all-purpose plus 2 tbsp (16 g) cornstarch. Use chilled full fat coconut milk for dairy-free ganache.

Equipment Needed

Essential tools only: 10 x 15 inch jelly roll pan. Parchment paper. Electric mixer. Offset spatula. Large clean towel or silicone mat. Sharp serrated knife.

Household alternatives: use a rimmed baking sheet for a quarter sheet. Whisk by hand if needed. A flat spatula works for spreading.

Honestly, my first roll cracked badly. I learned to roll while warm. That tip saved many cakes. If you want an Easy Swiss Roll Recipe vibe, this setup is perfect.

Want the full step-by-step next? I’ll share it, with photos and my weird little baking mistakes.

Cooking Method

Fun fact: the Swiss roll dates back to the 19th century. I love that history. It feels cozy and a bit cheeky.

Prep steps first. Gather eggs, flour, cocoa, and cream. Line a 10 x 15 inch pan. Have a clean towel dusted with powdered sugar ready.

Keep tools near. This is your mise en place. It saves so much panic.

Safety notes: cream and chocolate get very hot. Stir carefully. Let hot bowls cool before touching. Wrap leftovers well.

step-by-step process

1. Preheat oven to 375° F ( 190° C) . Line and grease the pan.
2. Whisk eggs, sugar, and vanilla for 5– 8 minutes until ribbon stage. It must be pale and thick.
3. Sift flour, cocoa, and salt. Fold gently into eggs. Add 2 tbsp oil if using.
4. Spread batter thin and bake 10– 12 minutes . Look for a springy top. No deep browning.
5. Invert onto sugared towel. Peel parchment. Roll cake and towel while warm. Let cool rolled.
6. Heat 120 ml cream until just simmering. Pour over 170 g chopped chocolate. Wait 1– 2 minutes then stir. Cool until spreadable.
7. Unroll cooled sponge. Spread ganache leaving a 1/2 inch (1 cm) border. Re-roll, wrap, and chill 30– 60 minutes .

Visual cues for doneness: cake should feel springy. Ribbon stage eggs will fall slowly. Ganache should be glossy and thick. If cake resists rolling, you overbaked it.

Pro tips

• Roll while warm. Trust me. It prevents cracks later.
• Use a strip of parchment to guide the re-roll. It makes slices neat.
• For speed, melt ganache in the microwave in 20-second bursts.

Common mistakes: overmixing, overbaking, and rushing the chill. I learned this the hard way. My first roll cracked badly. Lesson learned.

make-ahead options: bake the sponge a day early. Keep wrapped at room temperature. Make ganache and chill. Assemble the next day. This is a great party trick.

This method makes a tender Chocolate Swiss Roll. Also known as a Chocolate Jelly Roll or Chocolate Roulade. Seriously, try it. It’s rewarding.

Did you know the Swiss roll shows up in cookbooks as early as the 1850s? That little fact always makes me smile.

Honestly, the first time I baked a Chocolate Swiss Roll I nearly cried. I overbaked it and it cracked. Lesson learned: roll while warm.

Serving ideas and presentation

Serve slices on a long platter. Dust with cocoa or powdered sugar. Add fresh raspberries or strawberries for color. A scoop of vanilla ice cream makes it feel fancy.

For adults, try a glass of tawny port. For morning coffee, espresso or strong black coffee works great. This works whether you call it a Chocolate Swiss Roll Cake , Chocolate Roll Cake , or Chocolate Cake Roll .

They all taste like a hug.

Storage tips

Wrap the roll in plastic. Chill for at least 30 60 minutes before slicing. Refrigerate up to 3 days.

For longer keeping, freeze slices individually. Use airtight containers. Thaw in the fridge overnight. Reheat gently at room temperature. Avoid microwaving hot cream fillings.

Variations you’ll love

Try a lighter filling with whipped cream. That makes a lovely Chocolate Jelly Roll or Chocolate Roulade . Add 1 tsp instant espresso to the ganache for a mocha twist.

Swap in jam and chocolate for a berry choco combo. For a quick swap, use full fat coconut milk for a dairy-free ganache.

Want an Easy Swiss Roll Recipe vibe? Whip the filling softer and skip decorations.

Nutrition basics

Per slice: about 300 calories. Expect 18 22 g fat and 30 36 g carbs. Protein is modest. Fiber is small but present.

Key benefit: cocoa provides antioxidants. Using dark chocolate boosts flavonoids. Portion control keeps this dessert a treat, not a binge.

I love how flexible the Chocolate Sponge Roll becomes. Whether you call it a Chocolate Ganache Roll or a Swiss Roll Cake , it’s simple and showy.

Try it. Be patient with the roll. You’ll feel proud. Go on impress your friends.

Frequently Asked Questions

What is a Chocolate Swiss Roll and how is it different from a regular chocolate cake?

A Chocolate Swiss Roll is a thin, airy chocolate sponge cake spread with a filling (like ganache or whipped cream) and rolled into a log think of it as chocolate cake rolled up like a jelly roll.

Unlike a layered or loaf cake, the sponge must be flexible and light so it can be rolled without cracking, which is mainly a matter of technique rather than extra ingredients.

Why did my Chocolate Swiss Roll crack when I unrolled it, and how can I stop that happening?

Cracking is usually caused by overbaking or letting the sponge cool unrolled, which makes it lose flexibility. To prevent cracks, roll the cake in a powdered sugar dusted towel immediately out of the oven while it’s warm, avoid deflating the batter when folding, and bake only until the surface is set and springy.

Can I make a Chocolate Swiss Roll ahead of time, and what’s the best way to store or freeze it?

Yes you can make it a day or two ahead: wrap the chilled roll tightly in plastic and refrigerate for up to 3 days. For longer storage, freeze wrapped in two layers (plastic then foil) for up to a month, then thaw overnight in the fridge and slice when cold for the cleanest cuts.

What fillings and variations work best with a Chocolate Swiss Roll?

Classic chocolate ganache is rich and reliable, but lighter options like sweetened whipped cream (with a touch of cocoa) or a jam + ganache combo give great contrast. Try mocha ganache with espresso, a layer of raspberry jam for a Black Forest feel, or whipped chocolate mascarpone for elegance adjust sweetness to taste.

How can I adapt the Chocolate Swiss Roll for dietary needs or lower calories?

For dairy-free ganache use the thick part of canned full fat coconut milk and dark dairy-free chocolate; for a lighter roll use whipped light cream or stabilized yogurt based fillings and reduce added sugar.

gluten-free and eggless versions are possible but require recipe adjustments (different flours or aquafaba based sponge) and may change texture, while a typical slice is roughly 300 kcal customize portions and fillings to reduce calories.