Classic Chocolate Swiss Roll with Cream Filling and Dark Chocolate Glaze

This classic chocolate Swiss roll is a refined dessert that combines a soft, airy chocolate sponge rolled around a light whipped cream filling and covered in a glossy dark chocolate glaze. Elegant and nostalgic, it’s perfect for celebrations or an impressive finish to any meal.

Why You’ll Love This Recipe

• Beautifully rolled for a bakery-style presentation

• Soft, delicate sponge cake that melts in your mouth

• Light cream filling balances the rich chocolate

• Customizable with various fillings and toppings

• Perfect for holidays, birthdays, and dinner parties

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

• Dark chocolate

• Butter

• Milk or cream (for glaze)

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. In a bowl, beat eggs and sugar until thick and pale.

3. Sift together flour, cocoa powder, baking powder, and salt. Fold gently into the egg mixture.

4. Spread the batter evenly in the prepared pan and bake for 10–12 minutes until the cake springs back to the touch.

5. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake up with the towel. Let cool completely.

6. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

7. Carefully unroll the cake, spread the whipped cream filling, and re-roll tightly without the towel.

8. For the glaze, melt dark chocolate with butter and milk. Pour over the roll and smooth evenly.

9. Refrigerate to set the glaze before slicing.

Servings and timing

Serves: 10 slices
Prep time: 30 minutes
Bake time: 12 minutes
Cooling and assembly time: 1 hour
Total time: 1 hour 45 minutes

Variations

• Add a layer of raspberry or cherry preserves before the whipped cream

• Use chocolate ganache or cocoa buttercream instead of whipped cream

• Replace glaze with powdered sugar dusting for a lighter finish

• Add chopped nuts or chocolate shavings on top of the glaze for texture

Storage/reheating

Store the Swiss roll in the refrigerator, covered, for up to 3 days. For best texture, bring to room temperature for 10–15 minutes before serving. Freezing is possible for up to 2 months; wrap tightly in plastic and foil, then thaw overnight in the refrigerator.

FAQs

Why did my cake crack when rolling?

This can happen if the cake is overbaked or not rolled while still warm. Be sure to roll it right after baking.

Can I make the cake in advance?

Yes, you can prepare the entire roll a day in advance and store it chilled.

What type of chocolate is best for the glaze?

Use a high-quality dark or semi-sweet chocolate for a rich, smooth finish.

Can I use whipped topping instead of cream?

Yes, though real whipped cream gives better flavor and texture.

Can I make it gluten-free?

Yes, a gluten-free flour blend works well in this sponge recipe.

How do I keep the sponge soft?

Do not overmix the batter and avoid overbaking. A quick roll while warm also helps retain moisture.

Can I skip the glaze?

Certainly. A dusting of powdered sugar is a simple and elegant alternative.

How do I store leftovers?

Wrap slices or the entire roll in plastic and refrigerate. Consume within 3 days for best taste.

Can I freeze it with the glaze?

Yes, but let the glaze fully set before freezing to maintain its appearance.

What if I don’t have a jelly roll pan?

Use the closest size baking sheet and trim the cake if needed after baking.

Conclusion

This classic chocolate Swiss roll is a timeless dessert that offers both elegance and rich flavor. With a soft sponge, airy filling, and decadent glaze, it’s a delightful treat for special occasions or a luxurious everyday indulgence. Master the roll once, and it will become a favorite in your baking rotation.

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