A rich and elegant dessert, this Choco Swiss Roll Delight brings together a light, airy chocolate sponge rolled with a luscious chocolate cream filling, and optionally finished with a glossy ganache topping. I find it perfect for celebrations, afternoon tea, or just to satisfy a chocolate craving in the most stylish way possible. Each bite melts with creamy chocolate goodness wrapped in a delicate sponge.
Why You’ll Love This Recipe
I love how this dessert combines beauty and taste in one neat, spiraled package. It’s light yet indulgent, soft but rich, and customizable with or without ganache. The best part? It looks impressive but is surprisingly achievable at home. Whether I’m serving guests or treating myself, it never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Sponge • 4 large eggs, at room temperature • ¾ cup granulated sugar • 1 tsp vanilla extract • ½ cup all-purpose flour • ¼ cup unsweetened cocoa powder • 1 tsp baking powder • ¼ tsp salt • 1 Tbsp vegetable oil • 1 Tbsp warm milk
For the Chocolate Cream Filling • 1 cup heavy cream, chilled • 2 Tbsp powdered sugar • ½ tsp vanilla extract • 3–4 Tbsp melted dark chocolate (slightly cooled)
For the Ganache (optional topping) • ½ cup heavy cream • 1 cup semisweet chocolate, chopped • 1 Tbsp butter
Decoration (optional) • Chocolate shavings • Cocoa powder or powdered sugar for dusting • Fresh berries
Directions
Preheat & Prep I preheat the oven to 175°C (350°F) and line a 10×15 inch jelly-roll pan with parchment paper, letting the edges hang for easy lifting later.
Make the Sponge Batter I beat the eggs and sugar on high for 4–5 minutes until thick and pale. Then I gently mix in vanilla, oil, and warm milk. In a separate bowl, I whisk together flour, cocoa, baking powder, and salt, then fold the dry mix into the eggs gently in two additions to keep the batter airy.
Bake the Sponge I spread the batter in the pan and bake for 10–12 minutes, until it springs back when touched.
Roll the Cake While Warm I immediately invert the cake onto a clean towel dusted with cocoa or powdered sugar, peel off the parchment, and roll it up (with the towel) from the short end. I let it cool completely this way to avoid cracks later.
Prepare the Filling I whip the cold cream, sugar, and vanilla to stiff peaks, then fold in the cooled melted chocolate until smooth.
Assemble the Roll Once cooled, I gently unroll the cake, spread the filling evenly, and re-roll it (without the towel). I wrap it tightly in plastic and chill it for at least an hour to firm up.
Ganache & Decoration (Optional) For ganache, I heat the cream, pour it over the chocolate, let it sit a minute, then stir until smooth. Adding butter gives it shine. I pour it over the chilled roll and decorate as I like—with shavings, dusting, or berries.
Slice & Serve After chilling the ganache 15 minutes, I slice the roll with a clean sharp knife and serve slightly chilled or at room temperature.
Servings and timing
This recipe yields approximately 8–10 slices, perfect for sharing. Prep time: 30 minutes Cook time: 12 minutes Chill time: 1 hour (minimum) Total time: Around 1 hour 45 minutes
Variations
I sometimes skip the ganache and just dust the roll with cocoa powder for a lighter version.
For a festive twist, I add a bit of orange zest or espresso powder to the sponge or filling.
A white chocolate cream filling also works beautifully if I’m in the mood for contrast.
To make it nutty, I sprinkle chopped hazelnuts inside the filling or on top of the ganache.
Storage/Reheating
I store the Swiss roll wrapped in plastic or in an airtight container in the fridge for up to 3–4 days. To serve again, I let it sit at room temperature for about 15 minutes for the cream to soften slightly. This dessert isn’t ideal for reheating, but it freezes well (without ganache). I wrap slices individually and freeze for up to a month, then thaw in the fridge overnight.
FAQs
How do I prevent my Swiss roll from cracking?
I always roll the sponge while it’s still warm using a towel—this “trains” it to hold the shape without cracking later.
Can I make this Swiss roll the day before?
Absolutely. I find it even better the next day after the flavors have melded and the shape has set perfectly in the fridge.
What kind of chocolate works best for the ganache?
I prefer semisweet chocolate, but dark chocolate works if I want a more intense flavor. Milk chocolate will make it sweeter and creamier.
Can I skip the ganache?
Yes, I often do when I want a lighter dessert. A simple dusting of cocoa powder or powdered sugar still looks beautiful.
What should I do if I don’t have a jelly-roll pan?
A rimmed baking sheet that’s close to 10×15 inches works just as well. I just make sure to line it well and adjust baking time slightly if needed.
Conclusion
This Choco Swiss Roll Delight is a show-stopping dessert that delivers both on flavor and presentation. I love how it feels both elegant and comforting, with a soft sponge and creamy filling that always satisfies. Whether topped with ganache or served simply, it’s a recipe I come back to again and again.
Choco Swiss Roll Delight is an elegant and indulgent dessert featuring a soft, airy chocolate sponge rolled with rich chocolate cream and optionally finished with a glossy ganache. Perfect for special occasions or a luxurious treat anytime.
Ingredients
For the Chocolate Sponge:
4 large eggs, at room temperature
¾ cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
1 Tbsp vegetable oil
1 Tbsp warm milk
For the Chocolate Cream Filling:
1 cup heavy cream, chilled
2 Tbsp powdered sugar
½ tsp vanilla extract
3–4 Tbsp melted dark chocolate (slightly cooled)
For the Ganache (optional):
½ cup heavy cream
1 cup semisweet chocolate, chopped
1 Tbsp butter
Decoration (optional):
Chocolate shavings
Cocoa powder or powdered sugar for dusting
Fresh berries
Instructions
Preheat oven to 175°C (350°F) and line a 10×15 inch jelly-roll pan with parchment paper.
Beat eggs and sugar on high for 4–5 minutes until thick and pale. Mix in vanilla, oil, and warm milk.
In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold into the egg mixture gently in two parts.
Spread batter evenly in the pan and bake for 10–12 minutes until springy to the touch.
Invert hot cake onto a towel dusted with cocoa or powdered sugar. Peel off parchment and roll with the towel from the short end. Cool completely.
Whip cream, powdered sugar, and vanilla to stiff peaks. Fold in cooled melted chocolate until smooth.
Unroll the cooled sponge, spread filling evenly, and gently re-roll. Wrap in plastic and chill for at least 1 hour.
Optional Ganache: Heat cream and pour over chopped chocolate. Let sit, then stir until smooth. Add butter and stir until glossy.
Pour ganache over chilled roll and decorate with shavings, dusting, or berries. Chill for 15 minutes.
Slice with a sharp knife and serve slightly chilled or at room temperature.
Notes
Roll the cake while warm to prevent cracks later.
Orange zest or espresso powder adds festive or bold flavor.
White chocolate cream makes a great contrast filling.
Sprinkle nuts inside the roll or on top for texture.
Freeze slices (without ganache) for up to a month; thaw overnight in the fridge.
