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Chocolate Cake Swiss!!

Indulge in the heavenly world of Chocolate Cake Swiss Roll, where rich cocoa flavors meet a velvety, whipped cream filling. This elegant dessert is a delightful blend of light and luscious, perfect for satisfying your chocolate cravings. The tender chocolate sponge cake is rolled around a silky cream filling, creating a visual masterpiece that’s equally irresistible on the palate. Whether enjoyed as an afternoon treat, a special occasion dessert, or simply because you deserve it, this Swiss roll promises pure chocolate bliss.

The Chocolate Cake Swiss Roll is a dessert that combines simplicity with sophistication. At its core is a delicate chocolate sponge cake that’s soft and springy, yet intensely chocolaty. The cake acts as a canvas for the lush, whipped cream filling, creating a harmonious balance of flavors and textures. Rolled into a spiral, this dessert is not only a visual delight but also a taste sensation. Each bite unveils the perfect marriage of cocoa and cream, leaving you craving more. The Chocolate Cake Swiss Roll is proof that elegance and indulgence can coexist in a single dessert.


  • To prevent the cake from sticking to the towel, make sure to generously dust it with powdered sugar before inverting the cake onto it.
  • You can customize the filling by adding chocolate chips, berries, or a drizzle of chocolate ganache for added flavor and texture.

Substitutions and Variations:

  • Use Dutch-processed cocoa powder for a deeper chocolate flavor in the sponge cake.
  • Experiment with different fillings, such as chocolate ganache, fruit preserves, or flavored whipped creams.

Closing: The Chocolate Cake Swiss Roll is a masterpiece of chocolate delight, combining the simplicity of a sponge cake with the elegance of whipped cream filling. With its tender crumb and velvety interior, this dessert is a sensory delight for chocolate lovers. Whether shared with loved ones or savored in solitude, the Chocolate Cake Swiss Roll offers a moment of pure indulgence that’s worth savoring.

Frequently Asked Questions

Can I make the Chocolate Cake Swiss Roll in advance?

Yes, you can prepare the Swiss roll in advance and refrigerate it until you’re ready to serve. In fact, chilling it for a few hours or overnight can enhance the flavors and make it easier to slice.

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Can I freeze leftover slices of the Swiss roll?

While it’s best enjoyed fresh, you can freeze leftover slices in an airtight container for up to one month. Thaw them in the refrigerator before serving.

Chocolate Cake Swiss Roll - A Decadent Delight in Every Bite

Chocolate Cake Swiss Roll – A Decadent Delight in Every Bite

Recipe by Alexandra
3.0 from 25 votes
Course: All Word Recipes


Prep time


Cooking time


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  • For the Chocolate Sponge Cake:
  • 4 large 4 eggs, room temperature

  • 3/4 cup 3/4 granulated sugar

  • 1 teaspoon 1 pure vanilla extract

  • 1/2 cup 1/2 all-purpose flour

  • 1/4 cup 1/4 unsweetened cocoa powder

  • 1/2 teaspoon 1/2 baking powder

  • 1/4 teaspoon 1/4 salt

  • Powdered sugar, for dusting (optional)

  • For the Whipped Cream Filling:
  • 1 cup 1 heavy cream, cold

  • 1/4 cup 1/4 powdered sugar

  • 1 teaspoon 1 pure vanilla extract


  • Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan (or a similar-sized baking sheet) and line it with parchment paper, leaving an overhang on the longer sides.
  • In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
  • In a separate mixing bowl, using an electric mixer, beat the eggs, granulated sugar, and pure vanilla extract on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume.
  • Gently fold the sifted dry ingredients into the egg mixture using a spatula, making sure not to deflate the batter.
  • Pour the batter into the prepared jelly roll pan and spread it evenly.
  • Bake in the preheated oven for 10-12 minutes, or until the cake is set and springs back when lightly touched.
  • While the cake is still warm, dust the surface with powdered sugar. Lay a clean kitchen towel over the powdered sugar and carefully invert the cake onto the towel. Remove the parchment paper.
  • Starting from one of the shorter sides, gently roll the cake and the towel together into a tight spiral. Place it seam side down and let it cool completely.
  • While the cake is cooling, prepare the whipped cream filling. In a mixing bowl, beat the cold heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
  • Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
  • Re-roll the cake, this time without the towel. Place the Chocolate Cake Swiss Roll on a serving platter, seam side down.
  • Refrigerate for at least 2 hours or overnight to set.
  • Before serving, dust the top with more powdered sugar, if desired. Slice and enjoy!

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