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Chocolate Swiss Roll

by Sara


For the Cake
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
For the Filling
  • 8 ounce brick cream cheese , room temperature
  • 1 cup powdered sugar
  • 4 tablespoons unsalted butter , softened
  • 1 teaspoon vanilla extract
For the Ganache
  • 2/3 cup dark or semi-sweet chocolate morsels
  • 2 tablespoons heavy whipping cream
  • 4 tablespoons powdered sugar
  • 34 tablespoons milk
For Dusting Tea Towel
  • 2 tablespoons powdered sugar


  • To Make The Chocolate Cake: 

    Heat oven to 350 degrees F.  Lightly coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper leaving an extra 1-inch overhang.

  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
  • In a separate bowl, whisk together the eggs and granulated sugar until combined and thickened.
  • Add in the melted butter and vanilla extract, and whisk until just combined.
  • Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  • Spread the batter evenly into prepared pan.  Bake for 11 minutes, or until top of cake springs back when touched.
  • Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with the 2 tablespoons powdered sugar.
  • Gently turn the cake out onto the towel and very carefully remove the parchment paper. While still hot, roll the cake up in the towel (yes, you want the towel to be rolled up inside), from short end to short end. Cool completely to room temperature on a wire rack, while rolled up, about 2 hours.
  • While the cake is cooling, make the filling:

    With an electric mixer, beat together cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. (If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of milk. You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

  • Once the cake roll has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).
  • Spread the filling mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake.
  • Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour to help the filling firm up a bit.
  • Make the chocolate ganache:

    Place the chocolate morsels and whipping cream in a medium-sized microwave safe bowl. Microwave in 30 second intervals until melted; whisk until combined. Then whisk in the powdered sugar until combined. Add milk one tablespoon at a time until pouring consistency is reached.

  • Trim the ends of the cake for a clean look. Transfer to a cooling rack with a cookie sheet underneath (for a cleaner finish), and pour ganache evenly over the top. Let set.
  • Transfer to a serving plate, slice, and enjoy!

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