Chocolate Swiss Roll Cake

Chocolate Swiss Roll with end cut on serving tray

4.88 from 24

Chocolate Swiss Roll Cake

This easy Chocolate Swiss Roll Cake has a light sponge, creamy filling, and is coated with a silky ganache. It will be the star of the show while entertaining!

See below the recipe card for step-by-step images.

Prep Time20

Cook Time11

Cool & Chill2 30

Total Time3 1

Course: Dessert

Cuisine: American

Keyword: swiss roll, swiss roll recipe

Servings:

Ingredients

For the Cake

½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
4 large eggs
½ cup granulated sugar
2 tbsp melted butter
1 tsp vanilla extract

For the Filling

8 oz. brick cream cheese room temperature
2 cups powdered sugar
4 tbsp unsalted butter softened
1 tsp vanilla extract

For the Ganache

⅔ cup dark or semi-sweet chocolate chips
2 tbsp heavy whipping cream
4 tbsp powdered sugar
3-4 tbsp milk

For Dusting Tea Towel

2 tbsp powdered sugar

Instructions

To Make The Chocolate Cake

Heat the oven to 350°F. Lightly coat a 15x10-inch jelly roll pan with nonstick cooking spray. Then line it with parchment paper, leaving an extra 1" 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 the flour mixture into the wet mixture with a rubber spatula, and stir together until just combined.
Pour batter into prepared pan and spread to an even layer. Bake for 11 minutes, or until top of cake springs back when touched. Do not over bake.
Lay a clean, unscented, lint-free tea towel on a flat surface. Sprinkle with 2 tbsp of powdered sugar.
Gently turn the cake out onto the towel and very carefully and slowly 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 90 minutes.

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 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 the cake, leaving a ¾" 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 chips 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 tbsp at a time, until a 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!

Video

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