Introduction
There is something hypnotic about a perfect spiral.
The Chocolate Cake Roll (often called a Swiss Roll) is pure nostalgia. It reminds us of unwrapping those foil-covered snack cakes—Ho Hos or Swiss Rolls—in the school cafeteria. But when you make it from scratch, this dessert transforms from a processed snack into a sophisticated pastry.
This recipe features a feather-light, flourless-style chocolate sponge cake that is naturally flexible. It’s filled with a stabilized vanilla whipped cream that tastes like a cloud, and finally, enrobed in a glossy, rich chocolate ganache. It looks intimidating to make, but the secret lies in one simple technique: The Hot Roll. By mastering this, you guarantee a crack-free swirl every single time.
Ingredients List
We are building three components: the sponge, the cloud filling, and the silk coating.
The Chocolate Sponge
- 4 Large Eggs: Separated (yolks and whites in different bowls). Room temperature.
- Why Separate? We whip the whites to create air bubbles, which act as the primary leavening agent for a light, flexible cake.
- ½ cup Granulated Sugar: Divided (¼ cup for yolks, ¼ cup for whites).
- 1/3 cup Unsweetened Cocoa Powder: Sifted.
- ¼ cup Cake Flour: (Or All-Purpose).
- Note: Using very little flour keeps the cake soft enough to roll without breaking.
- ½ tsp Vanilla Extract.
- ¼ tsp Salt.
- ¼ tsp Cream of Tartar: To stabilize the egg whites.
The Cloud Filling
- 1 cup Heavy Whipping Cream: Cold.
- 3 tbsp Powdered Sugar.
- 1 tsp Vanilla Extract.
- 1 tsp Gelatin (Optional): Dissolved in 1 tbsp water.
- Pro Tip: Adding gelatin (“stabilizing”) ensures the whipped cream stays firm inside the roll for days, rather than weeping into the cake.
The Ganache Glaze
- ½ cup Semi-Sweet Chocolate Chips.
- 1/3 cup Heavy Cream: Hot.
Sensory Note: The cake is airy and not overly sweet, allowing the richness of the ganache and the milky sweetness of the cream to shine.
Timing
The “Hot Roll” timing is the only stressful part. The rest is easy.
- Prep Time: 30 minutes
- Bake Time: 12–15 minutes
- Cooling Time: 1 hour
- Total Time: ~2 hours
- Yields: 8–10 Slices
Data Insight: A sponge cake loses moisture rapidly once it leaves the oven. If you wait until it cools to roll it, the gluten structure sets into a flat sheet. By rolling it while it is above 140°F, you “train” the protein strands to hold a curved shape permanently.
Step-by-Step Instructions
Step 1: Whip the Eggs
Preheat oven to 375°F (190°C). Grease a 10×15 inch Jelly Roll Pan and line it with parchment paper. Leave a 1-inch overhang of paper on the sides.
- The Yolks: In a large bowl, beat egg yolks and ¼ cup sugar on high speed until pale yellow and thick (Ribbon Stage). Beat in vanilla. Sift in the flour, cocoa, and salt. Mix gently.
- The Whites: In a separate clean bowl, whip egg whites and cream of tartar to soft peaks. Gradually add the remaining ¼ cup sugar and whip until stiff, glossy peaks form.
Step 2: The Fold
- Take a scoop of the whites and stir it into the chocolate yolk mixture to lighten it.
- Gently fold the remaining whites in.
- Technique: Cut down the middle, scrape the bottom, and flip over. Stop when no white streaks remain. Do not deflate!
Step 3: Bake
- Pour batter into the prepared pan. Spread gently to the corners.
- Bake for 12 to 15 minutes.
- Doneness Test: The top should spring back when lightly touched.
Step 4: The Hot Roll (Do Not Skip!)
- While the cake bakes, lay a clean, thin kitchen towel (tea towel) on the counter. Dust it generously with cocoa powder or powdered sugar.
- Flip: Immediately turn the hot cake onto the towel. Peel off the parchment paper.
- Roll: Starting at the short end, roll the cake up with the towel inside it.
- Cool: Let it cool completely in this rolled shape (about 1 hour).
Step 5: The Filling
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla (and gelatin if using) until stiff peaks form.
Step 6: Fill and Re-Roll
- Carefully unroll the cooled cake. It will stay curved.
- Spread the whipped cream evenly inside, leaving a 1-inch border.
- Re-roll: Roll the cake back up (without the towel). Place seam-side down on a wire rack set over a baking sheet.
Step 7: The Glaze
- Pour hot heavy cream over the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
- Pour the ganache over the top of the cake roll, letting it drip down the sides.
- Chill for 20 minutes to set the glaze before slicing.
Nutritional Information
A lighter cake option compared to dense layer cakes. Below is the estimated breakdown per slice.
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 290 kcal | 15% |
| Total Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 28g | 10% |
| Sugars | 20g | – |
| Protein | 5g | 10% |
Variations for the Recipe
- Peanut Butter Cup: Fold 2 tbsp peanut butter into the whipped cream filling.
- Mint Chocolate: Add ½ tsp peppermint extract to the filling and a drop of green food coloring.
- Black Forest: Spread a thin layer of cherry jam on the sponge before adding the cream.
- Espresso: Add 1 tsp instant coffee powder to the cake batter for a mocha flavor.
Serving Suggestions
- The Cut: Use a serrated knife and wipe it clean between slices to keep the spiral white and crisp.
- The Side: Fresh strawberries break up the chocolate richness.
Common Mistakes to Avoid
- Cracking Cake:
- The Issue: Rolling the cake when it’s too cool.
- The Fix: You have about a 3-minute window after it comes out of the oven. Roll it while it steams!
- Deflated Batter:
- The Issue: Over-mixing the egg whites.
- The Result: A rubbery, flat pancake.
- The Fix: Fold gently and trust the volume of the eggs.
- Filling Squishing Out:
- The Issue: Rolling too tightly or filling is too soft.
- The Fix: Do not press down hard when rolling. Use stabilized whipped cream (with gelatin) for better hold.
Storing Tips for the Recipe
- Refrigeration: Store in the fridge for up to 3 days.
- Freezing: Wrap the unglazed roll in plastic and foil. Freeze for up to 1 month. Glaze after thawing.
Conclusion
The Chocolate Cake Roll is a masterclass in texture. The sponge is tender and moist, the cream is light and sweet, and the ganache adds that necessary hit of decadence. It looks like you bought it from a high-end bakery, but it brings all the comfort of a childhood snack.
Ready to roll? Separate those eggs! If you try this recipe, please leave a star rating below and let us know: did you manage the hot roll without cracks? Don’t forget to subscribe to our newsletter for more technical baking guides made easy.
FAQs
Q: Can I use boxed cake mix?
A: Generally, no. Box mixes are designed to be crumbly and fluffy, which means they will break when rolled. You need the elasticity of an egg-heavy sponge recipe.
Q: My towel stuck to the cake. Why?
A: You didn’t dust the towel enough! Be generous with the cocoa powder or powdered sugar. It acts as a barrier.
Q: Can I fill this with ice cream?
A: Yes! This makes an “Arctic Roll.” Use softened ice cream, roll quickly, and freeze immediately for 4 hours.
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