Dark Chocolate Swiss Roll

Here’s a luscious and elegant Dark Chocolate Swiss Roll recipe—rich, moist chocolate sponge cake rolled with creamy filling and coated in a glossy chocolate ganache. It looks impressive but is totally doable at home!

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🍫 Dark Chocolate Swiss Roll

Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs, room temperature

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1/3 cup all-purpose flour

• 1/4 cup unsweetened dark cocoa powder (Dutch-processed if possible)

• 1/2 tsp baking powder

• 1/4 tsp salt

For the Filling:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• Optional: 2 oz dark chocolate, finely chopped (fold in for extra richness)

For the Ganache Topping:

• 1/2 cup heavy cream

• 4 oz dark chocolate (60–70%), chopped

• 1 tbsp unsalted butter (for shine)

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Instructions

🔸 1. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.

2. In a large bowl, beat eggs and sugar with an electric mixer on high for 5–6 minutes, until thick, pale, and tripled in volume.

3. Gently mix in vanilla.

4. Sift flour, cocoa powder, baking powder, and salt. Fold into the egg mixture in batches, gently, to keep the air in.

5. Pour batter into prepared pan and spread evenly.

6. Bake for 10–12 minutes, or until cake springs back when touched and a toothpick comes out clean.

🔸 2. Roll the Cake:

1. While cake is warm, turn it out onto a clean kitchen towel dusted with cocoa powder.

2. Peel off parchment, then immediately roll the cake (with the towel) from the short end. Let it cool rolled up—this prevents cracking later.

🔸 3. Make the Filling:

1. Whip cream, powdered sugar, and vanilla until stiff peaks form.

2. (Optional) Fold in chopped dark chocolate for a chocolate chip filling.

🔸 4. Fill and Re-Roll:

1. Carefully unroll the cooled cake. Spread the whipped cream filling evenly.

2. Gently re-roll the cake without the towel. Place seam-side down on a tray.

🔸 5. Make the Ganache:

1. Heat heavy cream until just simmering.

2. Pour over chopped dark chocolate and let sit 2 minutes. Stir until smooth. Add butter for shine.

3. Cool slightly, then pour over the roll, letting it drip over the sides.

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To Serve:

• Chill at least 1 hour for clean slices.

• Dust with cocoa or garnish with chocolate curls or berries.

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📝 Tips:

• Use a serrated knife for clean slices.

• Can be made a day ahead—flavor improves as it sits.

Want a mocha, raspberry, or peppermint variation?