Chocolate Swiss Roll Recipe
A light, chocolate sponge rolled around a silky chocolate‑cream filling, finished with a glossy ganache and a dusting of cocoa powder. This classic Swiss roll is perfect for celebrations or a simple dessert.
From: Facebook(view original)
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ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
32 min estimated total time for 8 servings.
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Ingredients
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2/3 cup sugar
- 1/2 tsp instant coffee
- 2 tbsp oil
- 5 oz semi-sweet chocolate
- 1/2 cup whipping cream
- 1 cup whipping cream, chilled
- cocoa powder for dusting
- 1 oz semi-sweet chocolate
- 2 tbsp whipping cream
Instructions
- 1Preheat the oven to 350°F (356°F). Butter a 12 × 16‑inch (30 × 40 cm) baking tray and line it with parchment paper.
- 2In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- 3In a large bowl add the eggs and sugar. Beat with an electric mixer until the mixture turns lemon‑yellow and becomes foamy. Add the oil and mix until well incorporated, then add the instant coffee and gradually fold in the flour mixture.
- 4Pour the batter into the prepared baking tray and spread it evenly to the corners using the back of a spatula.
- 5Bake for about 12 minutes, or until a toothpick inserted into the center comes out clean.
- 6Lay a sheet of parchment paper on a clean surface and sprinkle it with cocoa powder; this prevents the cake from sticking. Flip the warm cake onto the parchment, then remove the original baking parchment.
- 7While the cake is still warm, roll it up with the cocoa‑powdered parchment paper inside. Rolling while warm prevents cracking. Allow the roll to cool completely before unrolling.
- 8Place the chocolate and 1 cup of chilled whipping cream in a heat‑proof bowl set over a pan of simmering water. Melt over low heat, stirring gently, then let the ganache cool to room temperature.
- 9In a separate bowl whip the remaining 2 tbsp of whipping cream until stiff peaks form, then fold in the melted chocolate to create a smooth filling.
- 10Unroll the cooled cake and spread the chocolate‑cream filling evenly over the surface.
- 11Re‑roll the cake tightly, wrap it in plastic wrap, and refrigerate for at least 1 hour to set.
- 12Dust the chilled roll with cocoa powder. For a decorative ganache, melt the remaining 1 oz of semi‑sweet chocolate with an equal amount of cream, then drizzle over the roll using a spoon or piping bag. Let the ganache set a few minutes before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Combine dry ingredients first
Whisk flour, cocoa powder, baking powder, and salt together before folding into the egg mixture.
Roll while warm
Flip the warm cake onto cocoa‑powdered parchment and roll it up before it cools to prevent cracking.
Chill before final slicing
Wrap the re‑rolled cake, refrigerate for at least 1 hour, then dust with cocoa powder before serving.
Melt ganache over simmering water
Place chocolate and chilled whipping cream in a heat‑proof bowl over simmering water, stirring gently until smooth.
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Frequently asked questions
- How long does it take to make Chocolate Swiss Roll?
- About 32 minutes in total: 20 minutes of prep and 12 minutes of cooking.
- How many servings does this Chocolate Swiss Roll recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chocolate Swiss Roll recipe come from?
- It was shared on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.