No-Fail Chocolate Swiss Roll Recipe

Introduction

This No-Fail Chocolate Swiss Roll is a light, airy chocolate sponge filled with creamy Chantilly and mascarpone, then topped with a rich chocolate sauce. Perfect for special occasions or a decadent treat, it combines delicate texture and intense chocolate flavor in every bite.

Ingredients

• 75g (~⅔ cup) All-Purpose Flour
• 24g (~¼ cup) Dutch Processed Cocoa
• 1 tsp Baking Powder
• ¼ tsp Fine Salt
• 10g (~1 tbsp) Instant Coffee Powder
• 4 Large Eggs, separated
• 140g (~⅔ cup) Caster (Superfine) Sugar, divided
• 55g (~¼ cup) Unsalted Butter, melted and cooled
• 7g (~1½ tsp) Pure Vanilla Extract
• 250g Heavy Cream, very cold
• 50g Powdered Sugar, sifted
• 7g (~1½ tsp) Vanilla Bean Paste
• 250g Mascarpone Cheese, cold
• 340g Dark Chocolate (60-70% cacao), chopped
• 60g Unsalted Butter
• 20g Brown Sugar
• 250g Heavy Cream

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, then grease and dust the parchment with flour or cocoa powder. Sift together the flour, cocoa powder, baking powder, salt, and instant coffee powder.
2. Step 2: In a large bowl, whisk the egg yolks with half the sugar (70g) until pale and thick. Add the melted butter and vanilla extract, whisking to combine.
3. Step 3: In a separate clean bowl, beat the egg whites until frothy. Gradually add the remaining sugar (70g) and beat on high speed until stiff, glossy peaks form.
4. Step 4: Gently fold one third of the egg whites into the yolk mixture to lighten it. Then fold in the remaining whites carefully. Next, fold in the sifted dry ingredients in two additions. Pour the batter into the prepared pan and spread evenly.
5. Step 5: Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
6. Step 6: Immediately invert the hot cake onto a clean kitchen towel dusted generously with cocoa powder. Peel off the parchment paper. While still warm, roll the cake up tightly with the towel from the short side and let it cool completely in this shape.
7. Step 7: While the cake cools, whip the cold heavy cream, sifted powdered sugar, and vanilla bean paste until soft peaks form. Add the cold mascarpone and beat until the mixture is thick and stiff.
8. Step 8: Once cooled, gently unroll the cake and spread the Chantilly cream evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
9. Step 9: To make the chocolate sauce, melt the chopped dark chocolate, butter, brown sugar, and heavy cream in a small saucepan over low heat, stirring until smooth. Allow to cool slightly.
10. Step 10: Unwrap the chilled Swiss roll, place it on a serving platter, and pour the chocolate sauce over the top just before serving.

Tips & Variations

• For an extra coffee flavor, increase the instant coffee powder slightly or dissolve it in a tablespoon of hot water before adding to the dry ingredients.
• Try adding fresh raspberries or sliced strawberries inside the roll for a fruity twist.
• Make sure the egg whites are beaten to stiff peaks to get the lightest sponge texture.

Storage

Store the chocolate Swiss roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. When ready to serve, bring it to room temperature for about 20 minutes for the best texture. Leftover chocolate sauce can be kept in an airtight container in the fridge for up to 5 days and gently reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder, but it may affect the color and flavor slightly. Dutch-processed cocoa gives a richer, smoother taste.

How do I prevent the sponge from cracking when rolling?

Rolling the cake while it is still warm and moist with a dusted kitchen towel helps prevent cracks. Make sure to roll gently and not too tightly.

No-Fail Chocolate Swiss Roll Recipe

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★★★★★

4.6 from 53 reviews

This No-Fail Chocolate Swiss Roll is a decadent, elegant dessert featuring a light and airy chocolate sponge rolled with rich Chantilly cream. Enhanced with coffee and vanilla flavors, it is finished with a luscious dark chocolate sauce for a truly indulgent treat perfect for any special occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sponge Cake:

• 75g (~⅔ cup) All-Purpose Flour
• 24g (~¼ cup) Dutch Processed Cocoa
• 1 tsp Baking Powder
• ¼ tsp Fine Salt
• 10g (~1 tbsp) Instant Coffee Powder
• 4 Large Eggs, separated
• 140g (~⅔ cup) Caster (Superfine) Sugar, divided
• 55g (~¼ cup) Unsalted Butter, melted and cooled
• 7g (~1½ tsp) Pure Vanilla Extract

Chantilly Cream Filling:

• 250g Heavy Cream, very cold
• 50g Powdered Sugar, sifted
• 7g (~1½ tsp) Vanilla Bean Paste
• 250g Mascarpone Cheese, cold

Chocolate Sauce:

• 340g Dark Chocolate (60-70% cacao), chopped
• 60g Unsalted Butter
• 20g Brown Sugar
• 250g Heavy Cream

Instructions

1. Prepare Sponge & Oven: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, then line it with parchment paper. Grease the parchment and dust it with flour or cocoa powder. Sift together the all-purpose flour, Dutch processed cocoa, baking powder, fine salt, and instant coffee powder to combine.
2. Mix Batters: In a large bowl, whisk the egg yolks with half of the caster sugar (70g) until the mixture becomes pale and thick. Add the melted and cooled butter along with pure vanilla extract, whisking to combine. In another clean bowl, beat the egg whites until frothy. Gradually add the remaining 70g caster sugar while beating on high speed until you achieve stiff, glossy peaks.
3. Fold and Bake: Gently fold one-third of the egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites, then fold in the sifted dry ingredients in two additions, being careful not to deflate the batter. Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
4. The Crucial First Roll: Immediately after removing the cake from the oven, invert it onto a clean kitchen towel generously dusted with cocoa powder. Peel off the parchment paper carefully. While the cake is still hot, gently roll it up with the towel from the short end. Allow the rolled cake to cool completely in this shape to set the form.
5. Make the Chantilly Cream: While the cake cools, whip the very cold heavy cream with sifted powdered sugar and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and continue beating until the mixture thickens and holds stiff peaks. Chill if not using immediately.
6. Fill and Re-roll: Once the sponge cake has completely cooled, gently unroll it. Spread the Chantilly cream evenly over the surface, leaving a small border around the edges. Carefully re-roll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set and flavors to meld.
7. Make Sauce and Serve: Just before serving, prepare the chocolate sauce by melting the chopped dark chocolate, unsalted butter, brown sugar, and heavy cream together in a small saucepan over low heat. Stir continuously until smooth and fully combined. Allow the sauce to cool slightly. Unwrap the chilled Swiss roll, place it on a serving platter, and generously pour the chocolate sauce over the top. Slice and serve immediately for best texture and flavor.

Notes

• Rolling the cake while still warm is key to preventing cracks in the sponge.
• Dusting the towel with cocoa powder prevents sticking and adds extra chocolate flavor.
• Make sure the heavy cream and mascarpone are very cold for best results in the Chantilly cream filling.
• Refrigerating the rolled cake helps it hold its shape and makes slicing neater.
• The instant coffee powder enhances the chocolate flavor but can be omitted if preferred.
• Use a sharp serrated knife to slice the roll cleanly without squashing it.

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Chantilly Cream Roll, Chocolate Dessert, Sponge Cake Roll, Easy Chocolate Roll