Name: Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 3 h
Cuisine: European
Ingredients: 75 g all-purpose flour; 24 g Dutch processed cocoa powder, plus extra for dusting; 1 tsp baking powder; 1/4 tsp fine salt; 10 g instant coffee powder; 4 large eggs (55 g each, separated); 140 g caster (superfine) sugar, divided; 55 g unsalted butter, melted; 7 g vanilla extract; 250 g cold heavy cream; 50 g powdered sugar, sifted; 7 g vanilla bean paste or vanilla extract; 250 g cold mascarpone cheese; 340 g dark chocolate; 60 g unsalted butter; 20 g brown sugar; 250 g heavy cream

If you’re ready to impress your friends and family with a truly irresistible dessert, the Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe is a must-try. This cake combines the delicate, airy texture of a soft chocolate sponge with the rich indulgence of a silky chocolate ganache, wrapped around a luscious Chantilly cream filling. It’s a classic showstopper that tastes as dreamy as it looks, perfect for any occasion that calls for a special sweet treat.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a dry mixture of light brown cocoa powder, flour, and other ingredients. A woman's hand is holding a silver whisk, mixing the powdery ingredients inside the bowl. The texture of the mixture is soft and powdery, with slight clumps as it is stirred. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is thoughtfully chosen to create the perfect balance of flavor, texture, and color. From the cocoa powder that gives a deep chocolate punch to the instant coffee powder that enhances the chocolate’s richness, you’ll find that simplicity here leads to complexity in taste.

75 g all-purpose flour: Provides the cake’s soft structure, ensuring it’s light yet sturdy enough to roll.
24 g Dutch processed cocoa powder: Adds a smooth, deep chocolate flavor and beautiful dark color; plus a little extra for dusting.
1 tsp baking powder: Gives just enough lift to keep the cake airy without being cakey.
1/4 tsp fine salt: Balances sweetness and enhances all the chocolate notes.
10 g instant coffee powder: Intensifies chocolate flavor without tasting like coffee.
4 large eggs (divided): Egg whites for the meringue that lightens the cake, yolks for richness and moisture.
140 g caster sugar (divided): Sweetens the cake while helping to stabilize the meringue.
55 g unsalted butter (melted): Adds richness and a silky mouthfeel.
7 g vanilla extract: Brightens all the chocolate flavors with delicate warmth.
250 g cold heavy cream: Must be cold to whip perfectly into Chantilly cream filling.
50 g powdered sugar (sifted): Sweetens and stabilizes whipped cream without grittiness.
7 g vanilla bean paste or extract: For that luxurious vanilla flavor in the filling.
250 g mascarpone (cold): Gives the cream filling a velvety texture and subtle tang.
340 g dark chocolate: The star of the ganache, offering a deep, rich coating.
60 g unsalted butter: Adds shine and smoothness to the ganache.
20 g brown sugar: Enhances the ganache with a hint of caramel warmth.
250 g heavy cream (for ganache): Creates the perfect creamy consistency for pouring and setting.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe

Step 1: Prepare Your Equipment and Dry Ingredients

Begin by preheating your oven to 170C / 340F with the fan off, or 150C / 300F with the fan on, using a jelly roll pan lined with baking paper and lightly sprayed with oil. This setup helps the cake bake evenly and prevents sticking. Next, sift together the flour, cocoa powder, baking powder, salt and instant coffee powder to ensure an even, lump-free base for your cake.

Step 2: Whip the Egg Whites to Meringue Perfection

Use a clean bowl to whip the egg whites on medium speed until soft peaks form. Slowly add half of the caster sugar while increasing the speed to high. Keep beating until the mixture is thick, glossy, and holds stiff peaks. This fluffy meringue is the secret to the signature light and airy texture of the Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe.

Step 3: Whip Egg Yolks with Sugar and Vanilla

In a separate bowl, beat the egg yolks with the remaining caster sugar and vanilla extract until pale and thickened. This step infuses the batter with moisture and richness, making the cake delightfully tender and flavorful.

Step 4: Fold and Combine the Mixtures

Gently fold half the meringue into the egg yolk mixture until almost combined, then fold in the rest of the meringue. Sift the dry ingredients over the batter and fold carefully to keep the air intact. Finally, drizzle melted butter over the batter and fold just until no streaks remain. This delicate folding ensures your cake remains light and soft, and crucially, flexible enough to roll.

Step 5: Bake the Cake and Cool Correctly

Pour the batter into your prepared pan and spread evenly. Bake for around 10 minutes until the cake springs back lightly when touched. When out of the oven, loosen the edges with a knife, dust with cocoa powder, flip onto baking paper with a chopping board, and peel off the original parchment. Roll the cake up tightly with the baking paper while warm to help it “remember” its shape and keep it from cracking as it cools completely at room temperature.

Step 6: Make the Chantilly Cream Filling

Whip the cold heavy cream, mascarpone, powdered sugar, and vanilla bean paste or extract until stiff peaks form. This smooth and fluffy cream is what gives the Swiss roll its dreamy inner softness and rich flavor, perfectly complementing the chocolate sponge.

Step 7: Prepare the Chocolate Ganache

For the luxurious ganache, melt the dark chocolate with butter, brown sugar, and heavy cream either by microwave in short intervals or over a double boiler, stirring until glossy and smooth. Let the ganache cool slightly before spreading or drizzling on the cake to achieve that luscious, shiny coating that makes the cake a beauty.

Step 8: Assemble and Chill the Cake

Carefully unwrap the cooled cake and spread the Chantilly cream evenly, leaving a one-inch margin on one end. Slowly roll the cake back up, using the parchment paper to make this easier. Wrap tightly in plastic wrap and chill for at least an hour. Once set, place on a cooling rack with a tray underneath and drizzle the chocolate ganache over the top, letting it flow and cover completely. Allow the ganache to firm up before slicing and serving.

How to Serve Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe

A chocolate roll cake with one visible thick layer of dark brown sponge cake wrapped around a thick layer of pale cream filling, spiraled inside to create a swirl pattern from the center to the outside; the cake sits on a black cooling rack with a white marbled surface below it and a white tiled wall in the blurred background photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe with simple garnishes like fresh berries, a dusting of cocoa or powdered sugar, or even a few edible flowers adds a touch of elegance and freshness. These not only brighten the presentation but also add delightful textures and bursts of flavor with every bite.

Side Dishes

This Swiss roll pairs wonderfully with light accompaniments such as a scoop of vanilla bean ice cream, a spoonful of raspberry coulis, or a fresh fruit salad. These sides enhance the rich chocolate and creamy notes, balancing the indulgence with brightness and acidity.

Creative Ways to Present

For a party or special occasion, slice the Swiss roll into thick rounds and arrange on a platter with swirls of whipped cream and drizzles of extra ganache. Alternatively, serve individual slices alongside a shot of espresso or dessert wine for a sophisticated twist. You can even decorate the top of the ganache with chocolate shavings, nuts, or gold leaf for wow-factor presentation.

Make Ahead and Storage

Storing Leftovers

The Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe keeps beautifully in the refrigerator for up to three days when covered tightly with plastic wrap or stored in an airtight container. Keeping it chilled ensures the cream stays firm and the ganache maintains its glossy finish.

Freezing

You can freeze this cake whole or sliced by wrapping it very well in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the refrigerator before serving to retain the soft texture and fresh flavors.

Reheating

This type of cake is best enjoyed chilled, but if you prefer it slightly warmer, let slices sit at room temperature for 15-20 minutes before eating. Avoid microwaving or heating directly as this can melt the ganache and cream filling, compromising texture.

FAQs

Can I make the cake batter ahead of time?

It’s best to bake the cake batter fresh to maintain the delicate structure and rise of the Swiss roll. However, you can prepare the dry ingredients in advance and store them in an airtight container to speed up the process.

What if I don’t have instant coffee powder?

The instant coffee powder is used to deepen the chocolate flavor without imparting a coffee taste. You can omit it if needed, but the chocolate flavor may be slightly less intense.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using parchment paper to roll it tightly are key steps. This “training” helps the cake remember the rolled shape and prevents cracks as it cools.

Can I substitute mascarpone in the cream filling?

Yes, you can use cream cheese or a mixture of cream cheese and whipped cream, but mascarpone provides the signature silky texture and subtle tang that complements the chocolate beautifully.

Is it necessary to chill the cake before adding ganache?

Chilling the rolled cake helps the cream filling set firmly, making it easier to coat evenly with ganache and ensuring clean slices when serving.

Final Thoughts

There’s something truly magical about a slice of Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe that just makes people smile. It’s a beautiful, light, yet indulgent dessert that feels like a hug on a plate. Whether you’re celebrating a special occasion or simply treating yourself, I encourage you to try this recipe—it’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat!