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Soft Chocolate Swiss Roll Cake with Chocolate Ganache Recipe

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This Soft Chocolate Swiss Roll Cake is a decadent and airy dessert featuring a light cocoa sponge rolled with rich Chantilly cream and finished with a smooth dark chocolate ganache. Perfect for special occasions or a gourmet treat, this no-fail recipe guides you through creating a tender chocolate roll cake with a luscious creamy filling and glossy chocolate topping.

Ingredients

For the Chocolate Swiss Roll Cake

  • 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

For the Chantilly Cream Filling

  • 250 g cold heavy cream
  • 50 g powdered sugar, sifted
  • 7 g vanilla bean paste or vanilla extract
  • 250 g cold mascarpone cheese

For the Dark Chocolate Ganache

  • 340 g dark chocolate
  • 60 g unsalted butter
  • 20 g brown sugar
  • 250 g heavy cream

Instructions

  1. Prepare the Pan: Preheat the oven to 170°C/340°F (fan off) or 150°C/300°F (fan on). Lightly spray the bottom of a 37 x 24 cm jelly roll pan with oil spray and line it with baking paper, then set aside.
  2. Combine Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Add instant coffee powder and whisk to combine; set aside.
  3. Whip Egg Whites to Meringue: In a large bowl, beat the egg whites on medium speed until soft peaks form (about 1 minute). Gradually add half (70 g) of the caster sugar 1 tbsp at a time while increasing speed to high; beat until thick and glossy, about 2–3 minutes. Set aside.
  4. Whip Egg Yolks and Sugar: In a separate bowl, beat the egg yolks with the remaining 70 g sugar and vanilla extract on high speed for 5 minutes until thick and pale.
  5. Fold Mixtures Together: Gently fold half the meringue into the egg yolk mixture using a spatula until nearly combined. Fold in remaining meringue until uniform.
  6. Add Dry Ingredients and Butter: Sift the dry ingredients over the batter and gently fold to combine. Drizzle in cooled melted butter and fold until the batter is smooth and light.
  7. Bake the Cake: Spread the batter evenly in the prepared pan using a spatula. Bake for 10 minutes until just set.
  8. Remove and Roll Cake: Remove from oven, run a knife around edges to loosen. Dust with 2 tablespoons cocoa powder. Lay a large sheet of baking paper over the cake and place a chopping board on top. Flip the cake onto the board, peel off the paper from the bottom, then roll the cake tightly with the paper from the narrow end. Let cool completely at room temperature to set the roll shape.
  9. Make Chantilly Cream: Using a clean large bowl, whip cold heavy cream, powdered sugar, vanilla paste/extract, and mascarpone with an electric mixer until stiff peaks form, about 3–4 minutes. The cream should be smooth and firm but not grainy or separated.
  10. Prepare Chocolate Ganache: (Microwave method) Combine dark chocolate, butter, brown sugar, and heavy cream in a microwave-safe bowl. Heat on high for 20 seconds intervals, stirring well between each until smooth. Let cool slightly before using. Alternatively, use a double boiler method, stirring over simmering water until melted and smooth.
  11. Fill the Cake: Gently unroll the cooled cake while keeping the baking paper underneath. Spread the Chantilly cream evenly, leaving about a one-inch gap at one end. Carefully roll the cake back up, using the paper to assist. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour or overnight to set.
  12. Finish and Serve: Remove the cake from the fridge, unwrap, and place on a cooling rack with a tray underneath. Drizzle the chocolate ganache evenly over the top to cover. Allow ganache to set, then slice and serve.

Notes

  • Use Dutch processed cocoa powder for a rich chocolate flavor and to avoid bitterness.
  • Instant coffee powder enhances the chocolate depth but can be omitted if desired.
  • Splitting sugar between whites and yolks helps stabilize the meringue and adds volume.
  • Use cold heavy cream and mascarpone for the best Chantilly cream texture.
  • Make sure not to overwhip the Chantilly cream or it may turn buttery.
  • For the chocolate ganache, adjust consistency by heating in short bursts if needed.
  • Rolling the cake while warm with paper prevents cracking and helps maintain softness.
  • Allowing the filled roll to chill ensures it holds its shape and flavors meld beautifully.

Find it online: https://bitezly.com/soft-chocolate-swiss-roll-cake-with-chocolate-ganache-recipe/