Chocolate Swiss Roll Cake (Foolproof Technique)

This Chocolate Swiss Roll is the most delicious, rolled cake you’ll ever have! It’s a chocolate cake filled with delicious chocolate frosting and rolled to perfection!

It’s a classic childhood favorite that will take you down memory lane in the best way possible. It has a deliciously rich chocolate flavor that’s perfectly balanced.

And the best part about this recipe is that not only does it taste incredible, but it’s also super easy to make!

Unlike other recipes, you won’t have to whip a meringue into stiff peaks or need any special baking pans to make this. This recipe is easy to follow and requires only pantry staple ingredients to make!

If you want to make the most delicious Chocolate Swiss Roll you’ve ever had and know all the tips and tricks to get the perfect results you’ve come to the right place! If you are looking for an egg free chocolate cake I have one for you.

Read along this post to know everything you need to make the best Chocolate Swiss roll ever!

What is Swiss Roll?

A Swiss roll, as the name suggests, is a cake that has been rolled usually around a filling of some kind. It’s also referred to as a roll cake, Swiss log, cream roll, or jelly roll.

It’s a delicious, light cake that’s been filled with whipped cream, jam, or frosting then spiral-rolled before serving.

A Swiss roll is a type of Roulade. It is derived from the French word rouler, which means ‘to roll’.

But even though a Swiss roll is a type of a Roulade, there is still a key difference. Swiss roll is usually sweet and is filled with sweet ingredients or frostings, while a Roulade can be filled with savory fillings as well such as meat or fish.

What Makes a Swiss Rolls Swiss? Did Actually It Originate in Switzerland?

Even though a Swiss Roll is called Swiss, it’s actually widely believed to not have originated from Switzerland. In fact, the exact origins of this type of delicious dessert are unclear!

It is believed to have originated somewhere in Central Europe, either in Austria or Slovenia. Many culinary experts suggest that it was invented in the nineteenth century along with Battenberg cake, Victoria sponge, and interestingly doughnuts!

Many countries around the world have their own versions of Swiss Rolls, including countries outside of Europe! In Germany, it’s known as Bisquitrolle, which literally means sponge roll.

In the Czech Republic, it’s known as roláda or piškotová roláda and comes in many different flavors such as chocolate, nuts, as well as fruits, and jam. Similarly, it has its own local name in Italy and is known as rollò there.

The UK actually brought Swiss Rolls to Hong Kong and it’s widely popular there! This made overseas Chinese enjoy it too and Swiss Rolls are known as Tiger rolls in many Chinese bakeries across the US for this reason.

They are even popular in India and are known as jam rolls there. Indonesia calls them bolu gulung, and most bakeries bake and sell them daily in slices instead of the whole roll cake. 

As you can see, the Swiss Roll definitely didn’t originate in Switzerland but has gained popularity around the world despite the unknown nature of its origin.

What Makes This Chocolate Swiss Roll Recipe Special?

Most Swiss roll cake recipes are unnecessarily difficult, requiring either specific baking pans like a jelly roll pan or tricky baking techniques like whipping a meringue into stiff peaks after separating egg yolks and egg whites.

So, whenever you think of making a Swiss roll, you probably think of the dozens of steps you’ll need to follow. But not with this recipe! This Chocolate Swiss Roll recipe is, by far, the easiest one you’ll ever come across! 

It only takes a few simple steps and ingredients you probably already have in your kitchen. But despite this, you’ll get the most delicious Swiss Roll you’ve ever had and one that everyone is going to fall in love with!

This cake is the quintessential one you’ve had in your childhood and have been craving for years! It’ll take you back to the good ol’ days and bring back the best memories.

It’s also the perfect dessert for a special occasion or whenever you have guests over. It tastes delicious every time, and by following my recipe instructions you’ll get the perfect roll cake shape every single time you roll it!

It’s easy, delicious, and looks stunning each time. I’m sure you’re going to absolutely love this recipe!

How to Roll Swiss Roll Perfectly?

There is only one tricky part to making the perfect Swiss roll: rolling it properly for the perfect spiral shape. To do this, it’s essential to roll the cake within a few minutes after it has been taken out of the oven.

Rolling the cake while it is still warm helps to prevent the cake from cracking and sets the cake into the perfect shape.

The cake is most elastic and flexible when it’s warm, so rolling it when it’s at its most flexible state lets you shape it however you want.

When rolling the cake, it’s also important not to fill the cake with too much frosting. Make sure to fill the center of the roll with more cream and the outer edge with a thinner layer.

This is key because the more frosting there is on the outer edge, the more it will flow out when rolled. If you put a thick layer on the outer edges of the roll, it will almost certainly come out when you wrap it up.

Why Your Roll Cake Cracked and How to Prevent It

If you’ve ever baked a Swiss roll and it cracked, there are a few possible explanations. Let’s have a look at what each of them is:

• The cake was very dry. Overbaking or a very high oven temperature is generally to blame in such a situation.
• Either the cake was not rolled in parchment paper, or it had cooled too much before being rolled.
• The cake was rolled too tightly.

The simple approach is to roll the cake right out of the oven. It is more pliable at this stage and can be molded into the perfect shape seamlessly when done right.

If you follow my recipe properly you’ll get perfect results every single time as it explains everything you need to do for the perfect Chocolate Swiss Roll.

Why Did Frosting Ooze Out of My Swiss Roll?

If the frosting leaks out of the Swiss roll after rolling it, it indicates that it wasn’t properly whipped. Whip the frosting until it is thick enough to stay in the cake when it is wrapped up.

The other reason could be that you overfilled the Swiss Roll with frosting before rolling it or didn’t layer it evenly.

If you follow my recipe, you’ll have the ideal consistency of filling that will stay in place and taste absolutely incredible. My recipe gives you all the instructions and measurements to perfectly add frosting to your Swiss roll and roll it to perfection.

What You Need to Make Chocolate Swiss Roll

All you need are some pantry staples to make the most delicious Chocolate Swiss Roll ever! Here’s everything you need:

For the Chocolate Cake

All-purpose flour: All we need is basic all-purpose flour for this recipe. See, I told you this recipe is easy and doesn’t require any special ingredients! I’m sure you have all-purpose flour in your pantry already!

Cocoa powder: We’ll be using unsweetened cocoa powder to get the perfect chocolate flavor without it being overly sweet.

Eggs: You’ll need two large eggs at room temperature for this recipe. Since Swiss Rolls are essentially sponge cakes, eggs are structure builders and help keep the shape of the cake. They’re the key ingredient that helps us give the Swiss rolls their distinctive shape without them crumbling down.

Vanilla Extract: Vanilla extract will give your Swiss Roll a delicious flavor and help balance out all the other ingredients for the perfect taste.

Oil: Adding oil to your batter will help keep it moist and pliable when you’re trying to roll your Swiss rolls.

Baking powder: We’ll be using a little baking powder to help leaven the cake and get it to the right level of elasticity with the help of the eggs as well.

Salt: Salt is an interesting ingredient in desserts since we usually associate it with savory dishes. But in desserts, it gives out the chocolate flavor and enhances it too.

Sugar: You’ll need some regular, fine granulated sugar for this reason to help sweeten the chocolate cake to the right level. Sugar acts as a tenderizer and will give you a beautifully soft Swiss roll cake.

Water: We’ll use some hot water to mix with the cocoa powder to bloom the cocoa. This will give you a rich chocolate flavor that’s unlike anything else you’ve ever tried!

For the Chocolate Frosting

Confectioners’ sugar: We’ll be using confectioner’s sugar or powdered sugar for the frosting for the perfect level of sweetness and so that the sugar incorporates well in the frosting.

Butter: You’ll need unsalted butter for this recipe. The butter needs to be softened but we’re not looking for melted butter. It should be butter at room temperature that’s soft when you push your thumb in it.

Vanilla extract: This will give your frosting a delicious flavor base and help enhance all the other ingredients.

Cocoa powder: We’ll be using some unsweetened cocoa powder so that the flavor is nice and rich, but not overly sweet which will take away from your beautiful Swiss Roll.

Milk: You’ll need some chilled milk for the frosting to give it the perfect texture to fill the roll.

How to Make a Chocolate Swiss Roll at Home

Making this delicious Swiss Roll at home is the easiest thing ever! It’s unlike any of the other recipes that require complicated baking techniques.

Here’s everything you need to do to make the most delicious and perfect Chocolate Swiss Roll at home:

To Make Chocolate Frosting

Start by taking a bowl and beat the butter in it with a whisk attachment until pale in color and fluffy. You can also use a stand mixer while following this recipe.

Next, gradually add the confectioners’ sugar while mixing on a low speed. At this stage, add the vanilla extract and beat for an additional two minutes.

Add the unsweetened cocoa powder and milk and beat for three minutes.

Next, increase to high speed and beat the frosting for another 2 minutes. Cover and refrigerate it till it’s time to use it.

To Make Chocolate Cake

Time to make the chocolate cake! In a small bowl, mix the cocoa powder with hot water to bloom the cocoa. Mix well until you get a paste-like consistency. Keep it aside for now.

In a different larger bowl, add the eggs and vanilla extract. Beat them until you get a mixture that’s fluffy, creamy, and double in size.

Next, add the sugar to the egg mixture and beat well, trying to dissolve the sugar in the process. Pour the oil slowly from the edge of the bowl to prevent the mixture from deflating and beat well.

Now is the time to add the cocoa and water we have mixed earlier. Add them to the bowl and beat until it’s all well combined.

Next, sift in the flour, salt, and baking powder. Fold gently on low speed, make sure not to overmix otherwise the cake will come out dense.

Pour the batter into a previously lined 9×13 inches baking sheet. You can also use a small baking sheet if you wish for the cake to come out a little thicker.

Tap the pan on the working surface gently two or three times to remove any air bubbles.

Bake in a preheated oven at 200C/340F for 13 minutes or until a toothpick inserted in the middle of the cake comes out clean. Depending on your oven the cake can be ready within 9 minutes.

To Assemble and Roll Swiss Roll

Now let’s assemble the Swiss Roll! Place the cake while in the parchment paper on a cooling rack. Place another parchment paper on the surface of the cake and flip it.

Next, remove the parchment paper that was at the bottom of the cake. If necessary, cut the edges of the cake to make the cake look even in height.

Gently and not tightly roll the cake up. Let the cake cool completely.

Unroll the cake and spread the frosting into an even layer using an offset spatula. Roll the cake up again using the parchment paper instead of your hand. Take your time rolling the cake to prevent it from cracking. Chill the rolled Swiss Roll for 1 hour to 2 hours in the fridge to firm up.

Your delicious Chocolate Swiss Roll is ready to be served!

How to Properly Slice Chocolate Roll Cake

If you use a dull knife to cut this cake, the frosting may spill out the sides. Make sure your knife is warm and sharp so you can easily cut through the layers of your Swiss roll cake.

To bring the knife to the proper temperature before slicing, I recommend running it under a stream of hot water and then wiping it dry with a clean kitchen towel.

Next, use this knife to slice through your Swiss roll for the perfect slices. Make sure to wipe the knife clean every time to get clean slices and to be able to see the roll pattern clearly. 

Tips for Making the Best Chocolate Swiss Roll Ever

My recipe and post are filled with tips and tricks you can follow to get the perfect Swiss Roll ever. Here are some other useful tips that will help give you the best results:

• Make sure to spread the batter evenly on the baking sheet.
• Do not overbake the cake, if you do the chances of it cracking will get higher.
• Cut the edges of the cake immediately after flipping it and roll it up while it is still warm.
• If the cake cracked, do not worry, cover the crack by frosting the cake with whipped cream, or with a chocolate glaze like a chocolate ganache.
• Do not roll up the cake tightly, be gentle and take your time.
• You can double the cake recipe if you want to have a bigger Swiss roll.
• This Swiss Roll tastes so much like the chocolate glazed Swiss roll cake that was popular in the 80s, so if you were a kid at that time, you are in for an amazing surprise!

How to Store Chocolate Swiss Roll

You can store your Chocolate Swiss Roll in the fridge for up to 5 days by covering it with plastic wrap or placing it in an airtight container to keep it from drying out.

You can also easily freeze it. Place the Chocolate Swiss Roll in a freezer bag or airtight container and freeze for up to 2 months.

When you want to serve it, bring it to room temperature so it properly defrosts. You may slice it and wrap the individual slices with plastic wrap before popping it in the freezer.