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Chocolate Swiss Roll

chocolate swiss roll side shot of the cake

Making chocolate swiss roll might be intimidating to some, of course, I am included. I always feared that I won’t roll the cake properly and it will end up looking like a hot mess. Today, however, I thought of giving this recipe a try and if I happened to mess it up, I’ll just use it in making a trifle.

chocolate swiss roll close shot of cake

The chocolate swiss roll recipe I’m using in this post is actually from Kitchen Tigress. The cake turned out delicious and light, I made a smaller version and didn’t double the recipe like many who actually successfully made this chocolate swiss roll. The small version will be enough to serve four.

chocolate swiss roll close up image

If you are new to making swiss rolls and (like me) afraid to mess things up, then do not double this recipe. Go through the steps using the recipe below and I’m sure the fear of making swiss roll will depart for good.

Making Chocolate Swiss Roll

I didn’t follow the steps shown in the Kitchen Tigress blog and have added a little more cocoa to the recipe since I love my chocolate cake to be extra chocolaty. The frosting is out of this world, it’s fluffy, delicious, and oh so creamy, I am sure that you will just love it.

The frosting is light and easy to spread so it is perfect for frosting a whole cake or to decorate other desserts. The chocolate flavor in the frosting is balanced, so you won’t go into a chocolate coma when eating this chocolate swiss roll.

chocolate swiss roll cut with fork

Finally, I have used Dells Maraschino Cherries in the filling, the cherries are not too sweet and have a light crunch which gives this chocolate swiss roll a unique characteristic.   

Share with me!

chocolate swiss roll close up image

If you happened to make this recipe, please share a pic with me, I’m on Instagram and Facebook, it will make me happy to know how you liked it!

The Recipe!

chocolate swiss roll 4

Chocolate Swiss Roll

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Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 4
Author: Muna Kenny


  • 15 gm oil
  • 15 gm all-purpose flour
  • 15 gm unsweetened cocoa powder sifted
  • 15 gm sugar
  • 10 gm water
  • Pinch of salt
  • ½ teaspoon vanilla
  • 30 gm egg yolk
  • 70 gm egg white
  • 30 gm sugar
  • 1 cup confectioners’ sugar sifted
  • ¼ cup butter
  • Pinch of salt
  • ½ teaspoon vanilla
  • 3 tablespoon unsweetened cocoa powder sifted
  • 1 to 2 tablespoon milk
  • ¼ cup chopped cherries I used Dells Maraschino’s


  • In a bowl, beat the butter until pale in color and fluffy.
  • Add the salt and gradually add the sugar while mixing on low speed. Add the vanilla and beat for two minutes.
  • Add the sifted cocoa powder and milk beat for three minutes.
  • Increase the speed and beat for another 2 minutes. Refrigerate.
  • Preheat oven to 200C/340F. Line a 9”x13” pan with parchment paper.
  • Sift flour with cocoa powder, and salt. Keep aside.
  • In a bowl, beat the egg yolks until fluffy and pale. Add 15 gm sugar and beat for one minute.
  • Add the water, vanilla, and oil to the egg yolk mixture and beat for another minute.
  • Add the sifted dry ingredients gradually and mix gently until combined. Do not over mix.
  • In a different dry bowl, add the egg white and beat until fluffy and form a soft peak.
  • Add the 30 gm sugar gradually and continue beating the egg white on lower speed until you get a stiff peak.
  • Take around three tablespoons from the egg white and mix with the cake batter previously prepared.
  • Now gradually add the rest of the egg white to the cake batter and fold gently until combined.
  • Pour the batter into the previously prepared baking pan. Spread evenly.
  • Tap the pan on the working surface gently twice.
  • Bake the cake for 9 minutes. Remove from oven and tap the pan on working surface 2 times.
  • Flip on a wire rack and remove parchment paper, leave to cool completely.
  • Place the cake on a clean parchment paper, the bottom side of the cake should face you. Spread the frosting evenly then add the chopped cherries. Roll the cake using the parchment paper instead of your hand. Frost the cake from the outside too if you wish.
  • When done, chill the cake for least 20 minutes before serving.
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  1. I tried a roulade previously and it flopped miserably but it was delicious and nothing remained. Yours looks so perfect! Tempting me to make them sometime soon… Did you weigh all the ingredients and use them?

    • munatycooking

      Hi Rafeeda, Thanks for the kind words :). Yes, I weighed all the ingredients, it was a pain because I’m used to cups and spoons!

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