Name: Chocolate Swiss Roll Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-491888H7M26S
Cuisine: British
Ingredients: 60g self-raising flour; 3 tbsp cocoa powder; 3 eggs; 75g golden caster sugar, plus extra for scattering; 200ml double cream; ½ tsp vanilla extract; 50g icing sugar, sifted, plus extra to serve

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Introduction

This Chocolate Swiss Roll is a light, fluffy sponge cake filled with a rich and creamy chocolate filling. It’s an elegant yet simple dessert perfect for any occasion. With a delicate cocoa flavor and silky cream, it’s sure to impress your guests.

A chocolate roll cake sliced to show its spiral shape with three main layers: a dark brown soft chocolate sponge forming the outer and central layers, and a creamy light beige filling evenly spread in a thick swirl inside. The outside of the cake is dusted with white powdered sugar, which contrasts with the dark cake, and loose crumbs and sugar are scattered on the white serving plate beneath. One slice is placed on a separate white plate on a white marbled surface with a white cloth nearby, all under soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Line a 22 x 32cm swiss roll tin with baking parchment. Sift the self-raising flour and cocoa powder together into a bowl and set aside.
Step 2: Crack the eggs into a clean bowl or stand mixer bowl. Add the golden caster sugar and whisk with an electric mixer for about 5 minutes until the mixture is pale and thick.
Step 3: Gently fold the flour and cocoa mixture into the egg and sugar mixture using a spoon or spatula. Mix carefully until fully combined and smooth with no streaks.
Step 4: Pour the batter into the prepared tin, spreading evenly to the corners. Bake for 9–10 minutes until the sponge is puffed up and springs back when touched.
Step 5: While baking, prepare a fresh piece of parchment slightly larger than the tin and sprinkle it with caster sugar. When the sponge is cooked, remove it from the oven and carefully invert it onto the sugared parchment. Peel off the top parchment layer from the sponge.
Step 6: Score a line 2cm from one short edge of the sponge. Using the parchment, roll the sponge into a spiral from this edge with the parchment between the layers. Leave it rolled up to cool completely.
Step 7: To make the filling, whisk the double cream, vanilla extract, and icing sugar together until stiff peaks form.
Step 8: Once cooled, gently unroll the sponge and spread the whipped cream filling evenly, leaving the scored edge free. Carefully roll the sponge back up around the filling using the parchment.
Step 9: Transfer the rolled cake to a serving platter and dust with extra icing sugar. Serve immediately or chill for up to 24 hours before slicing and serving.

Tips & Variations

For an extra chocolatey twist, add a tablespoon of instant espresso powder to the cocoa and flour mix to enhance the cocoa flavor.
Use cling film instead of parchment to roll the sponge once filled for a tighter roll and cleaner edges.
If you prefer, replace the vanilla cream filling with chocolate ganache or mascarpone for different textures.
Make sure the sponge is fully cooled before unrolling and filling to prevent cracking.

Storage

Store the filled Swiss roll covered in the refrigerator for up to 24 hours to keep it fresh. Before serving, you can let it sit at room temperature for 10–15 minutes to soften slightly. This cake is best enjoyed within a day as the sponge can dry out if stored longer.

How to Serve

A chocolate roll cake is shown with two visible layers: a dark brown chocolate sponge rolled around a smooth light cream filling creating a spiral pattern. The outside of the roll cake is covered with a dusting of fine white powdered sugar, giving a soft texture. One thick slice of the roll is cut and placed beside the larger roll on a white plate. Another slice sits alone on a separate white plate on the right, placed on a white cloth. The whole setting is on a light white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising?

You can use plain flour but add 1½ teaspoons of baking powder to replace the raising agent in self-raising flour. Sift them together with the cocoa powder before folding into the batter.

How do I prevent the sponge from cracking when rolling?

Rolling the sponge while it’s still warm and pliable helps prevent cracks. Also, scoring a line near the edge before rolling guides a neat spiral and reduces stress on the sponge layers.