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Classic Chocolate Swiss Roll with Cream Filling and Dark Chocolate Glaze

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This Classic Chocolate Swiss Roll features a soft, airy chocolate sponge cake rolled with a light whipped cream filling and topped with a rich dark chocolate glaze. It’s a nostalgic, elegant dessert perfect for holidays or special gatherings.

Ingredients

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  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup heavy whipping cream (for filling)
  • 2 tablespoons powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 3/4 cup dark chocolate chips or chopped dark chocolate (for glaze)
  • 1/3 cup heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
  3. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
  4. Add vanilla extract and milk, folding until just combined.
  5. Pour batter into prepared pan, spreading evenly. Bake for 10–12 minutes or until the cake springs back when lightly touched.
  6. While cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
  7. Immediately after baking, invert the cake onto the towel, peel off parchment, and gently roll the cake up with the towel from the short end. Let cool completely.
  8. For the filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake back up without the towel.
  10. For the glaze, heat the heavy cream until just simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
  11. Pour glaze over the Swiss roll and let set. Chill before slicing for neat pieces.

Notes

  • Don’t overbake the cake or it may crack during rolling.
  • Use a serrated knife for cleaner slices.
  • Chill the cake before serving for better texture and flavor.

Nutrition

Find it online: https://tastyera.com/classic-chocolate-swiss-roll-with-cream-filling-and-dark-chocolate-glaze/