Print

Choco Swiss Roll Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Choco Swiss Roll Delight features a soft, fluffy chocolate sponge cake rolled with a smooth, creamy filling, creating a beautiful swirl of chocolatey goodness. It’s an easy and impressive dessert that’s perfect for any occasion, from birthdays to holidays. Topped with a light dusting of powdered sugar or a drizzle of chocolate, this Swiss roll is a treat everyone will love!

Ingredients

Scale
  • For the Chocolate Sponge Cake:
    • ¾ cup all-purpose flour
    • ¼ cup unsweetened cocoa powder
    • 1 tsp baking powder
    • ¼ tsp salt
    • 4 large eggs
    • ¾ cup granulated sugar
    • 1 tsp vanilla extract
    • 2 tbsp vegetable oil
    • Powdered sugar (for dusting)
  • For the Cream Filling:
    • 1 cup heavy cream
    • 3 tbsp powdered sugar
    • 1 tsp vanilla extract
  • For Garnish:
    • Chocolate ganache (optional)
    • Additional powdered sugar
    • Chocolate shavings (optional)

Instructions

  1. For the Chocolate Sponge Cake:
    Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
    In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
    In a large bowl, beat the eggs and sugar on high speed for about 4-5 minutes until pale and thick. Stir in the vanilla extract and vegetable oil.
    Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly.
    Bake for 10-12 minutes, or until the cake springs back when touched.
    Immediately after baking, carefully turn the cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake with the towel, starting from the short end, and let it cool completely.
  2. For the Cream Filling:
    In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Assemble the Swiss Roll:
    Once the cake has cooled, gently unroll it. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.
    Carefully re-roll the cake without the towel, keeping it tight. Place the roll seam-side down and refrigerate for at least 1 hour.
  4. For Garnish:
    Before serving, dust the roll with powdered sugar, drizzle with chocolate ganache, or sprinkle with chocolate shavings as desired.

Notes

  • Roll the sponge cake while it’s still warm to avoid cracking.
  • For a richer variation, add a chocolate ganache layer inside the roll before spreading the cream.

Nutrition

Find it online: https://avarecipes.com/choco-swiss-roll-delight-recipe/