How to Make Chocolate Swiss Roll - A Step-by-Step Guide

Chocolate Swiss Roll is a classic dessert that never fails to impress. It's a deliciously light and airy cake filled with a rich and creamy chocolate filling. This decadent treat is perfect for any special occasion or just as a sweet indulgence for any day of the week.

Making a Chocolate Swiss Roll may seem intimidating at first, but with the right recipe and techniques, it's actually quite simple to achieve. The key to a successful Swiss Roll is in the delicate and spongy cake, which...

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Ingredients

  • cooking spray
  • ¼ cup all-purpose flour
  • ¼ cup cocoa powder, plus more for dusting
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 large eggs
  • ¼ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 ½ tablespoons melted butter
  • ¾ cup heavy cream
  • 2 teaspoons powdered sugar
  • ½ teaspoon vanilla extract
  • ⅛ cup chocolate-hazelnut spread (such as Nutella)

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 6
  • Yield: 1 Swiss roll

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
  • Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.
  • Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  • Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
  • Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.
  • Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.
  • Nutrition

    270 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 147mg
    • Sodium: 209mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 113mg