Chocolate Swiss Roll is a rich and indulgent dessert featuring a soft, fluffy chocolate sponge cake rolled around a smooth chocolate whipped cream filling. Finished with a dusting of cocoa powder or a drizzle of chocolate ganache, this elegant cake is perfect for birthdays, holidays, or satisfying any chocolate craving.
Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Prepare the chocolate sponge batter by whisking the eggs and sugar until light and fluffy, then gently fold in the flour and cocoa powder.
Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back when touched.
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Allow it to cool completely.
Unroll the cake and spread an even layer of chocolate whipped cream filling.
Carefully roll the cake back into a tight log and refrigerate for at least 1 hour.
Dust with cocoa powder or drizzle with chocolate ganache before slicing and serving.
All-purpose flour
Eggs
Granulated sugar
Unsweetened cocoa powder
Heavy whipping cream
Dark chocolate
Vanilla extract
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