How to Make Chocolate Swiss Roll Cake: A Step-by-Step Guide to Rolling in Sweetness

Written by Pashupati Saha | November 29, 2024

ThereÕs something about a chocolate Swiss roll cake that just screams elegance, isnÕt there? It's got that perfect swirl, a soft sponge with a creamy filling, all wrapped up like a present. But hereÕs the kicker: itÕs not as difficult as it looks. In fact, itÕs so easy, youÕll wonder why you havenÕt made one before. And letÕs be honest, who doesnÕt love a cake that looks fancy but takes hardly any time?

HereÕs what youÕll need:

For the sponge:

• 4 large eggs (at room temperature)
• 100 gm caster sugar (the fine granules melts evenly and perfectly)
• 70 gm all-purpose flour (will make your roll as light as air)
• 30 gm cocoa powder (dark and rich)
• 1 tsp vanilla extract (because it makes everything better)
• A pinch of salt (for a balance of flavors)

For the filling:

• 200 ml heavy cream (whipped until cloud-like)
• 2 tbsp powdered sugar (adjust to taste)
• 100 gm Cadbury Bournville chocolate (melted, for extra richness)

For the garnish:

• A dusting of powdered sugar (for that ÔwowÕ effect)
• Chocolate shavings (optional, but we all know you want them. You could use Bournville or regular Cadbury Milk Chocolate too)

Ready, Set, Bake!

1. Preheat your oven to 180¡C.
2. In a large bowl, whisk the eggs and caster sugar until thick and fluffyÑthis is where the magic starts. You're looking for a pale, almost creamy mixture that leaves ribbons when you lift the whisk. ItÕs like an arm workout, but worth every second.
3. Sift the flour, cocoa powder, and salt into the egg mixture. Be gentle hereÑfold it in with love and patience. No aggressive stirring! We want to keep all that air we worked so hard to whisk in.
4. Add that splash of vanilla extract and give it one last gentle mix. Your batter should look smooth and velvety.
5. Line a Swiss roll pan (or any shallow baking tray) with parchment paper and pour in the batter. Spread it out evenly, making sure it reaches all the corners. Now, pop it in the oven and bake at 180¡C for about 10-12 minutes. Yes, it bakes that fast.

The Rolling Game Begins

Now, hereÕs the part that usually scares peopleÑthe roll. But donÕt worry, itÕs easier than you think.

• Once the cake is out of the oven, flip it immediately onto a clean kitchen towel thatÕs been dusted with powdered sugar. Carefully peel off the parchment paper, and while itÕs still warm, roll the cake up with the towel inside. Yep, roll the towel right into it! Let it cool like thatÑitÕll ÒrememberÓ the shape.
• While the cake is cooling, whip your heavy cream and powdered sugar until soft peaks form. Once the cake has cooled, carefully unroll it and spread a thin layer of your whipped cream. If you want to go all out (and I think you should), drizzle some of that melted chocolate over the cream. Because, why not?

Time to Roll It Back Up

• Gently roll the cake back upÑthis time without the towel! Go slow, no rush here. You want a neat spiral of cream and chocolate.
• Dust the top with more powdered sugar, or go rogue with some chocolate shavings, maybe a drizzle of more melted chocolate. Heck, why not both?

The Best Part: Slice and Enjoy

ItÕs time to slice into this beauty. You should see a perfect swirl of chocolate sponge and creamy filling, all wrapped up and looking too good to eatÑexcept itÕs exactly what you should do.

Pro Tips:

• Whipped cream is just a suggestionÑfeel free to go crazy with flavors. Chocolate ganache, strawberry jam, or Nutella? All good ideas.
• If youÕre feeling bold, try adding a splash of liqueur to the cream filling for that grown-up twist. Baileys, anyone?

Add this elegant chocolate swiss roll cake, with your all time favorites like a Cadbury chocolate cake, a nutty praline cake, or a decadent truffle cake,