How to Roll a Perfect Chocolate Swiss Roll: World Chocolate Day Treat

Remember the first time you tasted a Swiss roll. Was it from a box of bakery, complete with too-sweet filling and parched sponge? Imagine flipping that script. Because this year, on World Chocolate Day on 7 July, there's a better way to enjoy chocolate—and it's rolled up.

The chocolate Swiss roll has been around for generations yet rarely gets the respect it deserves in home kitchens. Maybe it feels too technical, or maybe we’ve all seen too many cracked ones. But done right, it’s a showstopper: a thin, flexible sponge rolled around deep chocolate cream, looking neat and slicing clean.

And it's not as hard as it seems. With a bit of planning, the proper timing, and a great sponge recipe, you can roll one yourself—no cracks, no mess.

So, here's how you prepare your own chocolate Swiss roll.

Chocolate Swiss Roll Recipe

Ingredients:

For the sponge:

• ½ cup all-purpose flour
• ¼ cup cocoa powder (unsweetened)
• 4 large eggs (room temperature)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp hot water
• ¼ tsp salt

For the filling:

• 200ml fresh cream
• 100g dark chocolate (60–70%, chopped)
• 2 tbsp powdered sugar (optional)
• ½ tsp instant coffee powder (optional)
• ½ tsp vanilla

For garnish (optional):

• Cocoa powder
• Grated chocolate
• Icing sugar

Method:

1. Preheat oven to 180°C. Line a 10x12-inch baking tray or Swiss roll pan with parchment, overhanging slightly.
2. Whisk eggs and sugar in a large bowl until pale and tripled in volume. Add vanilla and hot water. Sift in flour, cocoa powder, and salt. Fold gently, preserving the air in the batter. Don't overmix.
3. Pour the batter into the tray and spread it out to the corners. Bake for 10–12 minutes or until the sponge feels springy when touched.
4. While it's baking, lay a clean kitchen towel on the surface and lightly dust with cocoa powder. After the sponge comes out of the oven, turn it onto the towel, remove the paper, and roll it gently up in the towel (short side in). Allow it to cool and rolled—this will help avoid cracks later.
5. For the filling, warm the cream to just steaming. Pour over chopped chocolate, stand 30 seconds, then stir until melted. Add vanilla, coffee powder, and sugar if required. Cool slightly until spreadable.
6. When the sponge is cold, unroll it, fill with the filling, then re-roll firmly but gently. Wrap in cling film and refrigerate for a minimum of 1 hour. Dust with cocoa or icing sugar before serving.

7 Secrets to Rolling a Perfect Swiss Roll Chocolate

Whipping the Eggs

This cake has no baking soda or powder. All the leavening comes from properly whipped eggs. Whip them with sugar until the mixture triples in volume and becomes light and pale in color. If you have prepared an electric mixer, use it, and don't quit too soon. You must be able to lift the beaters and inscribe a figure 8 on the surface that will remain in shape for a few seconds.

Fold, don't stir

The air you just fluffed into the eggs is what prevents the sponge from becoming flat. Gently fold in dry ingredients with a spatula by going under and over, rotating the bowl as you work. Stop the moment the flour is gone. Overmixing at this point deflates the air and leaves you with a dense sheet that won't roll.

Don't Skip the Towel Trick

The second it comes out of the oven, roll it up in a clean towel while it's warm. This is crucial. If you roll it once it cools, it'll break. Rolling when warm conditions the sponge to retain the curve. Dust the towel with cocoa so it won't stick, and let it cool in its roll configuration completely before unrolling.

Right Filling

Don't use a soggy ganache or frosting. Your chocolate cream should be only a little thick enough to be spreadable and not runny. Chill it a bit if it's too runny. A little bit of coffee brightens the richness, and the added sugar allows you to adjust sweetness. Taste and adjust before you spread—it's simpler than correcting it after the roll has been completed.

Spread, but not too close

While filling, don't fill right up to the rim. Leave half an inch around all sides. The filling will naturally spread as you roll. Overfilling creates a sloppy roll that leaks out the sides or falls apart. Use an offset spatula or the back of the spoon to spread and maintain an even layer.

Refrigerate before slicing

Once your roll is complete, wrap it snugly in cling film and leave it to rest in the fridge. This allows the sponge to retain its shape, sets the filling firm, and provides neater slices. At least an hour is best. Slice using a sharp, clean knife—and clean it between cuts, so those swirls are picture-perfect.

Cracks are Okay

Even if you notice a tiny crack when you roll it, don't worry. Sprinkle with a light dusting of cocoa or icing sugar and it can hide small imperfections. You might also drizzle with melted chocolate or sprinkle some grated dark chocolate on top to finish it off. People are more concerned with how it tastes—and if you've done the rest correctly, it'll be gobbled up before anyone will even notice a crack.