A chocolate Swiss roll is the epitome of indulgence, combining the rich flavor of chocolate with a light, airy sponge cake and a smooth filling. This classic dessert is as beautiful as it is delicious, with its perfectly rolled layers and creamy center that’s sure to impress anyone you serve it to. Whether you’re looking to make a show-stopping dessert for a special occasion or simply craving something sweet, the chocolate Swiss roll is a versatile treat that never fails to delight.
The charm of a Swiss roll lies in its simplicity and the contrast of textures. The cake itself is tender, moist, and chocolatey, thanks to cocoa powder added to the batter. It’s baked into a thin sheet, which is then carefully rolled up with the filling inside, creating a spiral pattern that’s not only visually appealing but also delivers a perfect balance of cake and cream in every slice.
The filling is what makes the Swiss roll truly indulgent. Traditionally, it’s made with whipped cream, but for an extra layer of decadence, many versions use chocolate ganache or a rich buttercream. The filling is smooth, velvety, and complements the lightness of the cake beautifully. Some variations even include a hint of coffee, vanilla, or liqueur to enhance the depth of flavor and add a touch of sophistication.
The rolled cake is typically dusted with powdered sugar, giving it an elegant finish, or you can drizzle it with extra ganache or a dusting of cocoa powder for a more decadent look. It’s a dessert that’s visually striking yet surprisingly easy to make once you get the hang of rolling the cake.
Perfect for birthdays, holidays, or any celebration, the chocolate Swiss roll is a timeless dessert that brings together the best of both worlds: rich, decadent chocolate and a light, airy sponge cake. Whether you enjoy it with a cup of coffee or as the centerpiece of a dessert table, this chocolate Swiss roll will always steal the show.
Ingredients
- 3/4 cup all-purpose flour sifted
- 1/4 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 3/4 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1 cup heavy cream chilled
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat eggs with an electric mixer until thick and lemon-colored. Gradually add 1/2 cup of sugar and vanilla, beating well.
- Gently fold the dry ingredients into the egg mixture until just combined. Spread evenly in the prepared pan.
- Bake for 10 minutes. Immediately invert onto a clean kitchen towel dusted with confectioners’ sugar, remove the parchment, and roll up in the towel. Let cool.
- In another bowl, beat heavy cream with remaining sugar until soft peaks form. Carefully unroll the cake, spread the whipped cream, re-roll the cake without the towel, and refrigerate.
I don’t get why this is called a Swiss roll when it’s a chocolate cake. I was expecting something different. Disappointing.
I messed up the folding part, but it still came out delicious! My family loved it. Next time, I’ll pay more attention.
This recipe is fantastic! The Swiss roll turned out perfectly. I couldn’t believe how easy it was to roll without cracking.
My sponge was a little too thick after the 10 minutes, so it took longer to bake. Still tasted great though. Next time I’ll keep an eye on it earlier.
Why do you have to roll it up in a towel? Seems unnecessary. Mine fell apart…
Rolling it in a towel helps to keep the shape while it cools! It might seem odd, but it really helps it not crack later. Sorry yours fell apart! 🙁
I tried this but forgot the baking powder. So my cake was flat! Lol. Gonna try again with the right ingredients.
Don’t feel bad! It happens to the best of us. Just remember the baking powder next time and you’ll nail it! 🙂
This was oddly easy for something that sounds fancy. My family kept going back for seconds. I used powdered sugar for the towel like the instructions said—helped a lot.
Me no like chocolate. Sorry. Not for me. 🤷♂️
But chocolate is the best! What do you like then? 🤔
That’s fair, chocolate is not for everyone. Have you tried other flavor rolls?
Hmmm… I don’t really think this is a Swiss roll. Isn’t it supposed to have some sort of jam? Just seems wrong to me.
Nah, it’s right. Swiss rolls can have different fillings. Jam is traditional but not the only option. Give it a try before judging!
I totally get what you’re saying! But actually, this version of Swiss roll is more about the whipped cream filling than jam. I think it’s still considered a Swiss roll.
Delicious!! But where’s the chocolate? Needs more cocoa! 🤷♀️
I totally agree! A little more chocolate would make it even better! 🍫
I think there’s enough cocoa in the recipe. Maybe you’re just a chocoholic! 😂
I love chocolate. This looks good. Gonna try!
This is such a classic—easy steps and it really tastes like bakery chocolate. I dusted with extra powdered sugar and it helped a lot with sticking.
Easy to make and looks impressive! Also, who knew so few ingredients could make something so good?
Idk, Swiss roll is always a fight. Mine stuck to the towel despite sugar dusting. Still ate it tho… chocolate is chocolate.
YUM! Took it to a potluck and everyone raved about it. Will definitely make again!
Made this last night and it turned out super fluffy—my roll didn’t crack at all. The trick of rolling right away is real. 10/10 dessert for guests!
I will say it tasted good after all, just didn’t look like the picture. Thx for sharing!
Looks don’t matter as long as it tastes delish! 😊 Did you use any fruits or toppings?
Glad to hear it tasted good! Sometimes looks can be deceiving. My first attempt was a disaster! Keep baking!
I no hav heavy cream, can I use milk? I want to make it!
Was good but not really that special, just a basic chocolate cake rolled up. Meh.
Meh? I found it delicious! Maybe you need to add more frosting next time or something. 🤷♂️
I don’t think it’s basic at all! It’s a classic for a reason. Sometimes simple is better. 😋
Okay but how do you “invert onto a clean kitchen towel” without burning your fingers 😅. I got it done but it was stressful.
Totally feel you—when mine were hot I was like “why am I doing this to my hands?” 😅 I usually put the towel on a counter ahead of time, make sure it’s dusted, then use a second towel or silicone oven mitt to flip the pan quickly. Also, don’t let it sit too long in the pan or it’ll tear when you roll.
This was absolutely delicious! So light and fluffy, the chocolate flavor was just perfect. My family loved it!
I’m glad to hear you liked it! Did you try adding any fruits or other flavors to it? I’m thinking of trying strawberries next time.
This was a disaster! The cake fell apart when I rolled it. Never making this again.
So delicious! My family loved it and it was way easier to make than I thought.
The cake was too dry for my liking. Maybe I overbaked it? Not sure I’ll try again.
I hear you! Dry cakes can be a bummer. Maybe try checking your oven temp with a thermometer next time? Sometimes ovens lie. 😊
Nah, it can’t be that dry! I made it and it was perfect. Maybe you just need more practice with baking. 😜
This is honestly my first Swiss roll attempt and I was nervous, but it worked! The cocoa sponge is light, not dense like some recipes.
Chocolate overload! This is heaven on a plate! Can’t wait to make it again and bring it to a potluck!
I agree! It’s like a chocolate dream! Perfect for my family gatherings. Just made it last week and everyone loved it!
It looks good but my last roll fell apart. Any tips to prevent that? Not sure if I should try again…
Just okay, nothing special tbh. Might try another recipe next time.
I think it’s delicious! Maybe you just missed a step? The cream part is super important!
This came out way better than my usual cake rolls! The cocoa + egg whip ratio is spot on, and rolling it right away with the towel actually worked for once. Tastes super chocolatey.
Ummm, mine turned out all flat and sad. I don’t know what I did wrong… Maybe it needs more sugar?!
Kinda tricky to roll but once you get it, it’s like magic! Love the chocolate flavor!
Wow, this turned out way better than my last attempt at a roulade. The sponge was springy and the cream layer stayed put after chilling.
Best cake ever!!! No kidding. I could eat this every day!
OMG, I totally agree! This cake is to die for. I made it twice this week!
I tried it but I’m not a fan of chocolate. Can I use vanilla instead? Not very good for me.
I think you can try using vanilla, but it won’t be the same texture. Chocolate adds that rich flavor, you know? Maybe a vanilla roll instead?
Does anyone know if this would work with almond flour? I can’t eat regular flour.
Perfect! I added some strawberries on top after rolling it up. Super yum! 🍓
I don’t know about this. It’s too complicated for me. I’ve never successfully rolled a cake.
Why is it called Swiss roll if it’s basically a cake roll? Also my eggs didn’t get lemon-colored at all… I still made it anyway and it was okay.
You call that a Swiss roll? I make better ones from a box. 😒
Swiss rolls take practice, not sure a box mix can match this! Looks amazing! 😍
Uh oh, forgot the sugar in the cream. My family won’t eat it. Total fail! 😂
The whipped cream was delicious, but I overwhipped and it turned grainy. Also I used less sugar because I’m trying to be “good” 😅—would not recommend.
How can you make a roll without butter? Seems not right to me.
You don’t need butter for every recipe! This sounds yummy and the whipped cream adds so much flavor. Give it a try!
Took me ages to roll it up, but it was worth it! Gonna make it again this weekend.
I totally get you! It can be tricky to roll up, but the taste makes it all worth it. Enjoy your next one! 😊
This Swiss roll was a huge hit at the party! Super easy to make and absolutely delicious. Will definitely make again!
Whaat is a jelly roll pan? Do I really need one? Can I just use a normal one?
Too much cocoa for my taste! I prefer a sweeter roll. Maybe add more sugar next time.
Came out super fluffy and the roll didn’t crack much—nice instructions with the towel method. Cocoa flavor is rich without being bitter.
Absolutely divine! I added some berries on top and it was perfect! 💖
Berries on top? That sounds so yummy! I gotta try that next time. 😋
I don’t know, looks too complicated for me. Can I just buy it at the store?
This would be great for a party! But like, do people really roll it? Seems hard. 😂
I don’t really like chocolate much, but my friends were raving about it. Guess I’ll try it for them.
I tried this, but my cake was too dry. I think I baked it a bit too long. Might try again.
Must try this for the holidays! 😍
Absolutely! This looks so delicious 😋 Can’t wait to make it for my family!
This turned out amazing! So fluffy and chocolatey. Family loved it!
Confused by number of eggs?! 4 seems too many? But okay…
I thought 4 eggs was a lot too, but it actually helps the cake stay moist! Trust the recipe!
Um, why do you use chilled cream? Can’t I just use regular? Seems pointless.
Tried it once and mine cracked a little, but it still tasted amazing. Next time I’ll probably roll more gently right after baking.
This recipe is the best! The chocolate roll came out so fluffy and light. I didn’t want to share! 😊
I’m so glad you loved it! I tried this recipe too, and it turned out amazing. Totally a keeper! 😍
It looks good, but I wonder if it’s really that fluffy. I’ve had issues with rolls before. 🤔
I didn’t have heavy cream, so I used milk and it didn’t whip up at all. Lol.
Why do we even need to roll it? Can’t I just put the cream on top and eat it like that? 😂🤷♀️
It was ok, but I think I forgot the baking powder. Can’t believe I messed it up, lol.
Honestly, baking powder is like… super important! You might even find it tastes different. But don’t worry, we all mess up sometimes! Just gives you an excuse to try again! 😂
Don’t be too hard on yourself! Mistakes happen. Next time, just make sure you double-check the ingredients! 😊
I’d like to see how this would taste with strawberries instead of chocolate. 🤔
My roll cracked a bit. I think I waited too long after taking it out of the oven before rolling—lesson learned. Flavor is still great though, not too sweet.
Ehh, didn’t taste like Swiss chocolate to me. I’m disappointed! 😡
I’m skeptical about “lemon-colored” eggs… I whisked for forever and they were just yellow 😂 But the cake still worked, so whatever.
The flavor is great, but I think 10 minutes is a little short for my oven. Next time I’ll start checking at 8 and adjust. Still tasty though.
Totally get that—ovens vary a lot. I usually start checking around 8–9 minutes too, because overbaking makes it harder to roll. Glad it still tasted great!
Wayyy too much sugar for my taste. I think next time I’ll cut it in half.
This chocolate roll was an absolute hit at our family dinner! Everybody loved it.
Are you sure it turned out right? I’ve tried rolls and they never look like the picture. Maybe a trick?
Wow, that sounds delicious! I can’t wait to try it myself. What did you serve it with?
Not bad at all! But my cake didn’t roll properly… it cracked. 😔
The instructions say to invert onto a towel dusted with confectioners’ sugar, but it just felt messy. Maybe I used the wrong towel? Mine stuck a little, but the taste made up for it.
Not sure why it’s called Swiss roll? Isn’t it French? 🤔
Great question! The Swiss roll actually comes from Switzerland but is popular in France too. 😄
Five stars for the instructions being clear, but the first time I tried this I folded too roughly and it deflated 😅. Second try was way better.
This is the first time my Swiss roll didn’t collapse. I chilled the cream long enough and it held soft peaks perfectly. Thanks!
LOVE IT! 😍 This is my new favorite recipe! Chocolate forever!
This is the best chocolate roll I’ve ever made! Super easy to follow.
My cream turned grainy—maybe my heavy cream wasn’t cold cold. Also I somehow used vanilla sugar (oops). Still delicious though.
Ugh, that grainy cream is almost always temperature. Heavy cream needs to be super cold and you shouldn’t overbeat—soft peaks is the goal. Vanilla sugar is fine too, just changes the sweetness a bit!
Sounds like the vanilla sugar threw it off? I dunno—mine always comes out fine even when I use vanilla sugar. Grainy usually means it got too warm or you beat too long. Still delicious is the main thing 😅
Too sweet for my taste. I think cutting down the sugar would help. Still edible, but not my favorite.
I understand where you’re coming from! The sugar can be really overwhelming for some. Have you tried adding a little more cocoa? It might balance it out! 🍫
Just made this and it is SO good! Perfect for my kids’ party. Thanks!
This was sooo good! I can’t believe how easy it was to make. My family loved it!
I’m so glad to hear you enjoyed it! It’s definitely a family favorite in our house too. 😊
I followed the recipe but my cake didn’t roll; it just cracked everywhere. Maybe I did something wrong?
Don’t worry, it happens! Make sure your oven is at the right temp and maybe try rolling the cake while it’s still warm. That helps it keep shape better.
I don’t fully get the ‘lemon-colored’ egg thing—like, how yellow is that supposed to be? I winged it and it still turned out decent.
Swiss roll is overrated. Also I didn’t sift the cocoa and it tasted fine? So I don’t fully trust the fuss.
Super easy and tasty 😋. Everyone loved it! Will definitely make again.
This roll is amazing! So fluffy and chocolatey! I added some raspberries on top, it was delish!
Why would anyone want to make this? Swiss rolls are just fancy cake that look good but are hard to make!! 👎
I get what you mean, they can be tricky! But if you follow the steps carefully, it’s not too bad! I love making them for special occasions! 🎂
Honestly, this is foolproof if you roll fast. I love the ratio of cocoa to flour; it tastes like real dessert, not “moral support chocolate.”
Came out perfect! 🤩
This recipe was so easy and delicious! I added some chocolate chips inside the roll. Will make again!
My grandma would love this! She always makes rolls, but I never learned. Gonna try and impress her!
Nice recipe! I added some espresso powder in the batter and it made it taste so much better!
I found the instructions a bit confusing, but it turned out okay in the end.
Can you use almond flour? I’m gluten free and wanna make it work.
I’m not sure almond flour will work like normal flour. It’s kinda different. Maybe try a different recipe?
Yes, you can use almond flour! Just be sure to adjust for moisture, it might change a lil bit.
Made this for my son’s birthday and it was a total showstopper! Everyone wanted the recipe afterwards.
Absolutely love this! The chocolate flavor is rich and the cream filling is so light. Perfect for chocolate lovers! 🥳
I’m so glad to hear you loved it! It really is a chocolate dream come true. 🥰
Not sure why it’s called Swiss. I mean, do Swiss people eat chocolate rolls? Seems odd.
Easy to follow but mine turned out flat. I don’t understand what I did wrong. 🤔
Idk, I tried this recipe too and mine was flat as a pancake! 🤦♂️
Maybe you didn’t beat the eggs long enough? That can make a big difference!
Made this for my daughter’s birthday and everyone loved it! Thank you!
Yum! Best cake I ever ate! 10/10 recommend!!!
The flavor is good, but I found it a little rich/bit bitter from the cocoa. I added a teaspoon more vanilla and a touch more sugar to balance and it helped.
This is the best Swiss roll recipe ever! I made it for my brother’s birthday and everyone loved it! I will definitely make it again.
I followed the steps closely, but my roll cracked a bit. I think I waited too long before rolling. Still tasted amazing though.
Came out perfect! I added some strawberries and it was heavenly.
My cream didn’t thicken—like at all—until I added a little extra powdered sugar. Anyone else struggle with the whipped cream?
5 stars all the way! Best dessert ever, way better than store-bought!
Sooooo good!!
Mine wasn’t as good… I think I overbaked it by like 2 min 😭 still tasty but cracked. Any tips for not cracking?
Right?? I made this last weekend and it came out super fluffy—rolling it right after baking helped a ton.
Not sure about the “10 minutes” bake time for my oven. It took closer to 14, and then it finally rolled without issues.
Mine cracked a bit when I unrolled—probably because I waited too long for it to cool. Next time I’ll be quicker. Despite that, it tasted amazing with the cream.
Why do ya need eggs? Can’t ya just use egg replacer? Seems pointles.
It was too much work for me. The rolling thing just didn’t work out like the video said. I ended up with a mess.
I think it just takes practice! I made one too, and the first try was a wreck. You get better at it!
Sorry to hear that! Rolling can be tricky for sure. Maybe next time try a smaller roll? Less mess that way!
Perfect balance of chocolate and cream! I will definitely make this again, maybe for a birthday party.
I think 10 minutes is short?? Mine was pale and wet in the middle even after 12. But after I baked a bit longer, it worked. Recipe is close!
I followed the recipe exactly and mine was kinda dry. Maybe my eggs weren’t beaten long enough? Either way, the cream saved it.
Is this even a real Swiss roll? 😒 Looks more like a sponge with cream.
I was skeptical about only baking 10 minutes, but it’s perfect for a Swiss roll—tender and flexible. Next time I’ll dust a little more sugar on the towel so it doesn’t stick.
I followed the instructions but my cake came out like a pancake. Not sure where I went wrong. Maybe my eggs weren’t thick enough?
It’s definitely not your eggs! Sounds like your batter didn’t rise properly. Did you beat the eggs long enough? They need to be thick like a mousse for the perfect texture!
Made this for my family and it was honestly restaurant-level. The cocoa flavor is perfect—not too bitter. Rolling while warm really matters.
Yes!! The “roll while warm” part is everything. I made it once and waited too long—never again. That cocoa balance is spot on.
This chocolate roll is so yummy! My kids devoured it in seconds.
Isn’t there a mistake? Shouldn’t you bake it longer? Mine was too soft.
I think it depends on your oven. Mine came out great with the time stated! Maybe try checking your oven’s temperature?
Yummy! My kids loved it. Next time maybe I’ll add some strawberries on top!
Not gonna lie, 10 minutes felt short, but it was perfect. If you overbake, it turns dry fast. Follow the time and don’t skip the towel step.
Agree—10 min is intense. I did exactly the towel step and it rolled without cracking. If anyone overbakes, it’s game over.
This Swiss roll was amazing! Super fluffy and chocolaty.
The parchment removal step confused me at first, but once I got it, it rolled nicely. Pretty good dessert for guests.
I think my cake over-baked by like 2 minutes 😅 so it didn’t roll as smooth for me. Still tasted great though. Also I used a 10×15 pan but mine felt a bit thicker—maybe that’s why. Any tips to keep it flexible?
Same! The parchment part threw me at first, but after I inverted it, it literally rolled without cracking. Made it for guests and everyone asked for the recipe—pretty solid Swiss roll.
Absolutely delicious! The roll came out smooth and the cream wasn’t too sweet. I used a slightly larger pan and it still worked—just baked a minute longer. Will make again.
Nice! That “not too sweet” cream balance is usually the key with Swiss rolls. I love that it still worked with the bigger pan too—about a minute longer sounds about right.
Easy to follow, but I burned it a little – must watch the time more closely next time. Still tasty!
Glad you enjoyed it despite the slight burn! It happens to the best of us. Just keep an eye on the time next time! 😊
Burnt? Nah, just a little extra crispy! 😂 But really, practice makes perfect. Keep trying!
Could’ve used more cocoa flavor? Mine tasted more like chocolate cake than “Swiss” or whatever. Also my mixer beat too long? Eggs didn’t get that lemon colored look.
Totally get that—this one’s more cocoa-forward than “pure chocolate,” so if you want stronger flavor you could add an extra 1–2 tbsp cocoa powder or a touch of espresso powder. Also for the eggs: beat until they’re really thick and pale/lemony, but not way past where they start to look dry or lose volume. If you beat too long or the eggs weren’t fully room temp, the roll can end up more “cake-y” than light and Swiss-roll-ish.
Some of the ingredients were hard to find, but I made it work.
The instructions are pretty clear, but 10 minutes feels short for my oven. I had to add ~2-3 minutes or it was too wobbly.
Yeah, 10 min can vary a lot. My oven runs hot-ish, so I check at around 9–10 and pull it when it springs back and doesn’t look wet on top. If yours is wobbly, I’d add 2–3 min like you did—could just be rack position or pan material too.
This is my go-to Swiss roll now. I used Dutch cocoa and it was even deeper and richer. The whipped cream is a dream.
Love hearing this! Dutch cocoa is such a good call—always makes it taste more intense. Glad the whipped cream worked out too. 😊
Hmm I tried something similar but mine cracked like crazy—maybe I underbaked or my towel was too wet? Also 10 minutes feels short? But I believe you about Dutch cocoa making it richer.
I followed the recipe but my cake came out too dry. Not sure what went wrong… maybe I overbaked it?
I think overbaking might be the issue! Cakes can dry out pretty quick. Try lowering the temp next time.
Maybe you forgot to check the oven? My cakes always come out better when I keep an eye on them. Good luck next time!
The flavor is great, chocolatey but not too bitter. I did have to bake like 12 minutes instead of 10 because my oven runs cool. Still delicious though.
I had a hard time with the rolling part. My cake cracked. Maybe I did something wrong?
Don’t worry! Rolling can be tricky. Maybe try rolling it while it’s still warm next time, it might help! 🍰
Mine cracked a bit, but it was still tasty. I think I waited too long before rolling after baking. Next time I’ll roll immediately like the instructions say.
The cream part was perfect—soft peaks like the recipe says. My family ate half before it even chilled. 😅
Honestly, this is almost foolproof. I followed the steps exactly and the texture was light. Also chilling made slicing way cleaner. Will make again for sure.
It wasn’t too hard to make! If I can do it, anyone can. 😄
That’s awesome! I can’t wait to try this myself. Thanks for sharing! 🎉
Made this for my husband’s birthday, he was so happy! Best cake ever!
I followed it exactly and it still cracked like crazy when I unrolled it. I guess my eggs weren’t actually room temp?
Ugh, that’s frustrating! Room-temp eggs usually help, but cracking when you unroll is often more about *baking time* or not rolling right away while it’s still flexible. 10 minutes is tight—try pulling it when it looks set but still springy, and roll immediately (don’t let it cool).
Maybe your towel dusting wasnt enough? Or you let it sit too long after baking. Also I always add more sugar to the cream tho, not 3/4 cup total lol. But yeah cracks happen if the cake dries out.
Followed this to the letter and it was perfect! Thank you!
Not gonna lie, 10 minutes felt short to me. Mine was a little pale at first, but it set up fine once rolled. Next time I’ll watch it more closely.
This is not easy! Getting that cake to roll up without cracking is harder than it looks. 🥴
Totally feel you! I messed up my first attempt too. Just gotta keep trying! 💪
Made this for a party and it turned out super fluffy—my roll didn’t crack at all. The towel-dusting step is key!
Not convinced about the “lemon-colored” eggs part lol—mine looked more yellow than anything. But the cake still came out fluffy.
I used parchment and still it stuck a bit when I inverted. Maybe my towel was too dry or I didn’t dust enough sugar.
Mine stuck too, and I thought parchment would save me 😅. I think I waited a moment after baking (like 30 seconds) and that was enough. Next time I’ll dust more confectioners sugar and roll immediately like the directions say. Weirdly my towel was kinda damp though? still…
I’ve made this a couple times—if it’s sticking when inverted, it’s usually because the cake isn’t baked quite long enough or it’s cooled even a tiny bit before you flip. I always invert right away and make sure the parchment is fully smoothed down. Also, towel should be slightly dusty, not bone dry—like a light powdering.
Too much cocoa, I think it was overly bitter for my taste. Not a fan.
Wow, this recipe is so easy to follow! My kids loved it!
So easy! The whipped cream part is dangerously good. I added a pinch of espresso powder to the cocoa next time and wow.
Yesss—espresso powder in the cocoa is such a good idea. I’ve done that with brownies too. Totally stealing this for my next roll!
I tried a Swiss roll once and it cracked like crazy 😩. How do you keep it from breaking when you unroll it—do you wait until it’s super cold or just room temp?
I followed it exactly and it came out too thin in my pan. Maybe my jelly roll pan is smaller? Still tastes good, but the ratio feels a little off.
That sounds like a pan-size issue, yeah. If your jelly roll pan is smaller than 10×15, the batter should be thicker and bake up more “set.” If it’s larger, it spreads thinner. Next time double-check the exact dimensions and make sure you spread evenly to the corners.
Maybe you didn’t beat the eggs long enough? Mine was super fluffy when I beat until it looked lemony/thick. Also I kinda baked 12 min once and it fixed the thin feel, but still tender. What kind of pan did you use—nonstick or dark metal?
Tried exactly as written, but my cake cracked a bit. I think I waited too long before rolling. Still tasty though, chocolate flavor is great.
That cracked-a-bit thing usually means the sponge was a touch too firm or it sat around before rolling. Next time I’d roll right after the 10 minutes while it’s still warm/flexible—like, don’t let it cool on the pan. Also make sure you don’t overbake (ovens run hot). Glad the chocolate still hit!
Not gonna lie, I don’t really trust the “just combined” step—mine was slightly overmixed. The taste is okay but the texture is more dense than Swiss roll should be.
Eh. Tastes good, but mine was kinda bland in the cake and the filling was too sweet. Might be the cocoa brand or sugar measurements.
Ohh that sounds frustrating—mine has always been pretty chocolatey, but if your cocoa brand is milder or you accidentally used the full 3/4 cup sugar in the batter, it could easily taste bland in the cake and extra sweet in the filling. Next time try: 1) make sure the cake only gets 1/2 cup sugar and the rest is for the cream, and 2) use a darker cocoa (Dutch-process can be stronger). Also did you measure cocoa after it was sifted? That can change the flavor a lot.
Yum. Seriously.
Haha I tried this and it cracked a bit… I might’ve rolled too slow or overbaked. Still tasted amazing though.
Right?! That Swiss roll is dangerously good—mine looked pretty great for once 😄
I followed everything and it didn’t roll nicely—maybe my towel was too dry or I let it cool too long. Still ate it anyway.
That sounds frustrating! With Swiss rolls it’s *totally* about timing—if it cools even a bit too long after baking, it cracks and won’t roll smoothly. Also make sure you don’t overbake; 10 minutes is pretty tight. Next time try rolling right after the towel step while it’s still warm and flexible.
Maybe your towel was too dry, but I’ve had it fail even when mine was fine 😅 I usually dust with powdered sugar *and* lightly dampen the towel (not soaking). Also whip the cream just to soft peaks—if it gets too stiff it’ll make re-rolling harder.
Okay but why the towel? I forgot to dust it and it stuck a little. Still ate it anyway lol. Might redo with powdered sugar next time.
This came out super light and fluffy—way better than my usual cocoa cake. Rolling right after baking was the key for me. 10/10 repeat!
I’m not sure about the “soft peaks” part. Mine got thick like frosting and was hard to spread, but I still managed. Maybe my cream was too cold?
I get what you mean—soft peaks is kinda vague. Mine always looks thicker than “soft peaks” until I spread it, then it relaxes. Maybe use less whipping time? Or add a tiny splash of cream to loosen if it gets too stiff.
That does sound like your cream was a bit over-whipped or too cold. Swiss roll cream is supposed to be soft and spreadable—if it turns “frosting thick,” try whipping just until it hits soft peaks (it goes from perfect to too stiff fast). Also room-temp-ish cream (still cold, but not rock-solid) can help.
Not gonna lie, I overwhipped the cream and it went grainy. The recipe is fine, I just need to read more carefully. Would try again because it smells incredible.
Made this for guests and it vanished fast. The texture is spot-on, especially when you roll right after baking—super important!
Flavor is rich and chocolatey, but mine was a little dry after 10 minutes. Next time I’ll pull it a minute earlier.