If you’ve ever dreamed of a show-stopping dessert that’s as fun to create as it is beautiful to slice, look no further than this Choco Swiss Roll Delight. Feather-light chocolate sponge rolled around clouds of whipped cream, then lavishly coated in glossy chocolate—it’s a dessert that never fails to amaze both in taste and presentation. This is the recipe you turn to when you want classic European charm with a playful chocolate spin, all made easily in your own kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Choco Swiss Roll Delight is all about celebration and freshness, yet it calls for simple ingredients you likely already have on hand. Each element here is chosen for maximum flavor and that irresistible swirl in every bite.
- 4 large eggs: The backbone of a fluffy sponge, eggs create that signature light texture while adding richness.
- ¾ cup granulated sugar: Sweetens the cake perfectly and helps whip the eggs to a billowy, pale volume.
- 1 teaspoon vanilla extract: For warmth and aromatic depth, a must in any classic dessert.
- ½ cup all-purpose flour: Gives structure without weighing the cake down, vital for rolling.
- ¼ cup unsweetened cocoa powder: Brings that bold chocolate flavor to the forefront and tints the sponge a beautiful mahogany.
- 1 teaspoon baking powder: Just a touch helps the sponge rise so it stays airy and pliable.
- ¼ teaspoon salt: Enhances all the flavors and cuts any potential sweetness overload.
- 2 tablespoons milk: Loosens the batter so it pours and spreads with ease.
- 1 cup heavy cream: Whipped to luxurious peaks, this becomes the soft, creamy filling everyone looks for in a swirl.
- 2 tablespoons powdered sugar: Sweetens the whipped cream filling so it balances the chocolatey sponge.
- 1 cup chocolate ganache or melted chocolate (for coating): The finishing touch, adding shine and even more chocolate delight.
How to Make Choco Swiss Roll Delight
Step 1: Prepare the Pan and Preheat
Start by setting your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. This keeps the delicate sponge from sticking, making rolling a breeze later. Taking a moment with the prep sets you up for Choco Swiss Roll Delight success.
Step 2: Beat Eggs and Sugar
In a large bowl, whisk the eggs and granulated sugar together. Really go for it—mix until the color turns pale and the mixture is light and fluffy. This step creates all those tiny air bubbles that give the sponge its signature lift and tenderness.
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract for a hint of sweet aroma. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold these into your egg mixture. Next, pour in the milk. The key here is to mix gently and only until just combined—overmixing can make the sponge tough, and nobody wants that!
Step 4: Bake the Sponge
Pour the batter into your prepared pan and spread it evenly right into the corners. Bake for 10 to 12 minutes, keeping an eye out—the cake is done when it springs back with a gentle touch. Overbaking will dry it out and make rolling more difficult.
Step 5: Roll the Cake
Lay a clean kitchen towel on your counter and generously dust it with powdered sugar. While the cake is still warm, invert it onto the towel and peel off the parchment. Starting from the short end, tightly roll the cake up—towel and all—and let it cool completely. This step shapes the signature swirl and keeps the sponge from splitting later.
Step 6: Whip the Cream and Fill
In a bowl, whip heavy cream with powdered sugar until you see stiff peaks form. Once the cake is cool, gently unroll it and spread the whipped cream evenly from edge to edge. Now, just as gently, reroll the cake (this time without the towel), forming a perfect pinwheel of chocolate and cream.
Step 7: Coat with Chocolate and Chill
Slather the rolled cake with chocolate ganache or melted chocolate for that irresistible glossy finish. Let your Choco Swiss Roll Delight chill in the fridge for at least 30 minutes—this sets the chocolate and gives those swirls time to meld together perfectly. Slice and unveil the magic!
How to Serve Choco Swiss Roll Delight
Garnishes
Give your Choco Swiss Roll Delight a flourish by dusting with a snowy sprinkle of powdered sugar, scattering fresh berries, or adding a twirl of whipped cream on the side. A few chocolate curls or a drizzle of extra ganache make it even more inviting.
Side Dishes
This dessert pairs beautifully with a cup of strong coffee or a scoop of vanilla ice cream. For a fun European spread, serve it alongside fresh fruit or a bowl of lightly sweetened crème fraîche.
Creative Ways to Present
Choco Swiss Roll Delight shines as a centerpiece: slice thickly for dramatic swirls or cut into bite-sized pinwheels for a sophisticated dessert platter. Stack slices for a layered look, or fan them on a serving board with colorful fruit for a party-ready display!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Choco Swiss Roll Delight tightly in plastic wrap and keep it in the fridge. It will stay wonderfully moist and creamy for up to three days, making it ideal for prepping ahead of gatherings or just treating yourself to a sweet snack.
Freezing
Choco Swiss Roll Delight freezes surprisingly well. Once the roll is coated in chocolate and fully set, wrap it snugly in two layers of plastic and then foil. Thaw overnight in the fridge—this way, the cream and sponge both retain their luscious texture.
Reheating
No reheating is needed here! In fact, it’s best enjoyed chilled straight from the fridge. If you’d like the chocolate coating to soften slightly, you can leave your slice at room temperature for about 10 minutes before serving.
FAQs
How do I prevent my Choco Swiss Roll Delight sponge from cracking?
Rolling the cake while it’s still warm is key. The initial roll with a powdered sugar-dusted kitchen towel helps set the curve and prevents cracks later. Also, don’t overbake the sponge—moisture is your friend!
Can I use a different filling instead of whipped cream?
Absolutely! Choco Swiss Roll Delight is fabulous with chocolate buttercream, berry jam, or even a mocha mousse. Just make sure any filling is spreadable and not too runny.
What’s the best way to cut neat slices?
For clean slices, use a long, sharp, and thin-bladed knife. Wipe the blade with a damp cloth between cuts to keep each swirl crisp and photogenic.
Can I make this recipe gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may vary slightly, but you’ll still get that delicious Choco Swiss Roll Delight swirl.
What is the difference between Swiss roll and jelly roll?
The terms are often used interchangeably, but a classic Swiss roll typically features a cream-based filling (like in Choco Swiss Roll Delight), while a jelly roll is usually filled with jam or preserves. Both share the same rolled sponge technique.
Final Thoughts
There’s just something truly special about making (and sharing) a Choco Swiss Roll Delight—watching those perfect swirls appear with each slice brings a sense of accomplishment and fun to your table. Give this recipe a try, and don’t forget to show off your handiwork—your family and friends will be thanking you for days!
Print
Choco Swiss Roll Delight Recipe
- Total Time: 32 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Choco Swiss Roll, a decadent chocolate dessert that will impress your guests and satisfy your sweet tooth.
Ingredients
Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
Filling and Coating:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup chocolate ganache or melted chocolate for coating
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare Cake: Beat eggs and sugar until pale, mix in vanilla. Sift flour, cocoa, baking powder, and salt; fold into egg mixture with milk. Pour batter into pan, bake for 10–12 minutes.
- Roll Cake: Invert warm cake onto a towel dusted with powdered sugar, roll it up, and let cool.
- Make Filling: Whip heavy cream with powdered sugar until stiff peaks form.
- Fill and Coat: Unroll cake, spread whipped cream, roll it back up. Coat with chocolate ganache, chill before serving.
Notes
- For a mocha twist, add 1 tsp instant coffee to the cocoa powder.
- You can also fill with chocolate buttercream or jam instead of whipped cream.
- Wrap tightly in plastic to keep moist if making ahead.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
