Chocolate Cake Swiss
Chocolate Cake Swiss is a rich, moist, and tender chocolate sponge cake rolled with filling, offering a classic and elegant dessert perfect for celebrations or simple indulgence. This recipe balances deep cocoa flavors with lightness, using easy pantry ingredients and straightforward steps to create a stunning Swiss roll everyone will love.
- Author: Elena
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Gluten Free (with appropriate flour substitution)
Dry Ingredients
- 1/2 cup good-quality unsweetened cocoa powder
- 3/4 cup all-purpose flour (or gluten-free blend for gluten-free version)
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup melted butter or oil (such as coconut oil)
For Rolling and Finishing
- Powdered sugar (for dusting)
- Optional fillings: whipped cream, jam, chocolate ganache, or chocolate hazelnut spread
- Prepare Your Baking Pan: Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: Sift together cocoa powder, all-purpose flour, baking powder, and salt in a large bowl to create a smooth, lump-free blend that helps the cake rise evenly.
- Beat Eggs and Sugar: In a separate bowl, whisk the eggs and granulated sugar vigorously until pale, thick, and tripled in volume. This aeration is essential for a light, spongy texture.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the egg mixture using a spatula, taking care not to deflate the batter’s airiness. Add vanilla extract and melted butter or oil and fold lightly to combine.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface evenly. Bake for about 10-12 minutes until the cake springs back lightly when touched or a toothpick inserted comes out clean.
- Roll the Cake: While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel to cool, which prevents cracking and sets the shape.
- Add Filling and Finish: Once cooled, gently unroll the cake and spread your preferred filling such as whipped cream, jam, or chocolate ganache. Roll it back up snugly and dust with more powdered sugar or drizzle with chocolate ganache for extra indulgence.
Notes
- Use room temperature eggs to achieve better volume when whisking.
- Fold dry ingredients gently to preserve the air bubbles and keep the cake tender.
- Roll the cake while it is still warm to avoid cracking.
- Test doneness with a toothpick before removing from the oven.
- Allow the cake to cool completely before adding filling to prevent melting.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: chocolate cake swiss, chocolate swiss roll, chocolate sponge roll, swiss roll cake, gluten free chocolate cake, chocolate roll dessert