Chocolate Espresso Swiss Roll Recipe

Introduction

This Swiss Roll is a light and airy chocolate sponge cake rolled with a creamy vanilla filling and finished with a rich chocolate ganache. Perfect for a special dessert or an elegant treat to impress guests.

Ingredients

• 4 large eggs (200 grams, room temperature)
• ¾ cup granulated sugar (200 grams)
• ¼ cup vegetable oil (50 grams)
• 2 tablespoons brewed espresso or strong coffee (28 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ½ cup all-purpose flour (60 grams)
• ⅓ cup unsweetened cocoa powder (28 grams, plus more for rolling)
• ½ teaspoon baking powder (2 grams)
• ½ teaspoon kosher salt
• 1½ cups heavy cream (341 grams)
• ⅓ cup powdered sugar (38 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ¾ cup heavy cream (170 grams)
• 1½ cups chocolate chips (255 grams)

Instructions

1. Step 1: Preheat the oven to 350°F. Spray an 11×17-inch rimmed baking sheet or jelly roll pan with nonstick spray, then line it with parchment paper, leaving excess paper up the long sides.
2. Step 2: Separate the egg whites and yolks into separate large bowls.
3. Step 3: Using a hand mixer, beat the egg yolks with the sugar, vegetable oil, espresso, and vanilla extract until creamy.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Step 5: Stir the dry ingredients into the egg yolk mixture until just combined.
6. Step 6: Beat the egg whites to stiff peaks.
7. Step 7: Gently fold the egg whites into the batter until fully incorporated using a spatula.
8. Step 8: Spread the batter evenly onto the prepared baking sheet with a spatula.
9. Step 9: Bake for 10-12 minutes, or until the cake springs back when lightly touched.
10. Step 10: While baking, spread a kitchen towel or parchment paper on the counter and sprinkle it generously with cocoa powder.
11. Step 11: When the cake is done, let it rest for one minute, then quickly invert it onto the prepared towel. Remove the parchment paper from the cake.
12. Step 12: Fold over any excess towel at the short end and roll the cake up with the towel inside. Let the cake cool to room temperature while rolled.
13. Step 13: To make the frosting, beat 1½ cups heavy cream with powdered sugar and vanilla extract until stiff peaks form.
14. Step 14: Unroll the cooled cake and spread the whipped cream evenly over the surface.
15. Step 15: Carefully roll the cake back up without the towel and place it on a wire rack over a sheet pan.
16. Step 16: Heat ¾ cup heavy cream in the microwave for 45 seconds, then stir in chocolate chips until smooth. Let the ganache thicken slightly.
17. Step 17: Pour the chocolate ganache over the entire cake roll until fully covered.
18. Step 18: Transfer the cake to the refrigerator and chill until ready to serve.

Tips & Variations

• For an extra mocha flavor, use espresso powder instead of brewed coffee.
• Make sure the egg whites are beaten to stiff peaks for a light and fluffy sponge.
• Dust the outside of the cake with additional cocoa powder or powdered sugar for a decorative finish.
• Try substituting the vanilla whipped cream filling with a flavored buttercream or fruit jam for variety.

Storage

Store the Swiss Roll covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or enjoy cold. The texture and flavor are best when enjoyed within a couple of days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake base ahead of time?

Yes, you can bake the sponge cake a day ahead, then wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling and filling.

What can I use instead of heavy cream for the filling?

If you prefer a lighter filling, you can use whipped mascarpone or cream cheese blended with powdered sugar and vanilla as an alternative.

Chocolate Espresso Swiss Roll Recipe

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4.6 from 57 reviews

This classic Swiss Roll recipe features a light and airy chocolate sponge cake rolled with a rich whipped cream filling and topped with smooth chocolate ganache. Perfect for an elegant dessert, it combines a tender cocoa-flavored cake with creamy layers and a luscious finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Cake:

• 4 large eggs (200 grams, room temperature)
• ¾ cup granulated sugar (200 grams)
• ¼ cup vegetable oil (50 grams)
• 2 tablespoons brewed espresso (or strong coffee, 28 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ½ cup all-purpose flour (60 grams)
• ⅓ cup unsweetened cocoa powder (28 grams, plus more for rolling)
• ½ teaspoon baking powder (2 grams)
• ½ teaspoon kosher salt

For the Filling:

• 1½ cups heavy cream (341 grams)
• ⅓ cup powdered sugar (38 grams)
• 1 teaspoon pure vanilla extract (4 grams)

For the Ganache:

• ¾ cup heavy cream (170 grams)
• 1½ cups chocolate chips (255 grams)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 11×17-inch rimmed baking sheet (or jelly roll pan) with nonstick spray, then line it with parchment paper, leaving excess paper hanging over the long sides to help remove the cake easily later.
2. Separate Eggs: Separate the egg whites and yolks into two large mixing bowls, ensuring no yolk contaminates the whites for proper whipping.
3. Beat Egg Yolks Mixture: Using a hand mixer, beat the egg yolks together with granulated sugar, vegetable oil, brewed espresso, and vanilla extract until the mixture is creamy and well blended.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined.
5. Combine Wet and Dry Mixtures: Gently stir the dry ingredients into the wet egg yolk mixture just until combined; avoid overmixing to keep the batter light.
6. Beat Egg Whites: Beat the egg whites with a clean mixer until stiff peaks form, meaning the peaks hold firmly without collapsing.
7. Fold Egg Whites Into Batter: Carefully transfer the beaten egg whites into the batter and gently fold using a spatula until just incorporated to maintain the airy texture.
8. Spread Batter: Evenly spread the batter onto the prepared pan, smoothing it out with a spatula to fill the surface.
9. Bake the Cake: Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
10. Prepare Cocoa Powder Surface: While the cake bakes, spread a large kitchen towel or parchment paper on your counter, sprinkling it generously with cocoa powder to prevent sticking during rolling.
11. Release the Cake: Once baked, let the cake rest for one minute, then invert the baking sheet onto the powdered towel. Carefully lift off the baking sheet and peel away the parchment paper from the cake.
12. Roll the Cake: Starting at the short end, fold the excess towel over the cake and gently roll the cake up with the towel inside. Let it cool to room temperature in this rolled shape to set the form.
13. Make Whipped Cream Filling: While the cake cools, beat 1½ cups heavy cream with powdered sugar and vanilla extract to stiff peaks to prepare the filling.
14. Unroll and Fill: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the entire surface.
15. Re-roll Without Towel: Roll the cake back up without the towel and place it on a wire rack over a sheet pan for easy ganache application.
16. Prepare Ganache: Heat ¾ cup heavy cream in the microwave for 45 seconds until hot but not boiling. Stir in the chocolate chips until smooth and glossy. Allow to thicken slightly before use.
17. Cover the Cake: Pour the chocolate ganache over the entire rolled cake, covering it completely with the smooth chocolate glaze.
18. Chill Before Serving: Transfer the cake to the refrigerator and chill until set, about 1-2 hours, before slicing and serving.

Notes

• Room temperature eggs help create a fluffier cake batter for better volume.
• Using espresso or strong coffee enhances the chocolate flavor without adding bitterness.
• Be careful not to overmix batter once dry ingredients are added to maintain a light sponge texture.
• Folding egg whites gently into the batter is crucial to preserve airiness and softness.
• Rolling the cake while warm helps prevent cracking during the final roll with filling.
• Chilling the cake after ganache application allows the glaze to firm up nicely for cleaner slices.

Keywords: Swiss Roll, Chocolate Swiss Roll, Chocolate Cake Roll, Rolled Cake, Whipped Cream Filling, Chocolate Ganache, Dessert