Oh, you’re in for a treat! My obsession with chocolate cream Swiss rolls started on a rainy afternoon when my grandma surprised me with this magical spiral dessert. The moment I bit into that tender chocolate cake wrapped around clouds of vanilla cream, I was hooked. There’s something so special about slicing into that perfect swirl – like unwrapping a delicious present every time.
This version is my absolute favorite – the chocolate sponge bakes up light as air, the creamy filling is just sweet enough (with a sneaky bit of cream cheese for extra richness, if you’re feeling fancy), and that glossy chocolate coating? Pure heaven. It looks fancy but don’t let that fool you – with my tips, you’ll be rolling these out like a pro. Trust me, once you master this chocolate cream Swiss roll, it’ll become your go-to showstopper for every special occasion… or just because it’s Tuesday!
Why You’ll Love This Chocolate Cream Swiss Roll
Let me count the ways this chocolate cream Swiss roll will steal your heart:
- Easier than it looks – That gorgeous spiral? My foolproof rolling method makes it simple, I promise!
- Crowd-pleasing magic – Watch eyes light up when you slice into those perfect cream-filled swirls
- Flavor perfection – Rich chocolate cake + cloud-like vanilla cream = absolute harmony in every bite
- Secret weapon – The chocolate shell gives that satisfying snap when you cut into it (sooo satisfying)
Honestly? This might just become your new signature dessert. It’s that good.
Ingredients for Chocolate Cream Swiss Roll
Gather these simple ingredients – I promise every single one plays a special role in creating that perfect chocolate cream Swiss roll:
- For the cake: 3 large eggs (room temperature – this makes ALL the difference), 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/4 cup milk, 3 Tbsp vegetable oil, 1/2 cup all-purpose flour (spooned & leveled), 1/4 cup unsweetened cocoa powder (sifted – no lumps!), 1 tsp baking powder, 1/4 tsp salt
- For the dreamy filling: 1 cup heavy whipping cream (ice cold), 3 Tbsp powdered sugar, 1 tsp vanilla extract, and if you want that extra richness – 4 oz softened cream cheese (my secret weapon!)
- For that gorgeous chocolate coat: 10 oz semisweet chocolate chips (quality matters here!) and 2 Tbsp coconut oil to make it perfectly pourable
See? Nothing too fancy – just good ingredients handled right. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you probably have most of this already! Here’s what you’ll need to create that perfect chocolate cream Swiss roll:
- 10×15-inch jelly roll pan (the perfect size for rolling)
- Parchment paper (trust me, this is non-negotiable for easy release)
- Stand mixer or hand mixer (for whipping those eggs and cream)
- Offset spatula (makes spreading batter and filling SO much easier)
- Clean kitchen towel (lightly dusted with cocoa powder for rolling)
- Microwave-safe bowl (for melting that chocolate coating)
That’s it! No fancy gadgets required – just these basics will get you rolling (pun totally intended).
How to Make Chocolate Cream Swiss Roll
Okay, let’s dive into the fun part! Making this chocolate cream Swiss roll is like a little baking dance – follow these steps, and you’ll be twirling your way to dessert perfection. I’ll walk you through each move so you can avoid the common pitfalls (like cracking – we’ve all been there!).
Step 1: Prepare the Chocolate Sponge Cake
First things first – preheat your oven to 350°F and line that jelly roll pan with parchment paper. Lightly grease it too – we want this baby to slide right out later!
Now, here’s where the magic starts. Beat those room-temperature eggs and sugar on high speed for a good 4-5 minutes. Don’t skimp on this step! You’re looking for the mixture to turn thick, pale, and ribbon-like when you lift the beaters. That air you’re incorporating is what gives our chocolate cream Swiss roll its beautiful lightness.
Beat in the vanilla, then gently mix in the milk and oil. Now, sift all those dry ingredients (flour, cocoa powder, baking powder, and salt) right over the batter. Here’s my trick – fold with a wide spatula using big, gentle strokes just until no dry streaks remain. Overmixing is the enemy of a tender sponge!
Spread the batter evenly in your prepared pan – an offset spatula works wonders here. Bake for just 10-12 minutes until the cake springs back when lightly pressed. It bakes fast, so don’t wander off!
Step 2: Roll and Cool the Cake
Here’s the critical moment for our chocolate cream Swiss roll! The second it comes out of the oven, loosen the edges with a knife and flip it onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper – careful, it’s hot!
Now, while it’s still warm (this is key!), roll the cake up with the towel inside, starting from the short end. Let it cool completely like this, seam-side down. This “pre-rolling” step is what gives us that perfect spiral shape later and prevents cracks. Patience, my friend!
Step 3: Make the Cream Filling
While the cake cools, let’s whip up that dreamy filling. If you’re using cream cheese (highly recommended!), beat it first until smooth. Then add the cold heavy cream, powdered sugar, and vanilla. Whip it to medium-stiff peaks – you want it firm enough to hold its shape but still silky. Pro tip: Chill your bowl and beaters first for extra volume!
Step 4: Assemble the Swiss Roll
Time for the grand reveal! Carefully unroll your cooled cake – it should hold its spiral shape beautifully now. Spread the cream filling evenly, leaving about a 1/2-inch border (this prevents squishing out when we re-roll).
Now, roll it back up tightly, this time without the towel. Don’t worry if it’s not perfect – that’s what the chocolate coating is for! Chill for 30-60 minutes to firm up before the final step.
Step 5: Add the Chocolate Coating
Last step to chocolate cream Swiss roll heaven! Melt the chocolate chips with coconut oil in short bursts, stirring until smooth. Let it cool slightly so it’s not piping hot, then pour or spread it over your chilled roll. Tilt the roll to coat evenly – the coconut oil helps it set with that gorgeous snap.
Chill until the chocolate sets, then slice with a sharp knife (dip it in hot water between cuts for clean slices). Prepare for oohs and aahs when they see those perfect spirals!
Tips for the Perfect Chocolate Cream Swiss Roll
After countless rolls (and a few hilarious disasters), here’s my hard-earned wisdom for Swiss roll success:
- Eggs must be room temp – Cold eggs won’t whip up properly, and that air is what gives our sponge that perfect lightness
- Spread batter evenly – Use an offset spatula to get into every corner, or you’ll end up with lopsided rolls (been there!)
- Roll while warm – This is the golden rule! Letting it cool first = guaranteed cracks
- Chill before slicing – That 30-minute wait makes clean cuts possible (and prevents cream squishing out)
- Knife trick – Dip your sharpest knife in hot water and wipe dry between slices for bakery-perfect spirals
Follow these, and you’ll be rolling like a pro in no time!
Variations and Substitutions
Want to put your own spin on this chocolate cream Swiss roll? Here are some fun twists I’ve tried:
- Mocha magic: Add 1 tsp espresso powder to the cake batter for a coffee kick that pairs beautifully with chocolate
- Dairy-free delight: Swap in coconut milk for regular milk, coconut cream for the filling, and dairy-free chocolate chips – works like a charm!
- Berry surprise: Fold 1/2 cup mashed raspberries into the cream filling for a tart contrast to the rich chocolate
- Crunchy twist: Sprinkle chopped toasted hazelnuts over the chocolate coating before it sets for extra texture
The beauty of this recipe? It’s endlessly adaptable to your cravings!
Serving and Storing Your Chocolate Cream Swiss Roll
This chocolate cream Swiss roll deserves a grand presentation! Slice it into thick spirals and arrange them on a pretty platter – the chocolate coating makes each piece look like a tiny work of art. For special occasions, I love garnishing with fresh berries or a dusting of powdered sugar. Store any leftovers (ha!) in an airtight container in the fridge for up to 3 days – the flavors actually get better as they mingle!
Chocolate Cream Swiss Roll FAQs
Why did my cake crack when I rolled it?
Oh no! This usually happens if the cake cooled too much before rolling or if the batter was overmixed. Remember to roll it immediately after baking while it’s still warm and flexible. If it cracks anyway? No worries – that’s what the chocolate coating is for! It hides all sins beautifully.
Can I freeze my chocolate cream Swiss roll?
Absolutely! Wrap the unfrosted roll tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the fridge overnight before adding the chocolate coating. The cream-filled version keeps well frozen for 2 weeks – just slice before freezing for easy single servings.
My filling keeps oozing out – help!
Two tricks: 1) Leave that 1/2-inch border when spreading filling (it squishes forward as you roll), and 2) Chill the assembled roll before slicing. That firmness makes all the difference for clean cuts through those pretty spirals.
Can I make this into Ho Ho cake roll style?
You bet! Instead of coating the whole roll, drizzle melted chocolate over the top in zigzags to mimic those classic snack cakes. Or slice first and dip each spiral’s top half in chocolate for adorable individual treats.
Why does my sponge taste dry?
Overbaking is the usual culprit – set a timer! These thin cakes can go from perfect to parched in minutes. Also, measure flour correctly (spoon & level) and don’t overmix the batter. Follow these tips, and your next chocolate cream Swiss roll will be moist as can be!
Nutritional Information
Just a quick note – these nutritional values are estimates and can vary based on your specific ingredients and brands. While we all know this chocolate cream Swiss roll isn’t exactly health food (hello, delicious indulgence!), I like to think those fresh eggs and real cocoa powder count for something, right? Enjoy every bite!
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Decadent Chocolate Cream Swiss Roll Recipe in 5 Easy Steps
- Total Time: 1 hour 45 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A delicious chocolate Swiss roll filled with creamy vanilla filling and coated in smooth chocolate.
Ingredients
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
- 3 Tbsp vegetable oil
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy whipping cream, cold
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional)
- 10 oz semisweet chocolate chips
- 2 Tbsp coconut oil
Instructions
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and granulated sugar on high for 4–5 minutes until thick and pale. Beat in vanilla.
- Mix in milk and oil until combined.
- Sift flour, cocoa powder, baking powder, and salt over the batter. Gently fold just until no dry streaks remain.
- Spread batter evenly in the pan. Bake 10–12 minutes, until the cake springs back when lightly pressed.
- Immediately loosen edges, flip cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment. Roll the cake up with the towel inside from the short end. Cool completely, seam-side down.
- Beat cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla. Whip to medium-stiff peaks.
- Carefully unroll cooled cake. Spread filling evenly, leaving a 1/2-inch border. Re-roll tightly without the towel. Chill 30–60 minutes.
- Melt chocolate chips with coconut oil in 20–30 second bursts, stirring until smooth. Pour/spread chocolate over the chilled roll. Chill until set.
- Use a sharp knife to slice into thick spiral pieces.
Notes
- Use room temperature eggs for better volume when beating.
- Roll the cake while warm to prevent cracking.
- Chilling before slicing helps clean cuts.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate cream Swiss roll, Ho Ho cake roll, cream filled cake roll, chocolate coated cake roll, chocolate Swiss roll recipe, spiral cake dessert