This easy recipe will guide you through every simple step you need to take to achieve the perfect chocolate Swiss roll, filled with chocolate buttercream.
Rich and delicious with an airy sponge, this gorgeous baked treat never lasts long in our house!
It slices beautifully and looks way trickier to make that it actually is!
The sponge isn't a typical cake sponge and that's crucial to why it roll so perfectly. Instead of creaming butter and sugar, beating in eggs and folding in flour as you would with a standard sponge, you'll beat eggs and sugar together until they're super fluffy and creamy, then fold in flour and cocoa. It works perfectly to give a rich, flexible sponge.
The filling is a gorgeously smooth and creamy chocolate buttercream, which is made by simply beating butter and icing sugar and then whisking in cooled melted dark chocolate.
The result is so perfectly chocolatey and easy to spread, making it perfect to fill your chocolate Swiss roll.
With just two elements to make and no special skills or kit required, this is the perfect, simple treat to make for a special occasion, afternoon tea or just because!
Ingredients
For the sponge
- 3 medium free range eggs
- 100 g (3.5 oz) white caster sugar (superfine)
- 100 g (3.5 oz) white self raising flour (self rising flour)
- 2 tbsp cocoa powder (dutch processed)
To dust
- 1 tbsp cocoa powder (dutch processed)
- 1 tbsp icing sugar (powdered sugar)
For the filling
- 100 g (3.5 oz) slightly salted butter
- 175 g (6.2 oz) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 50 g (1.8 oz) dark chocolate (bittersweet) melted
To serve
- 1 tbsp cocoa powder (dutch processed)
Equipment
Instructions
Make the sponge
Line the Swiss roll tray with baking paper and preheat the oven to 200C (180C fan).
Put the eggs and caster sugar in a large mixing bowl.
Whisk until thick, pale and considerably increased in volume.
Sift in the flour and cocoa.
Fold through gently with a silicon spatula.
Tip the mixture into the lined tin and gently level off.
Bake for 8 minutes until just firm.
Shape the Swiss roll
Lay a rectangle of baking paper out on your counter. Sift the cocoa and icing sugar all over the paper.
Turn the hot Swiss roll sponge out onto the baking paper.
Carefully peel off the paper backing.
Lay a clean teatowel on top of the Swiss roll sponge.
Carefully roll the sponge up with the tea towel and baking paper. Leave rolled up to cool completely.
Make the frosting
You can make the frosting while the sponge is cooling. Melt the dark chocolate and set aside to cool.
Put the icing sugar, butter, vanilla and milk in a mixing bowl.
Whisk together until pale, smooth and considerably increased in volume.
Add the cooled dark chocolate.
Whisk to a smooth chocolate frosting.
Fill the Swiss roll
Carefully unroll the totally cooled sponge.
Spoon the frosting on top.
Spread to the edges.
Roll back up, this time without taking the baking paper with it.
Transfer to a serving board or plate.
Dust all over with cocoa.
Try to use a sharp kitchen knife, or serrated bread knife to cut your chocolate Swiss roll to get the neatest slices.
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Serve on its own, with a dollop of cream or even with a scoop of ice cream.
Enjoy! And don't forget to leave a comment to let me know how you got on.
Pointers, tricks and troubleshooting tips for the perfect chocolate Swiss roll
Is chocolate Swiss roll easy to make?
Yes, this chocolate Swiss roll is really easy to make.
Making the batter is a simple process but it is a bit different to a standard chocolate sponge. First, you'll whisk eggs and sugar together until they get really thick and pale, then you'll sift in flour and cocoa and gently fold through. That's your batter made!
To cook it, you'll pour the batter into a baking paper lined tray and bake for just 8 minutes!
After that, there's a trick to make sure your sponge rolls us perfectly, which you'll learn all about in the step-by-step pics above, but essentially, you're going to roll your sponge up with a teatowel while it's still warm so that it takes on that classic Swiss roll shape.
While the sponge is cooling, you'll make an incredible creamy and delicious chocolate buttercream by simply whisking icing sugar, butter, vanilla and milk until fluffy and then beating in some melted dark chocolate.
Finally, you'll gently unroll your cooled sponge, spread it with the buttercream, roll it back up and you're done! One perfect chocolate Swiss roll, ready to eat.
Will I need any special equipment for this chocolate Swiss roll?
You'll probably have everything you need for this cake in your kitchen already, such as weighing scales and measuring spoons, a mixing bowl and a silicon spatula.
An electric whisk or stand mixer is ideal to whip the eggs and sugar together as it takes a while to get them really thick, pale and increased in volume. That said, you can use a manual whisk if you need to, you'll just need some muscle power!
You'll need a tin to bake your sponge in. I recommend a non-stick Swiss roll tin, measuring 23cm x 33cm (9 inch x 13 inch). Swiss roll tins have shallow, straight sides, which makes them perfect for the job, but any similar size tray will do as long as it roughly fits that description.
There is a full list of suggested equipment on the recipe card below.
Where can I buy a Swiss roll tray?
You don't strictly need a Swiss roll tray. Any rectangular tray with straight sides will do the trick, but if you want a really need result every time, it's not a bad investment.
I use one like this Swiss roll tray by James Martin but any brand should do the same job. Just remember that even if your tray is labelled nonstick, it's still important to line it with baking paper so that your sponge doesn't stick.
How can I tell if my eggs have gone off?
Egg production processes and standards vary from country to country and, therefore, storage and safety advice varies too.
For example, in UK supermarkets, eggs are usually stored at on shelves near the bread, whereas in the US, eggs are usually found in the refrigerated section.
In the UK, eggs come with a Best Before End date stamped on them. In the US, this is known as an Expiration Date. Unlike Use By dates, which are important food safety dates that should always be adhered to, Best Before dates are more about optimal quality.
Just to complicate things a little further, the Best Before / Expiration date will only be accurate if the food has been stored according to the instructions on the label, such as "store in a cool dry place" or "keep in the fridge once opened".
In the UK and US, if your eggs have been properly stored in the refrigerator after coming home from the store, they may be safe to eat after the date stamped on them. The NHS has more UK-specific advice on this.
To test if your egg is fresh, you could try the float test, which involves placing your egg in a tumbler of water to see if it sinks or floats. Fresh eggs have very little gas in them, so they sink. As the egg ages, the gases increase and the egg may float. However, bad eggs can still sink, so this really isn't a fullproof method.
Regardless of the Best Before / Expiration date and whether your egg sinks or floats, you should never eat an egg that looks, smells, feels or tastes odd in any way.
If you detect any of the following, throw both the egg and anything you added it to away and wash any pots and utensils used really well. It is never worth the risk of salmonella poisoning
- cracks, mould or discolouration on the shell;
- anything unusual about the appearance of the egg contents such as discolouration of the white or yolk;
- any kind of smell, such as unusual or sulphurous odour (raw eggs should be pretty much odourless);
- any kind of taste other than the flavour you would expect from a fresh egg.
If you are in a vulnerable or at risk group such as elderly, unwell or pregnant then food safety is particularly important.
Note: This site does not give medical advice, so please consult with your medical professional.
Is this chocolate Swiss roll suitable for vegetarians?
This chocolate Swiss roll is totally suitable for vegetarians as it contains no meat, fish or poultry.
Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.
Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.
Is this chocolate Swiss roll suitable for vegans?
This chocolate Swiss roll isn't suitable for vegans as it contains eggs as a key ingredient in the sponge, as well as butter in the buttercream filling.
You could certainly use a vegan butter in the filling, but for the sponge, you'd need to experiment to get that essential thick, airy mixture. You could try using 3 tablespoons of aquafaba (the liquid that comes in cans of chickpeas) per egg, but I'm not sure how well that would work.
Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Is chocolate Swiss roll gluten-free?
This chocolate Swiss roll is not gluten-free as it contains wheat-based self-raising flour.
I haven't tried swapping the flour for a gluten free version, but I always recommend using a good quality brand that will likely be a blend of different flours like rice or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent if its self-raising flour.
Double check all of your ingredients labels to make sure to check that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Is this chocolate Swiss roll keto-friendly?
This recipe is high in sugar and so not suitable for a keto diet.
Is this chocolate Swiss roll healthy?
Like most chocolate cake, this Swiss roll is high in sugar and fat. It can be enjoyed on occasion as part of a healthy diet, rich in a variety of fruits and vegetables.
Is this chocolate Swiss roll safe to eat while pregnant?
There is nothing that should present a risk to pregnant people. Make sure all the ingredients are in good condition and this meal is prepared safely and hygienically.
Most dairy butter and milk purchase in the UK is pasteurised, but it's a good idea to check if you're unsure as pregnant people should not eat unpasteurised dairy. The NHS explains why here.
Advice regarding eggs can vary depending on where you live as production methods are different in different countries, so please check information local to you. In the UK at the time of writing (April 2021), The Advisory Committee on the Microbiological Safety of Food's advice is that eggs bearing the Red Lion mark of quality are safe for pregnant people to eat runny or even raw.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with chocolate Swiss roll?
You could serve slices of this chocolate Swiss roll as they are, since there's already a lovely mix of light chocolate sponge and smooth chocolate buttercream, but if you'd like to make it extra special, you could serve with cream or ice cream. Some fresh berries would be nice too.
Can I make this recipe without buttercream?
You could use a store-bought frosting if you prefer, but you do need to fill the sponge up with something to hold it in its classic Swiss roll shape.
I haven’t got buttercream can I use whipped cream?
You can used whipped cream in place of buttercream, just make sure it's whipped to a stiff peak. If it's over-whipped, it will turn buttery but if it's under-whipped, it will leak out of the sponge.
If you like, you can sweeten the cream with a little sifted icing sugar and a few drops of vanilla extract before whipping.
If you do use fresh cream, you'll need to keep your cake in the fridge and eat it within 1-2 days.
Can I add extra chocolate to this recipe?
The quantities of cocoa and chocolate in the sponge and buttercream have been carefully tested, so I wouldn't recommend changing those.
However, you could add extra chocolate to the final Swiss roll in the form of a decadent chocolate ganache coating. Have a look at my caterpillar cake recipe to see how to do this.
How should I store this chocolate Swiss roll?
Any leftover chocolate Swiss roll should be transferred to a sealed container and placed somewhere cool, such as a pantry or cupboard, or in the fridge.
It's important that the container is airtight as the sponge can easily dry out, and it's important that the storage area is cool as there is fresh butter in this recipe.
How long does this chocolate Swiss roll keep?
If properly stored in a sealed container in a cool, shaded place or in the fridge, your cake should keep for 3-5 days.
In the freezer, leftover slices will keep for up to 3 months.
Can I leave chocolate Swiss roll out on the counter?
This cake is fine to have out to serve, but it's important to otherwise keep it in a sealed container so that it doesn't dry out and somewhere cool so that it doesn't go off too quickly.
Can I make chocolate Swiss roll ahead?
The sponge needs to be filled soon after baking, but you could make the buttercream the night before, if you like. Just whip and then pop in a bowl, cover well and place in the fridge.
The buttercream may set up and become hard, so you'll need to re-whisk to loosen it back up until you have a spreadable consistency.
Can I keep chocolate Swiss roll in the refrigerator?
Yes, you can keep this cake in the fridge if you like. Make sure it's in a sealed container, and I recommend getting it out half an hour before you serve as it tastes better at room temperature.
Can I freeze chocolate Swiss roll?
Yes, this chocolate Swiss roll actually freezes surprisingly well.
The sooner you freeze it, the better to keep it at its best. You can either pop the whole Swiss roll into a sealed container and freeze, or you can slice it up first, allowing you to just take what you need.
If you do decide to freeze in slices, it's a good idea to layer a piece of parchment paper between the slices so that they don't stick together. This also makes it easier to just get slices out as you need them. They will keep in the freezer for up to 3 months.
What is the best way to defrost chocolate Swiss roll?
Transfer your Swiss roll still in its container from the freezer to the fridge and allow to defrost overnight.
Alternatively, if you're just defrosting a couple of slices, transfer them to a fresh container in the fridge overnight, resealing the remaining frozen chocolate Swiss roll to immediately return to the freezer.
Can I turn this recipe in mini chocolate Swiss rolls?
In theory, yes, you could turn this recipe into smaller Swiss rolls, just be aware that the smaller you go, the trickier it will be to achieve a rolled shape.
I think making four smaller rolls should probably work. Be sure to cut the sponge carefully into four and roll each one up as directed while still warm. Let me know how you get on!
Can I make chocolate Swiss roll in a stand mixer such as a KitchenAid or Kenwood Mixer?
You can use a balloon whisk attachment on your stand mixer to whisk the eggs and sugar together until you have a lovely thick, creamy mixture that's significantly increased in volume. Be sure to fold the flour and cocoa in by hand, though, as the stand mixer would knock most of the air out of the eggs.
You could make the buttercream entirely in your stand mixer, if you like. You can use the balloon whisk or paddle attachment. Just be sure to start slow so that you don't end up lost in an icing sugar cloud!
Can I make chocolate Swiss roll with a food processor?
A food processor with blade attachment wouldn't be suitable for this recipe as it wouldn't be able to whisk adequate amounts of air into the sponge or the buttercream.
How can I make sure my chocolate Swiss roll sponge is perfectly cooked?
Your sponge should cook quite quickly as it is filled with air and spread over a large area. After 8 minutes, it should look set and dry across the top but not stiff or cracked. The edges may look slightly more cooked than the centre, this is fine as long as it's cooked all the way across.
Pressing your finger into the centre should find a just firm sponge.
How can I make sure the chocolate sponge is perfectly cooked?
Your chocolate sponge should be perfectly done if you cook it for 8 minutes in a preheated oven 200C (180C fan). However, some ovens are a bit temperemental and can run a little hot or cold, so keep an eye on your spong from about 5 minutes until it looks set all the way across.
When touched with your finger, it should feel just firm. If it still feels wet in the middle, it needs longer.
Why did my sponge come out really thin and dense?
A flat sponge is usually down to a loss of air, which can happen during prep or by leaving the mixture sitting for too long.
When you start to make your sponge, make sure to whip the eggs and sugar until they're really pale, thick and noticeably increased in volume. This takes about 2 minutes with an electric whisk on full speed.
Don't skip sifting the flour and cocoa. Cocoa has a tendency to clump and since you'll need to fold them in very gently with a silicon spatula, it will be very difficult to get rid of dense lumps once they're added to the batter.
Don't over mix the batter once the flour and cocoa are added. Just slide your silicone spatula down the side of the bowl to the bottom, lift and turn over. This will gently bring your mixture together in a few turns. As soon as you have an even chocolate shade, stop mixing.
Don't leave your batter sitting out as it will lose more air over time. Pour it gently into the lined tin, spread carefully, just enough to ease to the edges and level off and then get it straight into a preheated oven.
Why can't I roll my sponge? Why did my sponge crack when rolled?
The high egg content in the sponge gives it a lovely flexible texture that's perfect for rolling. Make sure you got all the quantities right and read the answer above regarding properly handling your batter.
Assuming quantities and methods were correct, it could be that you baked your sponge for too long. Remember, the recipe calls for just 8 minutes of baking to bring the sponge to a set state. It doesn't need to be as firm as, say, a cooked Victoria sponge.
Some ovens run too hot, so if that's the case with yours, 8 minutes might have proved too long. Get an oven thermometer so that you can see what your oven is doing during cooking.
The other essential part of the method to ensure you can roll your sponge is to do it first when the sponge it hot. It might seem weird to handle a hot cake as with standard sponge, it's really important to let it cool completely before disturbing, but not so with Swiss roll.
You want to train the sponge to hold a rolled up shape before it cools, so that once you unroll the cooled sponge and fill with buttercream, it rolls back up perfectly. Be sure to sit the sponge on baking paper dusted with cocoa and icing sugar and place a tea towel on top before rolling the paper, hot sponge and tea towel up together. You can prop a weight such as a mug behind the roll, if you wish to stop it unrolling during cooling.
How can I add/change the flavours in this Swiss roll?
You could try adding additional flavours to the buttercream, if you like. Adding a little instant coffee powder to the icing sugar before whipping would result in a lovely coffee buttercream that would complement the chocolate sponge well.
You could also try adding a drop or two of peppermint extract to the buttercream for a mint chocolate dessert.
What is the origin of this recipe?
You'd be forgiven for thinking the "Swiss roll" must come from Switzerland, but it's actually thought to have originated from Central Europe, with some records suggesting it was created in Austria in the nineteenth century.
Print this recipe for chocolate swiss roll
Chocolate Swiss roll
Ingredients
For the sponge
- 3 medium free range eggs
- 100 g (3.5 oz) white caster sugar (superfine)
- 100 g (3.5 oz) white self raising flour (self rising flour)
- 2 tbsp cocoa powder (dutch processed)
To dust
- 1 tbsp cocoa powder (dutch processed)
- 1 tbsp icing sugar (powdered sugar)
For the filling
- 100 g (3.5 oz) slightly salted butter
- 175 g (6.2 oz) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 50 g (1.8 oz) dark chocolate (bittersweet) melted
To serve
- 1 tbsp cocoa powder (dutch processed)
Instructions
Make the sponge
- Line the Swiss roll tray with baking paper and preheat the oven to 200C (180C fan).
- Put the eggs and caster sugar in a large mixing bowl. Whisk until thick, pale and considerably increased in volume.
- Sift in the flour and cocoa. Fold through gently with a silicon spatula.
- Tip the mixture into the lined tin and gently level off.
- Bake for 8 minutes until just firm.
Shape the Swiss roll
- Lay a rectangle of baking paper out on your counter. Sift the cocoa and icing sugar all over the paper.
- Turn the hot Swiss roll sponge out onto the baking paper. Carefully peel off the paper backing.
- Lay a clean teatowel on top of the Swiss roll sponge, then carefully roll the sponge up with the tea towel and baking paper. Leave rolled up to cool completely.
Make the frosting
- You can make the frosting while the sponge is cooling. Melt the dark chocolate and set aside to cool.
- Put the icing sugar, butter, vanilla and milk in a mixing bowl. Whisk together until pale, smooth and considerably increased in volume.
- Add the cooled dark chocolate and whisk again to a smooth chocolate frosting.
Fill the Swiss roll
- Carefully unroll the totally cooled sponge.
- Spoon the frosting on top and spread to the edges.
- Roll back up, this time without taking the baking paper with it.
- Transfer to a serving board or plate, dust all over with cocoa and serve.
Video
Notes
Nutrition
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Nic | Nic's Adventures & Bakes says
Thanks for sharing, this cake looks lovely :)