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Chocolate Swiss Roll

  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x


This Chocolate Swiss Roll is undoubtedly an excellent reward for any chocolate lover. It is rich and chocolatey. A decadent dessert, indeed.



For the sponge cake:

1/2 cup flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup sugar

1/2 teaspoon instant coffee

2 tablespoons oil

For the filling:

5 ounces chocolate (semisweet)

1/2 cup whipping cream

1 cup whipped cream (chilled)

For decorating:

Cocoa powder (for dusting)

1-ounce semisweet chocolate

2 tablespoons whipping cream


Preparing the cake:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Butter a baking tray (12X16 inch) and line with parchment paper.
  3. Combine flour, cocoa powder, baking powder, and salt in a bowl and then set aside.
  4. Put the eggs and sugar in a large bowl and beat with an electric mixer until foamy. Add oil and mix well. Pour in instant coffee and slowly add the flour mixture.
  5. Pour the batter into the buttered baking tray and spread evenly.
  6. Bake for about 12 to 15 minutes.
  7. Flip the cake over a parchment paper.
  8. Roll with the parchment paper inside and let cool completely.

Making the filling:

  1. Put the chocolate and cream in a bowl (heatproof) and place over a pan with simmering water. Melt.
  2. Whip cream in a separate bowl until stiff peak forms. Combine with the melted chocolate.
  3. Unroll the cake and spread the chocolate filling over it.
  4. Roll the cake with the filling and refrigerate for at least an hour before serving.


To make the cake more presentable, dust with cocoa powder.


  • To know if the cake is done, insert a toothpick in the middle. If it comes out clean, then that means that the cake is baked.
  • Before flipping the cake over a parchment paper, it is highly recommended that you sprinkle with cocoa powder. This should help prevent the cake from sticking to the paper.
  • It is crucial that you roll the cake while it is still hot. Otherwise, it will crack.
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