Chocolate Swiss Roll Cake

Chocolate Swiss Roll Cake (Chocolate Roll Cake)

Ingredients

Chocolate Sponge Cake

• 4 large eggs

• ½ cup (100 g) sugar

• ¼ cup (30 g) cocoa powder

• ½ cup (60 g) all-purpose flour

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

Cream Filling

• 1 cup (240 ml) whipping cream, cold

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

Chocolate Glaze

• 120 g dark chocolate

• ½ cup (120 ml) heavy cream

Instructions

1. Prepare the Cake

• Preheat oven to 180°C (350°F).

• Line a rectangular tray with parchment paper.

• Beat eggs with sugar until light and fluffy.

• Add vanilla.

• Sift flour, cocoa, baking powder, and salt together.

• Gently fold dry ingredients into the egg mixture.

• Pour batter into tray and spread evenly.

• Bake for 10–12 minutes.

2. Roll the Cake

• While warm, turn cake onto a clean towel.

• Roll it gently with the towel and let cool.

3. Make the Filling

• Whip cream with powdered sugar and vanilla until fluffy.

4. Assemble

• Unroll cake carefully.

• Spread cream evenly.

• Roll back tightly.

5. Chocolate Glaze

• Heat cream, pour over chocolate.

• Stir until smooth.

• Pour over roll cake.

6. Decorate

• Drizzle with white chocolate lines if desired.

Tips

✔ Keep cake thin for perfect rolling

✔ Roll while warm to avoid cracks

✔ Chill before slicing