Chocolate Swiss Roll with Chocolate Filling and chocolate glaze, the ultimate dessert for all the chocoholics out there. The chocolate sponge is light and moist, while the chocolate filling is rich and luscious. The glaze gives it a nice shine, and extra richness, making it a decadent dessert for any party or celebration.
An impressive dessert is all we need for any occasion. But honestly, who has time to waste baking complicated desserts that might end up being a complete disaster?
Not to worry, this chocolate cake roll or chocolate roulade is the ultimate dessert for all the chocoholics out there. Super easy to make, and so delicious, you better grab a slice before it's gone.
Is an easy-peasy one that can't possibly go wrong, it's in the oven in less than 15 minutes, and the chocolate filling and glaze are ready in no time, just a bit of patience is needed for everything to cool down.
But that's pretty much it. Some good-quality cocoa powder, some nice milk chocolate (or dark, it's entirely up to you), and the rest of the ingredients can always be found in the kitchen, l'm sure. Christmas, New Year, Easter, Valentine's Day, birthday celebrations? Chocolate Swiss Cake Rolls all the way.
- Ingredients needed to make the chocolate sponge
- Step-by-step photos and instructions to make the sponge
- Expert tips
- Ingredients needed to make the chocolate filling
- Step-by-step photos and instructions to make the chocolate filling
- Ingredients needed to make chocolate glaze
- Step-by-step photos and instructions to make the glaze
- How to assemble the chocolate swiss roll.
- Other cake roll recipes
- Chocolate Swiss Roll with Chocolate Filling
Ingredients needed to make the chocolate sponge
- eggs - make sure they are at room temperature
- flour - I used self-raising flour
- salt - just a pinch is all we need to get a beautiful sponge
- oil - use an odourless oil like vegetable or sunflower oil
- cocoa powder
- sugar - I used caster sugar, granulated also ok
- vanilla extract
Step-by-step photos and instructions to make the sponge
We need to get the sponge ready first. It's super easy to make, nothing complicated. Just make sure all the ingredients are at room temperature before whipping it up.
- use an electric mixer or a kitchen aid to beat the egg whites with a pinch of salt until they form soft peaks
- add the sugar and continue to beat until you get a shiny, meringue-like consistency
- add the egg yolks, and beat well
- then add the flour, oil, cocoa powder and vanilla extract
- grease and flour a rectangle baking tray spread the batter evenly and bake for about 10 minutes
NOTE! You have to be careful with the baking time, if you leave the sponge for too long, it will harden and you won't be able to roll it without breaking it.
Every oven is different, so l would start checking on it after 10 minutes to be on the safe side. I guess you can still try and roll it even if it breaks a bit, but it won't look as nice though.
Once the sponge comes out of the oven, leave it to cool down for 5 minutes, then gently roll the sponge, and wrap it up in a clean kitchen towel while it's still warm. If you roll the sponge when it's already cool, again, it might break and not look as nice.
Ingredients needed to make the chocolate filling
- butter - I used unsalted
- chocolate - I opted for dark chocolate, but milk chocolate also works
- double cream - or heavy cream
Step-by-step photos and instructions to make the chocolate filling
- pour the double cream in a pan set over a low to medium heat
- break the chocolate into pieces, and add them to the pan
- stir gently so the chocolate can melt, then add the butter and stir again for it to melt and the chocolate filling to become smooth
- remove from the heat and leave it to cool down
Ingredients needed to make chocolate glaze
- icing sugar - or confectioners' sugar, make sure it's well sifted to avoid lumps in the glaze
- boiled water
- cocoa powder - sifted
- oil - it's what gives the glaze that lovely shine
Step-by-step photos and instructions to make the glaze
- in a large bowl, add all the ingredients
- whisk well to get a smooth glaze
- leave it to cool down completely
How to assemble the chocolate swiss roll.
Unroll the sponge, spread the filling evenly, then roll again. Drizzle the glaze all over, and chill in the fridge for at least 1-2 hours. As with any other chocolate dessert, refrigerating it is a must. The cake will taste so much better once it's cool, plus you can slice it a lot easier.
And there you have, a beautiful dessert to impress all your guests. If you are in for more chocolate treats, how about some Sheet Chocolate Cake with Nutella Filling?
Chocolate desserts are particularly delicious for Valentine's Day, and you have a lovely list of treats to impress your loves one with here: Luscious Chocolate Desserts for Valentine's Day.
Chocolate is also particularly delicious at Easter when there is lots of chocolate around, and this chocolate swiss roll with chocolate filling would be so good for this occasion too. Do give it a go!
Other cake roll recipes
If you’ve liked my CHOCOLATE SWISS ROLL WITH CHOCOLATE FILLING or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Chocolate Swiss Roll with Chocolate Filling
For the sponge:
- 5 eggs
- a pinch of salt
- 5 tablespoon caster sugar
- 5 tablespoon self-raising flour
- 1 tablespoon cocoa powder
- 5 tablespoon sunflower oil
- ½ teaspoon vanilla extract
For the chocolate filling
- 200 g dark or milk chocolate
- 100 ml double cream
- 50 g unsalted butter
For the glaze:
- 100 g icing or powder sugar
- 3 tablespoon cocoa powder
- 4 tablespoon boiling water
- 2 tablespoon sunflower oil
- Preheat the oven to 180 degrees Celsius / 350 Fahrenheit.
- Separate the egg whites from the yolks, and using an electric mixter, beat the whites with the pinch of salt until it forms soft peaks
- Add the caster sugar and continue to beat until it forms stiff peaks and it’s has a shiny meringue-like consistency.
- Add the egg yolks one by one and mix well.
- No need to use a mixer from now on, a silicone spatula would do just fine.
- In go the flour, oil, cocoa powder, baking powder and vanilla extract.
- Fold in the ingredients gently, making sure the batter is smooth and lump free.
- Line a rectangle baking tray with non-stick baking paper and spread the batter evenly.
- Bake for about 12 minutes until the sponge is well risen.
- Remove the sponge from the oven, and leave it to cool for 5 minutes.
- Carefully roll it into a sausage, and cover it with a clean tea towel, then leave it to cool completely.
To make the filling
- Pour the double cream in a pan and place on a low heat.
- Break the chocolate into pieces and add them to the pan.
- Stir gently so that the chocolate can melt, then remove from the heat, mix in the butter and leave to cool completely.
To make the glaze
- For the chocolate glaze, combine all ingredients together, then leave to cool.
- Spread the chocolate cream over the sponge, leaving about 1-2 cm around the edges, then carefully roll into a big sausage.
- Pour the chocolate glaze over, then refrigerate for at least 3-4 hours before slicing.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- You have to be careful with the baking time, if you leave the sponge for too long, it will harden and you won't be able to roll it without breaking it.
- Every oven is different, so l would start checking on it after 10 minutes to be on the safe side. I guess you can still try and roll it even if it breaks a bit, but it won't look as nice though.
- Once the sponge comes out of the oven, leave it to cool down for 5 minutes, then gently roll the sponge, and wrap it up in a clean kitchen towel while it's still warm. If you roll the sponge when it's already cool, again, it might break and not look as nice.