Soft and fluffy chocolate sponge cake with light chocolate whipped cream. This chocolate swiss roll cake is the perfect level of light chocolate sweetness.
I've posted a couple of swiss roll recipes on my blog now, but I still haven't posted the best flavour... chocolate! When it comes to chocolate desserts you usually think of rich and indulgent cakes and brownies, but chocolate desserts can be light and refreshing too! This roll cake is a Asian bakery classic, fluffy, chocolatey and not too sweet.
What is a Swiss roll?
A swiss roll is essentially a light sponge cake filled with cream. Every country has their own version, each taking on a different name; from roulade, jelly roll, cream roll, roll cake, etc. However, each kind has their own characteristics, whether that be a buttercream, jam or chocolate filling.
I grew up eating roll cakes from Asian bakeries. These are a lot lighter in texture and filled with a fluffy whipped cream filling. This chocolate swiss roll cake is my take on the classic.
Other Swiss roll recipes
I've got a couple other roll cake recipes on this blog that you'll love if you are a fan of this recipe.
This milk tea roll cake blog post contains a guide on how to create the perfect swiss roll cake, along with the answers to all the frequently asked roll cake questions. If you're still having trouble with your roll cakes after reading through this blog post check this recipe out.
I've also got a Filipino classic, the Ube roll cake. Ube is a commonly used ingredient in Filipino desserts, a purple root vegetable with a sweet, vanilla-like flavour. Ube is perfect in cakes so If you want to try something new hit this recipe up!
Adjusting the chocolate level
Everybody likes a different level of chocolate intensity. The original roll cake recipe has a light chocolate flavour, however you are able to increase the cocoa powder in the filling for a richer chocolate taste.
Keep in mind that extra cocoa powder will cause the whipped cream to thicken. Therefore, the more cocoa powder you add the less you have to whip the cream.
The current recipe uses 1 tablespoon cocoa powder in the cream filling, but feel free to increase the amount to up to 3 tablespoons.
How to roll your swiss roll perfectly
I've mentioned this a couple of times in my previous roll cake recipes, but the most important step to creating the perfect cake roll is rolling the cake base when warm. By rolling the cake up while it is still warm it sets the final cake roll shape. This prevents the cake from cracking during the rolling process.
That being said, while rolling the cake up when warm helps set the final shape, it will make the cake more difficult to fill. As the cake will be set in a slightly rolled shape if you try and flatten the cake is will crack. Hold the cake in it's slightly rolled up position while you spread the chocolate whipped cream over the inside of the roll. Then carefully roll it up into the perfect shape!
Let's Get Baking
If you love chocolate and cake you can't go wrong with this!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!Print
Chocolate Roll Cake
Chocolate sponge cake with light chocolate whipped cream. This chocolate swiss roll cake is the perfect level of light chocolate sweetness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 roll cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian
- 35g White sugar (I) (2 tbsp)
- 15g Cocoa powder (2 tbsp)
- 75g Cake flour (¾ cup)
- 45g Milk (3 tbsp)
- 50g Vegetable oil (3 tbsp 1 tsp)
- 4 Egg yolks
- 4 Egg whites
- 50g White sugar (II) (¼ cup)
Chocolate Whipped Cream
- 210ml Thickened/heavy cream (¾ cup 2 tbsp)
- 8g Cocoa powder (1 tbsp)
- 50g White sugar (¼ cup)
- Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
- Heat the milk and oil in a small saucepan until steaming
- Meanwhile, in a medium sized bowl whisk the egg yolks and sugar (I) together
- Slowly add the hot milk to the egg yolk mixture and whisk
- Sift the cocoa powder and cake flour into the milk/yolk mix and whisk until combined
- In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
- Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
- Pour into the lined cake tin and bake for 25 minutes
- Remove from the oven and invert onto a sheet of baking paper
- Remove the baking paper and replace with a clean kitchen towel
- Flip the cake so the towel is on the bottom and the baking paper is ontop
- Roll the cake from one short end to the other, place seam side down and allow to cool completely
- In a medium sized bowl combine the cream and sugar.
- Sift in the cocoa powder
- Whip the thickened/heavy cream to medium-stiff peaks and set aside until the cake is ready to fill
- Unroll the cake, then remove the baking paper and kitchen towel
- Spread the cream evenly over the cake, then roll following the curl of the cake
- Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
- Remove, dust with cocoa powder and serve
Keywords: roll cake, swiss roll, chocolate roll, chocolate cake, chocolate cream, whipped cream, roulade, yule log