Name: Chocolate Swiss Roll with Cream Filling & Ganache
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: Swiss
Ingredients: 3/4 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 4 large eggs; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1/3 cup milk of choice; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract (for filling); 1/2 cup dark chocolate chips; 1/4 cup full-fat coconut milk or heavy cream

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A Chocolate Swiss Roll with Cream Filling & Ganache is the kind of dessert I bring out when I want something both impressive and indulgent. It starts with a rich and moist chocolate sponge cake that’s rolled around a fluffy vanilla cream filling. I finish it with a glossy layer of smooth chocolate ganache. Every slice shows off elegant spirals, making it perfect for holidays, dinner parties, or just when I feel like treating myself.

Chocolate Swiss Roll with Cream Filling & Ganache

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge Cake:

¾ cup all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

4 large eggs

½ cup granulated sugar

¼ cup light brown sugar

⅓ cup milk of choice

1 teaspoon vanilla extract

For the Cream Filling:

1 cup heavy whipping cream

2 tablespoon powdered sugar

1 teaspoon vanilla extract

For the Chocolate Ganache:

½ cup dark chocolate chips

¼ cup full-fat coconut milk (or heavy cream)

Directions

I start by preheating the oven to 350°F (175°C) and lining a 10x15-inch jelly roll pan with parchment paper.

Then, I whisk together the flour, cocoa powder, baking powder, and salt in a mixing bowl.

In a separate large bowl, I beat the eggs with the granulated and brown sugar for about 3–4 minutes until they’re light and fluffy.

I stir in the milk and vanilla, then gently fold in the dry ingredients until just combined.

I pour the batter into the prepared pan, spread it evenly, and bake for 10–12 minutes, or until the cake springs back when touched.

Right out of the oven, I turn the cake onto a kitchen towel dusted with cocoa powder, peel off the parchment paper, and roll it up gently from the short side using the towel. I let it cool completely this way.

While it’s cooling, I beat the whipping cream, powdered sugar, and vanilla until stiff peaks form.

Once the cake is cool, I carefully unroll it, spread the cream filling evenly, and re-roll it without the towel.

I chill the rolled cake in the fridge for at least 30 minutes.

For the ganache, I heat the coconut milk (or cream) just to a simmer, pour it over the chocolate chips, let it sit a minute, then stir until smooth.

I pour the ganache over the chilled cake roll, spread it evenly, and refrigerate until it’s set before slicing.

Servings and timing

Servings: 8 slices

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 1 hour 15 minutes

Calories per serving: Approximately 290 kcal

Variations

I like to get creative with this recipe depending on who I’m serving. For a gluten-free version, I swap the flour with a 1:1 gluten-free blend. If I want to make it dairy-free, I use plant-based milk in the cake and coconut cream in the filling and ganache. Sometimes I’ll flavor the cream with a bit of espresso powder or swap the vanilla with peppermint extract for a holiday twist.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The cake stays moist, and the cream keeps its texture well. I don’t recommend freezing it because the cream can separate, but if I really need to, I freeze the unfilled sponge and assemble it later. There's no reheating needed—it’s perfect served chilled.

FAQs

How do I prevent the cake from cracking when rolling?

I roll the cake while it’s still warm using a towel dusted with cocoa powder. This helps it stay flexible and reduces the risk of cracks when I re-roll it after filling.

Can I make this Swiss roll ahead of time?

Yes, I often prepare the whole roll a day in advance. It actually tastes even better after chilling, as the flavors have more time to meld.

What can I use instead of heavy cream in the filling?

For a dairy-free option, I use full-fat coconut cream. I chill it first and whip it just like regular cream with a bit of powdered sugar and vanilla.

Can I use a different ganache topping?

Absolutely. I sometimes use white chocolate ganache or even a dusting of cocoa powder if I want something lighter. The recipe is very adaptable.

Why does my sponge cake turn out dry?

This usually happens if it’s overbaked. I always check it early and take it out as soon as it springs back when lightly pressed. I also make sure not to overmix the batter.

Conclusion

This Chocolate Swiss Roll with Cream Filling & Ganache is a showstopper dessert that’s easier than it looks. I love how it balances a rich chocolate flavor with a light and airy cream center, finished with a glossy ganache that ties everything together. Whether I serve it at a celebration or enjoy it with a quiet cup of coffee, it always brings smiles to the table.

Recipe:

Chocolate Swiss Roll with Cream Filling & Ganache

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

A rich and moist Chocolate Swiss Roll filled with fluffy vanilla cream and topped with a glossy chocolate ganache. Elegant, indulgent, and perfect for special occasions or a luxurious treat.

Instructions

Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, beat the eggs with the granulated and brown sugar for 3–4 minutes until light and fluffy.
Stir in the milk and vanilla extract, then gently fold in the dry ingredients until just combined.
Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until the cake springs back when touched.
Immediately turn the cake onto a kitchen towel dusted with cocoa powder, peel off the parchment paper, and roll it up gently from the short side using the towel. Let cool completely.
While the cake cools, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Carefully unroll the cooled cake, spread the cream filling evenly, and re-roll without the towel.
Chill the rolled cake in the refrigerator for at least 30 minutes.
To make the ganache, heat the coconut milk or heavy cream to a simmer, pour over the chocolate chips, let sit for a minute, then stir until smooth.
Pour the ganache over the chilled cake roll, spread evenly, and refrigerate until set.
Slice and serve chilled.