The Best Chocolate Swiss Roll Recipe for Sweet Indulgence

Sweet dreams come alive with this decadent chocolate swiss roll that promises pure indulgence.

Layers of rich, velvety cake wrap around a cloud-like cream filling.

Delicate and light, each slice melts seamlessly on your tongue.

Chocolate lovers will fall head over heels for this elegant dessert.

Mastering this recipe feels like unlocking a secret culinary treasure.

Whispers of cocoa and gentle sweetness dance through every tender bite.

You won’t be able to resist cutting another slice of this irresistible treat.

What Makes Mary Berry Chocolate Swiss Roll A Favorite

• Quick Chocolate Delight: This Swiss roll offers a speedy dessert solution for chocolate lovers who want a sophisticated treat without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Perfect for family gatherings, afternoon tea, or impromptu dessert cravings, this recipe appeals to all ages with its classic chocolate and cream combination.
• Simple Baking Adventure: Designed for both novice and experienced bakers, the recipe requires minimal ingredients and basic baking skills, making it an accessible and enjoyable culinary experience.
• Elegant Presentation: The beautifully rolled sponge with creamy filling creates an impressive dessert that looks professionally made, yet can be prepared with minimal technical expertise.

Ingredients Needed For Mary Berry Chocolate Swiss Roll

• Eggs: Fresh eggs provide structure and help the cake rise.
• Sugar: Sweetens the cake and helps create a light, airy texture.
• Cocoa Powder: Gives the cake its rich chocolate flavor and dark color.
• Flour: Provides the cake's basic structure and helps bind the ingredients.

• Heavy Cream: Creates a smooth, rich filling for the Swiss roll.
• Vanilla: Adds a classic sweet flavor to the cream filling.
• Icing Sugar: Sweetens the cream and helps stabilize the whipped cream.

• Parchment Paper, Towel, Icing Sugar: Help with baking, rolling, and finishing the Swiss roll.

Steps To Prepare Mary Berry Chocolate Swiss Roll

Step 1: Warm Up the Oven

Crank your oven to a toasty 220°C (425°F). Grab a Swiss roll tin and line it completely with parchment paper, making sure every corner is covered.

Step 2: Create Fluffy Chocolate Batter

Grab your electric mixer and whip eggs and sugar together until they transform into a pale, thick, and dreamy mixture. Gently fold in cocoa powder and flour, blending carefully to keep all that beautiful air you’ve whipped into the eggs.

Step 3: Bake to Perfection

Pour the chocolatey batter into your prepared tin, spreading it evenly. Slide the tin into the hot oven and bake for 9-10 minutes. The cake should look set and spring back when lightly touched.

Step 4: Roll While Warm

Immediately after removing from the oven, flip the cake onto a towel generously dusted with sugar. Carefully roll the cake with the towel, starting from the short end. This helps the cake keep its shape and prevents cracking.

Step 5: Prepare Dreamy Filling

Whip heavy cream with vanilla and powdered sugar until it forms soft, billowy peaks. The filling should be light and airy, ready to complement the chocolate sponge.

Step 6: Assemble the Swiss Roll

Gently unroll the cooled cake. Spread the whipped cream evenly across the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the towel.

Step 7: Final Touch

Transfer your Swiss roll to a serving plate. Dust the top generously with powdered sugar, creating a beautiful snow-like finish. Slice into elegant rounds and serve immediately.

Tips To Nail Mary Berry Chocolate Swiss Roll

• Sift Smoothly: Use a fine-mesh sieve when adding cocoa and flour to prevent lumps and ensure a silky, even texture in your sponge cake.
• Roll Right Away: Roll the cake while it's still warm to prevent cracking and help it maintain a perfect spiral shape when filled with cream.
• Cream Consistency Matters: Whip cream until soft peaks form for a light, airy filling that spreads easily without weighing down the delicate sponge.
• Sugar Sprinkle Technique: Dust icing sugar through a fine strainer for an even, light coating that looks professionally finished and adds a touch of sweetness.
• Cooling Trick: Let the rolled cake cool completely before slicing to help it hold its shape and prevent the cream from oozing out.

Tasty Twists On Mary Berry Chocolate Swiss Roll

• Gluten-Free Chocolate Swiss Roll: Replace wheat flour with almond or rice flour for a celiac-friendly version.
• Vegan Swiss Roll: Substitute eggs with aquafaba or flax eggs, and use coconut cream instead of dairy cream.
• Low-Sugar Chocolate Roll: Use stevia or monk fruit sweetener in place of sugar, and opt for sugar-free cocoa powder.
• Dairy-Free Chocolate Cream Filling: Create a filling using whipped coconut cream and vanilla extract for those with lactose intolerance.

What Pairs Well With Mary Berry Chocolate Swiss Roll

• Pair Creamy Mocha Delight: Serve the chocolate Swiss roll with a rich, smooth cappuccino that echoes the roll's chocolatey notes and complements its light, airy texture.
• Enhance Sweet Berry Contrast: Add a side of fresh raspberry coulis or mixed berry compote to cut through the roll's richness and provide a tangy, bright counterpoint.
• Match Velvety Wine Experience: Enjoy with a glass of late harvest Moscato or sweet dessert wine, whose subtle sweetness and light bubbles harmonize perfectly with the chocolate sponge and cream filling.
• Indulge Cold Creaminess: Top with a scoop of vanilla bean ice cream, creating a luxurious temperature and flavor contrast that elevates the entire dessert experience.

How To Store Mary Berry Chocolate Swiss Roll The Right Way

• Store the chocolate Swiss roll wrapped tightly in plastic wrap or aluminum foil for up to 3 days in an airtight container.
• Wrap the roll securely in plastic wrap, then in freezer-safe bag or foil. Freeze for up to 1 month without cream filling, or 2 weeks with cream.
• Transfer frozen roll to refrigerator and let thaw slowly for 4-6 hours before serving.
• Remove from refrigerator 30 minutes before serving to soften cream and bring roll to ideal serving temperature.

Common Questions On Mary Berry Chocolate Swiss Roll

• What are the key ingredients for a soft and fluffy Swiss roll?

The key ingredients are eggs, sugar, cocoa powder, and flour. Whisking eggs and sugar until pale and thick creates the light, airy texture that makes Swiss rolls so delicate and delicious.

• How do I prevent my Swiss roll from cracking when rolling?

Roll the sponge while it’s still warm and use a sugared towel to help prevent cracking. The warmth and sugar help the cake remain flexible and reduces the chances of breaking during the rolling process.

• Can I make this recipe ahead of time?

Yes, you can prepare the Swiss roll in advance. Once filled and rolled, wrap it tightly in plastic wrap and store in the refrigerator. This allows the flavors to meld and makes it easier to slice.

Chocolate Swiss Roll Recipe

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4.6 from 20 reviews

• Total Time: 19-20 mins
• Yield: 3 1x

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Description

Rich chocolate Swiss roll delights dessert enthusiasts with its elegant spiral of velvety chocolate cake and creamy filling. Delicate layers melt seamlessly, promising a luxurious experience that transports you to European pastry perfection.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 eggs
• 75g (2.6 ounces) golden caster sugar
• 60g (2.1 ounces) self-raising flour
• 3 tablespoons cocoa powder

Filling Ingredients:

• 200 milliliters (6.8 fluid ounces) double cream
• 50g (1.8 ounces) icing sugar

Flavoring:

• 12 teaspoons vanilla extract

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Instructions

1. Prepare the oven at 220°C and line a Swiss roll tin with parchment paper, ensuring complete coverage.
2. Vigorously whisk eggs and sugar until the mixture transforms into a pale, voluminous, and thick consistency, then gently fold in sifted cocoa powder and flour until evenly incorporated.
3. Bake the delicate sponge for 9-10 minutes, watching carefully to prevent overcooking and maintain a soft texture.
4. Immediately transfer the hot sponge onto a sugar-dusted kitchen towel and carefully roll the cake while still warm, allowing it to cool in a rolled shape and prevent cracking.
5. While the cake cools, whip cream with vanilla and icing sugar until it forms soft, billowy peaks with a smooth texture.
6. Gently unroll the cooled sponge cake, spreading the whipped cream evenly across the surface, leaving a small border around the edges.
7. Carefully roll the cake again, encasing the cream filling, and place seam-side down on a serving platter.
8. Dust the exterior with a light coating of icing sugar, creating an elegant finish.
9. Slice the Swiss roll into neat portions and serve at room temperature for optimal flavor and texture.

Notes

• Ensure eggs are at room temperature for maximum volume when whisking, creating a lighter, fluffier sponge.
• Use a clean kitchen towel dusted with powdered sugar to prevent sticking and help roll the cake smoothly while warm.
• Whip cream just until soft peaks form to avoid over-beating, which can make the filling grainy and less smooth.
• For a gluten-free version, substitute regular flour with almond flour or a gluten-free flour blend, maintaining the cake’s delicate texture.

• Prep Time: 10 mins
• Cook Time: 9-10 mins
• Category: Desserts
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 3
• Calories: 296 kcal
• Sugar: 24 g
• Sodium: 100 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 110 mg