This soft and irresistible Chocolate Swiss Roll Cake is rich in chocolate flavor, filled fluffy Chantilly cream and covered in glossy chocolate glaze!

Chocolate Swiss Roll Cake - swiss roll sitting on a baking tray covered in sauce



Chocolate Swiss Roll
▢1/2 cup (75 g) all-purpose flour
▢2 tbsp cocoa powder + extra for dusting
▢1 tsp baking powder
▢1/2 tsp salt
▢1 tsp instant coffee powder
▢4 large eggs divided
▢2/3 cup (140 g) caster/superfine sugar (see notes)
▢1/4 cup (55 g) unsalted butter melted

Chantilly Cream
▢1 cup (250 ml) heavy cream cold (see notes)
▢1/4 cup (50 g) powdered sugar sifted (see notes)
▢1 tbsp vanilla bean paste or vanilla extract see notes
▢1 cup (250 g) mascarpone cold

Chocolate Sauce
▢2 cups (400 g) dark chocolate (see notes)
▢1/4 cup (60 g) unsalted butter
▢1 tbsp brown sugar see notes
▢1 cup (250 ml) heavy cream (see notes)


Chocolate Swiss Roll
Preheat a fan-forced oven to 175C/350F. Spray a 13×18-inch/33x45cm baking tray (half sheet baking tray) with oil spray and line the bottom with baking paper. Set aside.
To a medium sized mixing bowl, sieve together the flour, cocoa powder, baking powder and salt. Add the instant coffee powder and whisk to combine. Set aside.

To a separate large mixing bowl, add the egg whites and beat on medium speed using an electric hand mixer until you reach soft peaks, about 1 minute. Begin slowly adding 1/3 cup (70g) of the caster sugar, about 1 tbsp at a time, while the mixer is on high speed. The mixture will thicken and become glossy. Continue beating for 2-3 minutes. Set aside.

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