Ah! You’re asking about a Swiss chocolate cake—often referring to a Swiss-style chocolate sponge cake, light, airy, and perfect for layering or rolling. Here’s a classic recipe for a Swiss Chocolate Roll Cake (also called Swiss Roll):
Ingredients
For the sponge:
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (60 g) all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
For the filling (chocolate whipped cream):
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
Optional topping:
- Powdered sugar for dusting or melted chocolate drizzle
Instructions
- Preheat oven:
Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper. - Make the sponge:
- In a bowl, whisk egg yolks with 1/2 cup sugar and vanilla until pale and creamy.
- In another bowl, beat egg whites with 1/4 cup sugar until stiff peaks form.
- Gently fold egg yolk mixture into the egg whites.
- Sift cocoa and flour over the mixture and fold in gently until just combined.
- Bake the sponge:
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10–12 minutes, until the cake springs back when lightly pressed.
- Roll the cake:
- While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper. Roll the cake gently with the towel from a short edge. Let cool completely.
- Prepare the filling:
- Beat heavy cream with powdered sugar and cocoa until stiff peaks form.
- Assemble the Swiss roll:
- Carefully unroll the cooled cake. Spread the chocolate whipped cream evenly.
- Roll the cake back up tightly (without the towel).
- Chill for 30 minutes to set.
- Serve:
- Dust with powdered sugar or drizzle with melted chocolate. Slice and enjoy!
💡 Tips:
- Handle the sponge gently—it’s delicate and can crack if forced.
- For extra flavor, add a teaspoon of espresso powder to the cocoa.
- You can also add chocolate shavings or fresh berries inside the filling.
If you want, I can also give a classic Swiss chocolate layer cake version (multi-layer, very moist and rich), not a roll—perfect for birthdays or special occasions.
Do you want me to do that?
