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Chocolate Swiss Roll Cake

A delightful dessert that combines rich chocolate flavors with a light, airy texture, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/4 cup powdered sugar For dusting the towel
  • 1/2 cup granulated sugar Essential for sweetness and structure
  • 1/3 cup granulated sugar Used for egg yolks
  • 4 pcs eggs (separated) Creates moisture and richness
  • 1/2 cup all-purpose flour Base that holds everything together
  • 1/3 cup cocoa Intensifies the chocolate flavor
  • 1 teaspoon vanilla Enhances the flavor
  • 1/2 teaspoon baking powder Provides lift during baking
  • 1/4 teaspoon baking soda Enhances fluffiness
  • 1/8 teaspoon salt Brings flavors alive
  • 1/3 cup water Adds moisture to the batter
For the Filling
  • 6 tablespoons butter (softened) Enriches the filling
  • 1 1/2 cups powdered sugar For the fluffy filling
  • 1 teaspoon vanilla Flavor for filling
  • 7 oz marshmallow fluff Adds creaminess and sweetness
  • 1 tablespoon milk (if needed) Adjusts consistency of the filling
For the Frosting
  • 1/4 cup butter For making the frosting
  • 1 1/4 cups dark chocolate chips Creates a glossy coating
  • 2 tablespoons cocoa powder Intensifies the chocolate experience
  • 1/4 cup milk Brings frosting to right consistency
  • 1 1/4 cups powdered sugar Sweetens the frosting
  • 1 teaspoon vanilla Flavor unity throughout the cake

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with foil and grease the foil.
  2. Dust a clean kitchen towel with 1/4 cup of powdered sugar and set aside.
Make the Cake
  1. In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of granulated sugar and beat to stiff peaks.
  2. In a separate bowl, beat egg yolks with 1 teaspoon of vanilla for about 3 minutes, then gradually add 1/3 cup of granulated sugar and mix for an additional 2 minutes.
  3. Whisk together flour, cocoa, baking powder, baking soda, and salt in another bowl. Gradually blend into the egg yolk mixture, alternating with water until just combined.
  4. Carefully fold the chocolate mixture into the beaten egg whites, maintaining airiness. Spread evenly into the prepared pan.
  5. Bake for 12 to 15 minutes until the top springs back lightly when touched. Loosen edges and invert the cake onto the prepared towel, peeling off the foil.
  6. While warm, roll the cake up with the towel from the narrow end. Set it on a wire rack to cool completely.
Make the Filling
  1. Mix softened butter, powdered sugar, and vanilla until well combined. Add marshmallow fluff and whip for about 1 minute. Add milk if needed for consistency.
Assemble the Cake
  1. Once cooled, unroll the cake gently. Spread the filling evenly across the surface and roll it up again without the towel. Wrap in plastic wrap and refrigerate for 2-3 hours.
Make the Frosting
  1. Melt butter, dark chocolate chips, cocoa powder, and milk in a small pot over low heat. Stir in powdered sugar and vanilla once melted and smooth.
Frost and Serve
  1. Remove the cake from the fridge, unwrap it, and place it on a cooling rack with foil underneath. Pour warm frosting over the cake, spreading it as needed.
  2. Chill the frosted cake for another 20-30 minutes until the chocolate coating sets.
  3. Once set, slice into pieces and serve.

Notes

Using room-temperature eggs helps them whip better. Be gentle when folding in the egg whites. Custom flavors can include hints of orange or mint extract. Decorate with chocolate shavings or berries for a beautiful finish.