Double Chocolate Swiss Roll Cake

Fluffy chocolate sponge cake on the outside and sweet chocolate whipped cream on the inside. This double chocolate roll cake is easy to make and perfect for chocolate lovers!

LIKE THIS RECIPE? TRY THIS MATCHA WHITE CHOCOLATE SWISS ROLL, MATCHA CHEESECAKE WITH OREO CRUST, OR THIS S’MORES BLACKOUT BROWNIES.

I can’t believe that it’s May already, and Mother’s Day is in 3 days.. WHAT?! When I was younger, I was told that time flies much faster once you turn 30. Now I am 30, I can really feel the difference! I am constantly reminding myself to cherish every moment and spend as much time as I can with my loved ones. Sadly, I haven’t not been able to see my family due to the pandemic and travel restrictions. I miss them SO MUCH!

To celebrate Mother’s Day, I want to share my mom’s favorite dessert with you guys. This Chocolate Swiss Roll is soft, spongy, fluffy, and filled with chocolate cream. Each bite is like an explosion of sweet chocolate bomb. The assembly process may look intimidating at first, but if you follow my step-by-step pictures, the cake should come together nicely!

INGREDIENTS FOR CHOCOLATE ROLL CAKE:

Using a scale is recommended for more accurate measurements.

• 60 ml milk (1/4 cup)
• 30 g vegetable oil (2 tbsp)
• 4 large egg yolks
• 4 large egg whites
• 70 g cake flour (1/2 cup + 1 tbsp)
• 15 g cocoa powder (2 tbsp)
• 70 g granulated sugar (1/3 cup)
• 250 ml heavy whipping cream (about 1 cup)
• 30 g granulated sugar (2 tbsp)
• 15 g cocoa powder (2 tbsp)

WHAT YOU’LL NEED FOR CHOCOLATE ROLL CAKE:

• Cake pan (I used this 11 x 11 inch Nonstick Square Pan)
• Parchment paper
• Electric mixer with whisk attachment
• Spatula

Rolling into shape:

1. After baking for 18-20 minutes, take the cake out of the oven.
2. While the cake is still warm, cover with a clean sheet of parchment paper.
3. To help flip the cake, place a baking sheet on top and flip it upside down.
4. Gently remove the parchment paper that is attached to the cake. This side will be the exterior of the roll cake, so make sure to peel it slowly. (Below photo is what it should look like when you are peeling the parchment paper off)
5. Place another sheet of parchment paper on top.
6. Again, place baking sheet on top to help, and flip it over. Remove the parchment paper. This side will be the interior of the roll cake. You can trim the left and right edges, this will help stabilize the cake when rolled up.
7. Carefully roll the cake with either a kitchen towel or another parchment paper. Allow to cool to room temperature.

NOTES:

• Roll while the cake is still warm. Some recipes suggest rolling the cake after it cools down. I find it easier to roll the the cake into shape while it is warm and soft. It is also less likely to create cracks.
• Once the cake cooled to room temperature, unroll the cake and use a spatula to spread the chocolate cream evenly over the cake. Then re-roll back slowly and wrap the cake tightly with kitchen towel, plastic wrap, or parchment paper.
• Refrigerate for at least 2 hours before serving. This helps stabilize the whipped cream and hold the cake in shape.
• Cake Pan: Either 9×13 in or 11×11 in baking pan works for this recipe. (I used this 11 x 11 inch Nonstick Square Pan)
• Meringue: Make sure you beat the egg white to firm peak. It is the egg white meringue that makes the cake light and fluffy.
• Serve: trim the ends of the cake to show the beautiful swirl. Cut into individual serving, transfer to a plate, and enjoy!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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