chocolate swiss roll

A simple recipe for the most indulgent chocolate Swiss roll. With a moist and decadent gluten free chocolate sponge, a mascarpone whipped cream filling, and a super luscious chocolate ganache glaze. This is, without doubt, every chocolate lover’s dream come true.

Chocolate Swiss Roll (Gluten Free)

oz (60 g) dark chocolate, chopped

unsalted butter

eggs, room temperature

(150 g) granulated sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

(30 g) cocoa powder

tsp baking powder

tsp baking soda

salt

(240 mL) heavy/double cream

sugar

(56 g) mascarpone cheese

oz (175 g) ~60% dark chocolate, chopped

+ 2 tbsp (265 mL) heavy/double cream

Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.

In a stand mixer with the whisk attachment, or with a hand mixer with the double beater attachments, whisk together the eggs and sugar until pale, fluffy and about tripled in volume.

Add the melted chocolate and whisk for a few seconds until fully incorporated.

Sift together the dry ingredients (gluten free flour blend, xanthan gum, cocoa powder,&nbsp;baking powder, baking soda and salt), and fold them gently into the fluffy chocolate mixture, until no flour clumps remain.

Transfer to the lined baking sheet and bake at 355 ºF (180 ºC) until an inserted toothpick comes out clean (about 10 - 12 minutes).

Once baked, leave the sponge in the baking tray for 2 minutes, then turn it out of the baking tray onto a piece of baking paper generously dusted with powdered sugar. Peel away the top layer of baking paper, and roll up the sponge. Leave it cool completely.

For gluten free chocolate sponge:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a&nbsp; smooth filling that spreads easily but will also hold its shape.

For mascarpone whipped cream filling:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan, bring the heavy/double cream to a boil, then pour it over the chocolate. Allow this to stand for 2 - 3 minutes, then stir until smooth. You should get a smooth runny ganache that's easily pourable.

For chocolate ganache glaze:

Gently unroll the cooled sponge, and&nbsp;spread the filling into an even layer onto top.

Carefully re-roll the sponge, and chill it in the fridge for about 1/2 hour.

Once chilled, drizzle the Swiss roll with the chocolate ganache glaze. (If the glaze is to firm, reheat it briefly in the microwave or over some simmering water.)

Allow the chocolate ganache glaze to set, and enjoy!

Assembling the chocolate Swiss roll:

The chocolate Swiss roll keeps well for 3 - 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.

Storage:

An easy chocolate sponge cake filled with whipped cream.

Chocolate Cake Roll recipe

(1/2 cup) caster sugar or granulated sugar

(1/2 cup) plain flour flour

(1/4 cup) natural cocoa powder or Dutch-processed cocoa powder

+ 1 teaspoon) vegetable oil

vanilla extract

(1/4 cup) natural cocoa powder

300 ml (1 and 1/4 cups) thickened cream or heavy cream

icing sugar sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan or swiss roll pan with baking or parchment paper.

Place eggs in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl. Beat eggs for 1-2 minutes using an electric mixer on medium speed. Once eggs start to become thick and foamy, add the sugar, 1 tablespoon at a time, while continuing to mix.

Turn the mixer up to medium-high speed and continue to beat until eggs become pale and fluffy, and triple in volume &#8211; this is called ribbon stage. It will take around 5-7 minutes.

You’ll know your eggs have reached ribbon stage when you can use the whisk to draw a figure 8 on top of the batter. If the number 8 is still there when you have finished drawing, your eggs are ready. (See photo below).

Sift together the flour and cocoa powder. When the eggs are ready, add half the flour and cocoa and start to gently fold with a spatula. Add remaining flour and cocoa and continue to gently fold the mixture until there are no more pockets of flour or cocoa powder. Use a light hand, so you don’t lose the air in your eggs.

Drizzle the oil and vanilla down the side of the bowl. Gently fold until combined.

Transfer your cake batter to your prepared pan and gently smooth out to form one even layer. Bake for approximately 11 minutes or until cake is no longer sticky to the touch.

Prepare a clean, dry tea towel by generously sifting over half of the cocoa powder reserved for dusting. Take the cake out of the oven and let it sit for 2 minutes just to firm up ever so slightly. Then, in one swift movement, tip the cake out onto the prepared tea towel, then very gently remove the baking paper.

Sift over the remaining cocoa powder on top of the cake. Then gently roll up the cake, from the short side, keeping the tea towel wrapped around the cake.

Place the cake on a cooling rack and leave to cool completely before filling &#8211; around 1-2 hours.

In a large mixing bowl, add your cream and whisk on medium speed until whipped and soft peaks form. Stir in vanilla and sugar.

Very gently, unroll your cake, keeping the end slightly curled. Spread whipped cream over the cake, going right to the edges. Then, gently re-roll the cake back up.

Place cake in the fridge for at least 30 minutes before slicing. 

A lovely cake..  When I get the cake out of the oven I tip onto parchment dusted with icing sugar, gently peel off the parchment that was the base and quickly trim off crisp edges.  I then roll from the long side to make a larger cake.

Thank you for such a wonderful recipe! I baked this yesterday and it is DELICIOUS! Love the tea towel method. I baked the sponge using grease proof paper on a regular baking tray ‘cos the sponge is quite flat :) I used gluten free flour and dairy free whipping cream. There was a very slight crack in the sponge when I unrolled but not noticeable and it’s to be expected with gf flour! Thank you Jessica 🥰

I made this today as I’ve always wanted to make a Swiss roll type cake. When I've watched people make these cakes on Bake Off its always been a disaster but this was surprisingly easy to make and it tasted incredible. Thank you so much for this recipe i will definitely make this again!!

Super clear to follow instructions.  
Chocolate roll turned out delish!
Topped with a dab of whipped cream and drizzled home made fudge sauce.

Thank you!
Monique

I made it and took it to my sister's house. Everyone loved it. It was way easier than I thought and so delicious. I added some sliced banana as filling. Next time I will add some coffee to the the cream filling 🙂

This chocolate swiss roll cake filled with a fluffy light cream and topped with a glossy chocolate glaze is so easy to roll thanks to a special trick. This cake roll is also made without eggs or dairy. A vegan chocolate swiss roll that is ready in under an hour.

Chocolate Swiss Roll (Cake Roll)

oat flour ((or 1 1/2 cup all purpose flour))

cocoa powder

organic cane sugar

milk

lemon juice

pumpkin puree

applesauce

tsp vanilla extract

Entire cake

chocolate chips (melted in microwave at 60 seconds)

dairy free milk

full fat coconut milk

powdered sugar ((You can add up

vanilla

Preheat

activate milk

Activate your milk by adding lemon juice to it and stirring so it curdles.

line pans

Line an 8-inch by 8-inch pan with parchment paper, and line a quarter sheet cookie pan with parchment paper.

Prep

Mix dry ingredients

To large mixing bowl, add dry ingredients and combine.

Add wet ingredients

Add liquid ingredients to the dry, and again combine. I used a hand mixer.

Pour batter

Pour the batter evenly into prepared 8x8 pan.

bake cake

Bake the cake for 35 minutes  or until tester comes out clean.

Bake Chocolate Cake

Tear up cake

Remove the cake from the oven and allow it to cool so when you tear it apart with your hands you don&#039;t get burned.

Add to bowl

Tear baked cake apart with hands or fork and add to a mixing bowl. Melt the chocolate chips in the microwave for 1 minute.

add milk and melted chocolate

Add in the milk and melted chocolate and combine with a fork or your hands.

press into cookie sheet pan

Press this fudgy baked cake dough into the quarter cookie sheet lined with parchment paper. Press into corners so you have a flattened rectangle.

spread cream

Spread your whipped cream or frosting about 1 inch thick in the center but closer to 1/2 inch on th edges. (my coconut whipped cream recipe is below)

The Swiss Roll Trick

spread cream and roll cake

Lift the parchment paper along the short end of the pan and roll the cake slowly, using the parchment paper to help lift and roll. You still might get a few cracks but the dough is so fudgy you should be able to press cracks away by pressing over the parchment paper.

Don&#39;t squish too hard

Don&#039;t press down too hard or the whipped cream will squish out the sides.

Chill

Keep the roll wrapped in the parchment paper and chill in the refrigerator for 30 minutes if you want to be able to slice it cleanly.

Roll Swiss Roll

blend ingredients

You can use any frosting or whipped cream for the center of this cake but if you want to make mine which makes about 3 cups, here are the steps: First, chill the cans of coconut milk overnight so the solids separate out. Then remove the solids and put them into a chilled mixing bowl, and refrigerate or freeze the coconut milk for a different recipe or smoothie.

Blend again

Next, add in the powdered sugar and hand mix for about 3-4 minutes or until you see peaks forming. To make them even stiffer, add 2 tbsp of tapioca flour or arrowroot powder and mix again. Add vanilla.

Chill the cream

Finally, chill the whipped cream in the bowl covered for 2 hours if you want it to be thicker. I used mine unchilled and it was thick enough to spread but here is a trick if yours is not.

Whipped Cream Recipe (optional)

Melt chocolate and add milk

Melt the chocolate chips in a pyrex measuring cup at 60 seconds. Pour in the milk and stir until smooth.

pour over cake

Unwrap the cake and pour glaze over and wait until the glaze is set before slicing.

Glaze the Chocolate Swiss Roll

chill to store

This cake is best refrigerated, uncovered or covered, and can last about 3 days. If you choose to freeze, I suggest you freeze it before pouring on the chocolate glaze.

Store Swiss Roll

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628714229/wrpypttjedhfyr9owfpa.mp4

A chocolate Swiss Roll that is actually easy to roll, as well as vegan, dairy-free, egg-free, and gluten-free. Use my cake recipe or your own, and fill with a light cream, and top with a glossy chocolate ganache.

How to Make a Swiss Roll

This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious.

Chocolate Swiss Roll

(63 grams) flour

(30 grams) cocoa powder

baking powder

tsp (2 grams) salt

eggs

(135 grams) sugar

tsp (1 grams) instant coffee

tbsp (28 grams) oil

oz (150 grams) semi-sweet chocolate

(120 grams) whipping cream

(240 grams) whipping cream (, chilled)

Cocoa powder

oz (30 grams) semi-sweet chocolate

tbsp (30 grams) whipping cream

Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.&nbsp; Add instant coffeee and then gradually add flour mixture.

Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

Take a parchment paper and sprinkle with cocoa powder. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the cake.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool slightly to room temperature.

In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

Unroll the cake and spread the chocolate filling evenly over the cake.

Roll the cake back up. Refrigerate for at least 1 hour before serving.

Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like. Let the ganache set for few minutes and serve.

Prepare the chocolate filling.

https://content.jwplatform.com/videos/fHhuz4a7.mp4

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Chocolate Swiss Roll (Gluten Free)

Chocolate Cake Roll recipe

Chocolate Swiss Roll (Cake Roll)

Chocolate Swiss Roll

Top 4 chocolate swiss roll recipes from across the web

The most viewed chocolate swiss roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Swiss Roll (Gluten Free)

Chocolate Cake Roll recipe

Chocolate Swiss Roll (Cake Roll)

Chocolate Swiss Roll

The most viewed chocolate swiss roll recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine