Name: Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 3 h
Cuisine: European
Ingredients: 75 g all-purpose flour; 24 g Dutch processed cocoa powder + extra for dusting; 1 tsp baking powder; 1/4 tsp fine salt; 10 g instant coffee powder; 4 large eggs (55g each, divided into yolks and whites); 140 g caster (superfine) sugar, divided in half; 55 g unsalted butter, melted and cooled; 7 g vanilla extract; 250 g heavy cream (cold); 50 g powdered sugar, sifted; 7 g vanilla bean paste or vanilla extract; 250 g mascarpone (cold); 340 g dark chocolate; 60 g unsalted butter; 20 g brown sugar; 250 g heavy cream

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If you’ve ever craved a dessert that feels like a warm hug with every bite, you’re in for a treat! This Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe is the perfect blend of fluffy, rich chocolate cake rolled around the lightest, creamiest Chantilly cream and topped with a smooth, decadent chocolate ganache. It’s not just a dessert; it’s a celebration on a plate that will impress your friends, family, or even just your sweet tooth. Trust me, once you try this, it will become one of your favorite recipes to make again and again.

Ingredients You'll Need

A sequence of eight images shows the step-by-step mixing of ingredients in clear glass bowls on a white marbled surface. In the first image, a woman's hand holds a whisk inside a bowl of dry cocoa powder mixture with a rich brown, powdery texture. The second image shows a woman's hand using a black electric mixer to whisk a bowl filled with frothy, white egg whites. In the third image, the mixer is beating the egg whites while a woman's hand adds a spoon of white sugar. The fourth picture shows firm, glossy white egg white peaks in the same bowl with the mixer inside. In the fifth image, a woman's hand mixes a yellowish batter with the electric mixer, showing a creamy, thick texture. The sixth image shows a woman's hand folding the white whipped egg whites carefully into the yellow batter with a white spatula, creating a light, airy mix. The seventh image shows a woman's hand sifting cocoa powder into the mixed batter creating a layered effect of light yellow and dark brown powders. The last image shows a thick, smooth chocolate batter being folded by a white spatula, with a woman's hand holding the bowl steady. All images are clear and bright, with a consistent white marbled background and natural lighting. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the first step to baking this luscious cake. Each item here plays a crucial role in achieving that delicate softness, deep chocolate flavor, and creamy finish that define this recipe.

75 g all-purpose flour: The base of your cake that provides structure without weighing it down.
24 g Dutch processed cocoa powder: Gives a rich chocolate taste and the beautiful dark color, plus a bit extra for dusting.
1 teaspoon baking powder: Adds lift to keep your cake light and airy.
¼ teaspoon fine salt: Enhances and balances all the sweet flavors.
10 g instant coffee powder: A secret enhancer that deepens the chocolate notes.
4 large eggs (divided): Whipped to perfection to create that soft, spongy texture.
140 g caster (superfine) sugar (divided): Sweetens delicately without grittiness.
55 g unsalted butter (melted): Adds moisture and richness to the batter.
7 g vanilla extract: Infuses a warm, aromatic depth.
250 g heavy cream (cold): For whipping into that dreamy Chantilly cream.
50 g powdered sugar (sifted): Sweetens the Chantilly cream smoothly.
7 g vanilla bean paste or vanilla extract: For a real vanilla punch in the cream.
250 g mascarpone (cold): Makes the Chantilly cream extra silky and luxurious.
340 g dark chocolate: The star of the ganache, bringing deep bittersweet magic.
60 g unsalted butter: Shiny finish and richness for the ganache.
20 g brown sugar: Adds a subtle caramel note to the ganache.

How to Make Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Preheat your oven to 170°C (340°F) if you’re using a conventional oven or 150°C (300°F) if it has a fan. Prepare a jelly roll pan by spraying oil only on the bottom and lining it with baking paper—this will make it easier to roll later. Sifting together the flour, cocoa powder, baking powder, salt, and instant coffee powder means your dry ingredients will be light and evenly mixed, setting a perfect foundation for the cake.

Step 2: Whip the Egg Whites into a Glossy Meringue

Beat the egg whites until soft peaks appear, then gradually add half the caster sugar. Keep beating until the mixture is thick, glossy, and holds stiff peaks. This airy meringue is essential because it’s what gives the cake its soft, spongy texture that melts in your mouth.

Step 3: Whip the Egg Yolks with Sugar and Vanilla

In a separate bowl, vigorously whisk the egg yolks, remaining sugar, and vanilla extract until the mixture becomes thick and pale. This adds volume and moisture, and the vanilla offers that sweet aroma we all love.

Step 4: Fold and Combine

Gently fold half the meringue into the yolk mixture to lighten it, then add the rest and fold until just combined. Avoid overmixing to keep the batter light. Next, sift the dry ingredients over the batter and fold in carefully. Finally, drizzle in the melted, cooled butter and fold until you see no streaks. This delicate batter is ready to transform into cake magic.

Step 5: Bake and Roll the Cake

Spread the batter evenly in the prepared pan and bake for about 10 minutes. When it comes out of the oven, gently loosen the edges and dust the surface with extra cocoa powder. Flip the cake onto a clean surface covered with baking paper and peel off the original lining. Roll the cake tightly but gently with the baking paper and let it cool completely. This rolling step while warm prevents cracking and ensures a perfect spiral.

Step 6: Make the Chantilly Cream

Combine cold heavy cream, powdered sugar, vanilla bean paste or extract, and mascarpone in a chilled metal or glass bowl. Whip until stiff peaks form. This Chantilly cream is what makes this Swiss Roll feel truly special—airy, sweet, and ultra creamy.

Step 7: Prepare the Chocolate Ganache

Combine dark chocolate, unsalted butter, brown sugar, and heavy cream in a microwave-safe bowl or over a double boiler. Heat gently until smooth and glossy. Cool slightly before drizzling; the ganache is what envelops the cake in luxurious chocolate goodness.

Step 8: Assemble Your Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe

Unwrap the cooled cake gently and spread the Chantilly cream evenly, leaving a small border free. Carefully roll it back up using the baking paper to help. Wrap tightly in plastic wrap and chill for at least an hour or overnight. Once set, place on a rack with tray underneath and pour the luscious chocolate ganache over the top. Let it set for a few minutes, slice, and delight in the masterpiece you just created.

How to Serve Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe

A close-up view of a chocolate roll cake with two main layers: a dark brown, soft cake layer forming the outer and inner rings, and a thick, creamy white filling layer spiraled in the center. The top of the cake is covered with a smooth, shiny dark chocolate glaze being poured from a glass container, slowly dripping over the curved top and sides. The cake sits on a metal rack with a white marbled background behind it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the look and add some texture, sprinkle crushed toasted hazelnuts or delicate chocolate shavings over the ganache. A few fresh raspberries or a dusting of cocoa powder can brighten the plate and pair wonderfully with the chocolate and cream flavors.

Side Dishes

This cake pairs beautifully with fresh seasonal berries or a scoop of vanilla bean ice cream. A hot cup of coffee or a rich dark roast complements the coffee undertones in the cake and balances the sweetness perfectly.

Creative Ways to Present

Slice the roll into generous pinwheels on a rustic wooden board or a fine porcelain platter for a classic look. For a twist, serve individual mini rolls by cutting the cake into smaller spirals, chilled and topped with a dollop of Chantilly cream and a drizzle of ganache. It’s just as fun to serve as it is to eat!

Make Ahead and Storage

Storing Leftovers

Keep your Swiss Roll Cake wrapped tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, keeping the cream and ganache just as delightful as day one.

Freezing

You can freeze this cake if you want to prepare in advance. Wrap it well in cling film and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.

Reheating

Since this is a cream-filled cake, avoid reheating in the microwave or oven to prevent melting the cream. Instead, bring it to room temperature for about 30 minutes before serving to enhance the flavors and soften the ganache slightly.

FAQs

Can I make this cake without instant coffee powder?

Yes, you can omit the coffee powder if you prefer, but it really helps deepen the chocolate flavor and balances the sweetness beautifully. If coffee isn’t your thing, you might try a small amount of espresso powder as an alternative.

What if my cake cracks when rolling?

If your cake cracks, it’s usually because it cooled completely before rolling or was rolled too tightly while hot. Make sure you roll it while warm and let it cool in the rolled shape wrapped in parchment. Also, rolling slowly and gently helps prevent cracks.

Can I use regular cocoa powder instead of Dutch processed?

While Dutch processed cocoa powder gives a smoother, less acidic flavor and darker color, you can use natural cocoa powder in a pinch. Just know the flavor will be a bit different, and you might want to adjust baking powder slightly since Dutch cocoa is less acidic.

How long can I store the Chantilly cream before assembling?

Chantilly cream is best used fresh, but can be kept in the fridge for up to 24 hours covered with plastic wrap. If you plan ahead, make it the day you assemble the cake for the best texture and flavor.

Is there a way to make this recipe vegan or dairy-free?

This particular recipe relies heavily on eggs, butter, cream, and mascarpone for its unique texture and richness, so vegan substitutions would require major adjustments. However, experimenting with aquafaba for meringue and coconut cream or plant-based creams can get you close, though the taste and texture will differ.

Final Thoughts

Baking this Soft Chocolate Swiss Roll Cake with Chocolate Ganache and Chantilly Cream Recipe is like giving yourself a gift of pure indulgence. It’s one of those desserts that feels fancy yet is totally achievable at home. Whether you’re treating yourself or celebrating with loved ones, this cake never fails to make moments special. So grab your whisk, gather your ingredients, and dive joyfully into creating this luscious delight—you deserve it!