Easy Swiss Chocolate Cake — Moist Dark Recipe is what I make when I want something that feels bakery special but still doable on a regular weeknight. You know those moments when you want a dessert that looks impressive, yet you do not want to babysit a fussy recipe for hours? Same. This cake roll is rich, chocolatey, and soft enough to curl without drama. It also happens to be one of my favorite ways to use **dark cocoa** without ending up with a dry cake. Let me walk you through it like I would if you were standing in my kitchen, stealing chocolate chips off the counter.
Key Ingredients for Chocolate Sponge Cake
A Swiss style chocolate sponge is a little different from a thick frosted layer cake. It is thinner, lighter, and meant to bend. The good news is you do not need weird ingredients. You just need the right ones, and you need them at the right temperature.
Here is what I rely on every time I make this Easy Swiss Chocolate Cake — Moist Dark Recipe:
- Eggs: These do most of the heavy lifting for structure and that flexible sponge texture.
- Sugar: Regular granulated sugar is perfect. It sweetens and helps the sponge stay moist.
- All purpose flour: Keep it simple. Measure carefully so the cake stays soft.
- Dark cocoa powder: This is where the deep flavor comes from. Dutch processed cocoa works great here.
- Baking powder: Just a little, so the sponge lifts without getting crumbly.
- Salt: Makes chocolate taste more like chocolate.
- Oil or melted butter: I usually use a neutral oil for extra moisture, but melted butter gives more flavor.
- Vanilla: Small detail, big payoff.
If you are the kind of person who loves bright flavors with chocolate, you might also like this lemony cake for a weekend bake. I have made it for brunch and it disappears fast: easy lemon blueberry pound cake.
Quick note on cocoa: if your cocoa is old and smells like dusty cardboard, please toss it. Fresh cocoa makes this recipe taste way more expensive than it is.
Step-by-Step Instructions: How to Make Chocolate Cake Roll
This is the part that looks fancy but is honestly just a few simple steps. Read it once, set up your pan and towel, then go for it. The biggest trick is to roll the cake while it is still warm, so it learns the shape.
What you will need before you start
- Jelly roll pan (roughly 10 by 15 inches)
- Parchment paper
- Clean kitchen towel
- Fine mesh strainer (optional for sifting cocoa)
- Cooling rack
1) Prep the pan
Heat your oven to 350 F. Line the jelly roll pan with parchment, and lightly grease the parchment. I still do both because I have trust issues with cake sticking.
2) Make the batter
Beat the eggs and sugar until it looks lighter and thicker, like it has more body. Stir in vanilla. In another bowl, whisk flour, cocoa, baking powder, and salt. Fold the dry mix into the egg mixture gently. Then drizzle in oil or melted butter and fold again until you do not see streaks.
3) Bake
Spread the batter evenly into the pan. Bake about 10 to 12 minutes. It should spring back when you tap it lightly. Do not overbake, because that is when cracking starts.
4) Roll it while warm
Lay your towel on the counter and dust it lightly with cocoa or powdered sugar. Flip the warm cake onto the towel, peel off the parchment, then roll it up gently with the towel inside. Let it cool rolled up.
5) Fill and finish
Unroll carefully once cool. Spread your filling, then reroll without the towel. Wrap and chill for at least 30 minutes so it slices clean.
When I am in a baking mood and want another chocolate treat that is easy to pack for lunches, I also make these: cheesecake chocolate chip muffins. Different vibe, same happy result.
Expert Baking Tips for Chocolate Roll Cake
I have made this cake enough times to learn a few things the hard way. These tips keep the Easy Swiss Chocolate Cake — Moist Dark Recipe consistent, even if your kitchen is hot, your eggs are cold, or you are slightly distracted.
- Use room temp eggs if you can. They whip better. If you forgot, place eggs in warm water for 5 to 10 minutes.
- Do not overmix once flour goes in. Overmixing makes the sponge tougher and more likely to crack.
- Spread batter evenly. Thin spots bake faster and can dry out.
- Watch the bake time closely. Set a timer early and check. This cake is thin and goes from perfect to dry fast.
- Cool it rolled. This is not optional if you want that nice swirl.
“I tried your chocolate roll cake for my daughter’s birthday and it came out shockingly soft. I was sure it would crack, but it rolled like a dream. My family asked me to make it again the next weekend.”
If you want a bigger, richer chocolate dessert for a party table, this one is a showstopper: decadent triple chocolate cheesecake. I love having a few reliable chocolate recipes on rotation.
How to Prevent Cracks in Swiss Roll Cake
Cracks are the number one stress point with a roll cake. I still get a tiny crack once in a while, and honestly, a dusting of cocoa and a confident attitude can hide a lot. But here is how to truly prevent most cracking.
Do not overbake. I know I already said it, but it matters that much. A dry sponge cracks because it cannot bend.
Roll it warm. Warm cake is flexible. Cool cake is stubborn. As soon as it comes out of the oven, give it a minute or two, then flip and roll.
Use a towel and dust it. The towel helps you roll without squishing. Dusting with cocoa or powdered sugar prevents sticking and tearing.
Do not roll too tight. You want a gentle roll, not a sushi roll. Too tight can cause pressure cracks.
If you do get a crack, do this. Place the cracked side down when you finish rolling. The filling usually acts like glue. If it is still visible, add a drizzle of chocolate or a thicker frosting layer on top.
By the way, if you are the type who likes switching between chocolate and fruity bakes, I have another cozy recipe that is super moist and easy: moist lemon blueberry pound cake. I like baking it when I want something bright after a run of chocolate desserts.
Chocolate Swiss Meringue Buttercream
This filling is what makes the whole thing feel extra special. It is smooth, not gritty, and it tastes like chocolate cloud. Swiss meringue buttercream sounds intimidating, but if you go step by step, it is very doable.
My simple way to make it
1) Warm the egg whites and sugar
In a heat safe bowl over a pot of gently simmering water, whisk egg whites and sugar until the sugar dissolves and the mixture feels warm. You are aiming for smooth, not grainy.
2) Whip to stiff peaks
Move to a mixer and whip until it is glossy and forms stiff peaks, and the bowl feels closer to room temp.
3) Add butter slowly
Add room temp butter a little at a time. It might look weird halfway through. Keep going. It usually comes together into a silky frosting after a minute or two.
4) Add chocolate
Mix in melted and cooled dark chocolate or cocoa paste. Add a pinch of salt and a splash of vanilla. Taste and adjust.
This buttercream is also great if you want to pipe little swirls on cupcakes, or sandwich cookies, or just eat a spoonful while nobody is looking. Not that I do that. Often.
When you spread it on the cooled sponge, keep it even and leave a small border at the edge, because the filling will move forward as you roll.
I will say it again because it matters. This Easy Swiss Chocolate Cake — Moist Dark Recipe really shines with a filling that is not overly sweet. That is why this buttercream works so well.
Common Questions
Can I make this cake roll a day ahead?
Yes. In fact, it slices nicer after chilling. Wrap it well and keep it in the fridge until serving.
What if I do not have a jelly roll pan?
Use the closest rimmed baking sheet you have, but the thickness of the cake will change. If the pan is bigger, the cake will be thinner and may bake faster.
Can I use whipped cream instead of buttercream?
Totally. Stabilized whipped cream works best if you want clean slices. Just keep it chilled.
How do I store leftovers?
Wrap slices tightly or place in an airtight container in the fridge for up to 3 days. For longer, freeze slices and thaw in the fridge.
Why did my cake turn out rubbery?
Usually it is from overmixing after adding flour or baking too long. Next time fold gently and check the cake a bit earlier.
A sweet finish and a little nudge to try it
If you have been nervous about roll cakes, I hope this made it feel simple. The main idea is quick bake, roll while warm, and use a filling you actually love. I still think Easy Swiss Chocolate Cake — Moist Dark Recipe is one of the most satisfying chocolate bakes because it looks fancy but behaves like a comfort dessert.
If you want extra visuals and another trusted take on technique, I have bookmarked this guide from Chocolate Cake Roll (Swiss Roll) – Sally’s Baking Addiction. And if you are curious about a super soft texture with a more science minded explanation, check SOFTEST Double Chocolate Swiss Roll Cake – Scientifically Sweet. Now go preheat that oven and make it happen. You are going to love that first swirly slice.
Swiss Chocolate Cake Roll
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment and lightly grease it.
- Beat the eggs and sugar until lighter and thicker. Stir in vanilla.
- In another bowl, whisk together the flour, cocoa, baking powder, and salt.
- Fold the dry mix into the egg mixture gently, then drizzle in oil or melted butter and fold until combined.
- Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, until it springs back when tapped.
- Dust a clean kitchen towel with cocoa or powdered sugar. Flip the warm cake onto the towel, peel off the parchment, and roll it up gently with the towel inside.
- Let it cool rolled up.
- Once cool, unroll the cake carefully. Spread the chocolate Swiss meringue buttercream filling evenly over the sponge, leaving a small border at the edges.
- Reroll without the towel, wrap, and chill for at least 30 minutes before slicing.
Notes
