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Delicious Easy Swiss Chocolate Cake with moist, dark layers and creamy chocolate frosting.

Swiss Chocolate Cake Roll

This Easy Swiss Chocolate Cake is a rich, chocolatey dessert that's surprisingly easy to make, perfect for a weekday treat without the fuss of elaborate baking techniques.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Swiss
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large Eggs Use room temperature eggs for best results.
  • 1 cup Granulated sugar Regular sugar works well.
  • 1 cup All-purpose flour Measure carefully for a soft cake.
  • 1/2 cup Dark cocoa powder Dutch processed cocoa recommended for a deep flavor.
  • 1 teaspoon Baking powder Helps the sponge lift.
  • 1/4 teaspoon Salt Enhances the chocolate flavor.
  • 1/4 cup Neutral oil or melted butter Oil for moisture; butter for flavor.
  • 1 teaspoon Vanilla extract Adds a lovely aroma.
For the filling
  • 1 batch Chocolate Swiss Meringue Buttercream See instructions below on how to make.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15 inches) with parchment and lightly grease it.
Making the batter
  1. Beat the eggs and sugar until lighter and thicker. Stir in vanilla.
  2. In another bowl, whisk together the flour, cocoa, baking powder, and salt.
  3. Fold the dry mix into the egg mixture gently, then drizzle in oil or melted butter and fold until combined.
Baking the cake
  1. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, until it springs back when tapped.
Rolling it
  1. 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.
  2. Let it cool rolled up.
Filling and serving
  1. Once cool, unroll the cake carefully. Spread the chocolate Swiss meringue buttercream filling evenly over the sponge, leaving a small border at the edges.
  2. Reroll without the towel, wrap, and chill for at least 30 minutes before slicing.

Notes

For best results, use room temperature eggs and avoid overmixing the batter to prevent a tough sponge. If you have any cracks in the cake, simply place the cracked side down when finished rolling.