(Easy & Fluffy!)Why You’ll Love It
This chocolate Swiss roll is super soft, rolls without cracking, and tastes like a homemade version of a classic bakery treat. Perfect for holidays, celebrations, or a sweet afternoon dessert.
Ingredients
For the Chocolate Sponge Cake
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs (room temperature)
½ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
2 tbsp milk
For the Whipped Cream Filling
1 cup heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
Optional Chocolate Ganache Topping
½ cup heavy cream
1 cup chocolate chips
Instructions
- Preheat & Prep
Preheat oven to 350°F (180°C).
Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Sponge Batter
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs and sugar on high for 4–5 minutes until pale, thick, and tripled in volume.
Add oil, vanilla, and milk, mixing gently.
Fold in the dry ingredients carefully to keep the batter airy.
- Bake
Pour batter into prepared pan and spread evenly.
Bake for 10–12 minutes or until the top springs back when touched.
- Roll the Cake While Warm
Place a clean kitchen towel on the counter and dust with powdered sugar.
Turn the hot cake onto the towel.
Peel off parchment paper.
Roll the cake with the towel, starting from the short end.
Let it cool completely.
- Make the Filling
Beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Fill & Re-Roll
Carefully unroll the cooled cake.
Spread filling evenly.
Re-roll tightly (without the towel).
- (Optional) Add Ganache
Heat cream until just simmering.
Pour over chocolate chips, stir smooth, cool slightly, then pour over the roll.