Double Chocolate Swiss Roll made for chocolate lovers
This Chocolate Swiss Roll is made with a double dose of chocolate. We can find chocolate in cream and in the coating. The sponge cake is made with cocoa powder. These are the top reasons why we think you're going to love it:
- soft, spongy, delicious, and made for true chocolate lovers
- the chocolate ganache is light, creamy, and melts in your mouth
- the chocolate coating is intensely chocolatey, shiny, and incredibly tasty
- it's not the easiest recipe, but it's worth every minute of your time
- it's more on the sweet side of desserts, which means kids will go crazy for it
How to make this Double Chocolate Swiss Roll at home
This Chocolate Swiss Roll Cake has three different components: sponge cake, chocolate ganache (cream), and chocolate coating. Each step is written below, and if you follow the recipe, this swiss roll will be a success. It’s not the easiest and quickest recipe because both the cream and the sponge cake need to rest, but you can easily make it ahead of time. We actually recommend making the chocolate ganache one day earlier. Below is the complete method with ingredients, and here you can find a quick overview of the recipe for easier preparation.
- Make the chocolate ganache. Combine the ingredients and place them in the fridge for at least 4 hours or overnight.
- Make the swiss roll sponge cake and bake for about 15 minutes.
- While the sponge cake is still hot, start rolling it into a swiss roll shape. Set aside for at least 30 minutes to cool.
- Finish the chocolate ganache. Beat the cream until smooth, then gently fold in the whipped cream.
- Spread the cream over the sponge cake and place it in the fridge for 1 hour.
- Make the chocolate coating.
- Coat the double chocolate swiss roll cake with the prepared chocolate coating, set aside, then serve.
Try these delicious homemade swiss rolls too
- Strawberry Swiss Roll Cake
- Gluten-free Swiss Roll with Pumpkin Seeds
- Flourless Carrot Roulade with Sour Cream
Storing
Feel free to store this Double Chocolate Swiss Roll in the fridge. Keep in the refrigerator for up to 7 days, wrapped in parchment paper and cling film or place it in an airtight container to prevent it from drying.
Try these delicious chocolate recipes too
- Chocolate Crunch Bars
- Peanut Brownies with White Chocolate
- Foolproof Chocolate Lava Cake
- Chocolate Pots de Creme with Espresso
- Easy Chocolate Souffle
- Chocolate Brownie Cookies
- Chocolate Cake with Blackberries
- Double Chocolate Muffins
METHOD
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chocolate ganache (cream)
Add semi-sweet chocolate chips and butter to a bowl. Pour boiling hot whipping cream over the mixture and set aside for 5 minutes, then stir well using a whisk to get a smooth mixture. Place in the fridge for 4 hours, or overnight.
TipOptionally make the cream one day ahead. -
preparation
Line a 25 cm x 35 cm (9 x 13-inch) baking sheet with parchment paper, then grease the paper with butter. Evenly dust with flour, then remove any excess flour from the pan. Preheat the oven to 180 °C / 350 °F.
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sponge cake for swiss roll
Make the sponge cake. Add flour, baking powder, and cocoa powder to a small bowl. Add the eggs, sugar, and a pinch of salt to a large bowl. Using an electric mixer, beat the egg mixture until pale in color and tripled in size. Mix for about 5 - 8 minutes. Then gradually add the dry ingredients while beating on medium speed. It shouldn't take more than a minute. Pour in the olive oil and milk, and fold in with a spatula.
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bake the sponge cake
Pour the sponge cake batter into the prepared baking sheet. Spread the mixture evenly using a spatula. Transfer to the preheated oven on the middle rack. Bake for 14 - 16 minutes at 180 °C / 350 °F.
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roll the cake
Transfer the freshly baked swiss roll with the parchment paper on a damp towel while the swiss roll is still hot. Carefully and gradually start removing the parchment paper while gently rolling the sponge cake into a swiss roll shape. Wrap the parchment paper around the cake, then wrap in a damp towel. Set aside for 30 minutes for the sponge cake to cool.
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chocolate ganache (cream)
Transfer the chocolate ganache from the fridge to a large bowl (room temperature) and start beating with an electric mixer. Mix for at least 5 minutes or until the ganache is smooth and creamy. In a separate, clean bowl, beat the whipping cream and sugar until stiff peaks form. Beat the whipped cream into the chocolate ganache, then fold the rest gently using a spatula. Try to keep volume.
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chocolate swiss roll
Unroll the chocolate swiss roll. Spread the chocolate ganache evenly over the surface, then roll tightly again and place in the fridge for at least 1 hour.
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chocolate coating
Add the chocolate chips and butter to a bowl. Pour the boiling hot whipping cream over the chocolate and set aside for 5 minutes, then stir with a whisk to get a smooth mixture. Pour over the chocolate swiss roll. Set aside for the chocolate to set, then cut into slices and serve.
