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Chocolate Swiss Roll Cake

Decadent Chocolate Swiss Roll Cake for Memorable Celebrations

Indulge in the delightful Chocolate Swiss Roll Cake, featuring a light sponge, rich chocolate glaze, and creamy marshmallow filling—a perfect centerpiece for celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup All-Purpose Flour Can substitute with gluten-free flour blend for a gluten-free version.
  • 1/3 cup Cocoa Powder Dark cocoa can be used for a richer taste.
  • 1/2 teaspoon Baking Powder Must be used fresh.
  • 1/4 teaspoon Baking Soda Essential for proper rise.
  • 1/8 teaspoon Salt Balances sweetness.
  • 4 large Eggs (separated) Essential for aeration.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1/2 cup Granulated Sugar Divided for different stages.
  • 1/3 cup Water Can be substituted with milk.
  • 6 tablespoons Butter (softened) Unsalted preferred.
For the Filling
  • 1 ½ cups Powdered Sugar Can substitute with erythritol for lower sugar.
  • 7 oz Marshmallow Fluff No substitutes available.
  • 1 tablespoon Milk If needed to adjust consistency.
For the Glaze
  • 1 ¼ cups Dark Chocolate Chips Can substitute with semisweet chocolate.
  • 2 tablespoons Cocoa Powder Dark cocoa can be substituted.
  • 1/4 cup Milk Any milk or alternative can be used.

Equipment

  • jelly roll pan
  • Electric Mixer
  • spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a jelly roll pan with foil and grease it.
  2. Beat egg whites until soft peaks form, then gradually add 1/2 cup granulated sugar until stiff peaks form.
  3. In another bowl, mix egg yolks and vanilla extract, adding the remaining 1/2 cup sugar until smooth.
  4. Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl; add to the yolk mixture alternately with water.
  5. Fold the beaten egg whites into the chocolate mixture gently to maintain volume.
  6. Spread the batter in the prepared pan and bake for 12-15 minutes, until the top springs back.
  7. Invert the cake onto a powdered sugar sprinkled towel and roll it up to cool.
  8. Whip butter, powdered sugar, vanilla extract, and marshmallow fluff until smooth; add milk if needed.
  9. Unroll the cooled cake, spread filling, and re-roll it without the towel; wrap in plastic wrap.
  10. Melt chocolate chips, butter, cocoa powder, and milk together, then stir in powdered sugar for glaze.
  11. Pour glaze over the chilled cake on a wire rack and spread evenly.
  12. Chill the glazed cake for 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure egg whites are free of yolk and fold gently to maintain volume.

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