A simple recipe for the most indulgent chocolate Swiss roll. With a moist and decadent gluten free chocolate sponge, a mascarpone whipped cream filling, and a super luscious chocolate ganache glaze. This is, without doubt, every chocolate lover’s dream come true.
What do you do when you have leftover whipped cream in the fridge? The possibilities are of course endless – but my personal favourite is this chocolate Swiss roll.
With an intensely chocolatey sponge, whipped cream + mascarpone filling and a shiny chocolate ganache glaze… this one’s a no-brainer. And it’s gluten free as well! Of course, if gluten free isn’t a requirement, you can easily make this Swiss roll with plain wheat flour. 
There’s a common misconception that Swiss rolls are difficult to make – from accomplishing the perfect swirl to the dreaded cracking of the sponge… there are numerous horror stories out there. Well, insofar as a failed Swiss roll fills you with horror.
As it turns out, those truly are misconceptions. The perfect swirl can be a piece of cake (pun 100% intended) and the dreaded cracking can be avoided if your sponge cake is just flexible enough to roll nicely, without being dense or too gummy.
Now, if you’re not quite gentle enough and your sponge does crack a bit… here’s the genius part: the luscious, decadent chocolate ganache glaze will cover up any such imperfections.
In addition to, of course, being just downright sinfully delicious, and giving the chocolate Swiss roll a drool-inducing shiny appearance. Now that’s one multitasking glaze.
What is the difference between a Swiss roll and a roulade?
This is one of those questions that, when you type it into Google, just leads you round and round in a wild goose chase. Some make a distinction between a roulade and a Swiss roll based on the type of sponge used.
However, the predominant opinion (which also seems the most logical one) is that a Swiss roll is a roulade, but not every roulade is a Swiss roll. Thus, Swiss rolls are essentially a subset of roulades.
The word “roulade” stems from the French language and refers to any dish that’s prepared by rolling the components together. This could be a sweet dessert made from a sponge cake, rolled together with a filling such as whipped cream, pastry cream or chocolate ganache (commonly known as a Swiss roll).
However, it could also be a savoury roulade, for instance when thin pieces of meat, poultry or fish are rolled up together with a savoury filling.
Today, we’re talking exclusively about the sweet, mouthwatering dessert version – the Swiss roll.
Which way do you roll a Swiss roll?
The way you roll a Swiss roll will determine its shape and, more importantly, the swirl pattern this dessert is so famous for. I personally prefer a shorter and “fatter” Swiss roll with an elaborate swirl pattern.
To achieve this, roll the sponge up along the longer edge (that is: lengthwise). Start with the short edge positioned closest to yourself, then tuck in the short edge to create a small fold. Continue rolling up the sponge by lifting up the baking paper, ensuring you create a tight roll without any gaps.
How do you decorate a Swiss roll?
The options are endless – from a dusting of cocoa powder or powdered sugar, to fancy chocolate shards and swirls of whipped cream. Because I firmly believe that when it comes to chocolate: more is always more, I chose a luxurious chocolate ganache glaze.
This has an added benefit of covering up any cracks and other imperfections. And, of course, it’s ridiculously delicious.
How long can a Swiss roll last?
There are two answers to this question.
The theoretical answer: 3 – 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.
The realistic answer – which will depend on how quickly you can eat (and how many people are joining you): an hour or two? Maybe a day, if you’re being extra optimistic and are good at hiding food.
Click HERE for the mascarpone filling recipe.
Print
Homemade Chocolate Swiss Roll
- Total Time: 32 minutes
- Yield: Serves 8
- Diet: Gluten-Free, Omnivore
Description
A decadent chocolate sponge cake, rolled with creamy mascarpone filling and drizzled with rich chocolate ganache. Perfect for a special occasion!
Ingredients
- 2 oz (60 g) dark chocolate
- 1/2 stick (57 g) unsalted butter
- 4 medium eggs
- 3/4 cups (150 g) granulated sugar
- 3/4 cups (90 g) plain gluten free flour blend
- 1/4 tsp xanthan gum
- 1/4 cups (30 g) cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 6 oz (175 g) 60% dark chocolate
- 1 cup + 2 tbsp (265 ml) heavy/double cream
Instructions
- For gluten free chocolate sponge:
- Preheat the oven to 355°F (180°C) and line a 10 x 15 inch (25 x 38 cm) baking tray with baking paper.
- In a heat-proof bowl above simmering water, melt the chocolate and butter until smooth and glossy. Set aside to cool slightly.
- Whisk together the eggs and sugar until pale, fluffy, and tripled in volume.
- Add the melted chocolate and whisk until incorporated.
- Sift together the gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, and salt. Gently fold into the chocolate mixture until no flour clumps remain.
- Transfer to the lined baking tray and bake at 355°F (180°C) until a toothpick inserted comes out clean (about 10-12 minutes).
- Leave the sponge in the tray for 2 minutes, then turn it out onto baking paper dusted with powdered sugar. Peel away the top baking paper and roll up the sponge. Let it cool completely.
- For mascarpone whipped cream filling:
- For chocolate ganache glaze:
- Place chopped dark chocolate in a heat-proof bowl.
- Bring heavy cream to a boil in a saucepan, pour it over the chocolate, and let stand for 2-3 minutes. Stir until smooth and pourable.
- Assembling the chocolate Swiss roll:
- Gently unroll the cooled sponge and spread the filling evenly on top.
- Carefully re-roll the sponge and chill for 30 minutes.
- Drizzle with chocolate ganache glaze. Reheat glaze if too firm.
- Allow the glaze to set and enjoy.
- Storage:
- Store the chocolate Swiss roll for 3-4 days in a cool, dry place (or refrigerator) wrapped in cling film or a container.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate (70% cocoa or higher) for both the sponge and ganache.
- If your mascarpone cream is too thick, add a tablespoon of heavy cream at a time until you reach desired consistency.
- To prevent the sponge from cracking when rolling, ensure it’s completely cool before attempting to roll it up.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What can I do if my chocolate sponge cracks while rolling?
If your sponge cracks, don’t worry! The chocolate ganache glaze will cover up any imperfections, and you can still enjoy your Swiss roll.
Can I use regular flour instead of gluten free flour for the chocolate sponge?
Yes, if gluten free is not a requirement, you can easily substitute plain wheat flour for the gluten free flour in the recipe.
How can I ensure my whipped cream and mascarpone filling is perfectly fluffy?
Make sure to whip the cream until soft peaks form before gently folding in the mascarpone, which will help achieve a light and airy filling.
Thanks for the recipe. I I use all purpose flour do I still need to add the xanthan gum?