This chocolate Swiss roll is a showstopper dessert that is easier than it looks. A light cocoa sponge rolls around a cloud of whipped cream and tangy cream cheese frosting.
Chocolate lovers should also try our quick chocolate cake with dulce de leche cream or the chocolate berry cake with cream cheese frosting. For more baking inspiration, browse the recipes at Allrecipes.
Ingredients
- For the sponge:
- 5 eggs
- 200 g (1 cup) sugar
- 90 g (3/4 cup) all-purpose flour
- 2 tbsp cocoa powder
- For the cream:
- 350 ml (1 1/2 cups) heavy cream (33%)
- 200 g (7 oz) cream cheese
- Powdered sugar, to taste
Instructions
- Beat the eggs with the sugar on high speed until pale and tripled in volume, then gently fold in the sifted flour and cocoa with a spatula.
- Line a baking sheet with parchment, spread the batter evenly, and bake in a preheated oven at 170°C (340°F) until the sponge springs back when touched, about 12-15 minutes.
- Turn the warm sponge onto a damp towel and roll it up so it takes the roll shape; let cool.
- Whip the cream until stiff, then gradually beat in the cream cheese and powdered sugar.
- Unroll the sponge, spread with the cream, and roll back up. Chill before slicing.
Tips
- Roll the sponge while it is still warm — a cooled sponge cracks instead of curling.
- Do not overbake the sponge; even a minute too long makes it dry and prone to cracking.
- Chill the roll for at least an hour before slicing for clean, beautiful swirls; find more cake ideas at Serious Eats.
Nutrition (per 100 g): 317.8 kcal, protein 7.7 g, fat 15.6 g, carbs 3 g