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Chocolate Swiss Roll

Chocolate Swiss Roll

Chocolate Swiss Roll

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Chocolate Swiss Roll
5.0 rating based on 12,345 ratings
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Course: CakesDifficulty: Medium



Chocolate cake rolled up with creamy filling. But not really Swiss! (see note*, below) This can be made as a simple cake, or decorated as a Yule Log.


  • For the Cake
  • 5 large eggs, separated

  • 6 tablespoons granulated sugar

  • 2 ounces semi-sweet chocolate, melted and slightly cooled

  • 1/2 cup blanched ground almonds

  • 1/2 teaspoon vanilla

  • powdered sugar for rolling

  • For the Filling
  • 1 cup heavy cream

  • 1 tablespoon sugar

  • 1 teaspoon vanilla

  • To Decorate
  • powdered sugar (optional)

  • or Chocolate Glaze (pictured, optional)

  • or Stable Buttercream Frosting (optional)


  • Make the Cake
  • Preheat oven to 325F and line a 8×12-inch baking pan with parchment, well-buttered. In a large mixing bowl, beat the egg yolks until light, add the granulated sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. In a separate mixing bowl, beat the egg whites until stiff, then fold them into the batter. Spoon into a your prepared baking pan. Bake about 30 minutes or until a toothpick inserted into the center comes out clean. Turn out on a sheet of waxed paper dusted with the powdered sugar, and roll up while it is hot (see video, below). Start on the short end if you want a shorter, fatter cake, or on the long end if you want a longer, thinner cake. Cool.
  • Make the Filling
  • Beat the cream until stiff; fold in the sugar and vanilla.
  • Assemble the Roll
  • Unroll the cooled cake, spread with the cream and roll it again. Cake must be thoroughly cool or your frosting will melt. Allow cake to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.
  • Decorate as desired
  • To decorate, you can simply sift powdered sugar over the top, pictured below. Or, top with our Chocolate Glaze as pictured above. You can also decorate as a Yule Log with our Stable Buttercream Frosting.

Recipe Video


  • * According to Wikipedia, the Swiss Roll is not really from Switzerland! In a nutshell, the earliest known reference to this type of cake is from New York in 1852. From there, it made its way to London, and cookbooks from both the US and England feature this type of cake. Following this, similar recipes were found all over Europe at this time. However, there is nothing in the historical record or in Swiss culinary history or tradition to suggest this is actually a Swiss dish.

    Thus, this is not identified as being from Switzerland in my list of Christmas Cookies (and other recipes) from Around the World. Authentically Swiss recipes can be found here.


Name & Location
(example: Sue in LA)

very delicious
- A Baker
Supported By: Starfish Reviews

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