Easy Chocolate Cake Roll with mousse filling (Swiss Roll) (2024)

Easy Chocolate Cake Roll

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Ingredients

For the chocolate mousse optional)

• ▢ ¼ cup (60ml) hot water
• ▢ 2 Tablespoons unsweetened cocoa powder
• ▢ 4- ounce (113g) chocolate, chopped
• ▢ 1 cup (250ml) cold whipping or heavy cream
• ▢ 1 Tablespoon powdered sugar
• ▢ ¼ teaspoon vanilla extract

For the cake

• ▢ ¼ cup hot water
• ▢ 1 Tablespoon (15ml) canola or sunflower oil
• ▢ 1 teaspoon instant coffee powder optional
• ▢ ¼ cup (25g) unsweetened cocoa powder
• ▢ 4 large eggs separated
• ▢ ⅔ cup (133g) white sugar
• ▢ 1 cup (125g) cake flour or all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt

Instructions

SEE NOTES BELOW FOR TIPS AND FREQUENTLY ASKED QUESTIONS

To make the chocolate mousse (optional)

• Chocolate mousse is optional (Refer to notes below: chocolate mousse optional and alternate fillings)

• Combine hot water and cocoa: Whisk the hot water and cocoa powder together in a measuring jug or bowl.

• Melt the chocolate in the microwave: In a separate dry bowl melt the chopped chocolate in the microwave. Place the chopped chocolate in a microwave safe bowl. Melt in 20 second intervals in the microwave, stirring after each interval until completely melted and smooth.

• Combine hot water and cocoa mixture with the melted chocolate: Pour the hot water/cocoa mixture into melted chocolate and stir until thick and smooth.

• Whip the cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar, and vanilla extract together on medium-high speed for about 3 to 4 minutes until medium peaks form (refer to the image to get an idea of how the cream should appear

• Combine the chocolate and cocoa mixture into whipped cream: Pour the chocolate mixture into the whipped cream and use a spoon or rubber spatula to gently fold together. Avoid over-mixing as this can deflate and weaken the mousse. Cover mousse and chill in the refrigerator for at least 2 hours or up to 2 days.

To make the cake

• Pre heat the oven to 370°F (190°C) 170° (fan).

• Line a 15x10 inch (39 x 27cm) jelly-roll pan with parchment/baking paper.

• Egg yolk mixture: Combine oil, cocoa powder and instant coffee granules (if using) in a separate measuring jug or bowl of hot water.

• In a separate large bowl, use a hand mixer or a stand mixer fitted with a whisk attachment to beat the egg yolks for 2 minutes. Gradually add sugar and beat for another 2 minutes until pale.

• Add the combined cocoa/coffee/oil mixture into the beaten egg yolk mixture and beat for 1 minute.

• Sift the flour, baking powder and salt into the egg yolk mixture then whisk or beat on low speed for 1 minute until combined. This will form a thick batter.

• Egg whites: Beat egg whites in large bowl until soft peaks form

• Combine egg yolk mixture with beaten egg whites: Use a spoon to gently transfer the beaten egg whites into the batter. Fold the beaten egg whites gently with a rubber spatula into the thick batter.

• As you fold in the egg whites, you will notice the mixture transform into a creamy, rich batter.

• Pour batter into pan and bake: Pour and spread the batter evenly into the lined baking pan.

• Bake for 12 to 15 minutes or until top of the cake springs back when touched lightly in center. (Refer to notes below: Tip on Why does the cake crack when rolling?)

• Roll cake while still warm: Leave the cake for 1 minute in the pan, then turn the cake out onto a sheet of parchment paper or soft kitchen towel dusted with powdered sugar. (Refer to notes below: I have included an easy tip for you below, if you are finding it difficult to flip out the cake directly from the pan.)

• Gently Peel off the parchment paper on which the cake was baked. (Refer to notes below: Roll cake while still warm)

• Use the sugar dusted parchment paper or kitchen towel to help you to tightly roll up the sponge from the short end and leave it to cool completely.

Unroll and frost/fill

• Very gently, unroll the cooled cake roll. When unrolled, don't force down the curled part of the cake

• Spread the cold frosting onto the cake (Refer to notes below: Tip on frosting and rolling without squeezing out the filling)

• Re-roll the cake with the filling, following the curl of the cake

• Place the cake on a plate and refrigerate for about 1 hour before dusting with powdered sugar and serving.

Storage

• Refer to notes below on:

  How to store cake baked in advance

  How long in advance can I bake and fill the cake roll?

  Refrigerate the filled cake if using any dairy based frosting

Recipe Notes

Chocolate mousse optional: Chocolate mousse filling is optional. The mousse has to be prepared and refrigerated for the minimum time of 2 hours before spreading onto the cake.

Keep the Chocolate mousse in the fridge: Only get the chocolate mousse out of the fridge once you are ready to spread it on to the cooled cake roll. The cold mousse is firmer and much easier to spread and roll up into the cake. The mousse contains whipped cream and will soften and melt when left out too long at room temperature.

Alternative filling: If you do not have the time or ingredients to prepare the mousse. I do use these alternative filling in the cake roll from time to time and they pair perfectly. 3 ingredient whipped cream frosting

• 3 ingredient whipped cream frosting
• Vanilla buttercream (recipe in my Strawberry Butter Cookies post)
• Chocolate buttercream (recipe in my Chocolate Hot Milk Sponge Cake post)
• Any flavor jam/jelly you prefer

Refrigerate the filled cake if using any dairy based frosting: Refrigerate the filled cake for about 1 hour until ready to serve. Leftover cake roll filled with any type of dairy cream has to always be refrigerated until ready to eat or serve. To speed up the cooling process, I keep the filled cake in the freezer for 25 to 30 minutes before serving. (The cake will not freeze, instead just be perfectly cold) This makes it much easier to slice into neat servings without smearing the frosting.

Roll cake while still warm: Roll the cake in parchment paper or tea towel as soon as it comes out of the oven This is the most important step when creating a cake roll. When the cake is warm, it has the most elasticity and flexibility. Rolling it while warm moulds it into a proper shape as well as preventing any cracking. Since it has taken the flexible shape, makes it easier to roll with the filling.

Oil in the cake: The use of oil in the cake ensures a soft sponge which keeps its light and fluffy texture days after it has been baked. The cake remains soft textured even when removed from the refrigerator.

Why is the baked cake so rubbery? The batter needs to be mixed very gently. Over-mixing the batter increases the development of gluten which in turn produces a rubbery cake. Over-mixing can also deflate the air bubbles that were created when whipping the egg whites, causing the cake to deflate. This in turn causes a dense, rubbery texture.

Why does the cake crack when rolling? Overbaking leads to a dense rubbery or hard textured cake prone to cracking when rolling. Bake for just between 12 to 15 minutes or until the top springs back when touched lightly in center. The edges of the cake should not be crisp or very browned. One way to tell when the cake is baked to perfect texture: The entire cake should have the same coloring and texture from the middle to the edges

How long in advance can I make the chocolate mousse? Chocolate mousse filling is optional. The mousse has to be prepared and refrigerated for the minimum time of 2 hours before spreading onto the cake. I have included alternative fillings and frostings in the recipe card below. The alternate fillings are for when you do not have the time or ingredients to prepare the mousse. I do use these alternative filling in the cake roll from time to time and they pair perfectly.

How long in advance can I bake and fill the cake roll? This cake roll can be baked and filled up to 2 days in advance. The filled cake MUST be refrigerated if you are filling with chocolate mousse or ANY dairy filling. Refrigerate until ready to serve

How to store cake baked in advance: Since this cake can be prepared and frosted up to two days in advance, it must be rolled tightly in cling wrap, refrigerated and covered well so that it doesn't get dry.

How do I prevent the frosting or cream squeezing out of the cake when rolling up? This is important when rolling the cake and will ensure that the cake is filled perfectly.

1. Fill the centre of the roll with more of the cream or frosting and the edge or outer part with a thinner layer
2. The centre of the cake where the innermost roll is will have the most cream.
3. If you apply a thick layer to the outer part of the roll it will be squeezed out of the cake when rolled up.

How can I flip out the baked cake without it breaking?

A great method, if you have difficulty or just nervous about flipping out the baked cake directly from the pan.

1. Before removing the cake from the pan, dust the top of the cake with powdered sugar.
2. Place another sheet of parchment or kitchen towel over the dusted cake.
3. Place a cooling rack on top of the parchment paper or kitchen towel
4. Flip everything onto the cooling rack.
5. Remove the pan then carefully peel off the paper on which it baked.
6. Slide the cake off the cooling rack with the parchment paper or kitchen towel (onto which it was flipped)
7. The cake should now be on top of the flipped parchment paper or towel on a flat surface. Roll and fill the cake as directed