Chocolate Swiss Roll Cake

Instructions

Step 1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

Step 2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 3. In a separate bowl, beat the eggs and sugar until pale, thick, and fluffy, about 5 minutes.

Step 4. Mix in the vanilla extract, vegetable oil, and milk.

Step 5. Gently fold the dry ingredients into the egg mixture until fully combined.

Step 6. Spread the batter evenly into the prepared pan and bake for 10–12 minutes.

Step 7. While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake with the towel and let it cool completely.

Step 8. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 9. Unroll the cooled cake and spread the whipped cream evenly over the surface.

Step 10. Carefully roll the cake back up without the towel and place seam-side down on a serving platter.

Step 11. Heat the heavy cream for the ganache until steaming. Pour over the chocolate chips and let sit for 2 minutes.

Step 12. Stir until smooth and glossy, then allow it to cool slightly.

Step 13. Pour the ganache over the Swiss roll, letting it drip down the sides.

Step 14. Decorate with mini peanut butter cups, chocolate candies, chocolate chips, chopped peanuts, or any desired toppings.

Step 15. Chill for at least 30 minutes before slicing and serving.

Storage and Reheating Tips

Store the Chocolate Swiss Roll Cake in an airtight container in the refrigerator for up to 4 days.

For best texture, allow slices to sit at room temperature for 10–15 minutes before serving.

The cake can be frozen whole or in slices for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.

Thaw overnight in the refrigerator before serving.

Avoid microwaving, as it may soften the filling and ganache excessively.