Best Chocolate Swiss Roll Recipes

CHOCOLATE SWISS ROLL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

CHOCOLATE SWISS ROLL

Steps:

• Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
• Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
• Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
• In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
• Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

BANANA BREAD CHOCOLATE CHEESECAKE SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.
• Add the flour, baking powder, baking soda, and salt and whisk to combine.
• Grease a baking sheet well and line with parchment paper.
• Pour the batter onto the baking sheet and use a spatula to spread evenly.
• Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.
• Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.
• Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.
• Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.
• Add the melted chocolate and fold with a spatula to combine.
• Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.
• Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.
• Slice and serve.
• Enjoy!

CHOCOLATE-RUM SWISS ROLL

Steps:

• Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
• Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
• Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
• Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
• Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
• Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
• Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
• Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

CHOCOLATE SWISS ROLL

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

CHOCOLATE SWISS ROLL

Steps:

• Pre-heat the oven to 220° C/gas mark 7/428°F
• Mix the eggs and sugar with an electric whisk until it is thick and frothy and it leaves a trail. Sift in the cocoa and flour then fold them in.
• Line a tray with greaseproof paper and pour in the chocolate Swiss roll mix spread it out so it is even. Then cook in the oven for 10 minutes.
• When you take it out of the oven roll it up in a tea towel so that when it cools it does not crack when you roll it.
• Melt the Nutella and spread it on the chocolate Swiss roll before you put the whipped double cream on it. If you wanted raspberry's randomly place them on the laid out Swiss roll and when you roll it up you can decorate how you like.

CHOCOLATE-CARAMEL SWISS ROLL

Steps:

• Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.
• Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.
• Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.
• Whisk confectioners' sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.
• Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around. Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)

SWISS ROLL CHOCOLATE MOUSSE

Steps:

• 1. In a large HEAT PROOF bowl, put coffee, sugar, coffee and chocolate onto a pot of hot simmering water (about 1 inch of water in pan) Stir these ingrediences until well incorporated. Take off the heat and ket cool for a bit. While cooling take your egg whites and whip them into soft peaks. In another bowl, whip the cream until soft ribbins form. Stir yolks into chocolate mixture well. Using a spatula, softly fold in the egg whites, and the cream, gently folding so it does not become heavy.
• 2. During this time, unwrap all of those little cakes, and slice them into 1 inch little rolls. Line the sides of the pan with the rolls, and pour the mousse into the pan. Cover and chill for no less than 2 hours. Release from the pan and you have a beautiful yummi mousse cake!!! Enjoy!

CHOCOLATE-RASPBERRY SWISS ROLL

Steps:

• CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
• In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
• Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
• CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
• Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

CHOCOLATE, RASPBERRY, AND CREAM SWISS ROLL

Steps:

• Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
• In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
• In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
• Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
• Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
• Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
• Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
• Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
• Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
• Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
• Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
• Make the glaze: Place the chocolate in a bowl.
• In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
• Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
• Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
• Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
• Garnish top of cake with raspberries; transfer to a platter and serve.

JENNY'S BIRTHDAY CHOCOLATE SWISS ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray.
• Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside.
• Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined.
• Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary.
• Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes.
• Unroll cake and remove the paper towel.
• Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like.
• Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.

CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
• Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
• Using a metal spoon, gently fold in the combined sifted flour & cocoa.
• Spread the mixture into the tin & smooth the surface.
• Bake for 10 -12 mins, or until the cake is just set.
• Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
• When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
• Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
• Beat the cream, icing sugar & vanilla essence until stiff peaks form.
• Spread the cream over the cake, leaving a 1/2 inch border all the way around.
• Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
• Refrigerate until serving - dust with extra icing sugar before serving.
• Cut into slices to serve.