Chocolate Cake Swiss

Here’s a recipe for a Chocolate Cake Swiss Roll:


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1/4 cup hot water
  • 1/4 cup powdered sugar (for dusting)
  • 1 cup whipped cream (for filling)


  1. Preheat the oven to 350°F (180°C) and grease a 10×15 inch jelly roll pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the eggs, granulated sugar, and vanilla extract with an electric mixer on high speed for about 5 minutes, until the mixture becomes light and fluffy.
  4. Gradually add the dry ingredients to the egg mixture, folding in gently with a spatula until everything is well combined.
  5. Add the vegetable oil and hot water to the batter and mix gently until just combined.

  1. Pour the batter into the prepared pan, spreading it out evenly with a spatula.
  2. Bake the cake for 12-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  3. Remove the cake from the oven and let it cool for 5 minutes in the pan.
  4. Sprinkle the powdered sugar over a clean kitchen towel.
  5. Invert the cake onto the towel and remove the pan. Roll the cake and towel together starting at the short end.
  6. Allow the cake to cool completely, rolled up in the towel.
  7. Once the cake has cooled, gently unroll it and spread whipped cream over the top, leaving a 1-inch border around the edges.

  1. Roll the cake back up again, starting at the same end as before, using the towel to help you.
  2. Place the rolled cake seam-side down on a serving platter, and chill it in the refrigerator for at least 1 hour.
  3. Slice and serve.

Enjoy your delicious Chocolate Cake Swiss Roll!

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