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Chocolate Swiss Roll

Indulge in a healthy, protein-packed Chocolate Swiss Roll—a delicious family favorite that’s also low calorie and macro balanced.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour For structure; can replace with gluten-free flour for a gluten-free version.
  • 1/3 cup Dutch process cocoa powder Adds rich flavor; opt for unsweetened cocoa if unavailable.
  • 1 tsp baking powder Helps the cake rise; double-check its freshness for best results.
  • 1 tsp espresso powder Intensifies the chocolate flavor; can skip if preferred.
  • 1/2 tsp salt Enhances the sweetness and flavor balance; essential for depth.
  • 4 large eggs, room temperature Adds moisture and structure; cold eggs will not whip as well.
  • 3/4 cup granulated sugar Sweetens the cake; can substitute with a natural sweetener for lower sugar.
  • 1 tsp vanilla extract Imparts warmth; use pure for the best flavor.
  • 5 tbsp milk Keeps the batter moist; consider almond or oat milk for dairy-free.
  • 1/4 cup unsalted butter, melted Provides richness; coconut oil can be used as a substitute.
For the Filling
  • 1 1/2 cups heavy whipping cream, cold Creates the dreamy filling; can swap for coconut cream.
  • 3/4 cup powdered sugar Sweetens the filling; adjust according to taste.
  • 1 tsp vanilla extract Adds flavor to the filling; optional but recommended.
For the Glaze
  • 1/2 cup heavy whipping cream For the glaze; can maintain the original richness in dairy alternatives.
  • 4 oz semi-sweet chocolate, finely chopped Key ingredient for a glossy finish; dark chocolate plays well too.
  • 1 tsp light corn syrup, optional Gives shine to your glaze; can omit if not desired.

Method
 

Make the Cake Roll
  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt.
  3. In a separate bowl, combine eggs and granulated sugar, whisk until thick and pale.
  4. Gently fold in the dry mixture followed by milk and melted butter.
  5. Bake for 12-15 minutes, until the cake springs back when lightly pressed.
Make the Filling
  1. While the cake cools, whip the cold heavy whipping cream and powdered sugar together with 1 tsp of vanilla extract until stiff peaks form.
  2. Carefully spread the whipped cream mixture over the cooled cake, leaving a small border around the edges.
  3. Roll the cake tightly from one end to the other and refrigerate to set for 30 minutes.
Finish it Off
  1. For the glaze, heat 1/2 cup heavy whipping cream until steaming and pour over the chopped semi-sweet chocolate, stirring until melted and smooth.
  2. If using, mix in the light corn syrup. Let glaze cool slightly before pouring over the rolled cake.
  3. Chill again to set before slicing into generous portions.

Notes

Store your rolled cake in an airtight container in the refrigerator for up to three days. You can prepare the Chocolate Swiss Roll a day in advance, keeping it covered in the refrigerator until ready to serve.