Chocolate Swiss Roll

Back in the 80’s the chocolate Swiss roll cake was a big deal.Last week I decided to go back in time a bit and make my childhood dream cake.

Chocolate Swiss Roll
Chocolate Swiss Roll


  1. 4 ounces semisweet chocolate (I used Enjoy Life Chocolate Chips), melted
  2. 5 large eggs, separated
  3. 3/4 cup coconut sugar(you can substitute with organic whole cane sugar if desired)
  4. 3 tablespoons unsweetened cacao powder
  5. 1 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
  6. 1 tablespoon raw honey or maple syrup


  1. Preheat oven to 325°F and adjust rack to middle position. Using a pastry brush, oil a 15″ x 10″ jelly-roll pan. Place a piece of unbleached parchment paper on top and then oil again. (This will ensure the cake doesn’t stick to the pan.)
  2. Place egg yolks and 3/4 cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes, or until the mixture is thick and pale yellow. Whisk the egg mixture into the chocolate.
  3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
  4. Pour batter onto prepared baking sheet and spread evenly using an off-set spatula. Bake at 325° for 15 to 18 minutes or until puffed. Remove the cake from the oven and place a damp kitchen towel over cake in pan. Cool completely on a wire rack, about 30 minutes.
  5. Remove the damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.
  6. Pour the cream and honey into a mixing bowl and whisk until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on a serving platter. Chill 2 to 8 hours. Remove and discard parchment paper. Serve cold.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at

Up ↑

%d bloggers like this: