Black Cocoa Swiss Roll with Vanilla Creme Filling

A stunning dark chocolate Swiss roll made with rich black cocoa powder, filled with a fluffy vanilla creme, and finished with a swirl of whipped cream and a fresh cherry. This elegant dessert offers a beautiful contrast of flavors and textures, perfect for any celebration or special occasion.

Why You’ll Love This Recipe

The black cocoa Swiss roll with vanilla creme filling combines dramatic presentation with irresistible flavor. The deep, dark cocoa cake delivers a rich chocolate taste without overpowering sweetness, while the light vanilla creme filling adds a delicate balance. This recipe is approachable yet impressive, making it a great choice for gatherings, holidays, or when you want to elevate your dessert table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3/4 cup all-purpose flour
1/4 cup black cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk

For the vanilla creme filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For garnish:
Whipped cream
Fresh cherries

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a bowl, sift together the flour, black cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Add the vanilla extract.
4. Gently fold in the dry ingredients, alternating with milk, until just combined.
5. Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel while warm. Let cool completely.
7. For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Carefully unroll the cake, spread the filling evenly, and roll it up again without the towel.
9. Slice and garnish with whipped cream and a fresh cherry.

Servings and timing

This recipe yields 8 servings.
Prep time: 20 minutes
Cooking time: 12 minutes
Total time: 32 minutes
Calories: approximately 280 kcal per serving

Variations

• Add a thin layer of raspberry or cherry jam beneath the creme filling for a fruity note.
• Use peppermint extract in the filling for a festive twist.
• Drizzle with melted dark chocolate or dust with cocoa powder before serving.
• Substitute mascarpone for part of the whipped cream for a richer filling.
• Decorate with chocolate shavings or sprinkles instead of cherries.

Storage/reheating

Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.
Allow the cake to sit at room temperature for about 10-15 minutes before serving for the best texture.
This cake is not ideal for freezing once filled, as the cream may lose its texture.

FAQs

Can I make the cake ahead of time?

Yes, you can bake and roll the cake (without filling) up to one day in advance. Fill and decorate just before serving.

What is black cocoa powder?

Black cocoa powder is a highly alkalized cocoa that gives baked goods a rich color and deep, smooth chocolate flavor.

How do I prevent the cake from cracking when rolling?

Roll the cake while it is still warm and pliable, and handle it gently during unrolling and filling.

Can I use regular cocoa powder instead of black cocoa?

Yes, but the color will be lighter and the flavor slightly different.

How can I make the filling more stable for warm conditions?

Add a teaspoon of unflavored gelatin dissolved in warm water to the whipped cream as you beat it.

Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend designed for baking.

Is the cake overly sweet?

No, the black cocoa gives a rich chocolate flavor without excessive sweetness, balanced by the light creme filling.

Can I use a different pan size?

A 9×13-inch pan can work, but the cake will be slightly thicker and may need an extra minute or two of baking time.

How long does the cake need to cool before filling?

Cool completely, about 30-45 minutes, before unrolling and filling.

What can I serve alongside this Swiss roll?

Fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce make excellent accompaniments.

Conclusion

Black cocoa Swiss roll with vanilla creme filling is a striking and delicious dessert that combines rich chocolate flavor with light, airy cream. Its elegant appearance and satisfying taste make it an excellent choice for celebrations or any time you want to impress with a homemade treat. Enjoy each soft, chocolatey slice topped with a touch of cream and a cherry for the perfect finishing touch.

Print