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Chocolate Swiss Roll

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By Betty Crocker Kitchens
Updated Jul 26, 2023
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This classic European-style chocolate roll cake is impressive enough to take center stage on any dessert table. No need to be intimidated by its looks—the roll technique is an achievable challenge, even for the novice baker. To make this chocolate roll cake recipe, fluffy chocolate cake is rolled around a silky marshmallow buttercream filling before being coated in rich, glossy ganache. No matter the occasion, this indulgent Chocolate Swiss Roll recipe will certainly blow away your guests!

Chocolate Swiss Roll

  • Prep Time 60 min
  • Total 2 hr 55 min
  • Servings 16
  • Ingredients 11
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Ingredients

Cake

Filling

  • 1 jar (7 oz) Kraft Jet Puffed marshmallow creme
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Glaze

  • 1 cup dark chocolate chips
  • 3/4 cup heavy whipping cream

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • Step 
    2
    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. Divide batter between pans (about 2 1/4 cups each); spread evenly.
  • Step 
    3
    Bake 7 to 9 minutes or until cake springs back when lightly touched in center.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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.
  • Step 
    7
    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.
  • Step 
    8
    Remove cakes from refrigerator; unwrap. 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.

Nutrition

420 Calories
22g Total Fat
4g Protein
52g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
260mg
11%
Potassium
150mg
4%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
4%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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