Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An image of a plate with a Chocolate Swiss Roll, a soft chocolate exterior and a smooth, fluffy Chocolate Mousse filling hidden inside, with a light dusting of cocoa as a finishing touch

Chocolate Swiss Roll with Silky Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cooling Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 1 x 36 x 28 cm Swiss roll tin 1x
  • Category: Cake Cupcakes Cookies and Tarts
  • Method: Moderate Baking

Description

Soft chocolate sponge, fluffy chocolate mousse, and a cocoa dusting to finish.

This Chocolate Swiss Roll with Silky Mousse brings together a light chocolate sponge and a rich, creamy filling in one lovely rolled dessert. It’s a delicious choice for afternoon tea, a family gathering, or whenever you’re in the mood for a little chocolate indulgence.

Ingredients

Units Scale

Chocolate Sponge

  • 1/2 cup cake flour
  • 1/4 cup cocoa powder, plus extra for dusting the parchment
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, at room temperature
  • 2/3 cup castor sugar
  • 2 tbsp canola oil
  • 1/2 tsp instant coffee granules

Chocolate Mousse Filling

  • 3/4 cup - 150 g semi-sweet chocolate or chocolate chips
  • 1/2 cup whipping cream, for melting with the chocolate
  • 1 cup whipping cream, cold, for whipping

Instructions

  1. Preheat your oven to 350⁰F (180⁰C). Line a 36 x 28 cm Swiss roll tin with parchment paper, making sure the paper covers the bottom and reaches the edges.
  2. Sift 1/2 cup cake flour, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt into a bowl. Give everything a good stir with a whisk, then set aside.
  3. In a separate large bowl, beat 4 large eggs and 2/3 cup castor sugar with an electric mixer for about 4 minutes, until the mixture is pale, thick, fluffy, and noticeably increased in volume.
  4. Add 2 tbsp canola oil and beat briefly until incorporated. Dissolve 1/2 tsp instant coffee granules in 1 tsp hot water, let it cool slightly, and beat it into the egg mixture. This little addition helps bring out the chocolate flavour without making the cake taste strongly of coffee.
  5. Add the sifted dry ingredients gradually, folding them in gently with a spatula until no dry patches remain. Try not to knock too much air out of the batter, as that air helps keep the sponge light enough to roll.
  6. Pour the batter into the prepared tin. Spread it evenly into the corners with a spatula, keeping the surface level so the sponge bakes evenly.
  7. Bake for 10 to 12 minutes, checking towards the end. The sponge should spring back lightly when touched, and a toothpick inserted into the centre should come out clean or with a few crumbs. Don’t overbake it, or the cake may crack when rolled.
  8. While the sponge bakes, lay a fresh sheet of parchment paper on a clean, flat surface. Make it about the same size as the baking tin and dust it generously with cocoa powder.
  9. Remove the baked sponge from the oven. While it’s still warm, carefully invert it onto the cocoa dusted parchment. Peel away the parchment used during baking, taking your time so you don’t tear the delicate sponge.
  10. Starting at one of the shorter ends, gently roll the sponge up with the fresh parchment inside. Don’t pull it too tightly. Leave it rolled up and let it cool completely at room temperature. This helps the cake keep its rolled shape before you add the filling.
  11. To make the chocolate mousse, place 150 g of semi-sweet chocolate or chocolate chips and 1/2 cup whipping cream in a heatproof bowl over a saucepan of gently simmering water. Stir until the chocolate has melted and the mixture is smooth.
  12. Remove the bowl from the heat and allow the chocolate mixture to cool until it’s lukewarm but still fluid. It shouldn’t be hot when added to the whipped cream, or the mousse may lose its fluffy texture.
  13. In a clean bowl, beat 1 cup cold whipping cream until stiff peaks form. Add the cooled chocolate mixture gradually, folding or beating on low speed just until the filling is smooth and evenly combined. Stop as soon as it’s blended so you don’t overwhip it.
  14. Carefully unroll the cooled sponge. Don’t worry if it has a few little creases; that’s perfectly normal for a homemade Swiss roll. Spread the chocolate mousse evenly over the surface, leaving a small border around the edges to reduce filling spilling out as you roll.
  15. Gently roll the sponge back up, this time without the parchment inside. Place it seam side down on a serving plate or in a suitable container. Refrigerate for at least 1 hour so the mousse can firm up.
  16. Just before serving, dust the top with extra cocoa powder. Use a sharp knife, wiping it clean between slices for neater swirls of chocolate sponge and mousse.

Notes

Prepared, tried, and tested by Gail

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Find it online: https://esmesalon.com/chocolate-swiss-roll-with-silky-mousse/

Recipe Card powered byTasty Recipes
Scroll to Top