The Ultimate Chocolate Swiss Roll with a Decadent Berry Jam Filling
Indulge in the nostalgia of a homemade Chocolate Swiss Roll, filled with a rich blackberry or raspberry jam. This delightful treat is a perfect combination of airy sponge cake and luscious, fruity sweetness—ideal for any occasion.
The Best Chocolate Swiss Roll Ever, Filled with Rich Berry Jam
Why Make a Chocolate Swiss Roll at Home?
There’s something magical about baking a classic dessert from scratch. Our Chocolate Swiss Roll recipe elevates this timeless treat with a decadent twist: a velvety chocolate sponge rolled up with berry jam and Chantilly cream. It’s easy to make, fun to roll, and satisfying to eat.
Why You’ll Love It:
- Moist and fluffy sponge: The perfect light texture without dryness.
- Rich chocolate flavor: Balanced by the tartness of fresh berries.
- Versatile and nostalgic: Whether for family gatherings or personal indulgence, this dessert feels like a special occasion.
Ingredients for Chocolate Swiss Roll
To make this delectable dessert, you’ll need:
- For the sponge:
- 4 large eggs
- 100g caster sugar
- 65g self-raising flour
- 40g cocoa powder
- For the filling:
- 3 tbsp blackberry or raspberry jam (use homemade for an extra touch!)
- 300ml double cream, whipped to soft peaks
How to Make the Perfect Chocolate Swiss Roll
Step 1: Prep Your Pan and Oven
Preheat your oven to 220°C (fan 200°C), gas mark 7. Grease a 33 x 23cm Swiss roll tin and line it with parchment paper.
Step 2: Whip the Eggs and Sugar
Beat the eggs and sugar together in a large bowl until the mixture becomes pale, thick, and tripled in volume. This step is key for a light and airy sponge.
Step 3: Fold in the Dry Ingredients
Gently sift the self-raising flour and cocoa powder into the egg mixture. Carefully fold them in using a spatula, being cautious not to deflate the batter.
Step 4: Bake the Sponge
Pour the batter evenly into your prepared Swiss roll tin and bake for 8–10 minutes, or until the sponge springs back when touched.
Step 5: Prepare for Rolling
While the sponge is still warm, turn it out onto a sheet of parchment paper sprinkled with caster sugar. Carefully peel off the baking parchment and, starting from a short end, roll the sponge tightly (with the new parchment paper inside). This ensures it holds its shape when filled later.
Step 6: Add the Filling
Gently heat the jam in a small saucepan until it becomes spreadable. Unroll the cooled sponge and evenly spread the jam over it. Top with whipped cream for an extra layer of indulgence.
Step 7: Roll and Serve
Re-roll the sponge tightly, but this time without the parchment inside. Dust the finished roll with icing sugar, slice, and serve.
Tips for the Perfect Swiss Roll Every Time
- Don’t overbake: Keep an eye on your sponge—it’s ready when it springs back at the lightest touch.
- Roll while warm: Rolling the sponge while it’s warm prevents cracks and helps it maintain its shape.
- Don’t rush the filling: Let the cake cool completely before adding the filling to avoid melting the cream.
Serving Suggestions for Chocolate Swiss Roll
Enjoy your Chocolate Swiss Roll on its own, or pair it with fresh berries and a dollop of whipped cream. For a richer experience, serve with a scoop of vanilla ice cream or drizzle melted chocolate on top.
Creative Variations
- Tropical Twist: Add mango or passionfruit jam for an exotic spin.
- Nutty Delight: Mix in crushed hazelnuts or almonds for a crunchy texture.
- Mocha Roll: Replace cocoa powder with espresso powder in the sponge for a coffee-infused treat.
Storing Leftover Swiss Roll
If you have leftovers (which is unlikely!), store your Swiss roll in an airtight container in the fridge. The sponge stays fresh for 2–3 days, but if you’ve added whipped cream, it’s best enjoyed within a day. You can also freeze the Swiss roll, tightly wrapped in cling film, for up to a month.
Frequently Asked Questions
Why is it called a Swiss Roll?
Despite its name, the Swiss roll doesn’t originate from Switzerland. It likely originated in Central Europe, and the term “Swiss roll” gained popularity in the 19th century.
How do I prevent cracks when rolling?
Rolling the sponge while it’s still warm is key. This makes the cake pliable and prevents it from cracking when you add the filling.
Can I use other fillings?
Absolutely! Swap the berry jam for lemon curd, Nutella, or even a cream cheese frosting to create different flavors.
Conclusion
Creating your own Chocolate Swiss Roll is a delightful experience, combining the nostalgia of classic baking with the joy of indulging in something homemade. Whether you’re a seasoned baker or trying this recipe for the first time, you’ll find it simple, rewarding, and incredibly delicious.
