Chocolate Swiss Roll

Directions

For the Sponge Cake:

1. Preheat the oven to 190–200°C (375–400°F). Line a 50 × 30 cm (20 × 12 inch) baking tray with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs with sugar and honey until they reach a ribbon stage—light, thick, and airy.
3. Add the salt and vanilla extract, mixing gently to combine.
4. Sift the flour and cocoa powder, then fold into the egg mixture at low speed until just combined. Avoid overmixing to keep the sponge light.
5. Pour the batter onto the prepared baking tray, spreading evenly, and refrigerate briefly to settle the dough.
6. Bake for 8–10 minutes, or until the sponge springs back when lightly touched. Remove from the oven and allow to cool slightly.
7. Sprinkle with powdered sugar and invert the cake onto a fresh sheet of parchment paper. Carefully peel off the parchment used in the oven.
8. Roll the sponge gently while still warm, then wrap in plastic wrap and refrigerate to set.

For the German Buttercream Filling:

1. In a saucepan, whisk together milk, sugar, cornstarch, egg yolks, and cocoa powder. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and allow to cool.
2. In a mixing bowl, soften the butter with a flat paddle attachment until smooth. Gradually add the cooled custard to the butter, mixing until fully incorporated. Add vanilla extract and continue to blend until creamy.

Assembly:

1. Unwrap the chilled sponge and carefully unroll it. Spread the German buttercream evenly over the cake. If desired, sprinkle toasted walnuts over the filling for added texture and flavor.
2. Roll the cake back tightly, starting from the edge closest to you. Trim the ends for a neat finish.
3. Decorate the top with buttercream rosettes, chocolate shavings, or any desired decorations.

Recipe Details

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes (plus chilling)
Servings: 10–12 slices
Difficulty: Medium

Variations & Substitutions

• Flavor Twist: Add a layer of fruit jam (raspberry or cherry) under the buttercream for a fruity contrast.
• Chocolate Intensity: Use dark cocoa powder for a deeper chocolate flavor.
• Nutty Addition: Fold in finely chopped nuts into the filling for added texture.
• Alternative Frosting: Swap German buttercream with whipped cream or mascarpone frosting for a lighter version.

Serving Suggestions