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chocolate Swiss roll

Chocolate Swiss Roll

5 from 2 votes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 12 Slices

Are you ready to roll? I mean in the Swiss roll kind of sense of course. I am a big fan of Swiss roll and think they are so easy to make. This Thermomix recipe is one of those super amazing ones that you can just whip up quickly if you are expecting guests over and don't have much time. You could really make the Swiss roll with any fillings you like but I find raspberries go really well with chocolate so I chose to add those to the cream. 

You could also prepare a mascarpone cream or yoghurt filling and freeze the Swiss roll to have it in the summer as Swiss roll ice cream. Super yummy. 



  • 4 large eggs
  • 115 g caster sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 90 g plain flour
  • 30 g cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt


  • 500 g double cream or whipping cream
  • 1 tsp vanilla bean paste or vanilla extract
  • 150 g raspberries fresh or frozen, thawed


  • 250 g dark chocolate
  • 250 g double cream or thickened cream


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.

  2. Line a large rectangular baking tray with greaseproof paper. It should be at least 25x35cm if not larger.

  3. Insert the whisk attachment. Place the eggs, caster sugar and vanilla extract in the mixing bowl. Whisk 6 Min. / 37°C / Speed 4. Whisk again 6 Min. / Speed 4 (no temperature) without the measuring cup in place to help let out some steam.

  4. Carefully add the plain flour and cocoa powder to either side of the whisk attachment along with the baking powder and salt and combine 4 Sec. / Speed 3. Remove the whisk attachment.

  5. At this stage you need to very carefully tip the mixture onto the prepared tray and spread out evenly to make a large rectangle. Bake in the oven for 10-15 minutes until light and fluffy.

    chocolate Swiss roll
  6. Meanwhile, prepare another large sheet of greaseproof paper. Once the cake is baked, tip it upside down onto the prepared sheet and remove the greaseproof paper attached to the sponge from the oven. 

  7. Carefully roll up the Swiss roll immediately beginning on one short end. Then wrap in a clean tea towel and place aside. It should be enclosed in the towel and rolled up nicely. It does not have to be rolled up tightly.

  8. In a clean mixing bowl, insert the whisk attachment and add the whipping cream and vanilla bean paste. Whisk on Speed 4 until it is stiff. This could take anywhere from 20-45 seconds. Add the raspberries and fold in with a spatula gently so that you don't over whip the cream. Set aside.

  9. Once the roll is cooled (feel the towel, if it is still warm, then leave it for a bit longer) remove the towel and unroll the Swiss roll.

  10. Spread evenly with the whipped cream. Roll it up again and place it seam side down onto a fresh piece of greaseproof paper. Cover it with a tea towel until later. Note: If it is very hot where you are, refrigerate it now because otherwise the cream might melt.

  11. Meanwhile, to make the ganache, place the dark chocolate, broken into pieces in the mixing bowl. Blitz 7 Sec. / Speed 9. Scrape down using your spatula.

  12. Add the double cream or full fat cream and melt 2 Min. / 50°C / Speed 3. Then, mix again 2 Min. / Speed 3 without using any temperature. This will ensure it is creamy and does not split.

  13. Pour the ganache over the cooled cake and spread evenly as you wish. Leave to set, then serve and enjoy!

Nutrition Facts
Chocolate Swiss Roll
Amount Per Serving (1 Slice)
Calories 441 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 140mg47%
Sodium 53mg2%
Potassium 323mg9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 15g17%
Protein 6g12%
Vitamin A 1005IU20%
Vitamin C 3.6mg4%
Calcium 90mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Lyn Walters on March 8, 2019 at 7:20 am

    Hi Sophia, I recently made a chocolate roll using 4 x 800 grm eggs, it tasted like sweet omelette,
    I would like to know what size eggs you use for this recipe please.
    Kind regards, Lyn

    • Sophia H Sophia H on March 11, 2019 at 8:42 am

      800g eggs seem a lot. Do you mean 80g? I use large eggs which equate to around 60g. It should not taste like a sweet omelette then 🙂

  2. Alinda on March 21, 2019 at 8:20 am

    Hi Sophia,
    Made this chocolate Swiss roll today…. it was delicious!!
    Love your recipes!!xx

  3. Alice Adams on May 1, 2019 at 9:23 am

    Hi Sophia,
    I made this Chocolate Swiss roll today. It turned out very successful and delicious. Thanks for your clear instructions. Really love your recipes.
    Take care and good luck with your first baby🙏😘

  4. Maja on March 9, 2020 at 4:21 pm

    If I wanted to use the recipe for a vanilla Swiss roll (with chocolate buttercream(!))could I just leave out the cocoa powder or should I increase the flour?

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