If you’re craving something indulgent yet light, this Chocolate Swiss Roll with Oreo Cream Filling is a perfect choice. The fluffy chocolate cake base is light and moist, complemented perfectly by the sweet and creamy Oreo filling. Then, I finish it off with a crispy chocolate coating for an extra indulgent touch. It always gets rave reviews.
Why you‘ll love this recipe
I’m thrilled to share with you my upgraded Chocolate Swiss Roll recipe!
The original Swiss Roll Cake was such a hit with my family that I wanted to take it to the next level. Since I’ve already made the matcha roll cakes, the idea of creating a Chocolate Swiss Roll immediately came to mind.
This version of the Swiss Roll has a few extra steps compared to the original, but trust me—it’s still easy to make and totally worth it!
The Fillings for the Chocolate Swiss Roll
When it comes to fillings, the possibilities are endless. You can get creative and try anything from whipped cream, chocolate ganache, or fruit preserves.
For this recipe, I went with an Oreo cream filling, which gives the roll a delightful crunch and sweetness that pairs perfectly with the rich chocolate cake.
But don’t feel limited—feel free to swap out the filling with whatever you love! Some options could include vanilla cream, Nutella, or even a layer of fresh berries.
Topping
Toppings are where you can really have fun and get creative!
I used what I had in my pantry after making some Strawberry Yogurt Clusters—so I decided to add some fresh strawberries on top of my roll.
I also had some Biscoff biscuits and blueberries on hand, so I added those for a bit of texture and color. Of course, you can use whatever you like—whipped cream, shaved chocolate, or even some crushed nuts would make a great addition too.
Tips for Success
Whipping the Egg Whites
This step is critical for getting the perfect texture in your cake, and there are a few key points to remember:
- Clean, oil-free, and water-free tools: Before starting, make sure your mixing bowl and beaters are completely clean and free of any oil or water. Even a tiny bit of grease or moisture can prevent the egg whites from whipping properly, and you won’t get the right texture. So, take a moment to double-check your tools before starting.
- Perfect whipping stage: Whipping the egg whites is crucial for a light and airy texture. You should whip them to a stage where they form soft peaks, meaning that when you lift the whisk, the egg whites should form a smooth curve that doesn’t stand up straight. Over-whipping them can result in dry, crumbly cake. If the egg whites aren’t whipped enough, the batter won’t rise properly, and the cake will be dense.
- Sugar addition: Adding sugar in stages is the trick to achieving smooth, stable meringue. I recommend adding the sugar in three stages. Start by adding the first portion when the egg whites start forming large bubbles, then add the second when smaller bubbles form, and the final addition when the egg whites are forming soft peaks. This gradual sugar addition helps create a finer, more stable meringue.
Mixing Techniques
When mixing the components of the cake, be gentle! Here’s how to get the best results:
- Egg yolk mixture: When preparing the egg yolk mixture, it’s essential to be gentle when stirring in the flour and cocoa powder. Use a “Z” or “–” motion, which helps incorporate everything smoothly without overworking the batter. Overmixing can activate the gluten in the flour, which will make the cake denser. We want a soft, fluffy texture, so keep the stirring light and easy.
- Combining egg whites with the yolk mixture: This step requires careful folding to preserve the airy texture of the meringue. Once you’ve whipped the egg whites, take about one-third of the meringue and fold it gently into the egg yolk mixture. Be sure to fold from the bottom up and turn the bowl as you go. Once this is fully incorporated, fold in the rest of the meringue. Take care not to overmix, as you don’t want to deflate the meringue.
Ingredients:
- 5 eggs
- 50g corn oil
- 15g cocoa powder
- 65g milk
- 60g cake flour
- 65g caster sugar
- 5 drops lemon juice
For the crispy chocolate coating:
- 70g chocolate
- 25g coconut oil
- 20g crushed nuts
For the Oreo cream filling:
- 200g heavy cream
- 5g sea salt
- 16g caster sugar
- 30g crushed Oreos
Optional decorations:
- 4 Biscoff cookies
- 2 strawberries
- 4 blueberries
- Whipped cream(you can use leftover Oreo cream filling if available)
Instructions:
- Preparing the cake base:
- Preheat your oven to 160°C and line a 28×28 square baking pan with parchment paper.
- Separate the egg yolks from the egg whites. Place the 5 egg whites into the fridge to freeze for 15-20 minutes
- In a large mixing bowl, pour in 50g corn oil, then add 15g cocoa powder. Stir until the cocoa powder completely dissolves. Add 65g milk and continue mixing until the mixture is fully emulsified.
- Sift 60g cake flour into the mixture. Use a spatula to stir the ingredients in a “Z” or “–” motion until there is no dry flour left.
- Add 5 egg yolks to the mixture and continue stirring until smooth and well combined.
- Take the egg whites out of the refrigerator, add a few drops of lemon juice, and begin whipping. When large bubbles form, add the first portion of caster sugar and continue whipping. Add the second portion of sugar once the foam becomes finer. When stiff peaks begin to form, add the final portion of sugar and whip until the meringue holds a firm curve.
- Take about 1/3 of the whipped egg whites and add them to the egg yolk batter. Gently fold with a spatula until well combined. Then, pour the mixed batter back into the remaining egg whites and continue folding until fully incorporated.
- Pour the batter into the prepared pan. Gently shake or smooth the surface with a spatula, ensuring it’s even. Tap the pan lightly to remove any air bubbles.
Bake in the preheated oven for about 25 minutes(depending on your oven, baking time may vary). Once done, let the cake cool.
- Preparing the Oreo cream filling:
- In a mixing bowl, pour 200g heavy cream, add 16g caster sugar and 5g sea salt. Whip until soft peaks form.
- Add 30g crushed Oreos to the whipped cream and mix until evenly combined. Set aside.
- Preparing the crispy chocolate coating:
- Place 70g of chocolate and 25g of coconut oil into a heatproof container. Set the container over a pot of simmering water (double boiler method) and stir until the chocolate is fully melted. Then, add 20g of crushed nuts and stir until well combined.
- Assembling the Swiss roll:
- When cool, carefully invert the cake onto a new piece of parchment paper. Peel off the top layer of parchment.
- Spread an even layer of the Oreo cream filling on the surface of the cake, using a little extra cream in the first third of the cake (the part closest to you).
- Use a rolling pin to slowly roll the cake from one end. As you roll, make sure to roll tightly to avoid any gaps. Once rolled, gently press both ends with your hands to make the Swiss roll more compact.
- Using a knife, slice the rolled cake into 6 equal pieces.
- Drizzle the crispy chocolate coating over the top of each cake roll. Optionally, pipe some whipped cream on top and decorate with Biscoff cookies, strawberries, and blueberries.
- Place the assembled rolls into the fridge to chill. This helps the flavors set and improves the texture.
Frequently Asked Questions
Can I substitute the coconut oil in the chocolate coating?
Yes, you can substitute coconut oil with vegetable oil or butter, but the texture may differ slightly.
Can I make this ahead of time?
Absolutely! The cake rolls can be made a day or two in advance. Just store them in the fridge to maintain their freshness.
Homemade Chocolate Swiss Roll: Creamy, Crunchy, and Irresistible
Ingredients
- 5 eggs
- 50 g corn oil
- 15 g cocoa powder
- 65 g milk
- 60 g cake flour
- 65 g caster sugar
- 5 drops lemon juice
For the crispy chocolate coating:
- 70 g chocolate
- 25 g coconut oil
- 20 g crushed nuts
For the Oreo cream filling:
- 200 g heavy cream
- 5 g sea salt
- 16 g caster sugar
- 30 g crushed Oreos
Optional decorations:
- 4 Biscoff cookies
- 2 strawberries
- 4 blueberries
- Whipped cream you can use leftover Oreo cream filling if available
Instructions
Preparing the cake base:
- Preheat your oven to 160°C and line a 28x28 square baking pan with parchment paper.
- Separate the egg yolks from the egg whites.Place the 5 egg whites into the fridge to freeze for 15-20 minutes
- In a large mixing bowl, pour in 50g corn oil, then add 15g cocoa powder. Stir until the cocoa powder completely dissolves. Add 65g milkand continue mixing until the mixture is fully emulsified.
- Sift 60g cake flourinto the mixture. Use a spatula to stir the ingredients in a “Z” or “–” motion until there is no dry flour left.
- Add 5 egg yolksto the mixture and continue stirring until smooth and well combined.
- Take the egg whites out of the refrigerator, add a few drops of lemon juice, and begin whipping.When large bubbles form, add the first portion of caster sugar and continue whipping. Add the second portion of sugar once the foam becomes finer. When stiff peaks begin to form, add the final portion of sugar and whip until the meringue holds a firm curve.
- Take about 1/3 of the whipped egg whites and add them to the egg yolk batter. Gently fold with a spatula until well combined. Then, pour the mixed batter back into the remaining egg whites and continue folding until fully incorporated.
- Pour the batter into the prepared pan. Gently shake or smooth the surface with a spatula, ensuring it's even. Tap the pan lightly to remove any air bubbles.
- Bake in the preheated oven for about 25 minutes(depending on your oven, baking time may vary). Once done, let the cake cool.
Preparing the Oreo cream filling:
- In a mixing bowl, pour 200g heavy cream, add 16g caster sugarand 5g sea salt. Whip until soft peaks form.
- Add 30g crushed Oreosto the whipped cream and mix until evenly combined. Set aside.
Preparing the crispy chocolate coating:
- Place 70g of chocolate and 25g of coconut oil into a heatproof container. Set the container over a pot of simmering water (double boiler method) and stir until the chocolate is fully melted. Then, add 20g of crushed nuts and stir until well combined.
Assembling the Swiss roll:
- When cool, carefully invert the cake onto a new piece of parchment paper. Peel off the top layer of parchment.
- Spread an even layer of the Oreo cream filling on the surface of the cake, using a little extra cream in the first third of the cake (the part closest to you).
- Use a rolling pin to slowly roll the cake from one end. As you roll, make sure to roll tightly to avoid any gaps. Once rolled, gently press both ends with your hands to make the Swiss roll more compact.
- Using a knife, slice the rolled cake into 6 equal pieces.
- Drizzle the crispy chocolate coating over the top of each cake roll. Optionally, pipe some whipped cream on top and decorate with Biscoff cookies, strawberries, and blueberries.
- Place the assembled rolls into the fridge to chill. This helps the flavors set and improves the texture.