Chocaholics will absolutely love this swiss roll.


  • Sponge

  • 1/4 c Cocoa Powder

  • 1/2 c Plain Flour

  • 3/4t Baking Powder

  • 6 Eggs Whites

  • 3/4 c Caster Sugar

  • 6 Egg Yolks

  • 1T Water

  • 1t Vanilla

  • Filling / Frosting

  • 250g Cream Cheese (room temperature)

  • 225g White Chocolate

  • 180g Unsalted Butter (room temperature)

  • Chocolate Ganache

  • 125 g Milk Chocolate (for melting and cooking) roughly chopped

  • 100 g Dark Chocolate (for melting and cooking) roughly chopped

  • 115 g Cream

  • 1 Tablespoon Unsalted Butter

  • 1 Tablespoon Honey


  • 1.

    Preheat Oven 180C.

  • 2.

    Line with baking paper 1 baking tray approximately 30cm x 40cm (rectangle).

  • Sponge:

  • 1.

    Sift the flour, Cocoa and baking powder set aside.

  • 2.

    Whisk the egg whites to stiff pecks, then add the sugar gradually whisk till egg whites are glossy.

  • 3.

    In a separate bowl mix together the egg yolks, water and vanilla. Fold the egg yolk into (B ) egg whites then fold the (A) flour mix in two additions. Pour in an even smooth layer and bake for 12-15minutes.

  • 4.

    Once baked remove the sponge from the tray (don't remove the baking paper) Cut the sponge into three equal lengths, roll the sponge as you would if making the traditional Swiss Roll and allow to cool.

  • Filling / Frosting:

  • 1.

    To make the filling place the cream cheese in the bowl of a standard mixer or use a hang held mixer to cream the cheese to a smooth paste with no visible lumps. Add the butter and blend well to combine remember to scrap down the sides of the bowl so that all the cream cheese has been incorporated.

  • 2.

    Add the melted White Chocolate and continue to whip till light and fluffy. Set aside.

  • Chocolate Ganache:

  • 1.

    To make the chocolate ganache place the chocolate in a heat proof bowl. Place the cream, butter and honey in a small saucepan and bring them to a gentle simmer pour over the chocolate and mix till smooth and glossy.

  • Assemble:

  • 1.

    Carefully unroll the sponge and remove the paper from the sponge.

  • 2.

    Apply a 3-5 millimetre layer of the filling across the sponge strips.

  • 3.

    Start re-rolling the first sponge strip then roll the next one around that in a spiral pattern. Wrap the baking paper around the rolled sponge and sit it on a 6 inch cake base vertically.

  • 4.

    Place in the fridge to allow the frosting to set.

  • 5.

    Unwrap the roll and discard the baking paper. Cover a second 6inch cake base with plastic wrap. Cover the top of your sponge with frosting then place the second cake base over the top

  • 6.

    (Pressing gently to ensure there are no air pockets and the edges are filled then place in the fridge to set. Use the edge of the bake bases as a guide to frost all around the edge of the cake.

  • 7.

    Directly pour and even layer of the chocolate ganache over the top of the cake and encourage a drizzle down the sides or use other decorations like Icing Sheets, Sprinkles and Fondant. Set aside to set.

  • 8.

    Use a knife that has been placed in hot water and dried to slice and serve.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 313kj
  • Fat Total 22g
  • Saturated Fat 13g
  • Protein 4g
  • Carbohydrate 25g
  • Sugar 21g
  • Sodium 93mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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