Chocolate berry Swiss roll is a beautifully rolled dessert that combines light and airy chocolate sponge cake with a rich, creamy filling made of whipped cream, cream cheese, and mashed berries. This elegant yet approachable treat makes an impressive centerpiece for any gathering and is as delicious as it looks, offering a balance of decadent chocolate and tangy fruit.
Why You’ll Love This Recipe
This Swiss roll is a showstopping dessert that’s surprisingly simple to make. The chocolate sponge is soft and pliable, perfect for rolling without cracking, while the luscious filling adds a creamy, fruity contrast. Whether you’re preparing it for a celebration or a special dessert, its flavor, texture, and appearance will not disappoint. It also chills beautifully, making it an ideal make-ahead option.
Ingredients
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mixed berries (blueberries, raspberries, or blackberries), mashed
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Line a jelly roll pan (approximately 10×15 inches) with parchment paper.
- In a large bowl, whisk the eggs and granulated sugar together until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Immediately after removing from the oven, carefully roll the warm cake (with the parchment paper) into a log starting from the short end. Allow it to cool completely on a wire rack.
Prepare the Filling:
- In a bowl, beat the heavy cream until soft peaks form.
- In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the mashed berries.
Assemble the Swiss Roll:
- Once the cake is completely cooled, gently unroll it.
- Spread the berry cream filling evenly across the cake surface.
- Carefully re-roll the cake (without the parchment paper this time), using it to help guide a tight roll.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust with powdered sugar or drizzle with melted chocolate, if desired. Slice and serve chilled.
Servings and Timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 1 hour (including chilling time)
Variations
- Different Berries: Use fresh or thawed frozen strawberries, blueberries, or a combination of seasonal berries.
- Chocolate Ganache: Replace powdered sugar topping with a rich chocolate ganache glaze.
- Nutty Twist: Add finely chopped toasted hazelnuts or almonds to the filling or on top.
- Lighter Version: Use low-fat cream cheese and whipped topping for a lighter filling.
- Festive Touch: Garnish with fresh berries and mint leaves for a beautiful presentation.
Storage/Reheating
Store the Swiss roll covered in the refrigerator for up to 3 days. Serve chilled. This dessert is not suitable for freezing once filled, as the cream filling may separate. However, the sponge cake itself can be frozen unfilled for up to 1 month.
FAQs
Why does my Swiss roll crack when I roll it?
Rolling the cake while it’s still warm helps prevent cracking. Be sure not to overbake the sponge, which can dry it out and make it less pliable.
Can I make the cake in advance?
Yes, the sponge can be baked and rolled (with parchment) a day ahead. Fill and finish it on the day of serving.
Can I use frozen berries?
Yes, thaw them completely and mash well before folding into the filling. Drain any excess liquid to avoid a runny texture.
Can I use mascarpone instead of cream cheese?
Yes, mascarpone offers a slightly sweeter and more luxurious texture.
What pan should I use?
A jelly roll pan (approximately 10×15 inches) is ideal. Using a larger pan will result in a thinner cake that may crack during rolling.
How do I make the roll tighter?
Use parchment paper to help guide a firm, even roll, and chill the cake after assembling to help it hold its shape.
Can I skip the cream cheese?
Yes, but the filling may be less stable. Whipped cream alone can work for a lighter version but should be eaten the same day.
What is the best way to serve this dessert?
Slice and serve it chilled, optionally garnished with powdered sugar, melted chocolate, or fresh berries.
Is this recipe suitable for kids?
Absolutely. The mild sweetness and smooth filling make it a child-friendly treat.
Can I use Dutch-processed cocoa?
Yes, it will give a deeper chocolate flavor. Just ensure your baking powder is fresh and active for proper rise.
Conclusion
Chocolate berry Swiss roll is a delightful dessert that pairs rich chocolate sponge with a smooth, fruity cream filling for a light yet indulgent treat. With its elegant appearance and irresistible taste, it’s ideal for special occasions or whenever you’re in the mood for a showstopping homemade cake. Easy to make and even easier to enjoy, this Swiss roll is sure to impress.
Print
Chocolate Berry Swiss Roll
- Total Time: 1 hour (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Chocolate Berry Swiss Roll is a show-stopping dessert featuring a soft, moist chocolate sponge cake rolled with a luscious cream cheese and whipped cream filling swirled with fresh mashed berries. It’s light, fluffy, decadent, and perfect for celebrations, afternoon tea, or a sweet indulgence anytime.
Ingredients
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream
- 1/2 cup cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mixed berries (blueberries, raspberries, or blackberries), mashed
Instructions
1. Prepare the Cake:
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a bowl, whisk eggs and sugar until light and fluffy. Stir in vanilla.
- Sift together cocoa powder, flour, baking powder, and salt. Gently fold into the egg mixture.
- Pour into the prepared pan and spread evenly. Bake for 10–12 minutes, until the cake springs back when touched.
- Immediately roll the warm cake (with parchment) into a log. Cool completely.
2. Make the Filling:
- Beat heavy cream until soft peaks form.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream and mashed berries.
3. Assemble the Roll:
- Gently unroll the cooled cake. Spread the berry cream filling evenly.
- Re-roll the cake, using parchment to guide.
- Chill for 1 hour before slicing. Dust with powdered sugar or drizzle with melted chocolate if desired.
Notes
- Use fresh or thawed frozen berries for the filling.
- For clean slices, chill well and use a sharp knife.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking, Rolling
- Cuisine: European-Inspired
