Double Chocolate Ganache Swiss Roll

Name: Double Chocolate Ganache Swiss Roll
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: 1/2 cup of all purpose flour; 1/4 cup of natural unsweetened cocoa powder; 1/2 teaspoon of baking powder; a pinch of salt; 4 large eggs; 2/3 cup of granulated sugar; 1 teaspoon of pure vanilla extract; 3 tablespoons of olive oil; 3/4 cup of heavy cream; 8 ounces of semisweet, milk chocolate or a combination of both, roughly chopped; 1/2 cup of confectioners sugar; confectioners sugar; cocoa powder

May 8, 2026
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If you love chocolate then you better buckle up because this double chocolate ganache swiss roll is a chocolate lovers dream dessert…

The chocolate sponge is light, delicate and chocolatey and the filling is a rich whipped chocolate ganache that hits all of the reasons you love chocolate. I’m just gonna warn you that I will be repeating the word chocolate about 800 times during this recipes, so hopefully my SEO doesn’t get too annoyed.

Let’s get started…

Begin by using an electric hand mixer or stand mixer to beat 4 large eggs with 2/3 cup of granulated sugar until it is foamy and a pale yellow color. This will take about 2 minutes.

Add a teaspoon of pure vanilla extract and 3 tablespoons of olive oil and continue beating until fully incorporated.

Sift in 1/2 cup of all purpose flour, 1/4 cup of natural unsweetened cocoa powder, 1/2 teaspoon of baking powder and a pinch of salt and gently fold in the dry ingredients until you no longer see anything dry left unincorporated.

Spread the batter evenly over a greased and parchment lined 10″x15″ rimmed jelly roll baking sheet.

Bake in a 350 degree oven for 10 minutes.

While the sponge is baking, lay a clean kitchen towel out flat and generously dust it with confectioners sugar.

Once the sponge is fully baked, carefully invert it onto the towel and discard the parchment paper. Roll the sponge up tightly in the towel and set it on a cooling rack to cool to room temperature.

Note: Just in case you feel tempted, I do not recommend speeding up the process by chilling the sponge in the refrigerator. It can change the texture of the sponge making it crack during the unrolling and re-rolling process later on.

While the sponge is cooling, we are going to make the chocolate ganache filling.

Begin by bringing 3/4 cup of heavy cream up to its steaming point. You can do this in the microwave or in a small saucepan over medium heat. As soon as the heavy cream starts to steam, take it off of the heat and pour it over 8 ounces of roughly chopped chocolate.

Note: You can use semisweet, milk chocolate or any combination of the two!

Let the steamy cream and chocolate sit for 5 minutes before you start whisking and then just keep on whisking until everything is smooth and glossy.

Let the chocolate ganache cool for about 30 minutes. I like to whisk it every 10 minutes or so to keep it smooth as it is cooling.

Once it has cooled to room temperature, whip it with an electric hand mixer until it is nice and fluffy. Take a quick taste test and if you would prefer it to be a little sweeter than it currently is, add 1/2 cup of confectioners sugar and whip that in.

When the sponge is completely cooled, carefully unroll it and transfer it onto a sheet of plastic wrap.

Spread the whipped chocolate ganache over the sponge leaving a little border around 3 of the edges, but be sure to really pack it into the center of the roll so you have a nice evenly filled center to your roll.

Once the ganache is spread, re-roll the cake tightly and then tightly wrap it with the plastic wrap.

Note: It’s totally fine if some of the ganache filling spills out a bit, because when you chill the roll, everything will all firm up.

Would you take a look at this thing of beauty?

The chocolate sponge is tender and that whipped chocolate ganache is so thick and creamy, they are the perfect pairing for each other. The contrasting textures work so beautifully together.

If you are looking for a very special dessert for the most serious of chocolate connoisseurs then you should definitely give this one a try.

You are going to be so happy you made this double chocolate ganache swiss roll.

If you love chocolate, give my chocolate chai coffee cake, these chocolate granola muffins or this chocolate olive oil cake a try. All are chocolate lovers approved.

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