Mary Berry Chocolate Swiss Roll Recipe

Mary Berry Chocolate Swiss Roll is a classic, delightful dessert featuring a soft, airy chocolate sponge rolled with a luscious cream filling. Known for her foolproof recipes, Mary Berry ensures this sweet treat is as fun to make as it is to eat, offering a perfect balance of rich chocolate and creamy sweetness. Ideal for afternoon tea, a special dessert, or a festive occasion, this Swiss roll is sure to impress with its elegant swirl and decadent taste.

What is Mary Berry Chocolate Swiss Roll?

Mary Berry Chocolate Swiss Roll is a delightful dessert featuring a soft, airy chocolate sponge rolled with a luscious cream filling, all topped with a rich chocolate ganache. It’s a classic treat known for its elegant spiral look and the decadent combination of chocolate and cream.

Typically ready in under an hour, this recipe is both quick and satisfying, making it a favorite for those who want to enjoy a homemade classic without spending hours in the kitchen.

Love these Recipes

• Mary Berry Chocolate Steamed Pudding
• Mary Berry Lemon Tart
• Mary Berry Chicken Tartiflette

Why You Love this Recipe

Here are reasons why this recipe will become a favorite:

• Simplicity: It’s straightforward, with clear instructions. You don’t need complex baking equipment, just some kitchen basics like a Swiss roll tin, bowl, whisk, and piping bag.
• Versatility: The filling and decorations can be tailored. You might choose coffee-flavored cream or sprinkle the roll with various nuts or fruits. It’s a canvas for your culinary creativity!
• Deliciousness: This Swiss roll doesn’t just look good — it tastes heavenly. The combination of a moist and fluffy sponge, creamy filling, and rich chocolate ganache creates a symphony of flavors.
• Elegance: The presentation is stunning. It’s a dessert that looks as if it’s straight from a professional bakery, making it perfect for any special occasion or to impress guests.

Ingredients Needed to Make Mary Berry Chocolate Swiss Roll

To make this chocolate Swiss roll, you will need the following ingredients:

• 4 large eggs
• 100g (3.5oz) caster sugar
• 65g (2.5oz) self-raising flour
• 40g (1.5oz) cocoa powder
• 300ml (10fl oz) double cream
• 300g (10.5oz) dark chocolate (around 35-40% cocoa solids), chopped
• Icing sugar, for dusting

Useful Equipment

You will also need a 33x23cm (13x9in) Swiss roll tin, a large sheet of baking paper, a wire rack, a large bowl, an electric whisk, a spatula, a sieve, a saucepan, a heatproof bowl, a piping bag, and a star nozzle.

Instructions to Make Mary Berry Chocolate Swiss Roll

Follow these simple steps to make this recipe: 

Step 1: Oven Preparation and Tin Setup

Begin by preheating your oven to 200°C (180°C fan, gas mark 6). Lightly grease your Swiss roll tin and line the base and sides with baking paper, ensuring it snugly fits into the corners. This will facilitate easy cake removal later and prevent sticking.

Step 2: Whisking Eggs and Sugar

In a large bowl, use an electric whisk to whip the eggs and sugar together until pale, light, and voluminous, about 5 minutes. Look for a thick ribbon-like trail when the whisk is lifted, indicating well-aerated eggs that will lend the sponge a desirable rise and texture.

Step 3: Incorporating Flour and Cocoa

Gently fold the sifted flour and cocoa powder into the egg mixture with a spatula, ensuring not an airy mixture. Aim for a smooth, even batter without lumps, crucial for a uniform sponge texture.

Step 4: Baking the Batter

Pour and evenly spread the batter into your prepared tin, smoothing out to the corners. Bake for 8-10 minutes in the preheated oven until the sponge is firm and slightly shrinks from the tin edges. A clean skewer test will confirm its readiness.

Step 5: Rolling the Sponge

Immediately turn the baked sponge onto a large baking paper sprinkled with icing sugar. Peel away the lining paper, then, starting at the short edge, roll the sponge with the paper inside. Cooling it in a rolled position sets the shape and prevents later cracking.

Step 6: Preparing Chocolate Ganache

For the filling and topping, gently heat the cream until it simmers, then off the heat, and stir in the chopped chocolate until you achieve a smooth ganache. Allow it to cool and thicken at room temperature then chill until it’s a pipeable consistency.

Step 7: Whipping Cream and Sponge Setup

Whip the cream to soft peaks, ensuring not to overbeat. Carefully unroll the sponge, trim any rough edges, then spread the whipped cream across, leaving a small margin around the edges. Drizzle some ganache if desired, then re-roll the sponge tightly.

Step 8: Assembling and Final Touches

Once rolled, place the sponge on a serving dish. For the chocolate glaze, heat cream and then add chocolate, stirring until smooth. Let it cool slightly for a perfect pouring consistency. Drizzle over the Swiss roll, ensuring an even coat. Decorate with whipped cream rosettes and chocolate shavings for a professional finish.

Step 9: Serving the Swiss Roll

Allow the Swiss roll to set slightly in the fridge before slicing. Serve chilled or at room temperature, garnished as desired. Each slice reveals a spiral of creamy filling encased in a soft chocolate sponge, making it an irresistible treat for any occasion.