Mary Berry Chocolate Swiss Roll is a classic British dessert made with a light chocolate sponge that is rolled around a rich chocolate filling. The sponge stays soft, airy, and flexible, making it easy to roll without cracking when prepared correctly. This recipe is beginner-friendly and delivers an impressive result with simple ingredients. From start to finish, the recipe takes about 1 hour, including cooling and filling.
Ingredients
For the Chocolate Sponge
- 4 large eggs
- 100g caster sugar
- 75g self-raising flour
- 25g cocoa powder
- 1 tablespoon warm water
- Butter for greasing
- Baking parchment
For the Chocolate Filling
- 150ml double cream
- 100g dark chocolate, melted and cooled
- 1 tablespoon icing sugar
For Finishing
- Icing sugar for dusting
How to Make Mary Berry Chocolate Swiss Roll Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a 33 x 23cm Swiss roll tin and line it with baking parchment.
- Whisk the eggs and sugar: Place the eggs and caster sugar into a large mixing bowl. Whisk for 5 to 7 minutes until the mixture becomes thick, pale, and leaves a ribbon trail when lifted.
- Add the dry ingredients: Sift the self-raising flour and cocoa powder over the egg mixture. Fold gently using a spatula to keep as much air as possible in the batter.
- Add warm water: Stir in the warm water and mix carefully until fully combined.
- Fill the tin: Pour the batter into the prepared tin and spread evenly into the corners.
- Bake the sponge: Bake for 10 to 12 minutes until the sponge feels springy when lightly touched.
- Prepare for rolling: Lay a sheet of baking parchment on the work surface and dust generously with icing sugar. Turn the warm sponge onto the paper and carefully remove the lining parchment.
- Roll and cool: Starting from one short side, roll the sponge up with the parchment inside. Leave to cool completely.
- Make the filling: Whip the double cream with icing sugar until soft peaks form. Fold in the cooled melted chocolate until smooth.
- Assemble the Swiss roll: Carefully unroll the cooled sponge. Spread the chocolate filling evenly across the surface, leaving a small border around the edges.
- Roll and finish: Roll the sponge back up tightly. Dust with icing sugar and serve in slices.
Tips for the Best Chocolate Swiss Roll
How do I stop the Swiss roll from cracking?
Roll the sponge while it is still warm. This helps it hold its shape and prevents splits when filled later.
Why is my sponge flat?
The eggs and sugar must be whisked thoroughly until thick and airy. This provides most of the lift in the recipe.
Can I make the filling richer?
Yes. Add a tablespoon of chocolate spread or extra melted dark chocolate to the cream filling.
How do I get neat slices?
Chill the Swiss roll for 20 minutes before slicing and use a sharp knife cleaned between cuts.
Serving Suggestions
- Serve with freshly whipped cream.
- Add fresh raspberries or strawberries.
- Pair with hot coffee or tea.
- Serve with vanilla ice cream for dessert.
- Dust with extra cocoa powder for presentation.
Storage
Room Temperature
The Swiss roll can sit at room temperature for up to 6 hours if serving on the same day.
Refrigerator
Store in an airtight container for up to 3 days. The filling stays fresh and the sponge remains soft.
Freezing
Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 12g
- Sodium: 95mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make the Swiss roll a day ahead?
Yes, the Swiss roll can be prepared one day in advance and stored in the refrigerator until needed.
What size Swiss roll tin should I use?
A 33 x 23cm Swiss roll tin gives the ideal thickness and ensures even baking.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate creates a sweeter filling and works well in this recipe.
Why did my Swiss roll crack when rolling?
The sponge was likely too cool before rolling. Always roll it while warm for the best results.
Mary Berry Chocolate Swiss Roll Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
slices20
minutes12
minutes60
minutes320
kcal32
minutesA light chocolate sponge rolled around a rich chocolate filling. This classic Mary Berry Chocolate Swiss Roll is soft, elegant, and perfect for afternoon tea or dessert.
Ingredients
4 large eggs
100g caster sugar
75g self-raising flour
25g cocoa powder
1 tbsp warm water
150ml double cream
100g dark chocolate, melted and cooled
1 tbsp icing sugar
Extra icing sugar for dusting
Butter for greasing
Baking parchment
Directions
- Preheat oven to 200°C (180°C fan). Grease and line a 33 x 23cm Swiss roll tin.
- Whisk eggs and caster sugar until thick, pale and tripled in volume.
- Sift flour and cocoa powder over the mixture and gently fold together.
- Stir in warm water and mix gently.
- Pour into prepared tin and level the surface.
- Bake for 10 to 12 minutes until springy to the touch.
- Turn onto baking parchment dusted with icing sugar and carefully peel away lining paper.
- Roll sponge with parchment inside and leave to cool completely.
- Whip cream with icing sugar and fold in melted chocolate.
- Unroll sponge, spread filling evenly, then roll up again.
- Dust with icing sugar before slicing and serving.
Notes
- Roll the sponge while warm to prevent cracking.
- Allow the chocolate to cool before mixing into the cream.
- Store in the refrigerator for up to 3 days.
