Chocolate Swiss Roll with Freshly Milled Flour

ByEmily Rider
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This chocolate Swiss roll cake is made with a soft chocolate sponge, a creamy vanilla cream cheese filling, and rich chocolate ganache poured over the top. Using freshly milled soft white wheat flour without sifting, and every slice has a beautiful chocolate and vanilla swirl.

Swiss rolls can seem a little intimidating, especially when you’re worried about the cake cracking. I’ve found that the key is to roll the sponge while it’s still warm from the oven, using a clean kitchen flour sack towel dusted with powdered sugar. Letting it cool in a spiral roll makes it much easier to unroll, fill, and roll back up.

The freshly milled soft white wheat gives this cake a tender texture, and a tablespoon of milk helps keep the sponge soft enough to roll. It’s a lovely dessert for Thanksgiving, Christmas, or any occasion when you want something a little special.

If you’re looking for another homemade chocolate dessert, try my Chocolate Sourdough Cake Made with Freshly Milled Flour. And for fall baking, a cottage favorite is the Pumpkin Roll with Fresh Milled Flour, which uses the same warm-rolling technique.

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Why You’ll Love This Recipe

  • Soft, tender chocolate sponge – Freshly milled soft white wheat gives this cake a delicate texture, while rolling it warm helps prevent cracking.
  • No sifting required – I use freshly milled soft white wheat flour just as it comes from the mill, making this one less step to worry about.
  • Creamy filling and rich chocolate ganache – The vanilla cream cheese filling adds a little tanginess that pairs beautifully with the chocolate cake and smooth ganache.
  • A beautiful dessert for special occasions – Each slice has a chocolate and vanilla swirl that looks lovely on a holiday dessert table, especially at Thanksgiving or Christmas. Or really any occasion, this dessert is simple to make yet elegant.

Ingredients You’ll Need

  • Freshly milled soft white wheat – I use freshly milled soft white wheat flour without sifting for this chocolate sponge. Soft white wheat is a good choice for tender cakes, and there’s no need to remove the bran or germ for this recipe. If you’re new to baking cakes with fresh flour, my guide to cake and pastry flour from freshly milled flour explains more about choosing wheat for delicate baked goods.
  • Eggs and sugar – Whisking the eggs and sugar until thick and pale helps create the light, airy texture of the sponge. Don’t rush this step because the whipped eggs provide much of the cake’s structure.
  • Cream cheese – Softened cream cheese, butter, powdered sugar, and vanilla make a smooth, creamy filling with a little tanginess to balance the chocolate cake and ganache.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Christmas yule log – Turn this chocolate Swiss roll into a festive yule log by dragging a fork through the ganache before it sets to create a bark-like texture. Finish with a light dusting of powdered sugar for a snowy look.
  • Mocha chocolate roll – For a coffee-flavored variation, try sifting 1 teaspoon of espresso powder with the flour and cocoa powder.
  • Peppermint cream cheese filling – For a holiday twist, try adding ½ teaspoon of peppermint extract to the filling. Sprinkle crushed candy canes over the ganache before it sets.
  • Chocolate orange roll – Add 1 tablespoon of fresh orange zest to the cream cheese filling for a hint of citrus that pairs nicely with the chocolate.

Recipe Tips

Use freshly milled soft white wheat – I use the flour straight from the mill without sifting out the bran or germ. Soft white wheat works well in this chocolate sponge, giving it a tender texture that’s suitable for rolling.

Whisk the eggs and sugar until thick and pale – This step helps give the chocolate sponge its light, airy texture. Take your time and make sure the mixture has thickened and lightened in color before adding the remaining ingredients.

Fold in the flour gently – Use a spatula to fold the dry ingredients into the egg mixture just until you no longer see streaks of flour. Overmixing can knock out the air you’ve worked into the eggs.

Keep a close eye on the oven – This thin chocolate sponge bakes quickly, so start checking at 11 minutes. The cake should spring back when lightly touched. Baking it too long can dry it out and make it more likely to crack.

Roll the cake while it’s warm – Have your powdered sugar-dusted towel ready before the cake comes out of the oven. Roll the warm sponge inside the towel and let it cool completely before adding the filling. This helps prevent cracking when you roll it again.

How To Make A Swiss Roll

  1. Preheat oven & prepare the pan – Preheat your oven to 350°F (175°C). Lightly grease a 15x10x1-inch jelly roll pan with cooking spray and line it with parchment paper, leaving about a 1-inch overhang to help remove the cake.
  2. Mix the dry ingredients – In a medium bowl, whisk together the freshly milled soft white wheat flour, cocoa powder, baking powder, and salt until evenly combined. There’s no need to sift the flour unless you prefer to do so.
  3. Whisk the eggs and sugar – In a separate bowl, whisk the eggs and sugar until thick, pale, and airy. This helps give the chocolate sponge its light texture.
  4. Add the wet ingredients – Gently whisk in the melted butter, vanilla, and 1 tablespoon of milk or cream until combined.
  5. Fold in the flour – Using a spatula, gently fold the dry ingredients into the egg mixture just until no streaks of flour remain. Be careful not to overmix.
  6. Bake the sponge – Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 11–12 minutes, or until the cake springs back when lightly touched.
  7. Roll the warm cake – While the cake bakes, lay a clean, lint-free kitchen flour sack towel on your counter and dust it with powdered sugar. Turn the baked cake onto the towel and carefully peel away the parchment paper. Starting at a short end, roll the warm cake up with the towel inside. Let it cool completely, about 2 hours.
  8. Make the cream cheese filling – Beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth and creamy. If the filling is too thick to spread, add a splash of milk.
  9. Fill and roll the cake – Once the sponge has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for 1 hour.
  10. Prepare the chocolate ganache – Melt the chocolate morsels with the heavy cream, stirring until smooth. Whisk in the powdered sugar, then add milk a little at a time until the ganache is smooth and pourable.
  11. Glaze the Swiss roll – Trim the ends of the chilled cake for a neat finish, if desired, and place it on a wire rack. Pour the chocolate ganache over the top, allowing it to run down the sides. Let the ganache set before serving.
  12. Slice and serve – Carefully transfer the chocolate Swiss roll to a serving platter. Slice with a sharp knife, wiping the blade between cuts for clean slices that show off the chocolate and cream cheese swirl.

Storage Suggestions

  • Room temperature – Because of the cream cheese filling, don’t leave the roll out for more than 2 hours.
  • Refrigerator – Cover the roll loosely with plastic wrap or keep it in an airtight container. Refrigerate for up to 3 to 4 days.
  • Freezer – Wrap the chilled roll or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months.
  • To thaw – Thaw overnight in the refrigerator, still wrapped.

Pairing Ideas

  • Homemade hot cocoa – A warm mug of cocoa beside a slice of chocolate roll makes a cozy winter dessert. A jar of the mix keeps on hand all season.
  • Fresh raspberries and whipped cream – The tart berries and a spoonful of softly whipped cream brighten the rich chocolate and cream cheese.
  • Coffee after a holiday dinner – A cup of coffee or espresso balances the sweetness and makes the roll an simple yet elegant dessert finish to a big meal.

FAQs

Most cracks come from a sponge that baked a little too long or cooled before it was rolled. A thin cake dries out quickly in the oven, and a cooled sponge has lost its flexibility. Small cracks are nothing to worry about. The roll still tastes wonderful, and the ganache covers most of them.

Yes, I make this chocolate Swiss roll with freshly milled soft white wheat flour without sifting. The eggs are whisked until thick and pale to help create a light sponge, and a tablespoon of milk helps keep the cake tender. Rolling it while it’s still warm is especially important to prevent cracking.

This recipe was made with soft white wheat. Hard wheats have more protein and tend to make a sturdier, less tender crumb, which works against a thin sponge that has to bend. Spelt and other grains haven’t been tested in this recipe, so for the best results, stick with soft white wheat.

Yes, wrap the chilled roll or individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw them in the refrigerator overnight, still wrapped. The ganache may lose a little of its shine, but the flavor holds up well.

This recipe uses a 15x10x1-inch jelly roll pan. A larger sheet pan would spread the batter thinner and change the bake time, so the jelly roll pan gives you the right thickness for rolling.

More Dessert Recipes from the Cottage

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Chocolate Swiss Roll Cake with Freshly Milled Flour

Author: Emily Rider
This chocolate Swiss roll cake starts with a tender sponge made from freshly milled soft white wheat. It’s rolled warm so it doesn’t crack, then filled with vanilla cream cheese and finished with glossy chocolate ganache.
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Prep:20 minutes
Cook:12 minutes
Cooling & Chill TIme:3 hours
Total:3 hours 32 minutes
Course: Desserts
Cuisine: American
Servings: 12 servings

Equipment

  • 15x10x1-inch jelly roll pan

Ingredients

For the Chocolate Sponge

  • ½ cup freshly milled soft white wheat flour 60 grams
  • ¼ cup unsweetened cocoa powder 21 grams
  • 1 teaspoon aluminum-free baking powder 4 grams
  • ½ teaspoon salt 3 grams
  • 4 large eggs 200 grams without shells
  • ½ cup granulated sugar 100 grams
  • 2 tablespoons butter melted, 28 grams
  • 1 teaspoon vanilla extract 4 grams
  • 1 tablespoon milk or cream 15 grams

For Rolling

  • 2 tablespoons powdered sugar 15 grams, for dusting the towel

For the Cream Cheese Filling

  • 8 ounces cream cheese 227 grams, room temperature
  • 1 cup powdered sugar 120 grams
  • 4 tablespoons unsalted butter 57 grams, softened
  • 1 teaspoon vanilla extract 4 grams
  • Splash of milk optional, if needed

For the Chocolate Ganache

  • ⅔ cup dark or semi-sweet chocolate morsels 113 grams
  • 2 tablespoons heavy cream 30 grams
  • 4 tablespoons powdered sugar 30 grams
  • 3 to 4 tablespoons milk 45–60 grams, adjusted for pouring consistency

Instructions

  1. Preheat oven & prepare the pan – Preheat your oven to 350°F (175°C). Lightly grease a 15x10x1-inch jelly roll pan with cooking spray and line it with parchment paper, leaving about a 1-inch overhang to help remove the cake.
  2. Mix the dry ingredients – In a medium bowl, whisk together the freshly milled soft white wheat flour, cocoa powder, baking powder, and salt until evenly combined. There's no need to sift the flour unless you prefer to do so.
  3. Whisk the eggs and sugar – In a separate bowl, whisk the eggs and sugar until thick, pale, and airy. This helps give the chocolate sponge its light texture.
  4. Add the wet ingredients – Gently whisk in the melted butter, vanilla, and 1 tablespoon of milk or cream until combined.
  5. Fold in the flour – Using a spatula, gently fold the dry ingredients into the egg mixture just until no streaks of flour remain. Be careful not to overmix.
  6. Bake the sponge – Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 11–12 minutes, or until the cake springs back when lightly touched.
  7. Roll the warm cake – While the cake bakes, lay a clean, lint-free kitchen flour sack towel on your counter and dust it with powdered sugar. Turn the baked cake onto the towel and carefully peel away the parchment paper. Starting at a short end, roll the warm cake up with the towel inside. Let it cool completely, about 2 hours.
  8. Make the cream cheese filling – Beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth and creamy. If the filling is too thick to spread, add a splash of milk.
  9. Fill and roll the cake – Once the sponge has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for 1 hour.
  10. Prepare the chocolate ganache – Melt the chocolate morsels with the heavy cream, stirring until smooth. Whisk in the powdered sugar, then add milk a little at a time until the ganache is smooth and pourable.
  11. Glaze the Swiss roll – Trim the ends of the chilled cake for a neat finish, if desired, and place it on a wire rack. Pour the chocolate ganache over the top, allowing it to run down the sides. Let the ganache set before serving.
  12. Slice and serve – Carefully transfer the chocolate Swiss roll to a serving platter. Slice with a sharp knife, wiping the blade between cuts for clean slices that show off the chocolate and cream cheese swirl.

Notes

Fold, don’t stir – Use a spatula and gentle sweeping strokes to fold in the flour mixture. I know it’s tempting to keep mixing, but trust the process! Stop as soon as no dry streaks remain so you keep as much air in the batter as possible.
Storage – Because of the cream cheese filling, don’t leave the roll at room temperature for more than 2 hours. Cover and refrigerate for up to 3 to 4 days.
Freezing – Wrap the chilled roll or individual slices tightly in plastic wrap. Freeze in a freezer-safe bag or container for up to 2 months, then thaw overnight in the refrigerator, still wrapped.

Nutrition

Calories: 316kcal, Carbohydrates: 34g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 223mg, Potassium: 148mg, Fiber: 2g, Sugar: 27g, Vitamin A: 558IU, Vitamin C: 0.01mg, Calcium: 73mg, Iron: 1mg

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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