Chocolate Swiss Roll Cake with Freshly Milled Flour

Finished chocolate Swiss roll with freshly milled flour, chocolate frosting, and a spiral of cream cheese filling.

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Chocolate Swiss Roll Cake with Freshly Milled Flour

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.

Prep Time20

Cook Time12

Cooling & Chill TIme3

Total Time3 32

Course: Desserts

Cuisine: American

Servings: servings

Calories: 316kcal

Author: Emily Rider

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

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.
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.
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.
Add the wet ingredients – Gently whisk in the melted butter, vanilla, and 1 tablespoon of milk or cream until combined.
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.
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.
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.
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.
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.
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.
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.
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.

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