Chocolate-Rum Swiss Roll Recipe

Name: Chocolate-Rum Swiss Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable-oil cooking spray; 1/4 cup sifted unsweetened dutch-process cocoa powder, plus more for pan; 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising); Pinch of salt; 3 large whole eggs plus 2 large egg yolks; 1/2 cup sugar; 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely; 1/4 cup water; 1/4 cup plus 1 tablespoon sugar; 2 tablespoons light rum; 1 1/4 cups heavy cream; Unsweetened dutch-process cocoa powder

Servings: persons

Vegetable-oil cooking spray
1/4 cup sifted unsweetened dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising)
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
1/4 cup water
1/4 cup plus 1 tablespoon sugar
2 tablespoons light rum
1 1/4 cups heavy cream
Unsweetened dutch-process cocoa powder

1
Mix batter and make cake Follow the directions for Jelly Roll (page 464), dusting pan with cocoa powder instead of flour.
2
For batter, whisk cocoa powder with other dry ingredients before folding into beaten egg-sugar mixture.
3
While cake is baking, dust kitchen towel with cocoa powder.
4
Once baked, roll up cake (incorporating towel) and let cool completely.
5
Meanwhile, make rum syrup In a small saucepan, combine the water and 1/4 cup sugar.
6
Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes.
7
Remove from heat; add rum, then let cool completely.
8
Fill cake and reroll Unroll cake.
9
Brush entire surface generously with cooled rum syrup.
10
Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake, leaving a 1/2-inch border all around.
11
Roll cake to enclose filling (without towel), starting at a short end.
12
Wrap with towel and secure with clips.
13
Chill and serve Refrigerate 30 minutes (or up to 3 hours).
14
Serve, dusted with cocoa powder.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable-oil cooking spray, 1/4 cup sifted unsweetened dutch-process cocoa powder, plus more for pan, 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), Pinch of salt, and more.

Yes, Chocolate-Rum Swiss Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Rum Swiss Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions