Gordon Ramsay Chocolate Cake Swiss Recipe

This light, airy gordon ramsay chocolate cake swiss recipe is made with rich cocoa powder, fresh eggs, and double cream, ready in 2 hours and 30 minutes. Peeling back the parchment to reveal a flawlessly baked sponge that rolls up smoothly is pure baking magic. I genuinely love how elegant yet achievable this brilliant bake turns out.

What I Learned Making This

I have always found rolling hot sponge cakes quite intimidating, but trusting the process completely changed my baking game. Taking the cake out of the oven and rolling it immediately whilst hot is the absolute key to preventing cracks. I learned to never wait around before wrapping it in a dusted tea towel.

I used to over-mix my egg whites, resulting in a dense and rubbery sponge that simply would not hold its shape. Gently folding the aerated whites into the rich cocoa batter creates that signature light texture you expect from a proper Swiss roll. It is a brilliant lesson in having a light touch.

gordon ramsay chocolate cake swiss recipe Ingredients

For the Sponge:

• 95g cake flour
• 21g unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, separated
• 150g granulated sugar, divided (50g and 100g)
• 60ml vegetable oil
• 60ml buttermilk
• 1 1/2 tsp vanilla extract

For the Filling & Ganache:

• 360ml heavy cream, divided
• 38g powdered sugar
• 113g semi-sweet chocolate, chopped

How To Make gordon ramsay chocolate cake swiss recipe

1. Prep Oven and Pan: Preheat the oven to 177°C (350°F) and line a 12×17-inch baking tray with baking parchment.
2. Whip the Whites: In a perfectly clean bowl, whisk the egg whites until soft peaks form, then slowly beat in 50g of sugar until stiff.
3. Combine Yolk Batter: Whisk the egg yolks and remaining 100g of sugar until pale, then stir in the oil, buttermilk, and vanilla extract.
4. Add Dry Ingredients: Sift the cake flour, cocoa powder, baking powder, and salt over the wet ingredients and fold until just combined.
5. Fold and Bake: Gently fold the whipped egg whites into the batter, spread into your prepared tin, and bake for 12 to 14 minutes.
6. Roll the Sponge: Invert the hot cake onto a tea towel dusted with icing sugar, peel away the parchment, and roll the sponge up inside the towel to cool.
7. Whip the Cream: Whisk 240ml of the heavy cream with the powdered sugar until stiff peaks form, creating a stable chantilly filling.
8. Assemble and Finish: Unroll the cooled sponge, spread the cream evenly, roll back up, and pour over a warm ganache made from the remaining cream and chopped chocolate.

Recipe Tips

• Roll while hot: The sponge must be rolled immediately after baking to create muscle memory and prevent breaking.
• Do not over-mix: Fold the egg whites very gently to keep the air trapped inside, which makes the cake delightfully light.
• Sift the dry ingredients: Cocoa powder is notoriously lumpy, so sifting ensures a smooth, even batter without bitter pockets.
• Chill before slicing: Letting the finished cake set in the fridge helps you cut neat, bakery-style slices.

What To Serve With Chocolate Swiss Roll

This brilliant dessert needs very little else, but a scoop of vanilla bean ice cream or a drizzle of tart raspberry coulis cuts through the richness beautifully. A strong cup of freshly brewed espresso also makes for a cracking pairing after dinner.

How To Store

Keep the rolled cake in an airtight container in the fridge for up to 3 days to keep the cream fresh. You can also freeze the baked, unfilled sponge for up to a month, thawing it at room temperature before adding the fresh cream.

FAQs

Why did my Swiss roll crack?

Cracking usually happens if the cake is overbaked or if you waited too long to roll it after taking it out of the oven. It must be rolled whilst steaming hot.

Can I use standard plain flour instead of cake flour?

Yes, you can substitute plain flour, but remove a tablespoon and replace it with cornflour for a softer crumb. Sift it well before using.

Can I make the ganache ahead of time?

It is best made fresh so it pours beautifully over the chilled cake. If you must make it ahead, you can gently reheat it in the microwave in ten-second bursts if it sets too firmly.

Nutrition

• Calories: 387 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Gordon Ramsay Lemon Meringue Cheesecake Recipe
• Gordon Ramsay Banana Bread Recipe
• Gordon Ramsay Raspberry Souffle Recipe

gordon ramsay chocolate cake swiss recipe

Recipe by Sophie Lane

Servings

8

servings

Prep time

25

minutes

Cooking time

3

hours 

25

minutes

Total time

3

hours 

50

minutes

Light, airy, and beautifully rich, the gordon ramsay chocolate cake swiss recipe delivers an impressive dessert. Featuring dark cocoa powder, fresh eggs, and sweet chantilly cream, this impressive 2-hour bake looks incredibly professional but is surprisingly simple for a weekend dinner party.

Ingredients

• 95g cake flour

• 21g unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 4 large eggs, separated

• 150g granulated sugar, divided (50g and 100g)

• 60ml vegetable oil

• 60ml buttermilk

• 1 1/2 tsp vanilla extract

• 360ml heavy cream, divided

• 38g powdered sugar

• 113g semi-sweet chocolate, chopped

Directions

• Prep Oven and Pan: Preheat the oven to 177°C (350°F) and line a 12×17-inch baking tray with baking parchment.
• Whip the Whites: In a perfectly clean bowl, whisk the egg whites until soft peaks form, then slowly beat in 50g of sugar until stiff.
• Combine Yolk Batter: Whisk the egg yolks and remaining 100g of sugar until pale, then stir in the oil, buttermilk, and vanilla extract.
• Add Dry Ingredients: Sift the cake flour, cocoa powder, baking powder, and salt over the wet ingredients and fold until just combined.
• Fold and Bake: Gently fold the whipped egg whites into the batter, spread into your prepared tin, and bake for 12 to 14 minutes.
• Roll the Sponge: Invert the hot cake onto a tea towel dusted with icing sugar, peel away the parchment, and roll the sponge up inside the towel to cool.
• Whip the Cream: Whisk 240ml of the heavy cream with the powdered sugar until stiff peaks form, creating a stable chantilly filling.
• Assemble and Finish: Unroll the cooled sponge, spread the cream evenly, roll back up, and pour over a warm ganache made from the remaining cream and chopped chocolate.