Mary Berry Chocolate Swiss Roll Recipe

Mary Berry Chocolate Swiss Roll is a classic, light-as-air sponge filled with a rich chocolate buttercream that rolls up into a beautiful spiral. This timeless dessert is soft, moist, and surprisingly easy to make, thanks to Mary Berry’s reliable method of whisking eggs and sugar to create a delicate, flexible sponge.

It’s perfect for celebrations, afternoon tea, festive tables, or whenever you want a dessert that looks elegant without requiring advanced baking skills. With its smooth chocolate filling and soft sponge, this Swiss roll is a crowd-pleaser that comes together quickly using simple pantry ingredients.

What Is Mary Berry Chocolate Swiss Roll?

Mary Berry Chocolate Swiss Roll is a light chocolate sponge baked in a shallow tray, then rolled while warm and filled with chocolate buttercream or whipped cream. The result is a soft, rolled cake with a beautiful swirl and melt-in-your-mouth texture.

Other Popular Mary Berry Recipes

• Mary Berry Blackberry and Apple Pie
• Mary Berry Cherry and Almond Cake
• Mary Berry Christmas Stollen
• Mary Berry Chicken Leek Pie

Why This Recipe Is Worth Trying

• Uses a whisked sponge that stays soft and easy to roll
• Requires simple ingredients you likely already have
• Creates an impressive dessert with minimal effort
• Makes a light, fluffy cake that is not overly sweet
• Perfect for holidays, birthdays, or tea-time treats

Essential Ingredients to Make Mary Berry Chocolate Swiss Roll

For the Sponge:

• 100g caster sugar
• 100g self-raising flour
• 4 large eggs
• 2 tbsp cocoa powder
• ½ tsp baking powder
• 1 tbsp warm water

For the Filling (Chocolate Buttercream):

• 100g butter (softened)
• 150g icing sugar
• 2 tbsp cocoa powder
• 1 tbsp milk

Optional Toppings:

• Icing sugar for dusting
• Melted chocolate drizzle

Handy Kitchen Tools for Best Results

• Swiss roll tin (approximately 33 x 23 cm)
• Electric whisk or stand mixer
• Baking parchment
• Sieve
• Spatula
• Cooling rack
• Clean tea towel for rolling

Step-by-Step Guide to Making Mary Berry Chocolate Swiss Roll

Step 1: Prepare the tray

Line a Swiss roll tin with baking parchment to prevent sticking and make rolling easier.

Step 2: Whisk eggs and sugar

Beat the eggs and caster sugar for 5–7 minutes until pale, thick, and doubled in volume.

Step 3: Fold in dry ingredients

Sift flour, cocoa powder, and baking powder, then fold them gently into the egg mixture to keep the sponge airy.

Step 4: Add warm water

Stir in the warm water to loosen the batter slightly, helping the sponge stay moist.

Step 5: Spread and bake

Pour the batter into the tin, spread evenly, and bake at 200°C (400°F) for 8–10 minutes until springy.

Step 6: Prepare the rolling towel

Lay a clean tea towel on the counter and dust lightly with icing sugar to prevent sticking.

Step 7: Roll the sponge while warm

Flip the sponge onto the towel, peel off the parchment, and roll it up gently from the short side. Allow it to cool fully in this shape.

Step 8: Make the filling

Beat the butter, icing sugar, cocoa powder, and milk until smooth and creamy.

Step 9: Unroll and fill

Carefully unroll the cooled sponge, spread the chocolate filling, and roll it back up tightly.

Step 10: Finish and serve

Dust with icing sugar or drizzle with chocolate before slicing.

What I Got Wrong (And How I Fixed It)

• Sponge cracked — rolling it while still warm prevented breakage
• Cake dried out — baking for less time kept the texture soft
• Filling leaked — leaving a small border made rolling easier
• Sponge stuck to towel — using icing sugar prevented sticking

Healthier Version of Mary Berry’s Chocolate Swiss Roll

A lighter version can be made by using reduced-sugar buttercream, swapping some butter for Greek yogurt, or filling it with light whipped cream instead of buttercream.

Ingredient Substitutions for Mary Berry Chocolate Swiss Roll

• Use whipped cream instead of buttercream for a lighter filling
• Swap cocoa powder for hot chocolate powder for a milder flavour
• Add espresso powder for deeper chocolate notes
• Use gluten-free self-raising flour for a GF version
• Add orange zest for a chocolate-orange twist

Pairing Ideas: What to Serve With Mary Berry Chocolate Swiss Roll

• Fresh strawberries – Adds brightness and freshness
• Vanilla ice cream – Complements the rich chocolate
• Warm chocolate sauce – Makes it more indulgent
• Light whipped cream – Keeps the dessert airy
• Hot coffee – Balances the sweetness perfectly

Expert Tips to Make a Perfect Chocolate Swiss Roll

• Whisk eggs thoroughly to create volume and softness
• Avoid overbaking or the sponge becomes stiff
• Roll while warm to prevent cracking
• Use good-quality cocoa for intense flavour
• Spread filling evenly for a clean swirl
• Trim edges for a neat, bakery-style finish

Creative Ways to Customize Mary Berry Chocolate Swiss Roll

• Add a raspberry jam layer for fruity contrast
• Fill with mascarpone cream for a luxurious version
• Sprinkle mini chocolate chips inside the filling
• Decorate with grated chocolate for elegance
• Make a Black Forest version with cherries and cream

Storing Mary Berry Chocolate Swiss Roll the Right Way

• Store in the fridge for up to 3 days in an airtight container
• Bring to room temperature before serving for best texture
• Freeze slices for up to 2 months
• Avoid leaving uncovered to prevent drying

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is enjoyed cold; reheating is not needed.

Nutritional Breakdown (per slice)

• Calories: ~240
• Carbohydrates: 28g
• Fat: 12g
• Protein: 4g
• Sugars: 21g

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FAQs

Why does my chocolate Swiss roll crack when I try to roll it?

A Swiss roll cracks when the sponge cools down before rolling. Rolling it while it’s still warm and pliable helps it form the spiral easily without breaking.

How do I keep the sponge soft and flexible for rolling?

Whisking the eggs and sugar long enough to create a thick, airy mixture keeps the sponge light. Avoid overbaking, as even a few extra minutes can make the sponge dry and stiff.

Why is my chocolate Swiss roll sticking to the tea towel?

Sticking happens when the towel isn’t dusted sufficiently. Sprinkling a generous layer of icing sugar or cocoa powder prevents the sponge from attaching to the towel.

How do I get a neat swirl inside the Swiss roll?

Spreading the filling evenly, leaving a small gap at the edges, and rolling tightly from the short end helps create a clean, defined spiral.

What does Mary Berry Chocolate Swiss Roll taste like?

Mary Berry’s Chocolate Swiss Roll has a light chocolate sponge with a soft, melt-in-the-mouth texture. The filling is creamy, sweet, and smooth, giving you a perfect balance of chocolate richness without being heavy. It tastes like a classic bakery-style chocolate cake that’s airy, delicate, and not overly sweet.

What texture should a perfect Chocolate Swiss Roll have?

A good Swiss roll should have a thin, flexible sponge that’s soft and slightly springy. It shouldn’t crumble or crack when rolled. The filling should be creamy and spreadable, creating a smooth swirl inside with no dryness. The overall texture feels light, tender, and easy to slice.

Where did the Swiss roll originally come from?

The Swiss roll didn’t actually originate in Switzerland. Historians believe it first appeared in Central Europe in the 1800s, possibly in Austria. It became popular in Britain soon after, and bakers like Mary Berry helped modernize the recipe with lighter sponges and smoother fillings.

Wrapping It Up

Mary Berry Chocolate Swiss Roll is a classic dessert that’s light, chocolatey, and surprisingly easy to prepare. With a soft sponge and creamy filling, it brings together elegance and comfort in every slice.