Swiss Roll is all about the swirl created between sponge cake and a delicious creamy filling! An elevated version of the classic European dessert with flavors of chocolate, orange and cardamom, then topped with chopped walnuts. Basically condensing a layer cake into a fun, easy to slice cylinder. Each bite includes orange spiced sponge, creamy filling, and dark chocolate frosting.

Let’s talk chocolate first! Now, I’m a huge dark chocolate lover and an even bigger chocolate frosting fan. So, of course when Wilton asked me to create a dessert using their new Naturally Flavored Rich Chocolate Icing, I quickly agreed and started dreaming of cake.

I chose a Swill Roll Cake to add double the naturally flavored chocolate icing, mixing it with cream cheese for the filling and then slathering on another top coat to the finished roll. I mean you can never have too much chocolate frosting right?!

Swiss Roll with chocolate frosting and chopped walnuts.

Tips for Making Orange Chocolate Swiss Roll:

Make the Orange Cardamom Sponge Cake:

Use a 10.5 in. x 15.5 in. Jelly Roll Pan.
Spray pan with a very light coating of non-stick spray and line the bottom with parchment paper.
Whip your eggs untiled doubled in size and fluffy with the whisk attachment on stand mixer. Then staying on high speed, slowly pour in your sugar.
Once the egg mixture is super fluffy and filled with air, remove bowl from mixer and gently fold in your flour mixture a third at a time.
Slowly pass the spatula through the fluffy eggs until you no longer see streaks of flour and make sure to scrape the bottom.
Pour batter onto prepared pan and smooth into an even layer with an offset spatula.
Bake for about 10 minutes. Sponge should be soft and spring back when lightly pressed with fingertip.
Take a sharp knife and go around the edges of the sponge to release it from the pan.
Flip the pan (using oven mitts!) upside down onto a thin kitchen towel. You can also use parchment paper.
Peel away parchment paper and discard.
Start at the short edge and begin to roll your sponge into a cylinder using the towel to keep it shape.
Its important to roll right away while the sponge is warm to prevent tears and cracks.
Tuck the sponge with your fingers to make a round roll. If you roll fast and lose it will make flat seems, not round curves.
Set the rolled sponge in the towel onto a cooling rack to cool completely.

Make the Chocolate Cream Cheese Filling:

Use room temperature cream cheese to prevent curdling.
Place cream cheese and one can of Naturally Flavored Rich Chocolate Icing into bowl of stand mixer.
Mix with whisk attachment until smooth.

Assemble Swiss Roll:

Unroll cooled sponge and let towel lay flat underneath.
Take chocolate cream cheese frosting and gently smooth across the sponge with a small spatula.
Roll the sponge back into a cylinder, this time not using the towel.
Place roll see, side down onto serving dish.
Place in the fridge to firm for 30 minutes.
Using an additional can of frosting, and spread an even layer across the Swiss roll.
Take walnut pieces and gently press onto outer layer of frosting.
Sprinkle Naturally Flavored Chocolate Jimmies sprinkles around the walnut pieces.
Option to not use walnuts and cover with sprinkles.
You can also pipe decorative flower patterns onto chocolate with a Flower Tip.