How to Make Chocolate & Coffee Swiss Roll

Join expert teacher Caroline as she demonstrates the classic Leiths technique for creating a flawless chocolate Swiss roll. This isn't just any sponge cake – it's a masterclass in precision, patience and proper technique.

Chocolate & Coffee Swiss Roll

4 free-range eggs, room temperature

115g caster sugar, plus extra to dust

50g self-raising flour

25g cocoa powder

For the filling:

120g mascarpone

100g double cream

1 tbsp instant coffee

1 tbsp hot water

2 tbsp caster sugar

2 tbsp icing sugar

Method

Preheat the oven to 190°C and create a Swiss roll case from baking parchment that will sit in a Swiss roll tin.
Mix the self-raising flour and cocoa powder together until they are a consistent colour. Set aside.
Place the eggs and sugar into a bowl and whisk until very pale, light and thickened sufficiently to hold a 5-6 second ribbon when the mixture is trailed on the surface.
Sift in the flour/cocoa mixture and carefully fold through with a spatula or large metal spoon. Pour into the lined tin and smooth lightly with a spatula until evenly spread. Bake for 10–12 minutes in the top third of the oven, or until just firm to the touch, checking in the centre particularly as it will be the last place to cook through.
Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and heavily dust with caster sugar. Turn the sponge out onto the paper, using a wire rack to help flip it over. Peel off the baking paper on the bottom of the sponge and allow to cool briefly.
Using a small sharp knife, make a small cut into the sponge, 1cm in from the edge of the shortest side (where you will begin to roll it).
Using the baking paper, carefully roll the Swiss roll up into a neat round shape, wrapping the paper with the sponge to help set the roll. Leave to cool before filling.
For the filling: mix the coffee, hot water and caster sugar together and set aside to cool. Mix the double cream into the mascarpone bit by bit, until just holding its shape. Sieve the cooled coffee mixture into the mascarpone and season with the icing sugar. The mixture should be spreadable.
When ready to serve, unwrap the Swiss roll, fill with the coffee mascarpone and re-roll. Trim the edges to create a clean finish.

Visit the Leiths Education channel on YouTube for the full step-by-step instructions.