These delicious chocolate cake layers are rolled up in a creamy chocolate filling and is sure to be crowd pleaser! Learn how to make this sourdough Swiss chocolate cake roll that doesn’t crack and includes all the best tips and tricks to help you along the way!
Who doesn’t love a good piece of rich chocolate cake? And even better then that, chocolate cake that is made with sourdough starter, includes a delicious and rich creamy filling and is rolled up with tight layers!
This recipe does not call for any marshmallow fluff but instead uses a delicious homemade recipe for a creamy filling with from-scratch ingredients.
Why you should make sourdough chocolate Swiss cake roll
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Uses up sourdough discard: If you have a bunch of sourdough starter on hand and have already baked some sourdough bread for the week, then you should try this recipe for sourdough chocolate Swiss cake roll. It is a great way to use up sourdough starter! You can use fed starter or discard.
A traditional chocolate sourdough cake can be enjoyed so many ways – served with whipped cream, ice cream, fruit or rolled up as in this recipe.
Sourdough has so many health benefits; easier to digest, addictive tangy taste, full of vitamins and probiotics due to the fermentation process, plus so much more! Do your own research on the numerous health benefits of sourdough.
There are so many delicious recipes using discard sourdough starter that are available to us today.
Great flavor: The familiar tang of sourdough combined with rich chocolate flavor is out of this world and sure to be a crowd pleaser! Some of my personal favorite desserts are either pumpkin, chocolate or lemon, like these pumpkin pie bars, sourdough mini lemon tarts, or this chocolate cake roll. No matter if chocolate is a favorite in your home nor not, no one can turn away the invitation to a bite of this delicious chocolate cake roll!
Easy to make: Even though this cake roll might sound complicated or time consuming, it is actually not! The chocolate cake is easy to mix up all in one bowl, baked and then rolled up in a delicious creamy chocolate filling.
Equipment you will need:
Medium mixing bowl
Hand mixer or stand mixer with whisk attachment
Measuring spoons
Measuring cups
Rubber spatula and spoon
Tea towel
Cocoa powder for dusting the towel
Parchment paper
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Pro tip: Make this cake several hours in advance so you aren’t rushed for time with the process.
Recipe for sourdough chocolate Swiss cake roll
1/2 cup sourdough starter (you can use discard or active sourdough starter)
4 medium-large eggs
3 T soft coconut oil (or other oil of choice)
1 tsp vanilla extract or flavoring
1/2 cup unrefined sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp sea salt
Creamy filling:
4 cups powdered sugar
1/3 cup cocoa powder
4 T softened butter (half a stick)
6 T softened cream cheese (to soften quickly you can take the box off the cream cheese package and place in a bowl of hot water)
1 tsp vanilla flavoring or extract
Additional cocoa powder for dusting.
Pro tip: using room temperature eggs make for better distribution of ingredients in the chocolate cake batter.
How to make this chocolate Swiss roll cake
Preheat the oven to 350.
Mix the sourdough starter, eggs, oil, vanilla. Add the baking powder, and salt.
Line a jelly roll pan with a piece of parchment paper and grease with cooking spray.
Pro tip: make sure you use enough spray so that the cake won’t stick to the parchment paper.
Spread the dough evenly over the parchment paper.
Bake for 13 minutes.
While the cake is baking, lay out a tea towel or other kitchen towel and sprinkle unsweetened cocoa powder evenly across it. Set on the side.
Pro tip: sprinkle enough cocoa powder on the towel to prevent the cake from sticking to it.
Starting at the short end, roll the chocolate cake up with the towel in it. Set this on the side.
Make the chocolate filling:
Using a hand electric mixer or the bowl of a stand mixer with the whisk attachment, beat the cream cheese, cocoa powder, powdered sugar, cream or half and half and vanilla extract on medium-high speed. Mix until the filling is smooth and creamy and there are no more clumps. You will need to scrap down the sides of the bowl.
When ready to make the roll, unwrap the chocolate cake.
Spread the filling mixture in an even layer across the cake and up to the sides.
Roll the cake back up starting at the short edge. Keep it tight as you continue to roll it up.
Transfer to a piece of plastic wrap or wax paper and wrap it up tightly. Place in the fridge until ready to serve.
This chocolate cake roll can be made the day before you are planning to serve it and will last up to 3 days in the fridge.
Pin this recipe for later!
What kind of flour does this recipe use
This does not use any flour, only sourdough starter or discard.
What kind of starter to use
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
How to store
Store in an airtight container or wrapped in plastic wrap or wax paper in the fridge. For best results, enjoy within three days!
Looking for other sweet and healthy sourdough discard recipes? Try these sourdough mini lemon tarts, sourdough slow cooker apple cobbler and sourdough pumpkin whoopie pies.
Favorite sourdough recipes on the blog
Sourdough chocolate Swiss cake roll
Delicious chocolate cake layers rolled up in a creamy chocolate filling!
Ingredients
- 1/2 cup sourdough starter (you can use discard or active sourdough starter)
- 4 medium-large eggs
- 3 T coconut oil (or other oil of choice)
- 1 tsp vanilla extract or flavoring
- 1/2 cup unrefined sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- Creamy filling:
- 4 cups powdered sugar
- 1/3 cup cocoa powder
- 4 T softened butter (half a stick)
- 6 T softened cream cheese (to soften quickly you can take the box off the cream cheese package and place in a bowl of hot water)
- 1 tsp vanilla flavoring or extract
- Additional cocoa powder for dusting.
Instructions
- Preheat the oven to 350.
- Mix the sourdough starter, eggs, oil, vanilla. Add the baking powder, and salt.
- Line a jelly roll pan with a piece of parchment paper and grease with cooking spray. Pro tip: make sure you use enough spray so that the cake wont stick to the parchment paper.
- Spread the dough evenly over the parchment paper.
- Bake for 13 minutes.
- While the cake is baking, lay out a tea towel or other kitchen towel and sprinkle unsweetened cocoa powder evenly across it. Set on the side. Pro tip: make sure you sprinkle enough cocoa powder on the towel to prevent the cake from sticking to it.
- Starting at the short end, roll the chocolate cake up with the towel in it. Set this on the side.
- Make the chocolate filling:
- Using a hand electric mixer or the bowl of a stand mixer with the whisk attachment, beat the cream cheese, cocoa powder, powdered sugar, cream or half and half and vanilla extract on medium-high speed. Mix until the filling is smooth and creamy and there are no more clumps. You will need to scrap down the sides of the bowl.
- When ready to make the roll, unwrap the chocolate cake.
- Spread the filling mixture in an even layer across the cake and up to the sides.
- Roll the cake back starting at the short edge. Keep the roll tight as you continue to roll it up.
- Transfer to a piece of plastic wrap or wax paper and wrap it up tightly. Place in the fridge until ready to serve.
This chocolate cake roll can be made the day before you are planning to serve it and will last up to 3 days in the fridge.
Notes
Pro tip: Make this cake several hours in advance so you aren't rushed for time with the process.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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