Sourdough Chocolate Swiss Roll

This Sourdough Chocolate Swiss Roll comes together in about 30 minutes and is baked to perfection for a quick and easy dessert that your family will love! Trust me, this is the kind of recipe you’ll want to keep on hand for that sweet craving that hits after dinner!

Ingredients Breakdown

For this Sourdough Chocolate Swiss Roll, you’ll need some pretty straightforward ingredients that pack a flavorful punch. Here’s what you’ll need:

• ½ cup sourdough starter (discard or active): This not only adds a nice tang but helps keep the cake moist, too!
• 4 large eggs: Essential for a fluffy texture.
• ¼ cup honey or maple syrup: For a natural sweetness that you can easily switch up based on what you like best.
• 1 tsp vanilla extract: Adds that lovely aroma and flavor depth.
• ¼ cup whole wheat flour: For a bit of nuttiness, but you can swap it with all-purpose flour if that’s what you have on hand.
• ¼ cup unsweetened cocoa powder: This is what gives our cake its rich chocolatey base.
• 1 tsp baking powder: Helps the cake rise and get that spongy structure.
• ¼ cup milk (dairy or non-dairy): Use what you have, almond, oat, or cow’s milk work beautifully.
• ¼ tsp salt: Just a couple pinches to balance out the sweetness!
• ½ tsp cinnamon (optional): For warm, cozy flavors.
• ½ cup Greek yogurt: This creamy ingredient makes the filling luscious and extra delicious.
• 2 tbsp cocoa powder: To enhance the chocolate filling.
• 2 tbsp honey or maple syrup: Sweetness for the creamy filling.
• 1 oz dark chocolate (melted): Because you can never have too much chocolate, right?

How to Make Sourdough Chocolate Swiss Roll

Let’s dive into how I make this delicious recipe, it’s easier than you might think!

Preheat & Prepare

First things first, preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it. This ensures easy removal and rolling later.

Whisk the Wet Ingredients

In a large mixing bowl, whisk together the eggs, honey, and vanilla until light and fluffy, this usually takes about 3-4 minutes. Once it’s airy and beautiful, add in your sourdough starter and mix until smooth.

Sift & Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon (if using). Now, gradually fold this mixture into the wet ingredients, alternating with the milk. Stir until you have a smooth batter, taking care to scrape the yummy bits from the bottom.

Pour & Spread the Batter

Pour the batter onto your prepared baking sheet, spreading it evenly with a spatula. The smell at this point? Oh, it’s almost magical!

Bake

Now, pop it into the oven and bake for about 10–12 minutes. The cake should be set but still soft to the touch, overbaking will lead to cracks when rolling, so keep an eye out!

Prepare for Rolling

Once your cake is baked, place a clean kitchen towel over the warm cake. Gently roll it from one short end to the other with the towel inside. This practice helps create that perfect Swiss roll shape we all adore!

Cool Completely

Let that beautiful roll cool for about 30 minutes at room temperature.

Make the Filling

Grab a small bowl, and combine the Greek yogurt, cocoa powder, honey, and melted chocolate. Mix until smooth and creamy, then chill it for about 10 minutes, allowing the flavors to meld together.

Unroll & Fill

Carefully unroll the cooled cake, now is the time to spread that luscious filling evenly, leaving a little border on the sides.

Re-Roll & Set

Gently re-roll the cake without pressing too hard. Wrap it up tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

Dust & Garnish

Before serving, dust the top with cocoa powder and/or drizzle with additional melted chocolate. It’s like adding the cherry on top, but better!

Slice & Enjoy

Finally, slice it with a sharp knife for clean cuts. This Swiss roll can be served chilled or at room temperature, whichever you prefer!

If you loved this Swiss roll recipe, be sure to check out my chocolate sourdough ice cream sandwiches or my other delicious treats!

Why This Recipe Works

Quick & Easy

This Sourdough Chocolate Swiss Roll comes together in under 30 minutes, making it perfect for busy weeknights. You can whip up something that looks fancy and tastes gourmet without spending the whole day in the kitchen!

Customizable

The best part? This recipe is incredibly customizable. You can easily substitute ingredients based on your pantry staples. Don’t have Greek yogurt? Cream cheese works great, too. Switch out the cocoa for some chai spices, there’s so much room to make this your own!

Comfort Food

This cake is loaded with tons of flavor thanks to the sourdough and chocolate combination. It hits all the right notes for satisfying a sweet tooth without being overly sweet, definitely a comfort food in my book!

Serving & Storage

What to Serve With This

This Sourdough Chocolate Swiss Roll is delicious on its own, but you can also serve it with fresh berries or a scoop of vanilla ice cream for an extra treat! A drizzle of caramel can take it to the next level, too.

How Long It Keeps

Store any leftovers (if there are any, which is rare!) in the refrigerator, where they’ll keep for about 3-4 days. Just make sure it’s wrapped tightly so it doesn’t dry out.

Best Method to Reheat

If you prefer it warm, a quick 10-15 seconds in the microwave does the trick! But honestly, it’s also fantastic straight from the fridge, especially on a hot day!

Freezer Friendly

Yes, this Swiss roll is freezer-friendly! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to 3 months. Thaw it in the fridge overnight before serving.

Honestly, this Sourdough Chocolate Swiss Roll is one of those recipes that feels special yet incredibly easy to whip up in your own kitchen. It impresses at parties, fills your home with that warm, inviting aroma, and brings families together around the dessert table. Don’t be surprised if you find yourself making this one more often than planned, it’s just that good!

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Sourdough Chocolate Swiss Roll

A quick and easy dessert that combines sourdough and chocolate for a melt-in-your-mouth treat your family will love. Versatile and customizable, perfect for satisfying sweet cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Swiss Roll

• ½ cup sourdough starter (discard or active) Adds tang and moisture
• 4 large eggs Essential for fluffy texture
• ¼ cup honey or maple syrup For natural sweetness
• 1 tsp vanilla extract For aroma and flavor
• ¼ cup whole wheat flour Swap with all-purpose flour if needed
• ¼ cup unsweetened cocoa powder Gives rich chocolatey base
• 1 tsp baking powder Helps cake rise
• ¼ cup milk (dairy or non-dairy) Almond, oat, or cow’s milk work
• ¼ tsp salt Balances out sweetness
• ½ tsp cinnamon (optional) For warm flavors

For the Filling

• ½ cup Greek yogurt Makes the filling luscious
• 2 tbsp cocoa powder Enhances chocolate flavor
• 2 tbsp honey or maple syrup Sweetens the filling
• 1 oz dark chocolate (melted) Adds rich chocolatey taste

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it.
2. In a large mixing bowl, whisk together the eggs, honey, and vanilla until light and fluffy (about 3-4 minutes). Add in the sourdough starter and mix until smooth.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon. Gradually fold this mixture into the wet ingredients, alternating with the milk.
4. Pour the batter onto your prepared baking sheet, spreading it evenly. Bake for about 10-12 minutes until set but soft to the touch.
5. Once baked, place a clean kitchen towel over the warm cake and gently roll it from one short end to the other. This helps shape the roll.
6. Let the rolled cake cool at room temperature for about 30 minutes.

Make the Filling

1. In a small bowl, combine the Greek yogurt, cocoa powder, honey, and melted chocolate. Mix until smooth and creamy, then chill for about 10 minutes.

Assembly

1. Carefully unroll the cooled cake and spread the filling evenly, leaving a border on the sides.
2. Re-roll the cake gently and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
3. Before serving, dust the top with cocoa powder or drizzle with additional melted chocolate.
4. Slice with a sharp knife for clean cuts, and serve chilled or at room temperature.

Notes

Serve with fresh berries or vanilla ice cream. Leftovers can be stored in the refrigerator for about 3-4 days. For freezing, wrap tightly in plastic wrap and aluminum foil; lasts up to 3 months.