Craving something sweet but don’t want to derail your healthy eating goals? Say hello to this Delicious & Guilt-Free Sourdough Chocolate Swiss Roll! This heavenly treat combines the deep flavors of cocoa with the tangy richness of sourdough, creating a moist, soft, and irresistibly chocolaty dessert. The best part? It’s naturally sweetened, packed with protein, and made with whole ingredients.
Whether you’re a seasoned baker or a sourdough newbie, this recipe is simple, fun, and absolutely worth the effort. Ready to roll? Let’s dive in!
Table of Contents
Sourdough Chocolate Swiss Roll
This Sourdough Chocolate Swiss Roll is the perfect mix of light, fluffy, and rich chocolate flavor, with a creamy yogurt filling!
Ingredients
Cake Base:
- ½ cup sourdough starter discard or active
- 4 large eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ cup milk dairy or non-dairy
- ¼ tsp salt
- ½ tsp cinnamon optional
Filling:
- ½ cup Greek yogurt
- 2 tbsp cocoa powder
- 2 tbsp honey or maple syrup
- 1 oz dark chocolate melted
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease. This ensures easy removal and rolling.
- Whisk the Wet Ingredients: In a large bowl, whisk eggs, honey, and vanilla until light and fluffy (about 3–4 minutes). Add sourdough starter and mix until smooth.
- Sift & Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and cinnamon. Gradually fold into wet ingredients, alternating with milk, until a smooth batter forms.
- Pour & Spread the Batter: Pour the batter onto the prepared baking sheet and spread evenly using a spatula.
- Bake: Bake for 10–12 minutes, just until the cake is set but still soft to the touch. Avoid overbaking to prevent cracks.
- Prepare for Rolling: Place a clean kitchen towel over the warm cake. Roll it gently from one short end to the other with the towel inside. This helps form the perfect roll shape.
- Cool Completely: Allow the rolled cake to cool for 30 minutes at room temperature.
- Make the Filling: In a small bowl, combine Greek yogurt, cocoa powder, honey, and melted chocolate. Mix until smooth and creamy, then chill for 10 minutes.
- Unroll & Fill: Carefully unroll the cooled cake and spread the filling evenly, leaving a small border.
- Re-Roll & Set: Gently re-roll the cake without pressing too hard. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Dust & Garnish: Before serving, dust with cocoa powder or drizzle with melted chocolate.
- Slice & Enjoy: Slice with a sharp knife for clean cuts and serve chilled or at room temperature.
Equipment
To make this Sourdough Chocolate Swiss Roll, you’ll need the following equipment:
- Mixing Bowls – For combining the dry and wet ingredients separately before mixing them together.
- Electric Mixer or Whisk – Helps achieve a fluffy texture by properly whipping the eggs and honey.
- Sifter – Ensures a smooth batter by evenly incorporating the dry ingredients.
- Spatula – Useful for gently folding ingredients together and spreading the batter evenly on the baking sheet.
- Baking Sheet (with Parchment Paper) – Essential for baking the sponge cake evenly and preventing it from sticking.
- Kitchen Towel – Used for rolling the cake while it’s still warm to prevent cracks.
- Cooling Rack – Helps cool the cake evenly before filling and rolling it back up.
- Offset Spatula or Butter Knife – Makes spreading the filling easier and ensures an even layer.
What you will need ?
Cake Base
- 1/2 cup sourdough starter (discard or active) – Adds moisture and a mild tangy flavor; can be replaced with yogurt or buttermilk if needed.
- 4 large eggs – Gives structure and fluffiness; can use flax eggs for a vegan option.
- 1/4 cup honey or maple syrup – Natural sweetener; can substitute with coconut sugar or stevia.
- 1 tsp vanilla extract – Enhances flavor and aroma; can use almond extract for a nutty twist.
- 1/4 cup whole wheat flour – Adds fiber and nutrients; can be replaced with all-purpose or gluten-free flour.
- 1/4 cup unsweetened cocoa powder – Provides deep chocolate flavor; can use cacao powder for a richer taste.
- 1 tsp baking powder – Helps the cake rise; can substitute with 1/2 tsp baking soda plus 1/2 tsp vinegar.
- 1/4 cup milk (dairy or non-dairy) – Adds moisture; almond, oat, or soy milk work well.
- 1/4 tsp salt – Enhances flavor and balances sweetness.
- 1/2 tsp cinnamon (optional) – Adds warmth and depth; can be omitted or replaced with nutmeg.
Filling
- 1/2 cup Greek yogurt – Creamy and protein-packed; substitute with mascarpone, cream cheese, or coconut yogurt for dairy-free.
- 2 tbsp cocoa powder – Enhances the chocolate flavor; cacao powder works too.
- 2 tbsp honey or maple syrup – Sweetens naturally; use agave syrup or date syrup as alternatives.
- 1 oz dark chocolate, melted – Adds richness; use dairy-free chocolate if needed.
Step-by-Step Guide with Tips & Details
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a baking sheet (10×15 inches) with parchment paper and lightly grease it. This prevents sticking and makes rolling easier.
- Whisk the Wet Ingredients – In a large bowl, whisk eggs, honey, and vanilla extract until light and fluffy (about 3-4 minutes). Add the sourdough starter and mix well. Whisking well helps incorporate air for a light and spongy texture.
- Sift & Combine Dry Ingredients – In another bowl, sift together whole wheat flour, cocoa powder, baking powder, salt, and cinnamon. Gradually fold into the wet mixture, alternating with milk, until a smooth batter forms. Sifting prevents lumps and ensures even mixing.
- Pour & Spread the Batter – Pour the batter onto the prepared baking sheet and use a spatula to spread it into an even, thin layer. An even layer ensures uniform baking and easy rolling.
- Bake – Place in the preheated oven and bake for 10-12 minutes, until the cake is set but still soft to the touch. Avoid overbaking to prevent cracking.
- Prepare for Rolling – Lay a clean kitchen towel over the cake. Gently roll it from one end to the other while still warm, using the towel to help shape it. Rolling while warm prevents cracks and helps maintain flexibility.
- Cool Completely – Let the rolled cake cool at room temperature for 30 minutes. Cooling ensures the filling doesn’t melt when spread.
- Make the Filling – In a bowl, mix Greek yogurt, cocoa powder, honey, and melted dark chocolate until smooth. Chilling the filling for 10 minutes thickens it slightly for easier spreading.
- Unroll & Fill – Carefully unroll the cooled cake and evenly spread the filling over it, leaving a small border at the edges. A thin, even layer prevents overflow when rolling.
- Re-Roll & Set – Gently re-roll the cake without applying too much pressure. Wrap it in plastic wrap and refrigerate for at least 30 minutes to set. Chilling firms up the roll and makes slicing easier.
- Dust & Garnish – Before serving, dust with extra cocoa powder or drizzle with melted chocolate. This enhances the presentation and flavor.
- Slice & Enjoy! – Use a sharp knife to slice into even portions and serve. For clean cuts, wipe the knife between slices.
How to Store
Storing your Sourdough Chocolate Swiss Roll properly ensures it stays fresh and delicious:
- Room Temperature (Short-Term): If serving within a few hours, keep it covered with a clean towel or plastic wrap to prevent drying out.
- Refrigerator (Up to 3 Days): Wrap the roll tightly in plastic wrap or place it in an airtight container to keep it moist and fresh.
- Freezer (Up to 2 Months): For longer storage, wrap individual slices or the entire roll in plastic wrap followed by aluminum foil. Thaw overnight in the fridge before serving.
- Tip: If the cake seems dry after refrigeration, let it sit at room temperature for 15-20 minutes before serving for the best texture.
How to Serve and What to Serve With?
Wondering how to serve this delectable Sourdough Chocolate Swiss Roll and what pairs well with it? Here are some ideas:
How to Serve:
- Dust with Cocoa Powder or Powdered Sugar – A simple yet elegant way to enhance its appearance.
- Drizzle with Melted Dark Chocolate – For extra indulgence, add a thin layer of melted chocolate on top.
- Chill Before Slicing – This ensures clean, smooth slices without the filling oozing out.
What to Serve With:
- Fresh Berries – Strawberries, raspberries, or blueberries add a refreshing contrast to the rich chocolate flavor.
- Whipped Cream or Greek Yogurt – A light, airy topping that complements the moist cake.
- Espresso or Coffee – The bitterness of coffee perfectly balances the sweetness of the roll.
- Vanilla or Chocolate Ice Cream – For a decadent dessert experience, serve with a scoop of your favorite ice cream.
FAQs
Can I use active sourdough starter instead of discard in Sourdough Chocolate Swiss Roll?
Absolutely! Whether active or discard, the starter adds a nice tang and moisture to the cake.
How do I prevent my Swiss roll from cracking?
Rolling the cake while warm and letting it cool in the rolled shape helps prevent cracks. If needed, use a damp towel while rolling.
Can I make Chocolate Swiss Roll ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage.
Is there a substitute for Greek yogurt in the Chocolate cream filling?
You can use mascarpone, cream cheese, or coconut yogurt for a dairy-free option.
This Delicious & Guilt-Free Sourdough Chocolate Swiss Roll is the perfect treat for chocolate lovers who want something indulgent yet healthy. It’s packed with protein, naturally sweetened, and incredibly moist. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this Swiss roll is a winner every time!
Try it out and let us know how it turns out!
