Valentines Day. What a day. I had no idea that stores could even stock that many teddy bears and stuffed heart emoji faces. I’m all for celebrating love but Valentines Day is always a bit overwhelming for me, especially as I don’t like chocolate and almost every sweet thing revolves around the cocoa BUT I put my own dislike aside and made this rather light tasting Chocolate Swiss Roll decorated with a heart pattern. It’s easier to put together than you might think and the options are endless!

The recipe falls into three different stages;  the pattern, the cake and the filling. It’s a quick recipe to make and should only take about 45 minutes to put it all together!




Heart Pattern:

  • 1 egg white
  • 2 tablespoons granulated sugar
  • ⅓ cup all purpose flour 
  • 1½ tablespoons softened or melted butter
  • food coloring 

Chocolate Cake:

  • 4 egg whites
  • 1 tablespoon sugar
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1/4 cup dark cocoa powder

Chocolate Whipped Cream Filling: 

  • 300ml thickened cream
  • 1 tablespoon icing sugar mixture
  • 1 1/2 tablespoons dark cocoa powder



  • Preheat oven to 400f

Heart Pattern:

  • In a bowl mix together egg white, sugar and flour into a thick paste. Add melted butter and food colouring and mix well. You don’t want any lumps!
  • Transfer the coloured paste into a piping bag with a very small tip. I used a ziplock bag with a tiny hole cut in the corner.
  • Place parchment paper on top of your baking sheet and draw on your heart shapes. You can use a prepared template (there’s one here) or freehand your designs. Make the shapes small and compact so that air bubbles can’t get through!
  • Once finished place the pan in the freezer while you prepare the cake.

Chocolate Cake:

  • Using a mixer, beat the egg whites and sugar together until soft peaks form (about 5 minutes)
  • In a medium bowl, mix the egg yolks with sugar and blend until pale yellow. Whisk in the melted butter. 
  • Gently fold in the egg whites, making sure not to deflate the mixture as you stir.
  • Fold in the flour and the cocoa powder gently stirring to mix all the ingredients.
  • Remove the pan from the freezer and pour the batter over top the patterned designs.
  • Bake for about 7-8 minutes making sure you DON’T OVER BAKE! 
  • Once the cake is baked, quickly remove from oven and flip the cake onto a sheet of parchment paper and peel off the back revealing the design. Flip the cake over again so that the design is on the bottom. 
  • Carefully, using the paper, roll up the cake into the swiss roll shape and leave to cool while you prepare the filling. 



Chocolate Filling:

  • In a mixing bowl, combine the cream, sugar and cocoa powder. Mix on medium speed until soft peaks form. 
  • Once the cake has cooled, gently unroll it and spread the chocolate filling on the inside, making sure it’s not too thick. 
  • Gently roll up the cake once more and place it seamside down. Slice off the ends to reveal your swiss roll!