Dessert

Chocolate Bourbon Pecan Swiss Roll Recipe

ByLily Monroe November 22, 2025November 22, 2025

Introduction

Decadent, elegant, and surprisingly approachable—this Chocolate Bourbon Pecan Swiss Roll is a dessert worth celebrating. The light, cocoa-rich sponge pairs perfectly with bourbon-soaked cream cheese filling, topped with glossy chocolate ganache and bourbon caramel sauce for an irresistible treat.

A chocolate roll cake is placed on a long white rectangular plate, showing one end with a visible swirl. The roll has a dark brown chocolate sponge layer, tightly rolled around a thick, creamy white filling in the center. The outside is coated with smooth chocolate frosting, decorated with a drizzle of darker chocolate and small pieces of chopped nuts scattered on top. Around the plate, a white marbled surface is visible, with a beige ceramic jug for cream or sauce in the background. In the foreground, there is a white stack of small round plates holding gold forks and knives, and a gold cake fork rests next to the rectangular plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup Wesson Vegetable Oil
1 teaspoon espresso powder
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 cup granulated sugar (for caramel)
1/4 cup water
2 tablespoons unsalted butter
1/2 cup heavy cream (for caramel)
1/4 cup bourbon, divided
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
2 tablespoons milk
1 teaspoon vanilla extract
Chopped pecans and chocolate shavings (for garnish)
Cocoa powder (for dusting towel)

Instructions

Step 1: Preheat oven to 350°F. Lightly grease a 12″ x 17″ baking sheet with Wesson Vegetable Oil and line with parchment paper.
Step 2: In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a stand mixer with paddle attachment, whip egg whites on high until frothy. Gradually add 1/2 cup sugar and beat until stiff peaks form.
Step 4: In another bowl, beat egg yolks with remaining 1/4 cup sugar, Wesson Vegetable Oil, and espresso powder until thick and ribboning when lifted.
Step 5: Fold half of the egg whites into the yolk mixture to lighten. Gently fold in remaining egg whites, then fold in the flour mixture in 4 parts until fully combined.
Step 6: Pour batter evenly into the prepared pan and gently spread.
Step 7: Bake for 12–15 minutes or until the cake springs back when touched.
Step 8: Meanwhile, lay a large tea towel on a flat surface and dust generously with cocoa powder.
Step 9: When the cake is done, run a knife around edges, invert onto the towel, and remove parchment paper. Starting at the short end, roll the cake and towel tightly. Cool completely, about 1 hour.
Step 10: For the ganache, heat cream in a small saucepan until simmering. Remove from heat and whisk in chopped chocolate until smooth. Cover and cool for about 2 hours until spreadable.
Step 11: For bourbon caramel sauce, heat sugar and water in a heavy saucepan over medium heat, stirring until melted and amber (5-8 minutes). Stir in butter until combined. Slowly add cream and bourbon (mixture will bubble), stir well, then remove from heat and cool. Store refrigerated.
Step 12: Prepare filling by beating cream cheese with sugar until light and smooth. Add milk and vanilla, and beat for another minute.
Step 13: When the cake is cool, gently unroll and brush evenly with bourbon. Spread cream cheese filling over cake, leaving a 1.5″ space at the far edge. Roll cake again in the same direction. Wrap tightly in plastic wrap and refrigerate until ready to serve.
Step 14: To serve, unwrap the cake and place on a platter. Spread chocolate ganache over top and sides. Drizzle with bourbon caramel sauce and garnish with chopped pecans and chocolate shavings.

Tips & Variations

Be sure to roll the sponge while it’s still warm to prevent cracking.
Espresso powder enhances the chocolate flavor but can be omitted if desired.
Substitute pecans with pralines or walnuts for different textures.
For a non-alcoholic version, skip bourbon or replace it with vanilla extract.

Storage

Store the Swiss roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving if preferred. Bourbon caramel sauce should be kept refrigerated in an airtight container for up to 1 week.

How to Serve

A close-up image of a chocolate Swiss roll cake slice placed on a white plate, showing multiple layers: the outer layer is dark brown and soft with a slightly rough texture, the inner swirl layer is creamy white and smooth, rolled tightly to form a spiral pattern. The cake is topped with small chocolate crumb sprinkles adding a rough texture on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge a day ahead. Wrap it tightly with the towel and plastic wrap to keep it moist, then refrigerate until ready to fill and assemble.