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+ servings
Rollo de Chocolate Suizo con Helado y Bayas

Chocolate Swiss Roll

Chef Adriana Martin
A Chocolate Swiss Roll made easy with cake mix and stuffed with vanilla ice cream and seasonal berries. Then covered with chocolate hazelnut spread and festive sprinkles.
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine Mexican Cuisine
Servings 8 servings


  • 1 box cake mix chocolate flavor
  • 3 eggs
  • 1 1/4 cup milk
  • 1/2 cup corn oil
  • 3 cups vanilla ice cream
  • 1 cup raspberries
  • 1/2 cup hazelnut chocolate spread
  • 1/2 cup sliced strawberries
  • 1/2 cup blackberries
  • 1 tablespoon sugar pearls or festive sprinkles


  • Heat the oven at 350 degrees Fahrenheit. Prepare the chocolate cake mix combining all the ingredients and mixing.
  • Spray the silicone jelly mold with baking spray, pour the chocolate cake batter and remove bubbles. Bake the cake for 20-30 minutes.
  • When ready takeout of the oven and cut the top and the edges. Roll using the silicone jelly mold and transfer to a damp cloth. Let it get cold.
  • Unroll and stuff with vanilla ice cream and the raspberries. Roll again, wrap in parchment paper and keep in the freezer until ready to enjoy.
  • Plate and cover with hazelnut chocolate spread. Decorate with sprinkles and add sliced strawberries and blackberries.


You can separate the whites from the yolks and whip the whites separately. Fold into the batter. This will help achieve a sponge cake if desired. That will make it easier to roll. And avoid breakage.
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