Introduction

Chocolate Swiss Roll Bars combine a rich, moist chocolate cake base with a creamy, fluffy filling and a luscious chocolate topping. These bars are a delightful treat perfect for any occasion, from casual snacks to elegant dessert tables.

A square bar dessert with three clear layers is placed on a white plate with black accents around its edge, all set on a white marbled texture. The bottom layer is a dark brown, moist and crumbly chocolate cake. Above it, there is a thick middle layer of smooth, white cream that looks light and fluffy. The top layer is a shiny, solid milk chocolate glaze with a slightly wavy texture. The layers are even and distinct, showing a contrast of dark brown, white, and lighter brown colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1 tsp. baking soda
A pinch of salt
1 egg
1/4 cup oil
1 cup applesauce
4 oz. softened cream cheese
3/4 cup powdered sugar
1 tbsp. milk
4 oz. whipped topping
3 tbsp. butter
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Remove the cream cheese from the fridge to let it soften at room temperature while you prepare the cake batter.
Step 3: In the bowl of a stand mixer, combine the all-purpose flour, cocoa powder, sugar, baking soda, and salt. Mix well to blend the dry ingredients thoroughly.
Step 4: Add the egg, oil, and applesauce to the dry ingredients. Mix until all ingredients are combined, scraping down the sides of the bowl as needed to ensure even mixing.
Step 5: Grease a 9×13-inch baking pan using non-stick spray or butter, then spread the chocolate cake mixture evenly in the bottom. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool completely, about 2 hours, before adding the filling and topping layers.
Step 7: To make the filling, beat the softened cream cheese in a mixing bowl until smooth. Add powdered sugar and milk, mixing well. Fold in the whipped topping gently until combined, then spread this mixture evenly over the cooled cake.
Step 8: In a microwave-safe dish, melt the butter. Stir in the chocolate chips until fully melted and smooth. Immediately drizzle or spread this chocolate mixture over the cream cheese layer.
Step 9: Refrigerate the bars to chill and set the layers before serving.
Step 10: Slice into bars and enjoy your delicious Chocolate Swiss Roll Bars!

Tips & Variations

For a richer flavor, substitute half the applesauce with mashed banana or pumpkin puree.
Use cream cheese at room temperature for a smoother filling that spreads easily.
For a dairy-free option, try coconut cream instead of whipped topping and a dairy-free cream cheese alternative.
Decorate the top with chopped nuts or sprinkles before chilling for added texture and visual appeal.

Storage

Store the chocolate swiss roll bars in an airtight container in the refrigerator for up to 5 days. To serve, remove from the fridge and let sit at room temperature for about 10 minutes for a softer texture. These bars can also be frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

A three-layered dessert bar is placed on a white plate with a simple black stripe border and set on a white marbled surface. The bottom layer is a moist, dark brown chocolate cake with a soft, crumbly texture. The middle layer is thick and smooth white cream, evenly spread over the cake. The top layer is a glossy, dark chocolate ganache with a slightly wavy surface, covering the cream fully. In the background, there is a glass baking dish with more of the dessert, a metal spatula resting on its edge, giving a sense of freshness and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sweetener instead of sugar?

Yes, you can substitute sugar with honey, maple syrup, or a sugar replacement, but keep in mind that the texture and sweetness level may vary slightly. Adjust liquid amounts accordingly when using liquid sweeteners.

What can I do if I don’t have a stand mixer?

A hand mixer or even mixing by hand with a sturdy whisk or spoon will work well—just make sure to mix the ingredients thoroughly for a smooth batter and filling.