INTRODUCTION
Chocolate Swiss Roll Cake is a delightful dessert that brings joy with every bite. It is a light and airy cake rolled with creamy filling and covered in luscious chocolate ganache. This classic treat is not only delicious but also beautiful, making it perfect for any occasion. Whether for a birthday party, a holiday gathering, or just a sweet craving at home, this cake is sure to impress your friends and family. Let’s dive into the reasons why this chocolatey delight deserves a spot in your recipe book.
WHY YOU WILL LOVE THIS RECIPE
You will love this Chocolate Swiss Roll Cake for many reasons. First, it looks stunning. When you slice it open, you reveal a perfect spiral filled with whipped cream, creating a beautiful presentation. Secondly, the combination of rich chocolate, sweet cream, and soft cake gives it an irresistible flavor and texture. Each slice melts in your mouth, offering a lovely balance of sweetness and creaminess.
Another great reason is its versatility. You can customize the filling or even the ganache to suit your preference. Adding espresso powder provides a rich, deep flavor, while marshmallow crème offers a fun twist. It’s a recipe that allows you to express your creativity in the kitchen. Finally, while it may seem challenging, making a Swiss roll cake is straightforward. With just a few steps, you can create an impressive dessert that will delight everyone.
HOW TO MAKE Chocolate Swiss Roll Cake
Making a Chocolate Swiss Roll Cake might sound hard, but it’s easy to follow. Just gather your ingredients, follow the steps, and you’ll have a stunning cake ready to serve. Here are the detailed steps to make this delicious treat.
EQUIPMENT NEEDED
To successfully make the Chocolate Swiss Roll Cake, you’ll need some basic kitchen tools:
- 12 x 17-inch baking pan
- Parchment paper
- Hand mixer or stand mixer with whisk attachment
- Fine mesh sieve
- Silicone spatula
- Wire rack
- Baking sheet
Ingredients You’ll Need:
- 3/4 cup (95g) cake flour or all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature and separated
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Optional: 2 Tablespoons marshmallow crème (Fluff)
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- One 4-ounce bar (113g) semi-sweet chocolate, finely chopped
- Optional for glossy shine: 1 teaspoon light corn syrup
STEP-BY-STEP INSTRUCTIONS
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Preheat your oven to 350°F (177°C). Grease a 12 x 17-inch baking pan with nonstick spray or butter. Line it with parchment paper and grease the paper too. This helps the cake come out easily.
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In a bowl, use a fine mesh sieve to sift together the cake flour, cocoa powder, baking powder, and salt. Set it aside for later.
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In a mixing bowl, beat the egg whites with 1/4 cup of granulated sugar using a hand mixer or stand mixer. Mix on high for 4-5 minutes until the mixture looks foamy and medium peaks form.
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In the same bowl (no need to clean it), add the egg yolks and the remaining sugar. Mix on high speed for 1 minute. Then add in the oil, milk, vanilla, and optional espresso powder. Beat for another 2 minutes. The mixture will be thin and bubbly.
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Gently fold half of the whipped egg whites into the egg yolk mixture. Mix on low speed for 10 seconds, then add the remaining egg whites and repeat.
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Sift the flour mixture into the bowl and fold it in with a silicone spatula until everything is combined. Be careful not to over-mix; the batter should be light and fluffy.
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Pour the batter evenly into the prepared pan. Bake for 12-14 minutes until the top springs back lightly when touched. Do not over-bake to avoid dryness.
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As the cake bakes, lay a piece of parchment paper or a kitchen towel on the counter. Dust it with about 2 tablespoons of cocoa powder.
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Once the cake comes out, quickly run a knife around the edges to loosen it. Invert the cake onto the prepared parchment or towel. Peel off the bottom parchment carefully.
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Starting from one narrow end, tightly roll the cake up with the parchment or towel. Do this gently since the cake is warm. Allow it to cool completely at room temperature, about 3 hours.
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Using a mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. If using, beat in the marshmallow crème.
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Slowly and gently, unroll the cooled cake. Spread the whipped cream over the top, leaving a 1/2-inch border. Roll the cake back up without the parchment this time and place it on a wire rack over a baking sheet.
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For the ganache, put the chopped chocolate and corn syrup (if using) in a bowl. Heat the cream in a small saucepan until just simmering. Pour the cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and completely melted.
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Pour the ganache over the cake roll. Let it drip down the sides and spoon any extra ganache over the top. Refrigerate for at least 30-60 minutes before slicing and serving.
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Store any leftover cake in the refrigerator for up to 3 days.
HOW TO SERVE Chocolate Swiss Roll Cake
The Chocolate Swiss Roll Cake can be served as a delightful dessert at the end of a meal, or even as an afternoon treat with coffee or tea. Slice the cake into even pieces to showcase the beautiful spiral. You can dust the top with additional cocoa powder or powdered sugar for a decorative touch. Adding fresh fruit like berries or a dollop of whipped cream on the side can enhance your presentation and flavor.
STORAGE & FREEZING: Chocolate Swiss Roll Cake
The Chocolate Swiss Roll Cake should be stored in the refrigerator if you have leftovers. Cover the cake with plastic wrap or foil to keep it fresh. It will keep well for up to 3 days. If you want to store it longer, you can freeze the rolled cake without the ganache. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When ready to enjoy, thaw it in the fridge overnight, then add the ganache before serving.
SERVING SUGGESTIONS
You can serve the Chocolate Swiss Roll Cake with different toppings. Fresh fruits like strawberries or raspberries add a refreshing touch. A scoop of vanilla ice cream complements the cake nicely. If you prefer, a sprinkle of crushed nuts or chocolate shavings on top can enhance the cake’s appeal and texture. Another delightful option includes serving it with a drizzle of chocolate syrup over the top.
VARIATIONS
Feel free to get creative with the Chocolate Swiss Roll Cake! Here are some fun variations to consider:
- Fruit-Filled: Replace part of the whipped cream filling with your favorite fruits, such as sliced strawberries or bananas.
- Different Flavors: Use flavored extracts instead of vanilla, like almond or orange, to change the cake’s flavor profile.
- Nutty Addition: Add chopped nuts to the filling for a crunchy texture contrast.
- Gourmet Chocolate: Experiment with different types of chocolate for the ganache or fill the cake with chocolate mousse for a richer experience.
FAQs
1. Can I make this cake ahead of time?
Yes! You can prepare the cake a day in advance. Just wrap it tightly in plastic wrap without the ganache and refrigerate. Add the ganache just before serving.
2. What if my cake cracks while rolling?
If your cake cracks, don’t worry! Just cover it with ganache, and it will look beautiful. The ganache will hide the cracks.
3. Can I use a different type of filling?
Absolutely! You can fill it with other whipped creams, fruit purees, or even yogurt to suit your taste.
4. How do I know when the cake is done baking?
The cake is done when it springs back lightly when touched. It should also look set around the edges.
MAKE-AHEAD TIPS FOR Chocolate Swiss Roll Cake
To make things easier, you can prepare parts of the Chocolate Swiss Roll Cake ahead of time. The cake can be baked a day in advance and stored properly. You can also prepare the whipped cream filling a few hours beforehand and store it in the refrigerator. This way, you only have to assemble and ganache it when you are ready to serve. Enjoy your delicious creation with less stress!
Chocolate Swiss Roll Cake
Ingredients
Method
- Preheat your oven to 350°F (177°C). Grease a 12 x 17-inch baking pan with nonstick spray or butter. Line it with parchment paper and grease the paper too.
- In a bowl, sift together the cake flour, cocoa powder, baking powder, and salt using a fine mesh sieve. Set it aside.
- Beat the egg whites with 1/4 cup of granulated sugar using a hand mixer or stand mixer on high for 4-5 minutes until foamy and medium peaks form.
- In the same bowl, add the egg yolks and the remaining sugar. Mix on high speed for 1 minute, then add the oil, milk, vanilla, and optional espresso powder. Beat for another 2 minutes.
- Gently fold half of the whipped egg whites into the egg yolk mixture. Repeat with the remaining egg whites.
- Sift the flour mixture into the bowl and fold it in with a silicone spatula until combined, being careful not to over-mix.
- Pour the batter evenly into the prepared pan. Bake for 12-14 minutes until the top springs back lightly when touched.
- As the cake bakes, dust a piece of parchment paper or a kitchen towel on the counter with about 2 tablespoons of cocoa powder.
- Once baked, run a knife around the edges to loosen the cake. Invert the cake onto the prepared parchment or towel and peel off the bottom parchment.
- Starting from one narrow end, tightly roll the cake up with the parchment or towel. Allow it to cool completely at room temperature, about 3 hours.
- Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. If using, beat in the marshmallow crème.
- Unroll the cooled cake gently. Spread the whipped cream over the top, leaving a 1/2-inch border. Roll the cake back up without the parchment and place it on a wire rack over a baking sheet.
- For the ganache, heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth.
- Pour the ganache over the cake roll and refrigerate for at least 30-60 minutes before slicing and serving.