Pin it
Luxurious Chocolate Swiss Roll Cake
I picked up making this Swiss Roll Cake from watching tons of baking programs and now it's my favorite show-stopping sweet treat. Picture an incredibly light chocolate sponge folded around billowy cream, all covered in smooth chocolate ganache. It seems fancy but once you nail the rolling part, you'll actually enjoy making it. And when you cut into it and see everyone's amazed faces? That's just the best feeling ever.
What Makes This Recipe Special
There's something wonderful about crafting a roll cake. How the hot cake curls up in its sugar dust blanket then opens up for that lush creamy filling. You get the ideal mix of soft cake and creamy filling in every mouthful. When I take this to gatherings, everyone thinks I bought it from a pro bakery.
What You'll Need for Chocolate Swiss Roll
- All-Purpose Flour: Standard kitchen flour works great, nothing special required.
- Unsweetened Cocoa Powder: Grab quality powder, it really changes everything.
- Sugar: Cuts the cocoa bitterness and gives our cake softness.
- Eggs: The key players for creating that airy texture we want.
- Vanilla Extract: Bumps up the flavor of everything else.
- Heavy Cream: Used in both our topping and that wonderful filling.
- Powdered Sugar: Adds sweetness to filling and helps with the rolling process.
- Cream Cheese: Gives our filling extra richness with a bit of tang.
- Chocolate Chips: These will transform into that beautiful ganache coating.
How To Make It
- Mix Your Batter
- Combine all dry stuff then add eggs, sugar and vanilla until smooth. Dump it onto your lined tray and make sure it's spread evenly.
- Cook
- Stick it in the oven for around 11 minutes. Watch it carefully, we want it just barely done so it can still bend.
- Form The Roll
- Now comes the tricky bit. Flip that warm cake onto a tea towel with sugar dust, take off the paper and start rolling. Don't stress if it's not perfect.
- Create The Filling
- While your cake gets cool, beat that filling until it's super fluffy. Open your cake back up, spread all that yummy stuff inside and roll it up again really tight.
- Add The Ganache
- Warm your cream, pour over chocolate chips and watch them turn into shiny goodness. Pour over your cake and let it firm up in the fridge.
How To Get It Right
- Get A Jelly Roll Pan: This exact pan size gives the perfect cake thickness for rolling.
- Don't Wait To Roll: Do it while hot, I swear this stops those awful cracks.
- Let It Get Cold: Your filling won't melt or slide out this way.
- Cover And Chill: Makes slicing those pretty swirled pieces much cleaner.
Pin it
Keeping And Freezing
Store your roll wrapped up tight in the fridge and it'll stay good for three days. Need to make it early? Wrap it before adding the ganache and stick it in the freezer for up to two months. Just let it thaw overnight and add that shiny coating right before you serve it.
Switch It Up
- Try New Fillings: I sometimes swap in marshmallow fluff or chocolate mousse for something different.
- Change The Finish: Try a simple sugar dust or some drizzled caramel to make it extra nice.
- Holiday Twists: During Christmas time I love throwing in some peppermint to make it more seasonal.
Frequently Asked Questions
- → Why roll it while warm?
Rolling early stops cracks when you add the filling later.
- → How does a towel help?
Keeps the cake from sticking and soaks up extra moisture while cooling.
- → Can I prepare in advance?
Sure, put it together up to 2 days ahead and chill in the fridge.
- → Why trim the edges?
Makes it look neat and shows off the swirl inside.
- → How can I avoid breaks?
Bake it just right and roll it while it's still warm.