Description
A decadent and airy Choco Swiss Roll delight featuring a light cocoa sponge cake rolled with a creamy whipped filling, optionally topped with a luscious dark chocolate ganache. Perfect for chocolate lovers looking for an elegant yet approachable dessert.
Ingredients
Scale
Cake
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache (Optional)
- ½ cup dark chocolate, chopped
- ¼ cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is thick, pale, and fluffy. Mix in the vanilla extract.
- Combine Ingredients: Gently fold the dry ingredient mixture into the beaten eggs, being careful not to overmix to preserve the batter’s airiness.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and bake for 10-12 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the Cake: While still warm, carefully lift the parchment paper and roll the cake into a log shape starting from one short end. Let it cool completely in this rolled shape to set the form.
- Prepare the Filling: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake gently and spread the whipped cream filling evenly over its surface. Then, re-roll the cake tightly, peeling away the parchment as you go.
- Prepare the Ganache (Optional): Warm the heavy cream until just boiling and pour it over chopped dark chocolate. Let it sit for one minute before stirring until smooth and glossy.
- Finish the Swiss Roll: Pour the ganache over the rolled cake and spread evenly. Chill the entire roll in the refrigerator for at least 30 minutes to set the ganache before serving.
Notes
- Use room temperature eggs for better volume when beating.
- Be gentle when folding to maintain the batter’s light texture.
- The cake must be rolled while warm to avoid cracking.
- Chilling the ganache-covered roll helps the topping set nicely.
- For a dairy-free alternative, substitute heavy cream with coconut cream and use vegan chocolate.
