Description
This Choco Swiss Roll Delight is a light and fluffy chocolate sponge cake rolled with a rich whipped cream filling and optionally topped with a smooth dark chocolate ganache. Perfect for dessert lovers, this elegant swiss roll is easy to make and impressively delicious, combining a moist cocoa-flavored cake with a creamy, sweet filling for a delightful treat.
Ingredients
Scale
For the 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
For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the 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 the cake from sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside to ensure an even distribution and to avoid lumps.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until the mixture becomes thick, pale, and fluffy, which takes about 5 minutes. Stir in the vanilla extract.
- Combine Mixtures: Gently fold in the sifted dry ingredients into the egg mixture until just combined, taking care not to overmix to keep the cake light and airy.
- Bake the Cake: Pour the batter onto the prepared baking sheet and spread evenly. Bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: While still warm, carefully lift the cake along with the parchment paper and roll it into a log shape starting from one short end. Let it cool completely in this rolled form to set the shape.
- Prepare the Filling: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface. Then, re-roll the cake tightly, removing the parchment paper as you roll.
- Prepare the Chocolate Ganache (Optional): Heat the heavy cream until it just begins to boil, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir until the mixture is smooth and glossy.
- Finish the Swiss Roll: If using ganache, pour it evenly over the rolled cake. Chill the cake for at least 30 minutes before slicing and serving to allow the flavors to meld.
Notes
- Use room temperature eggs to achieve better volume when beating.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- If you do not have dark chocolate, you can substitute with semi-sweet chocolate for the ganache.
- Chilling the roll after assembly helps it to hold its shape when sliced.
- This swiss roll is best enjoyed within 2 days but can be refrigerated for up to 3 days.
