Description
Rich chocolate cake roll reveals delightful layers of creamy sweetness rolled into a perfect spiral. Silky chocolate sponge and smooth filling create an irresistible dessert you’ll savor with pure delight.
Ingredients
Scale
Chocolate Cake Roll (Swiss Roll)
Main Ingredients:
- 4 large eggs, at room temperature and separated
- ¾ cup (150g) granulated sugar, divided
Dry Ingredients:
- ¾ cup (95g) cake flour or all-purpose flour
- ¼ cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional)
Liquid and Flavoring Ingredients:
- ¼ cup (60ml) vegetable oil
- ¼ cup (60ml) buttermilk or whole milk
- 1 ½ teaspoons pure vanilla extract
Vanilla Whipped Cream:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 tablespoons (38g) granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (“Fluff”) (optional)
Chocolate Topping:
- ½ cup (120ml) heavy cream or heavy whipping cream
- 1 bar (4 ounces/113g) semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup for glossy shine (optional)
Instructions
- Prepare the baking surface by greasing a 12×17-inch pan with nonstick spray, then carefully line with parchment paper and apply an additional layer of grease.
- Sift together cocoa powder, flour, baking powder, and salt using a fine mesh sieve, setting the dry mixture aside.
- Whip egg whites with a portion of sugar until medium peaks form, then transfer to a separate bowl.
- In the same mixing bowl, beat egg yolks and remaining sugar until light and fluffy, then incorporate oil, milk, vanilla, and espresso powder until the mixture becomes smooth and slightly aerated.
- Gently fold whipped egg whites into the yolk mixture in two stages, ensuring minimal deflation of the whites.
- Delicately fold in the sifted dry ingredients using a silicone spatula, mixing just until combined without overmixing.
- Spread the batter evenly across the prepared pan, using gentle shaking motions to create a uniform surface.
- Bake in a preheated 350°F oven for 12-14 minutes, checking for a light spring-back when touched.
- Meanwhile, lay out a piece of parchment paper dusted with cocoa powder larger than the cake pan.
- Immediately after baking, loosen cake edges and invert onto the prepared cocoa-dusted surface, carefully removing the baking parchment.
- Tightly roll the hot cake with the parchment, allowing it to cool completely at room temperature for approximately 3 hours.
- Prepare whipped cream by beating cold heavy cream with sugar and vanilla until medium to stiff peaks develop, optionally incorporating marshmallow creme.
- Gently unroll the cooled cake and spread whipped cream evenly, leaving a small border around the edges.
- Roll the cake back up without the parchment, positioning it on a wire rack over a baking sheet.
- Create ganache by heating cream until it gently simmers, then pouring over chopped chocolate and corn syrup, allowing it to sit before stirring to a smooth consistency.
- Generously pour ganache over the rolled cake, ensuring complete and even coverage.
- Refrigerate the finished cake for 30-60 minutes before slicing and serving to allow the ganache to set.
Notes
- Precise preparation is key to achieving the perfect texture and structure of this delicate chocolate cake roll.
- Whipping egg whites separately creates a light, airy base that ensures the cake’s signature soft and tender crumb.
- Rolling the cake while hot prevents cracking and allows it to maintain a smooth, flexible shape for easy filling.
- Use room temperature ingredients to help create a more uniform and consistent cake batter.
- Cooling the cake completely before filling prevents the whipped cream from melting and maintains the roll’s shape.
- Refrigerating the finished cake helps set the ganache and allows the flavors to meld together beautifully.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg