Description
This Berry & Chocolate Swiss Roll is a soft chocolate sponge cake rolled with a luscious berry filling and a smooth chocolate ganache. A show-stopping dessert that’s as beautiful as it is delicious!
Ingredients
Units
Scale
For the sponge cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup mixed berries (strawberries, raspberries, or blueberries)
For the ganache topping:
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
Instructions
- Preheat oven: Set to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Make the batter: Beat eggs and sugar until fluffy. Add vanilla, then fold in dry ingredients.
- Bake: Spread batter evenly in the pan and bake for 10-12 minutes.
- Roll the cake: While warm, roll the cake with parchment paper and let it cool.
- Make filling: Whip cream and powdered sugar, then fold in berries.
- Fill & roll: Unroll the cake, spread filling, then roll it back up.
- Ganache topping: Heat cream, pour over chocolate, stir until smooth. Drizzle over cake.
- Chill & serve: Let set for 1 hour before slicing.
Notes
- Roll while warm to prevent cracks.
- Use fresh or frozen berries.
- Refrigerate for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minute
- Category: Dessert
- Method: Baking