Description
This Chocolate Swiss Roll Cake is a light and fluffy cocoa sponge filled with sweet vanilla whipped cream and finished with a glossy chocolate ganache. Perfect for birthdays, holiday dinners, or elegant dessert tables, this rolled cake is as stunning as it is delicious.
Ingredients
For the Sponge Cake:
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3 large eggs
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3/4 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup all-purpose flour
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1/3 cup unsweetened cocoa powder
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1/4 tsp baking powder
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1/4 tsp salt
For the Filling:
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1 cup heavy cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
For the Chocolate Ganache:
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1/2 cup heavy cream
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4 oz semi-sweet chocolate chips
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2 tbsp unsalted butter
Instructions
1. Make the Sponge Cake:
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Preheat oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
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In a large bowl, beat eggs and sugar for 2 minutes until pale and fluffy. Stir in vanilla.
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In another bowl, sift together flour, cocoa powder, baking powder, and salt.
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Gently fold dry ingredients into egg mixture until just combined.
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Spread batter evenly in the prepared pan and bake for 10–12 minutes, until a toothpick comes out clean.
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Let cake cool for 5 minutes. Invert onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel. Cool completely.
2. Prepare the Filling:
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Whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
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Carefully unroll the cooled cake and spread the whipped cream evenly over the surface.
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Gently re-roll the cake without the towel.
3. Make the Ganache:
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Heat the cream until steaming, then pour over chocolate chips and butter. Let sit 1–2 minutes, then stir until smooth.
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Let cool slightly, then pour over the rolled cake.
4. Chill and Serve:
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Refrigerate for at least 30 minutes before slicing for clean cuts.
Notes
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Dust with powdered sugar or decorate with fresh berries for an elegant finish.
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Cake can be made a day ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European