Chocolate Swiss Roll Cake
Chocolate Swiss Roll Cake is a classic dessert that embodies the essence of indulgence and nostalgia. This luscious treat, rollable and elegant, transports you back to childhood, where every bite feels like a warm hug. It’s incredibly moist, chocolatey, and airy, satisfying your sweet cravings without weighing you down with its richness. Perfect for any occasion, this cake is surprisingly fast to whip up, making it ideal for busy families or spontaneous gatherings. Whether you’re serving it at a birthday party or a cozy Sunday brunch, the Chocolate Swiss Roll Cake is sure to leave a lasting impression on your guests.
Are You Ready to Indulge Your Sweet Tooth?
Who can resist the temptation of a delicate chocolate roll, filled with fluffy whipped cream and glossy ganache? Picture slicing into this soft, spongy cake, revealing the gorgeous swirl of chocolate cream. That moment of anticipation when you take your first bite — the velvety chocolate melts in your mouth, while the cream adds an airy bounce, creating an irresistible dance of flavors. Isn’t it time you treat yourself to this delightful experience?
Why You’ll Love This Recipe
This Chocolate Swiss Roll Cake is a crowd-pleaser with numerous benefits:
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Easy Prep: No need for elaborate equipment or skills. Just a few bowls and a whisk are all you need.
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Kid-Friendly: Children adore this cake because it’s not only delicious but also fun to eat.
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Minimal Ingredients: With simple pantry staples, you can create a stunning dessert without fuss.
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Customizable: Add fillings like fruit preserves or different flavors of cream for a unique twist.
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Showstopper: The elegant presentation of a rolled cake makes it perfect for special occasions, impressing guests without the hassle.
Ingredients
Here’s what you will need to create this delectable Chocolate Swiss Roll Cake:
- 3/4 cup cake flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup cold heavy cream
- 3 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
- 1/2 cup heavy cream
- 4-ounce bar semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup (optional)
As you gather these ingredients, imagine the delightful aromas of chocolate and cream wafting through your kitchen! This is a baking experience that engages all the senses.
Timing
This Chocolate Swiss Roll Cake is fast and indulgent, making it perfect for both quick weekday desserts and luxurious weekend treats. You can prepare and serve this cake in under two hours — an impressive timeframe for such an elegant dessert. The time spent waiting for the cake to cool is an act of patience well rewarded with delectable chocolatey goodness.
Step-by-Step
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Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 12×17-inch baking pan by greasing it with nonstick spray or butter. Line the pan with parchment paper for an easy release.
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Sift the Dry Ingredients: In a bowl, sift together the cake flour, cocoa powder, baking powder, and salt. This will ensure that your cake has a smooth texture. Set this mixture aside.
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Whip the Egg Whites: In a separate bowl, beat the egg whites with 1/4 cup of sugar until foamy and medium peaks form. Carefully transfer these fluffy whites to another bowl.
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Mix the Egg Yolks: In the bowl you used for the egg whites, add the egg yolks and the remaining sugar. Mix until combined, then add in the oil, buttermilk, vanilla extract, and optional espresso powder. Beat until smooth.
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Combine Mixtures: Gently fold half of the whipped egg whites into the yolk mixture. Once incorporated, fold in the remaining egg whites.
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Add Dry Ingredients: Sift the flour mixture over the batter and fold gently until just combined. Be mindful not to deflate the batter.
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Bake: Spread the batter evenly in the prepared pan and bake for 12-14 minutes, until a toothpick inserted in the center comes out clean.
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Cool and Roll: Transfer the baked cake to a counter with a clean kitchen towel dusted with cocoa powder. Run a knife around the edge of the cake, then invert it onto the towel. Carefully peel off the parchment paper and roll the cake gently with the towel. Let it cool completely in this rolled state for about 3 hours.
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Prepare the Whipped Cream: In a mixing bowl, whip the cold heavy cream, granulated sugar, and vanilla until medium to stiff peaks form. If using, fold in the marshmallow creme.
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Fill the Cake: Unroll the cooled cake and spread whipped cream evenly over the surface. Roll the cake back up, without the towel this time, and place it seam-side down on a wire rack.
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Make the Ganache: Place the chopped semi-sweet chocolate and corn syrup in a bowl. In a saucepan, heat the cream until it’s just simmering; pour it over the chocolate and let it sit for 2-3 minutes, then stir until smooth.
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Finish the Cake: Pour the chocolate ganache over the rolled cake, letting it drip down the sides. Chill the cake in the refrigerator for at least 30-60 minutes before slicing.
With each step, your anticipation builds as this dreamy dessert comes together. The rich colors and luscious textures make it a feast for the eyes as much as it is for the taste buds.
Nutritional Information
For those mindful of their dietary choices, each slice of Chocolate Swiss Roll Cake contains approximately 250-300 calories, depending on servings and ingredients. While this dessert is certainly a treat, it can also be savored as an occasional indulgence.
Healthier Alternatives
Looking for a lighter version of this classic? Here are some alternatives to consider:
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Low-Sugar Option: Substitute granulated sugar with a natural sweetener like Stevia or erythritol for a low-calorie version.
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Dairy-Free Swap: Replace dairy products with almond or coconut milk, and use vegan margarine instead of butter in the whipped cream.
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Gluten-Free Flour: For a gluten-free version, use a quality gluten-free flour blend to replace the regular flour.
With these alternatives, you can enjoy this delightful dessert without the guilt!
Serving Suggestions
Serve your Chocolate Swiss Roll Cake with a scoop of vanilla ice cream for an amazing contrast of temperatures and flavors. It’s also perfect as a showstopper for holidays, family gatherings, or a simple weeknight treat. Garnish with fresh berries, mint leaves, or a dusting of powdered sugar to elevate its presentation.
Common Mistakes
Baking can sometimes be tricky, and here are some common pitfalls to avoid:
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Overbaking: Keep an eye on your cake while it’s in the oven. An overbaked roll can lead to a dry texture that’s not fun to eat.
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Texture Issues: Ensure that your egg whites are whipped to the right peaks. Under-whipped egg whites won’t provide the necessary lift.
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Messy Unrolling: Be gentle when unrolling the cake. If you rush, it might crack. Using a well-dusted towel will help in the rolling process.
By being mindful of these common mistakes, you’ll master the art of the Chocolate Swiss Roll Cake!
Storing Tips
To keep leftover portions fresh, wrap the Chocolate Swiss Roll Cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also slice and freeze individual pieces for up to 2 months — just make sure to wrap each slice carefully. When ready to enjoy, allow the slices to thaw in the refrigerator and eat them cold, or let them come to room temperature.
Tempting You to Bake It ASAP
This Chocolate Swiss Roll Cake is an absolute must-bake! With its sumptuous texture and delightful flavor, it’s destined to become a family favorite. So, roll up your sleeves, gather your ingredients, and get ready to create a dessert that’s sure to impress. You won’t regret the sweet indulgence!
FAQs
1. How can I make my Chocolate Swiss Roll Cake richer?
You can add more cocoa powder or a few tablespoons of melted chocolate to the batter for a deeper flavor.
2. Can I substitute the whipped cream for something else?
Yes! Use Greek yogurt or a dairy-free whipped topping if you prefer a lighter filling.
3. What’s the best way to slice a rolled cake?
Use a serrated knife to make clean, even slices without squishing the cake.
4. How do I make the ganache glossy?
Make sure to let the cream simmer before pouring it over the chocolate to ensure everything melts evenly.
5. Can I make the Chocolate Swiss Roll ahead of time?
Yes! You can prepare the cake a day in advance, or even freeze it for later enjoyment.
With these tips, you’ll be on your way to mastering this delightful dessert. Enjoy every satisfying slice of Chocolate Swiss Roll Cake!
Print
Chocolate Swiss Roll Cake
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert that is moist, chocolatey, and airy, perfect for any occasion and nostalgic for childhood.
Ingredients
- 3/4 cup cake flour or all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup vegetable oil
- 1/4 cup buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup cold heavy cream
- 3 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons marshmallow creme (optional)
- 1/2 cup heavy cream
- 4-ounce bar semi-sweet chocolate, finely chopped
- 1 teaspoon light corn syrup (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12×17-inch baking pan by greasing and lining it with parchment paper.
- Sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
- Beat the egg whites with 1/4 cup sugar until foamy and medium peaks form. Transfer to another bowl.
- Mix the egg yolks with the remaining sugar, then add the oil, buttermilk, vanilla extract, and optional espresso powder. Beat until smooth.
- Gently fold half of the egg whites into the yolk mixture, then fold in the remaining egg whites.
- Sift the flour mixture over the batter and fold gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-14 minutes, until a toothpick comes out clean.
- Transfer the baked cake to a counter with a cocoa-dusted towel, run a knife around the edge, invert onto the towel, and roll gently. Let it cool completely for about 3 hours.
- Whip the cold heavy cream, granulated sugar, and vanilla until peaks form, folding in the marshmallow creme if using.
- Unroll the cooled cake, spread whipped cream evenly, then re-roll without the towel, placing it seam-side down on a rack.
- Prepare the ganache by heating cream until simmering, pouring it over chopped chocolate, and stirring until smooth.
- Pour ganache over the rolled cake and chill in the refrigerator for at least 30-60 minutes before slicing.
Notes
For a lighter version, consider low-sugar or dairy-free alternatives, or using gluten-free flour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
