Description
This Choco Swiss Roll Delight is a show-stopping dessert that combines a light and fluffy chocolate sponge cake with a luscious whipped cream filling, topped with rich chocolate ganache. Perfect for any celebration or as a special treat, this indulgent Swiss roll is a crowd-pleaser with its creamy, chocolatey layers and melt-in-your-mouth texture.
Ingredients
Scale
For the Cake:
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate ganache (store-bought or homemade)
For the Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. Set aside. - Make the Cake Batter:
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes. Add the vegetable oil and vanilla extract, mixing until well combined.
Gently fold in the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this will affect the texture of the cake. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool for a few minutes. While it’s still warm, gently roll the cake (with the parchment paper) into a log shape. Let it cool completely, still rolled up. - Prepare the Filling:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cake has completely cooled, unroll it carefully and spread an even layer of chocolate ganache over the surface of the cake, followed by a generous layer of the whipped cream filling. - Assemble the Swiss Roll:
Carefully re-roll the cake, making sure to keep the parchment paper on the outside to help with the rolling process. Place the Swiss roll seam-side down on a serving platter. - Make the Ganache Topping:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and add the chopped semi-sweet chocolate and butter. Stir until the chocolate has fully melted and the ganache is smooth. - Top the Swiss Roll:
Pour the ganache over the top of the rolled cake, spreading it evenly with a spatula. Let the ganache set for a few minutes to firm up slightly. - Serve:
Slice the Swiss roll into pieces and serve chilled or at room temperature. Enjoy the rich, creamy layers of this delightful dessert!
Notes
- Storage: Store any leftover Swiss roll in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: You can make the cake and ganache ahead of time. Just assemble and chill the Swiss roll in the fridge for a few hours before serving.
- Flavor Variations: Try adding a touch of orange zest or espresso powder to the ganache for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cake, Chocolate
- Method: Baking, Whipping, Rolling
- Cuisine: American, European