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With a lightweight chocolate cake, whipped cream filling, and wealthy chocolate ganache, this Chocolate Swiss Roll recipe gives all the weather of the basic packaged deal with – however higher!
Why You’ll Love This Chocolate Swiss Roll Recipe
This chocolate cake roll makes use of the recent milk technique, like a standard sponge cake. It’s just like the cake in my yuletide log however a bit totally different – it’s a bit fluffier and lighter, which is good for making a chocolate Swiss roll. Listed here are just a few different causes to do that recipe:
- Excellent texture. I like the feel of the ganache on the surface. It’s so wonderful. And the sunshine and easy whipped cream on the within paired with the fluffy and light-weight chocolate cake is wonderful!
- Copycat recipe. With the virtually barely chewy ganache on the surface, whipped cream filling, and fluffy cake, this chocolate roll cake recipe is really Swiss roll-like.
- Easy flavors. The flavors on this cake are easy – the wealthy chocolate within the cake and ganache and light-weight vanilla taste within the filling – however they’re good. Protecting it easy actually lets the chocolate shine by!
- Spectacular. There’s one thing a few cake roll that simply feels particular and appears spectacular, regardless of being fairly easy and simple to make. It’s an effective way to impress a crowd with out as a lot effort as a layer cake.
Recipe Elements
Every a part of this chocolate Swiss roll cake recipe requires only a handful of elements and most of them are pantry staples. Scroll all the way down to the recipe card beneath for the precise measurements.
Chocolate Cake
- All-purpose flour – Make sure you measure your flour appropriately to keep away from a cake that’s too dry or dense.
- Cocoa powder – Dutch course of cocoa powder offers the cake the wealthy chocolate taste. I choose the richer taste of the darker cocoa, however you might use pure unsweetened cocoa powder too.
- Baking powder – Helps the cake rise.
- Espresso powder – Don’t fear, your cake received’t style like espresso! Espresso powder merely enhances and emphasizes the wealthy chocolate taste. Be happy to go away it out, for those who like.
- Salt – And not using a little salt, your cake could be bland.
- Egg – You’ll need giant eggs for this recipe, not medium or additional giant.
- Granulated sugar
- Vanilla extract
- Milk – Entire milk or 2% could be greatest.
- Unsalted butter – If it’s essential use salted butter, chances are you’ll wish to use barely much less added salt within the recipe.
Whipped Cream Filling
- Heavy whipping cream – It’s vital that the whipping cream stays COLD till it’s time to make use of it. In any other case, it received’t whip up correctly and maintain form as effectively.
- Powdered sugar – Sweetens the filling and retains it secure in order that it by no means wilts. Don’t go away this out.
- Vanilla extract
Chocolate Ganache
- Heavy whipping cream
- Semi-sweet chocolate – Use a high quality chocolate for the perfect taste. Finely chopped so it melts simply within the heavy whipping cream.
- Gentle corn syrup – Non-obligatory however provides a sheen to the ganache.
How To Make Chocolate Swiss Roll
This chocolate cake roll is tremendous easy, however does take a while to arrange, largely as a result of it wants to chill or chill at a number of factors within the recipe. It’s value it, although! Yow will discover extra detailed directions within the recipe card beneath.
Make the cake roll
- Prep. Preheat the oven to 350F. Line the jelly roll pan with parchment paper, ensuring it sticks up no less than an inch on all sides.
- Make the batter. Mix the dry elements in a bowl. In a big mixer bowl, whip the eggs, sugar, and vanilla on excessive till pale, fluffy, and thickened. Add half of the dry elements to the egg combination, folding gently till largely mixed, then add the remaining dry elements and fold till mixed.
- Add the recent milk. Mix the milk and butter then warmth within the microwave till the butter is melted and the combination could be very sizzling. Gently whisk into the batter till mixed.
- Bake. Unfold the batter evenly within the pan. Bake for 10-12 minutes.
- Roll and funky. Use the parchment paper to raise the cake from the pan as quickly because it comes out of the oven. Begin on the shorter finish and slowly roll the cake within the parchment paper. You’ll be able to simply set it apart at this level to chill utterly however I wish to unroll and re-roll a number of instances each 5 minutes at first, then in 10-15 minute intervals.
Make the filling
- Make the filling. Whip the heavy whipping cream, powdered sugar, and vanilla extract on excessive velocity till it reaches stiff peaks.
- Add the filling. Gently unroll the cake, releasing the parchment paper with an offset spatula as wanted. Unfold the filling evenly on the unrolled cake. Roll the cake once more, this time with out the parchment paper.
- Chill. Wrap the chocolate roll cake in plastic wrap, seam facet down, and refrigerate for no less than an hour.
End it off
- Make the ganache. Add the chocolate to a medium bowl. In a separate bowl, warmth the cream within the microwave till it begins to boil. Pour over the chocolate, let it sit for a couple of minutes, then stir till clean.
- Pour over the cake. Take away the cake from the plastic wrap and place it on a cooling rack over a big cookie sheet. Pour the ganache over the cake, spreading it to cowl your entire cake.
- Chill or serve. Serve the Swiss roll cake instantly or refrigerate for 1-2 hours till the chocolate is chilly and agency. Slice and serve.
Why Did My Roll Cake Crack?
My favourite solution to stop cracks is to roll and unroll the cake a number of instances because it cools, which I discover makes it far more pliable and versatile. One other vital factor is to roll the cake instantly out of the oven. You additionally wish to fill it simply after it reaches room temperature. If it sits for too lengthy – or in a single day – earlier than being crammed, it’s more likely to crack.
Lastly, be sure you hold the cake at room temperature because it cools. Refrigerating it earlier than including the filling additionally causes cracking.
But when your chocolate roll cake cracks, don’t fear – it occurs and you’ll normally cover the cracks with the filling and the ganache!
Ideas For The Greatest Chocolate Roll Cake
- Measure elements correctly. This can be a huge one for the perfect outcomes, notably when measuring flour. I at all times advocate having a meals scale readily available.
- Take away from the pan instantly. You wish to use the parchment paper to take away the cake from the pan as quickly because it comes out of the oven. Don’t let it cool first.
- Cool earlier than including the filling. Let the chocolate cake come to room temperature earlier than you put together the filling. Relying on how heat your kitchen is, this normally takes about 1-2 hours.
- Use COLD heavy whipping cream. That is important because it received’t whip up correctly in any other case.
- Use the powdered sugar. Don’t pass over the powdered sugar, as this stabilizes the whipped cream, in order that it doesn’t wilt.
- Chill earlier than slicing. For the cleanest cuts in your Swiss roll cake, let it chill for one more hour or so earlier than you slice it. I believe the chocolate tastes higher this fashion too!
Correct Storage
Retailer your chocolate Swiss roll within the fridge for 3-4 days. It ought to be wrapped in plastic or lined in a container.
You can even freeze it. Wrap it effectively in a pair layers of plastic wrap earlier than freezing, then thaw within the fridge earlier than utilizing. I wish to freeze it out the chocolate ganache and add it earlier than serving, in order that it stays trying good.
Extra Chocolate Cake Recipes To Strive
Watch How To Make It
Recipe
Chocolate Swiss Roll
Prep Time: 1 hour 20 minutes
Cooling Time: 3 hours
Prepare dinner Time: 10 minutes
Whole Time: 4 hours half-hour
Yield: 8-10 slices
Class: Dessert
Methodology: Baking
Delicacies: American
Description
With a lightweight and fluffy cake, whipped cream filling, and wealthy chocolate ganache, this Chocolate Swiss Roll recipe gives all the weather of the basic packaged deal with – however higher!
Elements
Chocolate Cake
- 3/4 cup (98g) all-purpose flour
- 1/3 cup (38g) Dutch course of cocoa powder
- 1 tsp baking powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 4 giant eggs, room temperature
- 3/4 cup (155g) granulated sugar
- 1 tsp vanilla extract
- 5 tbsp (75ml) milk
- 1/4 cup (56g) unsalted butter, melted
Whipped Cream Filling
- 1 1/2 cups (360ml) heavy whipping cream, chilly
- 3/4 cup (86g) powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache
- 1/2 cup (120ml) heavy whipping cream
- 4 oz (113g) semi-sweet chocolate, finely chopped
- 1 tsp mild corn syrup, elective
Directions
Make the cake roll
- Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Be sure the parchment paper sticks up no less than an inch above the perimeters of the pan on all sides. You’ll use the parchment paper later to raise the cake out of the pan and roll it up.
- Mix flour, cocoa powder, baking powder, espresso powder and salt in a medium sized bowl. Put aside.
- Add the eggs, sugar and vanilla extract to a big mixer bowl and whip on excessive velocity with the whisk attachment till pale, fluffy and thickened, about 4 minutes.
- Add half of the dry elements to the whipped egg combination and gently fold collectively till largely mixed. Add the remaining dry elements to the egg combination and gently fold collectively till simply effectively mixed.
- Mix the milk and butter and warmth within the microwave till the butter is melted and the combination could be very sizzling. It doesn’t should be boiling, but it surely ought to be very popular. Add the recent milk combination to the batter and gently whisk collectively till effectively mixed.
- Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, or till the highest of the cake springs again when touched and a toothpick inserted comes out clear.
- Take away the cake from the oven and instantly raise the cake out of the pan utilizing the parchment paper and place it on the counter. Whereas the cake is sizzling, use the parchment paper the cake was baked in and begin on the shorter finish of the cake to slowly roll the cake up.
- You’ll be able to simply set the cake roll apart to chill utterly, for those who like. However to assist keep away from having the cake crack later, I wish to unroll and re-roll the cake just a few instances throughout cooling to assist it hold its elasticity. I first unroll it after about 5 minutes, then after one other 5 minutes, and once more after one other 10 minutes. From there, I’d roll it out 2-3 extra instances after 10-15 minute intervals. It ought to take about an hour to an hour and a half to chill utterly, relying on the temperature of your private home.
Make the filling
- When the cake has cooled and is able to be crammed, make the whipped cream filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive velocity till it reaches stiff peaks.
- Unroll the cake roll very fastidiously, looking for areas the place it might be sticking to the parchment paper to launch it. You should utilize an offset spatula or one thing comparable and run it alongside the parchment paper as you unroll the cake to assist launch it because it unrolls. I additionally like to softly raise up earlier than I roll again, to offer the cake an opportunity to launch.
- Unfold the filling evenly onto the unrolled cake, then roll it again up with out the parchment paper. Wrap it up in plastic wrap with the seam facet down and refrigerate for no less than an hour to agency up.
End it off
- Whenever you’re learn to brighten the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and put aside. Warmth the cream within the microwave simply till it begins to boil, then pour it over the chocolate.
- Enable the chocolate and cream to sit down for a couple of minutes, then stir till clean.
- Take away the chilled cake roll from the fridge and plastic wrap and place on a cooling rack set over a big cookie sheet or pan.
- Pour the chocolate ganache over the cake, spreading it to cowl your entire cake, as wanted.
- You’ll be able to serve the cake roll instantly, or refrigerate till the chocolate coating is chilly and agency, 1-2 hours. Slice the cake roll and serve.
- Cake roll is greatest saved effectively lined and eaten inside 3-4 days.
Vitamin
- Serving Dimension: 1 slice
- Energy: 349
- Sugar: 32.2 g
- Sodium: 157.5 mg
- Fats: 18.9 g
- Carbohydrates: 42.4 g
- Protein: 5.8 g
- Ldl cholesterol: 113.9 mg
