Indulge in the delightful experience of making a luscious chocolate cake roll. This Swiss roll features a light and fluffy chocolate cake filled with vanilla whipped cream and topped with a rich chocolate ganache. Perfect for any occasion, this elegant dessert will impress your guests and satisfy your sweet tooth.
While most ingredients for this recipe are common, a few might not be staples in every household. Marshmallow creme can be found in the baking aisle, typically near the marshmallows. Light corn syrup is often located near the sweeteners. Make sure to also look for semi-sweet chocolate in the baking section for the best results.
Ingredients For Chocolate Cake Roll
Eggs: Provides structure and stability to the cake.
Granulated sugar: Sweetens the batter and helps to tenderize the cake.
Strong brewed coffee: Enhances the rich chocolate flavor.
Unsalted butter: Adds moisture and richness.
Pure vanilla extract: Provides a sweet, aromatic flavor.
All-purpose flour: Forms the base of the batter, giving the cake structure.
Natural unsweetened cocoa powder: Adds deep chocolate flavor.
Baking powder: Leavens the cake, making it light and fluffy.
Salt: Enhances the overall flavor of the cake.
Heavy cream: Used for making the whipped cream and ganache.
Marshmallow creme: Adds a light, fluffy texture to the whipped cream.
Semi-sweet chocolate: Used for the chocolate ganache topping.
Light corn syrup: Adds shine and prevents crystallization in the ganache.
One reader, Eleonora Brumfield says:
This chocolate cake roll recipe is fantastic! The cake is light and fluffy, and the vanilla whipped cream adds the perfect touch of sweetness. The chocolate ganache topping is divine. It's a bit of work, but the result is a show-stopping dessert that's worth every effort. Highly recommend!
Techniques Required
Yes.
How to beat egg whites to stiff peaks: Use a hand mixer or stand mixer fitted with a whisk attachment to beat egg whites and sugar on high speed until stiff peaks form. This means the egg whites will stand up straight when the beaters are lifted.
How to fold egg whites into batter: Use a rubber spatula or wooden spoon to gently incorporate the beaten egg whites into the batter. This technique helps maintain the airiness of the egg whites without deflating them.
How to roll a cake: After baking, invert the cake onto a dusted parchment paper or towel, peel off the original parchment, and roll the cake tightly starting from the narrow end. This helps shape the cake roll and prevents cracking.
How to make whipped cream: Use a hand mixer or stand mixer with a whisk attachment to whip heavy cream, sugar, and vanilla extract until medium to stiff peaks form. This means the cream will hold its shape but still be soft.
How to make ganache: Pour hot cream over chopped chocolate and let it sit to soften. Stir slowly until the chocolate is completely melted and combined with the cream. This creates a smooth, glossy topping.
How To Make Chocolate Cake Roll (Swiss Roll)
You can’t go wrong with chocolate cake roll! This baked dessert features chocolate sponge cake rolled with vanilla filling and top with chocolate ganache.
Serves:
Ingredients
For Chocolate Cake:
- 4large eggs,separated
- ⅔cupgranulated sugar,divided
- 1tbspstrong brewed coffee,or 1 tsp espresso powder
- ¼cupunsalted butter,melted
- 1tsppure vanilla extract
- ½cupall-purpose flour,spoon and leveled
- 3tbspnatural unsweetened cocoa powder,plus 2 tbsp for rolling
- 1tspbaking powder
- ¼tspsalt
For Vanilla Whipped Cream:
- 1cupheavy cream,cold, or heavy whipping cream
- 3tbspgranulated sugar,or confectioners’ sugar
- 1tsppure vanilla extract
- 2tbspmarshmallow creme,Fluff, optional
For Chocolate Topping:
- ½cupheavy cream,or heavy whipping cream
- 4ozsemi-sweet chocolate,finely chopped
- 1tsplight corn syrup,glossy shine, optional
Instructions
-
Preheat oven to 350 degrees F.
-
Spray a 12×17-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too.
Chocolate Cake:
-
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and ⅓ cup granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside.
-
In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together for about 2 minutes until pale and creamy.
-
Sift the flour, 3 tablespoons of cocoa powder, baking powder, and salt together into a large bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients.
-
Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. The batter will be very light.
-
Spread batter evenly into the prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with a finger. Do not over-bake.
-
As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. Using a fine-mesh sieve, dust parchment-towel with remaining cocoa powder
-
Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment or towel. Peel off the parchment paper that was on the bottom of the cake as it baked.
-
Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel.
-
Place it in the refrigerator to cool it quicker, about 3 hours and up to 1 day.
-
Bring cake to room temperature. The cake is prone to cracking if unrolled while cold.
Vanilla Whipped Cream:
-
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 2 to 3 minutes until medium to stiff peaks forms. Then beat in the marshmallow creme, if using.
-
Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a ½-inch border around the cake. Gently roll the cake back up, without the parchment/towel this time.
-
Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
Chocolate Topping:
-
Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.)
-
Pour over chocolate, then let it sit for 2 to 3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
-
Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30 to 60 minutes before slicing and serving.
-
Serve and enjoy.
Nutrition
- Calories: 288.42kcal
- Fat: 19.50g
- Saturated Fat: 11.60g
- Trans Fat: 0.16g
- Monounsaturated Fat: 5.79g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 27.04g
- Fiber: 1.20g
- Sugar: 21.13g
- Protein: 3.95g
- Cholesterol: 112.93mg
- Sodium: 116.64mg
- Calcium: 63.93mg
- Potassium: 109.07mg
- Iron: 1.08mg
- Vitamin A: 181.29µg
- Vitamin C: 0.18mg
Technique Tip for Making a Swiss Roll
When folding the egg whites into the cake batter, use a gentle motion to avoid deflating the whites. This ensures the cake remains light and airy. A rubber spatula works best for this task, and it's helpful to fold in thirds, incorporating a little at a time.
How to Save Time Making a Swiss Roll
Prepare the ingredients ahead: Measure and sift flour, cocoa powder, and other dry ingredients in advance. This will streamline your process.
Use a stand mixer: A stand mixer can beat egg whites and whipped cream faster and more efficiently than a hand mixer.
Cool the cake quickly: Place the rolled cake in the refrigerator to speed up the cooling process, saving you time.
Pre-chop the chocolate: Chop the chocolate for the ganache before you start baking. This ensures a smooth workflow.
Simplify the ganache: Use a microwave to heat the cream for the ganache, cutting down on stovetop time.
Substitute Ingredients For Chocolate Cake Roll (Swiss Roll) Recipe
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg. This works as a binding agent and is a great vegan alternative.
granulated sugar - Substitute with coconut sugar: It has a lower glycemic index and adds a slight caramel flavor.
strong brewed coffee - Substitute with espresso powder: Use 1 tsp of espresso powder dissolved in 1 tbsp hot water. It intensifies the chocolate flavor.
unsalted butter - Substitute with coconut oil: Provides a similar fat content and adds a subtle coconut flavor.
pure vanilla extract - Substitute with vanilla bean paste: Use the same amount for a more intense vanilla flavor.
all-purpose flour - Substitute with almond flour: It’s gluten-free and adds a nutty flavor, but you may need to adjust the liquid content.
natural unsweetened cocoa powder - Substitute with Dutch-processed cocoa powder: It has a smoother, less acidic flavor.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda plus 1/2 tsp cream of tartar for each tsp of baking powder.
salt - Substitute with sea salt: It has a more complex flavor and can enhance the taste of the chocolate.
heavy cream - Substitute with coconut cream: It’s a dairy-free alternative that whips up similarly to heavy cream.
marshmallow creme - Substitute with whipped egg whites and sugar: Whip 2 egg whites with 1/4 cup sugar until stiff peaks form for a similar texture.
semi-sweet chocolate - Substitute with dark chocolate: It has a richer flavor and less sugar.
light corn syrup - Substitute with honey: It adds sweetness and helps achieve a similar consistency.
Best Way to Present Your Swiss Roll
Use a pristine white plate: The clean, white background will make the chocolate cake roll stand out and look elegant.
Slice with precision: Cut the cake into even slices, about 1 inch thick, to ensure uniformity and a professional appearance.
Drizzle with ganache: Pour the chocolate ganache over each slice, allowing it to cascade down the sides for a luxurious look.
Add a dollop of whipped cream: Place a small, artfully piped swirl of vanilla whipped cream next to each slice for added texture and flavor.
Garnish with fresh berries: Add a few fresh raspberries or strawberries on the plate to provide a pop of color and a hint of tartness.
Dust with cocoa powder: Lightly dust the plate and the cake with cocoa powder for a refined finish.
Add a mint sprig: Place a small sprig of fresh mint next to the whipped cream for a touch of green and a refreshing aroma.
Serve with a side of coffee: Pair the dessert with a small cup of strong brewed coffee to complement the rich flavors of the chocolate cake roll.
Use a decorative sauce: Create a design on the plate with a raspberry coulis or caramel sauce for added visual appeal and flavor contrast.
Finish with edible gold leaf: Add a touch of edible gold leaf on top of the cake slices for a luxurious and opulent presentation.
Best Tools for Making a Swiss Roll
Oven: Preheat to 350 degrees F for baking the cake.
12x17-inch baking pan: Use this to bake the cake in a thin layer.
Nonstick spray: Spray on the baking pan to prevent the cake from sticking.
Parchment paper: Line the baking pan and use for rolling the cake.
Hand mixer: Beat the egg whites and egg yolk mixture.
Stand mixer: Alternative to the hand mixer, fitted with a whisk attachment.
Medium bowl: For beating the egg whites and sugar.
Large bowl: For mixing the dry ingredients and combining the batter.
Rubber spatula: Gently fold in the egg whites into the batter.
Wooden spoon: Alternative to the rubber spatula for folding in the egg whites.
Fine-mesh sieve: Dust the parchment or towel with cocoa powder.
Knife: Loosen the edges of the cake from the baking pan.
Thin kitchen towel: Use as an alternative to parchment paper for rolling the cake.
Refrigerator: Cool the rolled cake quickly.
Wire rack: Place the cake roll on this for applying the ganache.
Baking sheet: Catch any extra ganache that drips off the cake roll.
Small saucepan: Heat the cream for the ganache.
Medium bowl: Combine the chopped chocolate and corn syrup for the ganache.
Spoon: Spoon up any dripped ganache and apply it to the cake again.
How to Store / Freeze Your Swiss Roll
Storing Guidelines:
- Once your chocolate cake roll is fully assembled and the ganache has set, wrap it tightly in plastic wrap. This helps to keep the cake moist and prevents it from absorbing any unwanted odors from the refrigerator.
- Place the wrapped cake roll in an airtight container. This adds an extra layer of protection and ensures the cake remains fresh.
- Store the cake roll in the refrigerator for up to 3 days. The vanilla whipped cream filling and chocolate topping will stay delicious and the cake will remain soft.
- Before serving, let the cake sit at room temperature for about 15-20 minutes. This will enhance the flavors and make it easier to slice.
Freezing Guidelines:
- To freeze the chocolate cake roll, first ensure the ganache has completely set. This will prevent it from smearing during the wrapping process.
- Wrap the cake roll tightly in plastic wrap, ensuring there are no exposed areas. For added protection, wrap it again in a layer of aluminum foil.
- Place the wrapped cake roll in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
- The cake roll can be frozen for up to 2 months. When you’re ready to enjoy it, transfer the cake roll to the refrigerator and let it thaw overnight.
- Once thawed, allow the cake to sit at room temperature for about 15-20 minutes before slicing and serving. This will ensure the vanilla whipped cream filling and chocolate topping are at their best texture and flavor.
Is This Recipe Economical for Home Cooking?
Creating a chocolate cake roll can be quite cost-effective for a household. The main ingredients like eggs, sugar, flour, and cocoa powder are pantry staples, while items like heavy cream and semi-sweet chocolate are moderately priced. The approximate cost for a household of 4 people would be around $10-$15 USD. Given the indulgent nature of this dessert, the overall verdict would be an 8 out of 10 for cost-effectiveness, considering the quality and satisfaction it provides.
Chocolate Cake Roll: Healthy or Unhealthy?
This chocolate cake roll, while undeniably delicious, leans towards the unhealthy side. It contains a significant amount of sugar and butter, contributing to high calorie and fat content. The heavy cream used in both the whipped cream and ganache adds to the saturated fat, which can be detrimental to heart health if consumed in excess. Additionally, the use of marshmallow creme and corn syrup introduces more refined sugars, which can spike blood sugar levels.
To make this recipe healthier:
- Substitute some of the granulated sugar with a natural sweetener like stevia or monk fruit.
- Replace all-purpose flour with whole wheat flour or almond flour for added fiber and nutrients.
- Use Greek yogurt or a plant-based yogurt instead of heavy cream in the whipped cream.
- Opt for dark chocolate with a higher cocoa content (70% or more) for the ganache, which has less sugar and more antioxidants.
- Reduce the amount of butter or replace it with a healthier fat like avocado or coconut oil.
- Skip the marshmallow creme or use a homemade version with less sugar.
Editor's Thoughts on This Recipe
This chocolate cake roll recipe is a delightful blend of textures and flavors, from the light and airy sponge to the rich chocolate ganache. The addition of coffee enhances the chocolate's depth, while the marshmallow creme in the whipped cream adds a unique twist. The process is straightforward but requires careful attention to detail, especially when rolling the cake to avoid cracks. Overall, it's a sophisticated dessert that will impress guests with its professional appearance and decadent taste.
Enhance Your Chocolate Cake Roll (Swiss Roll) Recipe with These Unique Side Dishes:
Other Alternative Recipes Similar to a Swiss Roll
Suggested Appetizers and Main Courses for This Recipe
Why trust this Chocolate Cake Roll (Swiss Roll) Recipe:
This chocolate cake roll recipe has been meticulously crafted to ensure a delightful baking experience. With clear instructions and carefully selected ingredients, it guarantees a moist and flavorful cake. The combination of vanilla whipped cream and rich chocolate ganache creates a perfect balance of sweetness and texture. Trust this recipe for its step-by-step guidance, ensuring you achieve professional results every time. Enjoy a dessert that's both visually stunning and irresistibly delicious.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Yule Log Cake Recipe
Hamburger Cake Recipe
Minecraft Cake Recipe
Mounds Bar Recipe (Hershey’s Copycat)
Brownie Cake (TGIF’s Brownie Obsession Copycat)
Pan-Fried Flounder Recipe
Easy Herb Cream Cheese Dip Recipe
Wormy Hotdogs (Hotdogs ‘n Spaghetti) Recipe
Gooey Chewy Brownies Recipe
No Bake Orange Creamsicle Pie Recipe
Jerk Chicken with Mango Avocado Salsa and Coconut Rice Recipe
